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Cornmeal Sombrero Pie

Total Time

Prep: 30 min. Bake: 30 min.


4-6 servings

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.


  • 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


  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 11x7-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 12x8-in. rectangle; place over the meat mixture. Bake at 400° for 30-35 minutes or until golden brown.

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