Black-Eye Peas and Chili Pie

Name: Black-Eye Peas and Chili Pie
Cuisine: United States
Ingredients: 1 (15 oz.) can black-eye peas (1¾ 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

Preparation info

Makes
4 to 6
servings

Difficulty
Medium

Appears in

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 (1¾ c.)
1 (15½

Americas
United States
Main course
Pie

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