Skip to main content

Bolivian-style Corn Pie

What is it ~~~ it’s tough and fairly cheap, doesn’t have a famous chef’s name emblazoned on it; when treated with tender loving care, it will last just about forever, and performs perfectly every time?

I’m talking about my favorite skillets, cast iron skillets!  I was lucky to “inherit” my mothers’ 12” and 10” skillets, which were passed down to her by an “aunt.”  Over the years, I’ve added to the collection with a smaller skillet, a Dutch oven and a couple of corn stick pans.   

Cast iron is heavy and holds heat well and distributes it evenly.  The skillets go smoothly from cook-top to oven and when properly seasoned and cared for, will last for generations; plus, the cookware adds iron to your diet.

You can cook a plethora of foods in cast iron ~ from breakfast to lunch to dinner.  Smokey bacon and eggs, crispy hash browns, savory cornbread, frittatas, blackened fish, smothered pork chops, pineapple upside-down cake, fried chicken like Grandma used to make, and this delicious corn pie:

This Bolivian-style Corn Pie recipe was in the Chicago Tribune a few weeks ago and sounded very appetizing to me.  The article states that… “The recipe is from Luna Maya, a Bolivian-Mexican restaurant in Norfolk, VA and is adapted from “The World in a Skillet.”  

The international flavors evoke the New South, but cooked in the traditional Southern skillet.  The restaurant finishes the casserole in a baking pan, but the food staff at the Chicago Tribune used the same 12-inch cast-iron skillet throughout.” So did I.

In the recipe, you will see chorizo sausage, chicken, and plenty of piquant spices from ground ancho chili to chipotle pepper; ground allspice, cloves and thyme to sweet paprika, all blended together with corn and milk and topped with a mild cheese.  

It is a dish of truly unique flavors and textures and is hard to describe.  I just know it’s delicious, and I hope you try it!

Bolivian-Style Corn Pie


1 tablespoon plus 2 teaspoons olive oil
1 pound Mexican pork chorizo, skins removed
1 white onion, diced
6 cloves garlic, minced
1 tablespoon ground ancho chili
1 tablespoon sweet paprika
2 teaspoons ground cumin
1 teaspoon ground chipotle pepper
1/2 teaspoon thyme
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1 teaspoon salt, divided
2 pounds boneless, skinless chicken breasts, cubed
1/2 cup chopped cilantro
Juice of 1 lime
1 yellow onion, chopped
8 ears corn, kernels cut from cobs (or 5 cups frozen)
1 cup milk
1/4 teaspoon freshly ground black pepper
8 ounces mild cheese, such as Chihuahua or Oaxaca cheese or your favorite


 1. Heat oven to 350 degrees. Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Crumble in chorizo. Cook, stirring often, until browned, about 10 minutes. Transfer chorizo to a bowl, leaving fat in the skillet.

2. Add the white onion, garlic, ancho, paprika, cumin, chipotle, thyme, allspice, cloves and 1/2 teaspoon salt to the skillet; stir. Cook, stirring often, until onion is translucent, 5-8 minutes.

3. Stir in the chicken; cook, stirring often, until the chicken is cooked through, 15 minutes. Remove skillet from heat; transfer contents to a bowl. Stir in the reserved chorizo, cilantro and lime juice.

4. Wipe skillet clean; heat 2 teaspoons oil in skillet over medium heat. Add the yellow onion; cook, stirring frequently, until translucent, 5-8 minutes. Remove skillet from heat. Combine onion with the corn and milk in a food processor; purée until smooth. Return skillet to medium heat; add corn mixture. Cook, stirring, until the mixture has thickened, about 5 minutes. Stir in remaining 1/2 teaspoon salt and the black pepper. Remove skillet from heat.

5. Transfer corn mixture to a bowl. Spread the chicken-chorizo mixture in the skillet. Spread the corn mixture over the meat. Bake 30 minutes. Remove dish from oven; turn on the broiler. Spread the cheese over the casserole. Broil until cheese melts and begins to brown, 3-5 minutes.
Makes 8 servings

Nutrition information:
Per serving: 631 calories, 37 g fat, 15 g saturated fat, 145 mg cholesterol, 26 g carbohydrates, 47 g protein, 1,232 mg sodium, 4 g fiber.

This is a great tasty dish, and now that I’ve made it, I’m looking forward to when the farmers markets will open in the area with all their fresh veggies and fruit!  I have to wait a few more weeks…

Be sure to visit my friend, Linda’s blog, @My Kind Of Cooking.  She has useful tips on Tuesdays and yummy recipes every Friday!


  1. Pam I love my cast iron cookware too. I picked up a 12" round cast iron griddle last Christmas for myself. I have a grill pan/skillet and a Dutch oven...which I often use when it calls for a skillet.

    This recipe I must try this week...I just need to go to the German Sausage market to pick up some chorizo!! Interesting how you grind up the onions and took me a minute to figure that out!

  2. That corn pie looks so comforting in the iron skillet. We use our iron skillets and I've found that they work as well as nonstick skillets in many cases. I just wish they weren't so heavy (a sign of age on my part).

  3. De lujo se ve el plato.


  4. This really sounds delicious. I love the layered flavors in this type of dish. I hope you have a great day. Blessings...Mary

  5. This looks like a winner. I like to use my cast iron pans, too... it just seems that everything tastes better in it!

  6. Lyndsey, it sounds like you like cast iron as much as I do! Yes, with the onions and corn--a little different, but good with the end result.

    Sam, yes! That's the thing, they're a little heavy. The corn pie is definitely a comfy food dish.

    jose manuel, gracias! Es de lujo. Saludos

    Mary, thank you! I really like "layered" dishes such as this occasionally. Thanks for the visit!

    Karen, thanks! I agree, everything seems to taste better with cast iron and I like the "crust" it gives.

  7. I love my cast iron pans! I use them every day. This "pie" is so hearty and flavorful! It looks like something I would love.

  8. Pam, it's beautiful! I also like to cook in cast iron, my favorite!

  9. I agree, cast iron skillets are the best! My family would love all the flavors in this dish and I love that you do it in one skillet!

  10. Got to try this looks fabulous, love that topping!

  11. I love using my cast iron skillets... especially on the grill! The corn pie looks like the perfect way to get some use out of those skillets too!!

  12. I have never heard of this before; but you sure make is sound and look like something I have to taste. Where is my cast iron skillet!!!

  13. This looks awesome! i don't have a cast iron skillet, I so should have one though!

  14. Glory be this looks wonderful!
    The ultimate comfort food I'm thinking.

  15. Pam, This special Bolivian Style Corn Pie is right up my alley! Great ingredients...ultimate country food! Now all we have to do is to buy an iron skillet! Take Care, Big Daddy Dave

  16. This looks fantastic. I wish I had my moms cast iron!

  17. Pam look absolutely delicious, we have here something similar love it!


Post a Comment


The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews