E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chili Stuffed Cornbread Pierogies Lois Spruytte | May 26, 2023 Biting into a fresh, toothsome pierogi is the dining equivalent of diving into a feather bed (sort of). Here, Lois Spruytte uses a cornbread casing for a chili-stuffed pierogi, and the result is a soft-yet-crispy take on a classic comfort food. Lois competed in the 2023 National Cornbread Cook-off with this spicy, savory recipe. Level Advanced Prep Time 25 minutes Cook Time 35 minutes Serves 10-15 Cook it With Our Cast Iron Skillet Ingredients 3 large eggs 2 cups all purpose flour, plus extra for rolling pierogies 1 cup fine-ground cornmeal, plus extra for rolling pierogies 1 teaspoon jalapeño seasoning ½ teaspoon Kosher salt ¾ cup cold water 1 pound of ground sirloin 2 medium white onions, divided 2 medium jalapeños, divided 1 pound bacon, cooked and chopped 1 16 ounce can of Bush's Best Chili Kidney Beans in mild chili sauce 1 14.5 ounce can of diced tomatoes with green chilies 1 10 ounce can of condensed tomato soup 1 tablespoon Ancho chili powder 1 teaspoon ground cumin 1 teaspoon Aleppo chili flakes ½ teaspoon Chipotle powder ½ teaspoon cocoa powder 1 stick unsalted butter Salt and pepper to taste Water Directions Make the chili filling. Place ground sirloin into a 13.5 inch cast iron skillet. Cook until the meat is brown. Dice 1 onion and mince 1 jalapeño, add to meat and cook for 2 minutes. Mix the spices together and add to the meat, mixing well. Add salt and pepper to taste. Mix in the tomato soup and canned tomatoes. In a food processor, pulse the bacon and the chili beans until combined. Add to the skillet with the other chili ingredients. Bring to a boil then reduce heat to simmer; cook for 6 to 10 minutes, stirring often. Remove from heat to cool down. Make the pierogi dough. In a large bowl whisk together the flour, cornmeal, Jalapeño seasoning, and salt. Make a well in the center and crack the eggs into the well. Using 2 butter knives, cut into the mixture until it becomes shaggy. Slowly mix in the cold water until a dough forms. Lightly knead the dough until smooth. Cover with plastic and let rest for 5 minutes. Roll out the pierogies. Mix together a little cornmeal and flour. Lightly dust a very large cutting board. Pinch off a tennis ball size portion of dough. Roll out on the prepared board until thin. Cut into circles using a 4 inch cutter. Fill the pierogies. Using a medium scoop, place a scoop of chili in the center of the cutout dough. Fold one half over and pinch to seal, then crimp with a crimping tool or fork. Repeat until all the dough has been used, yielding between 25 and 30 pierogies. Boil the pierogies. Bring a dutch oven of water to boil on the stove; add a little salt. Place 6 filled pierogies at a time into boiling water. Cook for 5 minutes. Place on a cooling rack that is inside a rimmed sheet pan. Repeat with all pierogies. Sauté the pierogies. Place a 15 inch cast skillet over medium-high heat and melt 4 tablespoons of butter. Chop remaining onion and add to skillet. Sauté until slightly caramelized, then add jalapeño and cook until slightly soft. Remove from the pan. Add a little more butter along with 6 or 8 pierogies. Sauté on both sides until golden brown. Repeat with remaining pierogies. Serve with cooked onion and jalapeño. Contributed By: Lois Spruytte Lois Spruytte lives in Richmond, Michigan and competed in the 2023 Cornbread Cook-off with these spicy pierogies. Learn more about the National Cornbread Festival and the Lodge National Cornbread Cook-off here! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chili Stuffed Cornbread Pierogies Lois Spruytte | May 26, 2023 Biting into a fresh, toothsome pierogi is the dining equivalent of diving into a feather bed (sort of). Here, Lois Spruytte uses a cornbread casing for a chili-stuffed pierogi, and the result is a soft-yet-crispy take on a classic comfort food. Lois competed in the 2023 National Cornbread Cook-off with this spicy, savory recipe. Level Advanced Prep Time 25 minutes Cook Time 35 minutes Serves 10-15 Cook it With Our Cast Iron Skillet Ingredients 3 large eggs 2 cups all purpose flour, plus extra for rolling pierogies 1 cup fine-ground cornmeal, plus extra for rolling pierogies 1 teaspoon jalapeño seasoning ½ teaspoon Kosher salt ¾ cup cold water 1 pound of ground sirloin 2 medium white onions, divided 2 medium jalapeños, divided 1 pound bacon, cooked and chopped 1 16 ounce can of Bush's Best Chili Kidney Beans in mild chili sauce 1 14.5 ounce can of diced tomatoes with green chilies 1 10 ounce can of condensed tomato soup 1 tablespoon Ancho chili powder 1 teaspoon ground cumin 1 teaspoon Aleppo chili flakes ½ teaspoon Chipotle powder ½ teaspoon cocoa powder 1 stick unsalted butter Salt and pepper to taste Water Directions Make the chili filling. Place ground sirloin into a 13.5 inch cast iron skillet. Cook until the meat is brown. Dice 1 onion and mince 1 jalapeño, add to meat and cook for 2 minutes. Mix the spices together and add to the meat, mixing well. Add salt and pepper to taste. Mix in the tomato soup and canned tomatoes. In a food processor, pulse the bacon and the chili beans until combined. Add to the skillet with the other chili ingredients. Bring to a boil then reduce heat to simmer; cook for 6 to 10 minutes, stirring often. Remove from heat to cool down. Make the pierogi dough. In a large bowl whisk together the flour, cornmeal, Jalapeño seasoning, and salt. Make a well in the center and crack the eggs into the well. Using 2 butter knives, cut into the mixture until it becomes shaggy. Slowly mix in the cold water until a dough forms. Lightly knead the dough until smooth. Cover with plastic and let rest for 5 minutes. Roll out the pierogies. Mix together a little cornmeal and flour. Lightly dust a very large cutting board. Pinch off a tennis ball size portion of dough. Roll out on the prepared board until thin. Cut into circles using a 4 inch cutter. Fill the pierogies. Using a medium scoop, place a scoop of chili in the center of the cutout dough. Fold one half over and pinch to seal, then crimp with a crimping tool or fork. Repeat until all the dough has been used, yielding between 25 and 30 pierogies. Boil the pierogies. Bring a dutch oven of water to boil on the stove; add a little salt. Place 6 filled pierogies at a time into boiling water. Cook for 5 minutes. Place on a cooling rack that is inside a rimmed sheet pan. Repeat with all pierogies. Sauté the pierogies. Place a 15 inch cast skillet over medium-high heat and melt 4 tablespoons of butter. Chop remaining onion and add to skillet. Sauté until slightly caramelized, then add jalapeño and cook until slightly soft. Remove from the pan. Add a little more butter along with 6 or 8 pierogies. Sauté on both sides until golden brown. Repeat with remaining pierogies. Serve with cooked onion and jalapeño. Contributed By: Lois Spruytte Lois Spruytte lives in Richmond, Michigan and competed in the 2023 Cornbread Cook-off with these spicy pierogies. Learn more about the National Cornbread Festival and the Lodge National Cornbread Cook-off here! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
