Cornmeal Sombrero Pie Recipe

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I've been making this dish in winter instead of chili for the last 20 years. Although there's just the two of us, we rarely have much left over.
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 4-6 servings


  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 large onion, sliced
  • 2-1/2 cups tomato juice
  • 1 package (10 ounces) frozen corn
  • 1 to 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 3 tablespoons cold water

Nutritional Facts

1 piece: 424 calories, 23g fat (7g saturated fat), 44mg cholesterol, 1016mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 19g protein.


  1. In a skillet, cook beef, pork and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, corn, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour into a greased 11-in. x 7-in. baking dish.
  2. In a bowl, combine the flour, cornmeal and salt. Cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out into a 12-in. x 8-in. rectangle; place over the meat mixture. Bake at 400° for 30-35 minutes or until golden brown. Yield: 4-6 servings.
Originally published as Cornmeal Sombrero Pie in Casserole Cookbook 2001, p199

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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