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Hello everyone. Welcome back to
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Katherine's Plates. Today I am going to
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show you how to make this delicious,
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warm, comforting cornbread topped chili
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pie. We are going to be using a Jiffy
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corn muffin mix because it's America's
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favorite and my dad's favorite, too.
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This has been around since 1930, and he
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loved a good cornbread. So does my
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husband, Thomas. He's a fanatic for
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cornbread, so he loves this dish. All
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right, we're going to come up here.
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We're going to put this one together
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easily enough. Y'all come on up and let
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me show you everything you're going to
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need so you can grab it out of your
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pantry and have it ready to go. Now,
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this recipe can be found in my second
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cookbook, and it's the full recipe.
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Today, I am making half of that recipe
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because it's just Thomas and I. And
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you're going to need ground beef, some
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tomato paste, green onions, some sharp
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cheddar cheese, sour cream,
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some corn, chicken broth, a can of diced
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tomatoes, some milk, one egg, some diced
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onion, a pack of chili mix,
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some garlic, some olive oil, which for I
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don't know if y'all can sit right there.
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And then America's favorite Jiffy corn
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muffin mix. Just one box. All right,
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let's go ahead and get started. Now, for
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this recipe, I generally like to be in a
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skillet that you can put into the oven,
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like a cast iron skillet or an
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enamelcoated skillet, whatever you got
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that'll fit, that is ovenproof.
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Now, if you don't have that, that is
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totally fine because you can make the
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whole mixture in your skillet and then
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pour it into a baking dish and then top
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it with the cornbread mixture. So,
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but it looks so cool when you do it like
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this. So, I am browning up one pound of
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ground beef in a deep skillet. And then
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I'm going to take one onion and I'm
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going to take off both ends. Take off
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that outer layer. And then we're going
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So, we're going to cut the onion in
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half. And then we're going to run our
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knife along the lines of the onion to
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make strips. And then we'll turn it. And
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then we'll make dices from it.
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There we go. There's half. And we'll
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take care of the other half.
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Just watch your fingers. Tuck them in.
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These will soften down.
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All right, we're going to add in the
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Now that we got the ground beef nice and
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browned up and the onions nice and soft,
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you want to drain out any excess grease
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And then we're going to add in one
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teaspoon of minced garlic.
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We're going to stir that in.
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Release the fragrance from the garlic
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Sometimes I like to add just a little
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Really pop the flavor out.
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Smells really good in there.
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All right, let's start flavoring this
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up. We're going to add in one pack of
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chili spice blend. I'm using the mild.
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Be careful when you open it. Seasonings
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That smells good in there. We're going
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to add in one cup of chicken broth.
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One can of corn. This is 11 oz.
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One 14 oz can of diced tomatoes with the
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One tablespoon of tomato paste.
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right, we're going to mix this all
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Now, we're going to simmer this for five
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minutes, but I'm going to check for
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seasoning and make sure we don't need to
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add any salt or pepper to it.
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I might add a little bit of salt.
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Mix that in. Simmer for 5 minutes.
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And then while that's happening, we're
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going to make our cornbread topping.
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In a medium bowl, we're going to whisk
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in one package of the Jiffy corn muffin
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mix. And this is 8.5 oz size.
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And to that, we're going to add in 13
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We're going to crack in one egg.
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And we're going to add in about half a
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cup shredded cheddar cheese.
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Take a fork and blend this all together.
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All right, we're going to turn off the
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and then we're going to spread this
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mixture of the cornbread all over the
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top of our meat mixture.
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Just kind of go all over with it.
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We'll get a spatula here.
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And then you just want to smooth evenly.
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You don't want to mix it in, but just
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I'm going to leave a little of the
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edging. People can see what's in there.
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And top with a little bit more cheese.
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I've got my oven preheated at 375°.
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We're going to place this in the oven
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and bake it for 35 to 40 minutes until
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that cornbread mixture on top is cooked
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through. Now remember, I am using an
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ovenproof pan. If you don't have one,
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then you can, you know, you could have
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poured that meat mixture into a baking
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dish and then put the cornbread mixture
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on top and then bake it in the oven like
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that. So, you're good either way. I'll
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be back. Give this a try for you. Okay,
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you guys, look at this cornbread topped
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chili pie. Now, I did sprinkle a little
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bit of green onion when it came out of
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the oven just to kind of give it a pop
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of color. I let this rest for about five
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minutes or so just to kind of pull
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itself together. Let's dive in.
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A little bit more of the green onion.
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Some more sour cream. There we go.
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Oh, that looks so delicious.
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Let me grab a fork. Let's give this a
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It's got a very warm, comforting feel to
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it. I love this for August, any month,
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actually. Right. Wow. I love that
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cornbread on top. There's just a little
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sweetness to it, which I love about that
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Jiffy corn muffin mix. Thomas likes
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All right. I like the little bits of
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corn in there. Top it with some sour
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cream and a little green onion for a
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little punch of color and and flavor
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there. All right, you guys, let me know
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what you think of my cornbread topped
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chili pie. Remember, it came out of my
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second cookbook that I got sitting over
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here. You can find that in my
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description box down below.
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And this recipe is also you can find in
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All right, you guys. I'll see y'all on
