Cornbread Chili Pie

Inspired by “Come Into the Kitchen Cookbook”, Vincent & Mary Price, p. 101 (2-Serving Keto-Friendly Version)

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🍖 Chili Base • ⅓ lb (≈150 g) ground beef or pork sausage • ⅓ small onion, finely chopped • 1 tsp oil or butter • ½ cup black soybeans, drained • 1 tsp tomato paste • 3 Tbsp tomato sauce • ¼ tsp chili powder • ¼ tsp salt • 1 tsp Worcestershire sauce • Dash Tabasco or hot sauce • Optional: pinch smoked paprika or cumin

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🍞 “Cornbread” Topping (+25%) • 5 Tbsp (≈ ⅓ cup + 1 tsp) almond flour • 1 Tbsp coconut flour • ⅓ tsp (rounded ¼ tsp) baking powder • Pinch salt • ¼ tsp sweet-corn extract (optional, for aroma) • 1 Tbsp melted butter • 1 Tbsp heavy cream or sour cream • 1 egg (whole egg — helps bind small batches) • 2 ½ Tbsp shredded cheddar or mozzarella (optional but good for texture)

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🔪 Directions 1. Preheat oven to 400 °F (200 °C). 2. Cook the chili base: • Heat oil in a small skillet (6–7 in). • Add ground meat and onion; brown well. • Stir in seasonings, tomato paste, tomato sauce, and beans (if using). • Simmer 8–10 min, stirring occasionally, until thickened. • Transfer to a small greased oven-safe dish or keep in the same skillet if ovenproof. 3. Prepare topping: • In a small bowl, whisk egg, melted butter, and cream/sour cream. • In another bowl, combine almond flour, coconut flour, baking powder, salt, and (optional) corn extract. • Mix wet into dry until smooth; fold in cheese if using. • Spoon over chili base and spread gently to cover. 4. Bake 15–18 minutes at 400°F. 5. Broil for a couple of minutes to brown top. 6. Cool 5 minutes before serving. Serve straight from the skillet or invert onto a small plate like the original recipe.

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⚖️ Approx. Nutrition (per serving, with cheese and soybeans) • Calories: ≈ 430 • Protein: ≈ 23 g • Fat: ≈ 33 g • Net Carbs: ≈ 6–7 g