Spoon Bread Chili Pie
A hearty beef and bean chili baked under a soft, golden cornmeal spoon bread topping.
Contains common allergens
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Instructions
- 1
In a skillet over medium heat, cook the ground beef, onion, green pepper, and garlic for about 8 minutes until the beef is browned, breaking it up as it cooks.
- 2
Stir in the chili powder, tomatoes, corn, kidney beans, 1 tsp salt, and pepper. Cook for 5 minutes, then turn the mixture into a greased casserole dish and set aside.
- 3
Preheat the oven to 375°F (190°C). In a saucepan, scald the milk with the butter and 1/4 tsp salt over medium heat until steaming. Gradually whisk in the cornmeal, stirring constantly.
- 4
Cook, stirring, until thickened, about 4 minutes. Remove from the heat and stir in the shredded cheddar and egg until smooth.
- 5
Spread the cornmeal topping evenly over the chili in the casserole.
- 6
Bake for about 35 minutes until the topping is set and lightly golden.
Plan it in Listahan
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