Black-Eye Peas and Chili Pie

Preparation info

  • Difficulty

    Medium

  • Makes

    4 to 6

    servings

Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Good, easy Texas-style pie with corn-bread crust—serve with sliced tomatoes

Ingredients

  • 1 (15 oz.) can black-eye peas ( c.)
  • 1 (15½ oz.) can chili con carne
  • ½ c. cornmeal
  • ½ c. flour
  • 1 tblsp. sugar
  • ¼ tsp. salt
  • 2 tsp. baking powder
  • ½ c. milk
  • 1 egg
  • 2 tblsp. soft shortening

Method

  • Drain peas, reserving liquid. Combine peas with ¼ c. of the reserved liquid and chili con carne in saucepan. Heat.
  • Stir together cornmeal, flour, sugar, salt and baking powder. Add milk, egg and shortening. Beat with rotary beater until smooth, about 1 minute. Do not overbeat.
  • Place hot chili mixture in a 1½ qt. greased casserole. Spoon cornmeal mixture over top. Bake in hot oven (400°F.) until lightly browned, about 25 minutes.