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January 29, 2019

Chili “Cornbread” Pie (Paleo, Grain-Free)

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Chili and cornbread go so well together, so I thought I’d combine the two in this recipe for Chili Cornbread Pie!

Chili Cornbread Pie (Paleo, Grain-Free)The chili can be made ahead of time before pouring it into the baking dish to bake with the cornbread. You can even freeze it if you’d like.

The “cornbread” is my reader-favorite recipe that tastes just like cornbread, but is actually grain-free and doesn’t contain a single kernel of corn.

Chili Cornbread Pie (Paleo, Grain-Free)

Here are some of my other favorite game-day recipes:
Roasted Chicken Wings
Sausage Balls
Loaded Baked Potato Skins
Apricot Zingers
Bacon and Steak Bites
Fermented Salsa
Chocolate Chip Cookies

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Chili Cornbread Pie (Grain-Free)

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  • Author: Carrie Vitt
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 45 minutes

Ingredients

Units

For the Chili:

  • 1 yellow onion, minced
  • 2 tablespoons coconut oil
  • 3 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 2 pounds ground beef
  • 16 ounces diced tomatoes (you can also use 5-6 fresh tomatoes, skinned and chopped)
  • 2 cups chicken stock
  • 1 1/2 teaspoons Celtic sea salt

For the Cornbread Topping:

  • 2 cups almond flour
  • 4 tablespoons coconut flour
  • 3 teaspoons baking powder (make sure it’s grain-free ) (you can omit for the gaps protocol, just keep in mind the bread won’t rise as much)
  • 1 teaspoon Celtic sea salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons coconut sugar (or 1 teaspoon honey for gaps protocol)
  • 2 large eggs, lightly beaten
  • 8 tablespoons unsalted butter or 7 tablespoons ghee, melted and cooled slightly
  • 1 cup sour cream (or plain, whole coconut yogurt)
  • 2 medium jalapeños, minced (optional)
  • 1/2 yellow onion, minced

Instructions

  1. In a large stockpot, over medium heat, sauté onions in coconut oil until translucent, about 5-6 minutes. Add garlic and chili powder and stir until fragrant, about 1 minute. Add ground beef and cook until no longer pink, breaking up the beef as it cooks, about 8-10 minutes. Add tomatoes, chicken stock, and salt. Bring to a boil, skim off any foam, and simmer for 45 minutes. Adjust taste with salt and pepper if needed. Pour the chili into a 13×9 baking dish.
  2. Meanwhile, preheat oven to 425°F and adjust rack to middle position. Whisk almond flour, coconut flour, baking powder, sea salt, baking soda and coconut sugar together in a large mixing bowl. In a separate bowl, whisk together the eggs, butter, and sour cream. Pour sour cream mixture, jalapeños and onions into flour mixture and gently fold all ingredients together. Drop spoonfuls of the batter over the chili and, using clean hands, gently press until evenly spread. Bake for 25-30 minutes, or until the top is golden brown. Serve with sour cream or green onions if desired.

Nutrition

  • Serving Size: Serves 8

Did you make this recipe?

Share a photo on Instagram and use the tag #carriekorem — I can't wait to see what you've made!

Photo credit: Becky Winkler

Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Gluten Free Recipes, Grain Free Recipes, Main Dish, Paleo Recipes, Thyroid Support and Health Recipes (Days 31+), Uncategorized | 8 Comments

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8 Comments

  1. Alicia

    January 30, 2019 at 1:49 pm

    Brilliant, I'm in love! I'm a big fan of you and your recipes! :) I had a clarification question on freezing... I'm really trying to organize my crazy life and cook double or triple and freeze things to ease the chaos of having a toddler. Should you freeze just the prepared chili part and make the topping fresh? Or can you pour the topping/batter over it and freeze that way? Thanks!
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    • Deliciously Organic

      February 4, 2019 at 9:10 am

      I would freeze the chili and then on the day you want to make the chili cornbread pie, defrost the chili, make the cornbread batter and then bake together.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  2. Jeanne L.

    January 30, 2019 at 3:31 pm

    Carrie- For your Cornbread recipe, I see that you use coconut milk. I seem to be sensitive to coconut as I develop GI symptoms. Is there something else I can use? I'm allergic to milk, also. Best Regards, Jeanne L. Cilibraise
    to Jeanne L." aria-label="Reply to this comment to Jeanne L.">Reply to this comment
    • Deliciously Organic

      February 4, 2019 at 9:09 am

      I haven't tested it with other milks, but you could give a nut milk a try!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  3. DD

    February 9, 2019 at 1:13 pm

    I make this “cornbread” regularly, using Pepper Jack cheese. It is a family favorite! Best wishes.
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  4. William

    February 25, 2019 at 7:43 pm

    I don't want to offend you, because I am grateful for your website, but corn is considered a grain by Paleo standards; unfortunately this recipe is listed as Paleo and may, inadvertently, confuse folks. Many foodies who eat "grain-free" accept corn products, since they are mainly removing wheat, oats, and the like, but those who follow Paleo do not. If interested, a good article by Mark Sisson exists: https://www.marksdailyapple.com/primal-paleo-popcorn-corn-tortillas-rye-wasabi-stevia/ - though he is definitely not the only Paleo aficionado who feels corn is a grain. Thanks again for all you do!
    to William" aria-label="Reply to this comment to William">Reply to this comment
    • Deliciously Organic

      February 26, 2019 at 5:54 am

      You are correct that corn isn’t paleo, and that’s why there isn’t any corn in this recipe. It tastes just like cornbread, but without the grain!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment

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  1. Delicious Real Food Main Dishes to Expand Your Meal Planning Favorites - Elaine Watkins | Food and Living Coach says:
    January 23, 2025 at 3:46 pm
    […] Chili Cornbread Casserole from Deliciously Organic […]
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Hi, I’m Carrie Korem, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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