Can’t decide between a bowl of hearty chili and a slice of warm cornbread? Now you don't have to! This Chili and Cornbread Pie is the ultimate comfort food mash-up, bringing a smoky, protein-packed chili base and a fluffy, golden cornbread crust together in one glorious dish. It’s the perfect, no-fuss meal for a chilly evening and a guaranteed hit for anyone who loves two-for-one deliciousness.
Egg replacer equivalent of 2 beaten eggsflax egg, Ener-G, or Bob’s Red Mill
Instructies
Preheat the oven to 180°C (350°F).
Grease a 20-cm square baking dish.
In a large mixing bowl, combine all chili ingredients and pour into the prepared baking dish.
In a medium bowl, mix the flour, cornmeal, baking powder, and salt.
In a separate bowl, whisk together the milk, agave, melted butter, oil, and egg replacer.
Add the wet ingredients to the dry and stir until combined.
Fold in the corn.
Carefully spread the cornbread mixture evenly over the chili.
Bake for 45 minutes to 1 hour, or until the cornbread is golden brown and cooked through.
Let rest for a few minutes before serving.
Notes / Tips / Wine Advice:
Serving Tip:This hearty pie is delicious on its own, but you can elevate it with some fresh avocado slices and a generous dollop of dairy-free sour cream for extra richness and flavor.Wine Advice:When you're dealing with a dish this comforting and full of bold flavors, you need a wine that's equally robust. A fruity Zinfandel is a perfect choice; its jammy fruit and hint of spice will harmonize beautifully with the chili, while a smoky Syrah would be a fantastic alternative. Its dark berry notes and peppery finish will stand up to the richness of the dish without being overpowered. This is a pairing that will make your taste buds sing!