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White Lily

Chili with Cornmeal Pie Crust


30 min


45 min


6 servings


Crisco® Original No-Stick Cooking Spray 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
1/2 cup Crisco® All-Vegetable Shortening plus 2 tbsps., divided4 tbsps. ice cold water
OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening plus 2 tbsps., divided3/4 cup (6 oz.) shredded sharp Cheddar cheese
2 medium onions chopped3/4 cup shredded Monterey Jack cheese
1/2 green pepper chopped1 large egg white
1 lb. ground beef 2 tbsps. milk
1 (16 oz.) can chili beans undrained1/2 tsp. Worcestershire sauce
1 (12 oz.) can Mexican-style corn drained1/2 tsp. dry mustard
3/4 cup salsa or picante sauce Sour cream
1/2 tsp. cumin


  1. 1.
    HEAT oven to 350°F. Lightly spray an 11 x 7-inch dish with no-stick cooking spray.

  2. 2.
    MELT 2 tablespoons shortening in large skillet. Add onions and green pepper; sauté until tender. Add ground beef; cook until browned. Drain.

  3. 3.
    STIR in beans, corn, salsa and cumin. Heat over low heat while preparing crust.

  4. 4.
    PLACE cornmeal mix into large bowl. Cut in 1/2 cup shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add water, tossing with a fork to combine. Press into prepared pan. Layer ground beef mixture over crust.

  5. 5.
    BAKE 30 minutes.

  6. 6.
    COMBINE cheeses, milk, Worcestershire sauce and dry mustard in small bowl. Spread over the ground beef mixture. Bake an additional 15 minutes or until crust is browned.

  7. 7.
    COOL 15 minutes before serving. Top with sour cream, if desired.