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Cowboys Pie – Jalapeño Cheddar Cornbread on Top, Chili on Bottom

Prep: 5 min
Cook: 45 min
Total: 50 min

Ingredients for 6 servings


  • 1 tablespoon avocado oil
  • 1 tablespoon fresh garlic, minced
  • 1 cup diced onion
  • 1/2 green bell pepper, diced
  • 1 1/2 lb 95% lean ground bison (or beef, veggies, turkey, chicken)
  • 6oz tomato paste
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • 1 tablespoon oregano
  • 1/2 teaspoon cinnamon (OPTIONAL)
  • pinch of sea salt & pepper
  • 2 cups no salt added chicken broth


  • Dry
    • 1 cup almond flour
    • 1 cup corn meal
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • 1 teaspoon smoked paprika, OPTIONAL
    • pinch of sea salt
  • Wet
    • 1/2 cup unsweetened applesauce
    • 3 eggs, lightly beaten
    • 2/3 cup almond milk (or choice of milk)
  • 2/3 cup frozen corn, thawed
  • 1 jalapeño, seeded and diced (OR green bell pepper diced)
  • 1 cup reduced fat shredded cheddar


Step 1

Set oven to 350F.

Step 2

Set a 10-inch deep skillet on medium high heat. Once hot, add oil, onion, garlic and bell peppers. Cook for 2 – 4 minutes or until onions turn brown and translucent.

Step 3

Add the ground meat and chop it up in the skillet as it cooks. Cook for 5 to 7 minutes, the meat may not completely cook but that’s ok.

Step 4

Increase the heat to HIGH, then add tomato paste and the seasonings. Cook for 1 – 2 minutes to “bloom” the spices – it should be like a thick meaty paste and very fragrant.

Step 5

Reduce the heat to low-medium and pour in the broth – if needed, use it to deglaze the bottom of the skillet and scrap it with a wooden spatula. Reduce the heat to a simmer, then cover and cook for 15 minutes while you prepare the cornbread batter.

Step 6

In a large bowl, mix together all the dry ingredients. In a separate bowl, mix together the wet ingredients. Add the wet ingredients to the dry ingredients and fold everything together. Then fold in the corn, jalapeño and cheddar.

Step 7

Take the chili off the heat and let it rest for a minute so it is settled. NOTE: make sure the chili is not “watery” or too thin. Then gently add the cornbread batter on top of the chili.

Step 8

Bake uncovered for about 30 minutes, or until you can pierce the cornbread with a toothpick and it come out clean.

Step 9

Let it cool down for 10 – 15 minutes before slicing open and enjoying!