Cornbread Chili Pie

BENTE

well football season starts tonight so i have been wanting to do cornbread chili pie and i have a couple questions (i hope more than woodoggies has tried this)

here is the recepie::

Pie, Chili, Cornbread

When I got home last night there was nothing in the fridge but some suspect hot dogs and wilted carrots.... and after searching through the kitchen for a while, things weren't looking too promising for dinner. Opening the freezer, there it was ..... a quart of chili made a couple months back... and looking through the cupboards, there were fixins for cornbread. I like cornbread with chili and having remembered seeing a recipe for combining the two, I thought I'd wing it.


1/2 chopped onion
1 14 oz can creamed corn
about 1/2 cup of milk
1 cup grated sharp cheddar cheese
dollop of mayo (no eggs and couldn't think what else to use)
about 1.5 cups of yellow cornmeal
3 tsp baking powder



1 I started up the egg, put in the platesetter feet down, let the temp steady at 350, set the skillet pie on the setter, closed the dome and let it cook for about an hour until the cornbread got nice and brown.
2 Fill the bottom of a 12" cast iron skillet with about a quart of chili.
3 Mix well. Try to keep the mixture from getting too thick or too thin..... it should just pour out of the bowl.
4 Evenly pour over the chili and bake until brown on top.
5 Have a moment of silence for the greens, crack a PBR and eat.


Recipe Source
Author: posted by Woodoggies

Source: BGE Forum on 2008/07/15


are the steps out of order?

am i supposed to cook the cornbread then add chili?

or am i supposed to mix all together and cook all at once?


thanks

Bacchus

Make sure your camera battery is charged. i can't wait to see it.

Richard Fl

I would put the chili in a Dutch oven that is deep enough to allow the corn bread mix to float on top and cook all direct high on BGE about 450F until the top is firm and slightly brown, 30 minutes or so..

Fidel

well football season starts tonight

Really? Who? Where? When? What channel? Fill me in..

I NEED SOME FOOTBALL!

"Sparky"

Hey Fidel,channel 11(8:00).The Colts are playing the Redskins :woohoo:

Car Wash Mike

Colts and Skins, Hall of Fame Game. NBC.
Chefs off to a good start. Dorsey, sprained his knee. :ohmy:

Mike

BENTE

i will

BENTE

i thought about that but i think i will use the cast iron pan with the removable handle.... i will take pics later

BENTE

we all need some football it is the national now time

even if it is only the HOF game

"Sparky"

Yea TB,I can't wait I've been lookin forward to this since January :woohoo:

BENTE

yea me too.... i watched the first 4 hours of the draft just to get my fix :woohoo:

YB

That looks good Terry will have to try it soon.
Larry

BENTE

yea i am sitting here wondering how much chili to defrost 1 or 2 food saver bags :silly:

Fidel

I saw that. Brandon Albert hurt too.

Going to be a long long season. I'm coming up for 1-2 games, and watching them here in Atlanta and in Charlotte this year. I'm a glutton for punishment I guess.

Fidel

You know what - I completely forgot about it.

Vacation week threw me off completely I guess. I'm still recovering from all the food.

Good thing spares go so well with football since they've been on since 11:45.

Car Wash Mike

Let me know what games. I have 4 season tickets 20 rows up.

Mike

WooDoggies

Hey Bente, just got a call from a fellow egger that you needed help with an old recipe... sorry for the ambiguous directions.

Cook the chili and cornbread batter at the same time.
This was a winged recipe and you can vary it to your tastes but basically the recipe is: pour the premade chili into the skillet and then pour the cornbread batter on top of chili and bake.

If you have a deep skillet, you can add more chili (before adding the batter). If you want a browner finish to the cornbread, you can crank up the temp to 450 or higher the last 15 - 20 minutes or so.... but keep an eye on it so it doesn't burn.
Good Luck and take pictures!

john



Cut and pasted from 7/15/08
Chili and Cornbread Pie

Fill the bottom of a 12" cast iron skillet with about a quart of chili.

In a bowl mix:

~ 1/2 chopped onion
~ 1 14 oz. can creamed corn
~ about 1/2 cup of milk
~ 1 cup grated sharp cheddar cheese
~ dollop of mayo (no eggs and couldn't think what else to use)
~ about 1.5 cups of yellow cornmeal
~ 3 tsp baking powder

Mix well. Try to keep the mixture from getting too thick or too thin..... it should just pour out of the bowl.

Evenly pour over the chili and bake at 350 until brown on top.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=477676&catid=1

BENTE

thanks i am on my way to the store to get more cheese because the son ate my cheese :cheer:


thanks for your help i will share picks later

BENTE

WOW!!!!!!!!!!


for those of you out there on the fence about trying this recepie you need to try it...


i changed it a little i used 1 cup of pepper jack cheese instead of sharp chedder...

i also took richardFl advice about using my dutch oven.. i measured the cast iron pan (with removable handle) and it is only a 10 inch pan so i used the dutch oven....


very tastey not much to look at but very good.... thanks woodoggies





like i said not much to look at but verry verry verry good