Chili Con Carne Corn Bread Pie

Method7 steps

1. 1

   Step 1: Preheat the oven to 180°C / 350°F. Use four shallow individual pie dishes, about 15 cm × 12 cm / 6 inch × 5 inch and 4 cm deep.

2. 2

   Step 2: Place 1 cup of already-cooked shredded-beef chili into each of the four pie dishes.

   Uses 4 cups already-cooked Shredded Beef Chili Con Carne

3. 3

   Step 3: Stir the dry cornmeal, self-raising flour (1½ cups), sugar (½ cup) and salt (¼ tsp) together in a bowl.

   Uses ½ cup dry fine yellow cornmeal · 1½ cups self-raising flour · ½ cup sugar · ¼ tsp salt

4. 4

   Step 4: Add the melted butter (½ cup), eggs (3), milk (1 cup) and canned creamed corn (1 cup) to the dry mixture. Mix until evenly combined and free of dry lumps.

   Uses Combined dry cornbread ingredients · ½ cup melted butter · 3 eggs · 1 cup milk · 1 cup canned creamed corn

5. 5

   Step 5: Pour the prepared cornbread batter over each chili portion in a layer about 1.5 cm / ½ inch thick, without making a deep mound. Set any excess batter aside in the refrigerator; the author expects roughly ¼–⅓ of the batch to remain.

   Uses Four dishes of ready chili · Prepared cornbread batter for shallow topping

6. 6

   Step 6: Bake the four pies for 20–30 minutes, checking from 20 minutes, until the tops are golden and a skewer inserted through the cornbread comes out clean. The chilli filling should be hot throughout, reaching 74°C / 165°F. Return the pies to the oven if the batter is still wet or the filling needs more heat.

   Bake individual chili pies · 20 minUses Four topped chili pies

7. 7

   Step 7: Rest the cooked pies for 5 minutes, then serve one pie per person with the optional chopped parsley (1 tbsp).

   Rest chili pies · 5 minUses Four golden, fully cooked chili cornbread pies · 1 tbsp finely chopped fresh parsley, optional to garnish