Spoon Bread Chili Pie

Do you eat gluten-free?

Whether eating gluten-free is a medical necessity, such as those suffering from celiac disease, or a choice, many supermarkets are adding food aisles and freezers dedicated to gluten-free ingredients and prepared foods. Gluten-free pasta, flour, cereals and bread, once only available in specialty stores, can now be found in local grocery stores and varieties continue to grow.

As of August 5, 2014, any food product with a gluten-free label must follow Food and Drug Administration requirements in order to be so labeled. The new standard helps eliminate uncertainty and people can rest easy that the products have met stringent standards.

Spoon Bread Chili Pie


  • 1/2 lb. ground beef
  • 1 medium onion chopped
  • 1/4 Green pepper chopped
  • 1 clove garlic minced
  • 1 t. chili powder
  • 1-1/4 c. Canned tomatoes
  • 1-1/2 c. kernel corn
  • 1/c c. cheddar cheese grated
  • 2 c. canned kidney beans drained
  • 1-1/4 c. milk
  • 1 T. butter
  • 1/2 t. salt
  • 1/4 c. cornmeal
  • 1 egg beaten


  • Cook ground beef, onion, green pepper and garlic over medium heat for 8 minutes.
  • Add chili powder, tomatoes, corn, 1 t. salt, pepper and beans and cook for five minutes.
  • Turn into casserole dish and set aside.
  • Scald milk with butter and salt and then gradually add corn meal while stirring.
  • Cook until thickened, about 4 minutes.
  • Remove from heat and stir in egg and cheese.
  • Spread topping over casserole.
  • Bake at 375 degrees for 35 minutes or until topping is set and golden.