Cornbread Chili Pie

Servings: 4-6

Prep Time: 20 minutes

Cook Time: 35 minutes


Veal Chili:

  • 1 tbsp vegetable oil
  • 1 pound ground veal
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp chili powder 
  • 2 tsp ground cumin
  • 1 tsp oregano flakes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp hot sauce (optional)
  • 1 15-ounce can tomato sauce
  • 3/4 cup beef stock
  • Kosher salt and freshly ground pepper to taste


  • 1 cup cornmeal
  • 1 cup flour
  • 3 tbsp sugar
  •  1 ½ tsp baking powder
  • ½ tsp Kosher salt
  • 1 cup whole milk
  • 2 eggs
  • ¼ cup unsalted butter, melted
  • ¼ cup vegetable oil


  1. For the Chili: Preheat the oven to 375 F. Heat oil in a large oven safe skillet over medium-high heat. Add the veal and onion. Use a large spoon to break up the veal into small pieces. Cook until browned.  
  2. Stir in the garlic, spices and hot sauce. Heat until fragrant, about 1 minute.     
  3. Add the tomato sauce and broth and scrape any brown bits stuck to the bottom of the pan using the back of the spoon.  
  4. Bring to a boil then reduce the heat to low. Simmer while the cornbread is prepared (10 minutes). 
  5. For the Cornbread: Mix together the cornmeal, flour, sugar, baking powder and salt in a bowl. Whisk the remaining ingredients in a separate medium mixing bowl until blended.  
  6. Add the dry ingredients into the wet and stir until just combined.  Do not overmix.      
  7. Turn off the heat.  Pour the cornbread batter over the top and spread evenly over the chili. Bake for 30 minutes or until cornbread is fully baked and golden brown over the top. 

Our favorite sides: Sour Cream, Grated Cheddar Cheese, Lime and Cilantro