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Easy Mexican Cornbread Pie

15 Minutes + 50 Minutes Cooking


6 servings

This Mexican Cornbread Pie is a delightful fusion of savory and slightly sweet flavors. It is a perfect dish for both casual and special occasions. Enjoy the comfort of this satisfying meal!

If you want to try more comforting meals, try also this Homemade Chicken Pot Pie!



Adjust Servings
1 tablespoon olive oil
1 yellow onion
1 teaspoon minced garlic
2 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
500 grams ground turkey
1 tablespoon tomato paste
300 grams black beans
200ml canned tomatoes
For Cornbread Topping
200 grams finely ground cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
200 ml buttermilk
60 ml olive oil
1 egg
Nutritional Information
643 Calories
30 g Fat
27 g Protein
67 g Carbs
7 g Sugars


Sauté Onion and Garlic
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and continue to fry for another 30 seconds, being careful not to burn the garlic.
Sprinkle the paprika, smoked paprika, dried oregano, ground cumin, salt, and black pepper into the skillet. Stir well to evenly coat the onions and garlic.
Mark as complete
Cook Ground Turkey
Add the ground turkey to the skillet. Break it apart with a spatula and cook until browned and no longer pink. Stir in the tomato paste, followed by the black beans and canned tomatoes. Mix well. Allow the mixture to simmer on low heat for about 10 minutes until slightly thickened.
In a mixing bowl, combine the cornmeal, sugar, salt, and baking soda. In a separate bowl, whisk together the buttermilk, olive oil, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined.
Mark as complete
Assemble and Bake
Preheat your oven to 200°C. Pour the meat mixture into a baking dish, spreading it out evenly. Gently spoon the cornbread mixture over the meat, covering it completely. Bake in the preheated oven for 30 minutes, or until the cornbread topping is golden and cooked through.
Remove the dish from the oven and let it sit for a few minutes before serving. Serve hot, perhaps with a side of sour cream or some fresh cilantro for garnish.
Mark as complete
Be mindful not to overcook the garlic. It should be fragrant and lightly golden, not brown, to avoid a bitter taste.
Ensure the ground turkey is thoroughly cooked until there’s no pink left. Break it apart as it cooks for an even texture.
Ovens can vary. Start checking the cornbread at around 25 minutes. It should be golden and a toothpick inserted in the middle of the topping should come out clean.
If ground turkey isn’t available, ground chicken, beef, or even a vegetarian meat substitute can work well.
Store leftovers in an airtight container in the refrigerator. They should last for up to 3-4 days.
Reheat in the oven at 170°C until warmed through. This helps the cornbread topping stay crisp. If using a microwave, the topping may soften a bit.

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