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ALL OF THE BEANS.
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Bush’s® Chili Bean Cornbread Pies
You've heard of putting cornbread in chili, but have ever you heard of putting chili in cornbread? This Cornbread Chili Pie recipe with Bush’s® Campfire Style Chili Magic® is a sure way to flip the script for your next gameday party!
- Prep Time
10 Mins
- Cook Time
40 Mins
- Serves
4 Pies
Ingredients
- ½ lb ground beef
- 1 can (16 oz) Bush’s® Campfire Style Chili Magic® Chili Starter
- 1 cup finely ground yellow cornmeal
- 1 cup all-purpose flour
- ⅓ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup sour cream, plus more for topping
- ⅓ cup vegetable oil
- Shredded yellow cheddar cheese, for topping
- Green onions, for topping
Cooking Instructions
- 1PREHEAT
Preheat oven to 400 degrees F. Place 4 small (4 inch) springform pans on baking sheet and set aside.
- 2BROWN
In saucepan, brown ground beef over medium heat until done. Reduce heat to medium-low and mix in Chili Magic® Chili Starter. Simmer covered 8-12 minutes before removing to cool completely.
- 3MIX
Mix cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium bowl; set aside.
- 4WHISK
Whisk eggs, sour cream, and vegetable oil in a large bowl. Mix in dry ingredients.
- 5FILL
Fill pans half-full with cornbread mixture. Evenly divide chili mixture in center of each, keeping it away from edges. Fill pans with remaining cornbread mixture to enclose chili in center.
- 6BAKE
Bake until cornbread is golden brown or about 25-30 minutes.
- 7SERVE
Remove from oven and let cool about 10 minutes. Gently remove pies. Serve topped with sour cream, cheddar cheese, and green onions.