The Dish That Made Martha Famous

I was just talking about living in the Sierra Mountains with my Daughter-In-Law. She asked what we did when it snowed and how we managed. I told her he planned to not go anywhere for a few days when big storms swept in that dropped a lot of snow. We stocked up and had things we could easily make. We always had extra water and a having a pantry stocked with staples was vital when you were snowed in.  But, even if you are not caught in a storm, this is the kind of dish that warms you from the inside out and has people asking for seconds.
Cornbread-and-Chili Pie





  • 2 tablespoons safflower oil
  • 1 onion, minced (about 1 1/4 cups)
  • Onions Sweet
  • 2 carrots, cut into a 1/4-inch dice (about 1 cup)
  • 4 cloves garlic, minced (about 2 tablespoons)
  • Coarse salt
  • 2 tablespoons chili powder
  • 2 tablespoons tomato paste
  • 2 pounds 85 percent lean ground beef
  • 1 can (14.5 ounces) whole peeled tomatoes, chopped, juices reserved
  • 1 can (15.5 ounces) pinto beans, rinsed and drained


  • 3/4 cup all-purpose flour
  • 3/4 cup fine yellow cornmeal
  • 1 tablespoon sugar
  • 1 1/2 teaspoons coarse salt
  • 1 1/2 teaspoons baking powder
  • 1 cup buttermilk
  • 2 large eggs, lightly beaten
  • 2 tablespoons unsalted butter, melted


  1. Filling: Preheat oven to 400 degrees.
  2. Heat oil in a large ovenproof saute pan over medium-high heat. Add onion, carrots, and garlic, and season with salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
  3. Add chili powder and tomato paste; cook, stirring, 30 seconds.
  4. Stir in beef and cook, breaking up with the back of a spoon, until no longer red, about 5 minutes.
  5. Add tomatoes with their juices and beans, bring to a boil, and cook 2 minutes. Remove from heat.


  1. Whisk together flour, cornmeal, sugar, salt, and baking powder in a large bowl.
  2. Whisk in buttermilk, eggs, and butter.
  3. Spoon mixture over top of filling, spreading almost to edges of pan.
  4. Transfer to oven and bake until a tester inserted in topping comes out clean, about 20 minutes.
  5. Let rest 20 minutes before serving.

Quick Tip: Sprinkle shredded cheese on top of cornbread crust 5 minutes before done to allow to melt.

Recipe courtesy of Martha Stewart

Image courtesy of Jonathan Lovekin

Leave A Reply

Your email address will not be published.