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Chili Bean Cornbread Pie

Serves 8 | Prep Time 15 minutes | Cook Time 25 minutes

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Pie Filling

15 ounces Eden Chili Beans (seasoned dark red kidney), 1 can, do not drain

1 cup any Eden Whole Tomatoes, chopped, do not drain

1 cup diced green bell pepper

1 1/2 cups organic sweet corn, fresh or frozen

1 cup red onion, diced

1 tsp dried cilantro

1/2 cup fresh parsley, minced


1 cup organic cornmeal

3/4 cup organic unbleached white flour

2 tsp non-aluminum baking powder

1 cup Edensoy Extra Original
or Edensoy Unsweetened

1/2 tsp Eden Sea Salt

1 Tbsp Eden Red Wine Vinegar

2 Tbsp Eden Safflower Oil

1 Tbsp organic maple syrup


Preheat the oven to 375°. In a 10 inch pie plate or casserole dish, combine the beans, tomatoes, bell pepper, corn, onion, cilantro, and parsley.

To prepare the cornbread, combine the cornmeal, flour, baking powder, and sea salt in a mixing bowl and set aside. Mix thoroughly. In a measuring cup, combine the Edensoy, oil, vinegar and maple syrup. Let sit for 2 to 3 minutes until thick like buttermilk. Pour the Edensoy mixture into the dry ingredients, and stir until batter is smooth.

Pour the batter over the bean mixture. Bake until cake tester inserted into the cornbread topping comes out dry, about 30 minutes.

Nutritional Information

Per serving: 249 calories, 5g fat (17% calories from fat), 10g protein, 44g carbohydrate, 7g fiber, 0mg cholesterol, 365mg sodium

Related Recipes

Beans, Condiments, Edensoy, Good/High Fiber, Good/High Protein, Macrobiotic, Main Course, Mexican/Spanish, Oils, Vegan, Vinegars, Whole Grain

©2016 Eden Foods, Inc.