Chili Cheese Pie

"This a quick and easy favorite in our house. You will need either one large casserole dish or two small ones. The long kind (9x6, I think) will hold the whole recipe."
 
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photo by SharonChen photo by SharonChen
photo by SharonChen
photo by RBeau photo by RBeau
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
Ready In:
45mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Mix egg, sugar, milk and cornbread mix.
  • The box may call for less milk but a half cup makes the batter loose enough for this recipe.
  • Butter your casserole dish and pour in batter. Set it aside.
  • Mix onion, bell peppers, chickpeas, salsa, chili and half the cheese and spoon on top of the corn bread batter.
  • Top with the rest of the cheese.
  • Bake at 350 degrees for 30 minutes or until the cheese is browning and bubbling.

Questions & Replies

  1. Do you really put the cornbread batter on the bottom? It's on top in this picture.
     
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Reviews

  1. Mmm, this recipe is sooo good! Its hearty, filling and just plain delish! The crust is soft and fluffy and goes great with the chilli. I made my own vegetarian chilli and used this copycat recipe for the mix Recipe #345502, which worked out fabulously!<br/>I left out the sugar and butter and found they werent needed to make this super yummy. Oh and I also reduced the cheese to 1/2 cup, which was plenty for our taste.<br/>THANK YOU SO MUCH for sharing such a keeper with us, Mike's Goddess!<br/>Made and reviewed on Recommendation of Sydney Mike July 2011.
     
  2. Made for PAC, Spring 2007 ~ This was made for neighbors when a small number of family members showed up unexpectedly, & it was WELL taste-tested before delivery, after which, I understand, it was QUICKLY devoured! Anyway, it is an unusual, & very tasty dish, one I'd like to make for my own company another time!
     
  3. Made a couple of changes. I hate chickpeas, so I substituted a can of white hominy. Green peppers make me burp, so I substituted a can of diced green chiles. This was an easy recipe. Lots of cans. Makes a good weekend dinner.
     
  4. I used reduced sodium black beans and 2% milk sharp cheddar cheese and turkey with beans canned chili And used non-fat milk and I can't believe it's not butter spray for the pan.
     
  5. I made today a vegetarian version of this pie. It was soooo good!! I used the Jiffy Corn Muffin Mix Copycat from this site. The only change I made it was to cut the sugar to half. Thank you for sharing!
     
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RECIPE SUBMITTED BY

I am a full time writer and Criminal Justice student living in Summerville, SC (small city about 45 miles from Charleston). I am married to... you guessed it...Mike, who is my prince charming and Santa Claus all rolled into one. We have two cats, Ares and Hercules and run a not for profit, Circle of Light SC, promoting education and tolerance between persons of all faiths and providing networking and support for Wiccans and Pagans in SC.
 
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