Cornbake 8 Layer Dip

by Christina Tosi

Christina Tosi adding final topping to 8 layer dip

Ingredients + Recipe for Cornbake


1 cup cornmeal

1-1/3 cup all-purpose flour

1 tablespoon baking powder

3 tablespoons sugar

3 tablespoons light brown sugar

1 teaspoon baking soda

3 teaspoons salt

1/8 teaspoon black pepper, freshly ground

 ¼ cup honey

 2 tablespoons buttermilk

 1-½ cup sour cream

 one 14 ounces can creamed corn

 1 cup fresh corn (or frozen or canned corn)

 1 egg

 3 egg yolks

 2 tablespoons shortening

 ½ cup butter, melted



Heat the oven to 400F.

  1. Stir all of the dry ingredients into a bowl together until homogenous. Combine wet ingredients and stir in until homogenous.
  2. Grease a skillet or baking pan (approx 9 x 13”). Fill with batter and bake at 400F for 30-45mins, until golden brown. Leave in dish to build on top of.

Ingredients + Recipe for Taco Beef


3 tablespoons vegetable oil

2 pounds ground beef

2 tablespoons chili powder

1-½ tablespoons ground cumin

1-½ teaspoons paprika

1-½ teaspoons crushed red pepper flakes

1-½ teaspoons kosher salt

¾ teaspoon garlic powder

¾ teaspoon onion powder

¾ teaspoon dried oregano, preferably Mexican  


  1. To make the taco beef, heat the oil in a large saucepan or skillet over medium-high, then add the beef and cook, stirring to break it up, until it is no longer pink, about 10 minutes.
  2. Add all the remaining ingredients and keep cooking, stirring, until all the liquid evaporates and the beef is lightly browned, about 5 minutes more. Take the pan off the heat and let the beef cool completely.  

Ingredients + Recipe for Dip


1 tablespoon vegetable oil

2 (15-ounce) cans refried pinto beans

Kosher salt and freshly ground black pepper

2 (16-ounce) containers sour cream

4 ripe avocados, halved, pitted, and peeled

Freshly squeezed juice of 2 limes

8 vine-ripe tomatoes, cored and diced

½ head iceberg lettuce, cored and shredded (about 4 cups)

1-½ cups shredded Mexican cheese blend (or equal parts cheddar and Monterey Jack cheese)  



  1. To make the dip, heat the oil in a large skillet over medium-high heat until it shimmers. Add the beans and cook, stirring, until smooth and spreadable, about 3 minutes. Season with salt and pepper, remove from the heat, and let cool completely.  
  2. Add the beans to the cornbake inside the 9 by 13-inch baking dish and spread to form an even layer.
  3. Top with the sour cream in an even layer, then the beef in an even layer.
  4. Mash the avocados and lime juice together in a bowl, season with salt and pepper, then spread this evenly over the beef. Top with the tomatoes in an even layer, then the lettuce and the cheese.
  5. Cover with plastic wrap and refrigerate until the dip is thoroughly chilled, at least 2 hours or up to 24 hours. Cut to serve. 
Finished dip in Pyrex Deep bakeware