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Chili Cornbread Pie Recipe

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This recipe for Chili Cornbread Pie is from Brehant Grondin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Ground Meat
1 packet Chili or Taco Seasoning Mix
16 oz Tomato Sauce
1 can (15.25 oz) Whole Kernel Corn, drained
1 can (15 oz) Black Beans, rinsed and drained
1 can (12 oz) Evaporated Milk, divided
1 can (4 oz) Diced Green Chilis, drained
2 boxes (8.5 oz each) Dry Corn Muffin Mix
2 Eggs
Directions:
Directions:
Preheat oven to 400º. Spray 9x13 pan.
Cook meat in large skillet over med-high heat until no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans, ¾ C evaporated milk, and chilis. Bring to boil, reduce heat and simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish. t
Combine corn muffin mix, remaining ¾ C evaporated milk, and eggs. Stir until just moistened. Spread over meat filling.
Bake 15-20 minutes until corn bread is cooked through. Let stand 10 mins.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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