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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.

Prep Time
25 minutes
Cook Time
35 minutes
Cook it With Our


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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Lodge Pan Logo
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!

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