Blog - biscuits and such
southern food blog
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Chili & Cornbread Pie

A few weeks ago when I announced this month o’ pie on twitter and the like I got a lot of feedback, requests, and suggestions.  My friend Mattie told me that she had just made a tamale pie– a chili pie with a cornbread crust.  Immediately I was hooked.  I’d been thinking of making a pie this month with a biscuit crust, but knew cornbread would be exactly what we wanted in the throws of late February (especially considering the unexpected snow).

This pie was delicious, heartwarming, and completely welcome in this latest cold snap.  The recipe I’m providing is a little different from the one we tested.  Originally I had thought a bottom crust was in order, but instead of acting as the pie-like anchor I was hoping it would it really sucked up a lot of the moisture from the chili.  So no bottom crust.  And it’s obviously the dead of winter so I used frozen/preserved ingredients but I’ll be keeping this recipe in mind for a cold, rainy day in the fall.  With fresh jalapeños and tomatoes? Amazing!

Chili & Cornbread Pie

(enough to make 1 deep dish pie)


1 lb ground beef

1 onion

1 large can whole peeled tomatoes

1 cup frozen corn

1 can black beans

1 can kidney beans

1/4 cup pickled jalapeños

1 tbsp cumin

1 tsp red pepper flakes

1 tsp cayenne

1 tsp chipotle

1 tbsp salt

4 cloves garlic

Cornbread crust:

1/4 cup pickled jalapeños

1/4 cup white cheddar cheese, sharp

1/4 cup orange cheddar cheese, sharp

1/4 tsp sugar

1 tsp kosher salt

1 cup flour

1 cup yellow cornmeal

2 tsp baking powder

1 cup milk

1/3 cup canola oil

Begin by browning the beef.  Combine in a crock pot with all the remaining ingredients (including the juices from the beans/tomatoes).  Cook for 4 hours on low, tasting occasionally and adjusting the spices to your preference.

To make the crust, chop jalapeño and shred cheese.  Mix dry ingredients.  Slowly mix in milk and oil.

Scoop your filling into a large pie dish, stopping about 1 inch from the top.  Spread cornbread topping over the chili evenly.  Bake on 375 for 25 minutes.

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Winter Banana Pudding


I love banana pudding.  I’ve always loved banana pudding, it holds a very special place in my heart.  Unfortunately, bananas don’t fit into my eat-seasonal-eat-local lifestyle, so they don’t often show up on our counter (which makes it hard when I’m low on potassium amIrighthoneyweshrunkourselvesfans).  Every once in a while, though, we make some concessions for what we like to consider sometimes foods.



Growing up, banana pudding was usually a summer treat.  Summer banana pudding has whipped cream on top, as opposed to the meringue that tops winter banana pudding.  Banana pudding has this amazing ability to make people feel 10 again.  It always brings me back to laying at the swamp house, listening to our family friend Capt’n Fred talk about how Rosemond women made the best banana pudding there ever was.  It makes me feel like home, so even though you could definitely argue that it isn’t a pie I thought it deserved a place on the menu this month.  Plus, it has a meringue.  And I made it in a pie dish.  So there, haterz.



This is the perfect opportunity to announce to you, friends, family, pie lovers, that my friend Rachel and I have co-founded the first annual B’Eat More Pie Festival.  You’ll remember that last year we competed in the Cville Pie Fest, and that experience left us wanting to do something similar for Baltimore.  The festival will be taking place on September 11, 2011 in Baltimore.  We are SO excited and think it has great potential.  If you’re in the area (or want to travel for pie), we expect to see you there!



Winter Banana Pudding



2 cups whole milk

1/2 cup sugar

3 tbsp corn starch

1 tbsp butter

1 tsp vanilla extract




6-7 egg whites

1 tsp cream of tartar

1/2 cup sugar

1 tsp vanilla extract

1 box vanilla wafers

6-8 bananas



Start with your pudding.  Over medium heat, scald milk (don’t boil it).  Mix together sugar and corn starch.  When the milk starts to foam a little slowly stir in the sugar mixture, a little at a time.  Continue to stir the milk mixture until it thickens and coats the back of a spoon.  Stir in butter and vanilla extract.


In a pie dish lay down a layer of cookies.  Top with a layer of sliced bananas.  Top with half the pudding.  Add a second layer of bananas and cookies.  Top with pudding.


Whip egg whites, extract, and cream of tartar until stiff.  Spread over pudding, making sure meringue goes all the way to the edge of the dish, forming a seal.  Cook under the broiler for 7-10 minutes or until golden.


Refrigerate for 2 hours.


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Stewed Pork Pie

One of the most fun parts of celebrating National Pie Month this way is that we’ve been able to share the pie love with our friends.  This Saturday we had friends over to help us eat this stewed pork pie and a winter banana pudding, so I had the opportunity to get creative.  The coolest thing for me about doing such a focused month o’ pie has been the challenge offered by creating and photographing very similar recipes.  The challenge has been really great for getting my creative juices flowing.  That, and we’ve been eating a lot of pie.

I knew that I wanted the style and feel of these pork pies to be very different from the Smokey Chicken Pie we had last weekend.  Even though the flavor and ingredients were so different, it was important for the pies to be visually different because a savory pie always sort of looks like a savory pie.  So instead of a traditional pie format I opted for cup pies.  Cup pies are personal pies baked in a cup cake pan.  The end result was both fun and delicious.

Stewed Pork Pie

1 lb pork loin roast

2 red potatoes, diced

3 medium sized carrots, peeled and diced

1 large can diced tomatoes

1 tbsp herbs de provance

1 tbsp butter

1 tsp red pepper flakes

1 tsp sea salt

1 tsp pepper

3 garlic cloves

1 medium sized red onion

1 egg, whisked

In a crock pot or dutch oven combine all ingredients except the red onion.  Cook under medium heat for 4 hours.

Start your pie dough. Sift dry ingredients. Using your hands, work in shortening. Cube butter and work it in. Continue to blend until the consistency is that of course cornmeal. Stir in the water, a little at a time until your dough forms a ball. Divide in half. Wrap each half in plastic wrap and refrigerate for at least 1 hour.

After 4 hours, check the temperature of the pork.  It should be between 160 and 170.  Put the temperature to warm.  Slice your onions and stir in.  Using two forks, gently pull the pork apart so that it shreds.  Allow to simmer in the juices for another 30 minutes.

Remove the dough from the fridge. Roll it out on a floured, non-stick surface (like a sil-pat). Roll it out so it is 1/4″ thick.  Cut in 4 x 4 squares.  Oil a cupcake pan and place a square in each hole.  Fill with the pork mixture.  Pinch the edges together and fold over.

Brush each pie with egg wash.  Bake at 375 for 25 minutes or until golden brown.  Let cool slightly and remove from pan.  Serve.

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