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Cyndi Allison

Mexican Cornbread Pie
Tasty Cornbread Crust with Chicken and Salsa Filling

Mexican Cornbread Pie
Mexican Cornbread Pie

I lived in Texas for a couple of years and really got hooked on Mexcian food. When I moved back to North Carolina I began playing around with some Mexican ingredients and ideas. Mexican Cornbread Pie is kind of a mix between traditional Southern cooking and Mexican cooking. It is one of my favorite casserole style dishes.

Here are the things you will need to make Mexican Cornbread Pie:

1 cup of cornmeal (go a little less rather than heaping)
½ cup plain flour (not self rising)
1 teaspoon of baking powder (not baking soda)
1 cup water
1 egg
2 cups cheddar cheese (about 8 oz.)
1 boiled chicken cooked and torn up in small pieces (or a couple of cans of the cooked chicken)
1 jar of Salsa (I like the hot)
1 small can of sliced black olives

Cornbread Crust Mixture:

Mix up the cornmeal, flour and baking powder. Mix up water, egg and 1 cup of cheese and put in the dry mix and stir (remember to save 1 cup of the cheese). Put about ¾ of this mix (which is the crust) in the bottom of the pie pan greased up with butter or Crisco to keep the crust from sticking. If using a cast iron pan (as in my photo above), melt the butter in the oven - a couple of TBS and then carefully rub that around the pan.

Note: You only used about 3/4 of the crust mix now. You want a little to spread on top at the end like a little cap.

Chicken and Salsa Mixture:

Now, stir up the chicken and salsa and ½ cup of the cheese (with 1/2 cup of cheese still left for the topping). Put that chicken mix on top of the cornmeal crust mix and spread out even but not all the way to the edges of the cornmeal crust batter (and don’t mash down hard).

Top with the Rest of the Crust Mixture:

The cornmeal mix you have left over (1/4 - does not have to be exact - just enough for a little crust on top too) . . . pour that in the center of the chicken mix. Use a spoon and spread around a bit so you have a circle on top. You'll still see the chicken and salsa around the edges.

Bake Mexi Chicken Pie:

Bake this at 350 degrees for 35 to 40 minutes. The top should be browned nicely.

Put that last ½ cup of cheese on top of the pie and sprinkle the olives over. Then stick in the oven for about 5 minutes until the cheese melts.


- This dish is fairly spicy if you use hot salsa. My youngest son is not a real fan of spicy foods, so I often use mild salsa in this recipe. Everyone who likes hotter foods just adds some hot salsa or hot sauce.

- In the photo, you'll see this baked in a cast iron skillet. That gives it the more traditional Southern crispy cornbread crust. I also use a 9 inch deep dish Pyrex pie pan. That's clear, and the Mexican Cornbread Pie looks very pretty made in the clear dish. It's also fine to use a casserole dish. You don't have the pie shape, so you might call it Mexcian Cornbread Casserole if you use a casserole dish instead of a round skillet or pie pan.

Final Thoughts:

This is one of my all time favorite dishes, and it looks really pretty too. You can see the yellow crust with red on the meat mix and then the bright yellow cheese with the black olive accents on top. It sounds harder to make than it is with the cheese being divided up. It only takes about 15 minutes to mix up, and you can make it and stick in the refrigerator in the morning to bake in the evening. It also freezes well, so if you want to make it ahead or freeze leftovers, that works fine too.