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Delicious Cornbread Chili Pot Pie topped with golden cornbread crust
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Cornbread Chili Pot Pie

A warm, comforting dish that combines rich chili with fluffy cornbread topping, perfect for family gatherings and cozy nights in.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Chili, comfort food, Cornbread, Family Meal, Pot Pie
Servings: 6 servings
Calories: 500kcal

Ingredients

For the Chili

  • 1 lb ground beef (or turkey) A savory base adding richness and protein.
  • 1 small onion, diced For a sweet flavor that enhances the overall dish.
  • 2 cloves garlic, minced Infusing the chili with aromatic goodness.
  • 1 cup crushed tomatoes Providing a tangy depth to the chili.
  • 1/2 cup beef broth Enhancing the umami richness of the dish.
  • 1 tbsp tomato paste Concentrating the flavor for a delicious kick.
  • 1 tbsp chili powder Bringing the classic chili flavor to life.
  • 1/2 tsp smoked paprika Adding a subtle smokiness that complements the beef.
  • 1/2 tsp cumin Giving a warm, earthy flavor.
  • to taste salt & pepper Enhancing all the flavors in the dish.

For the Cornbread Topping

  • 1 cup cornmeal Creating the perfect texture for the cornbread topping.
  • 1 cup all-purpose flour Helping to bind the cornbread together.
  • 1 tbsp baking powder Ensuring a light and fluffy cornbread.
  • 1/2 tsp salt Essential for balancing flavors.
  • 1/2 cup butter, melted Providing richness and moisture to the cornbread.
  • 3/4 cup buttermilk (or regular milk) Offering a creamy texture and taste.
  • 1 egg egg Binding agents for the cornbread, making it fluffy.
  • 1/2 cup shredded cheddar cheese Adding gooey, cheesy goodness.

For Toppings

  • to serve sour cream A cool contrast to the spicy chili.
  • to serve sliced jalapenos Adding a little heat for the brave.
  • to serve extra shredded cheese Because you can never have enough cheese!

Instructions

Preparation

  • In a skillet, cook the ground beef over medium heat until it’s browned and fully cooked. Stir in the diced onion and minced garlic, sautéing until they are soft and fragrant.
  • Add the crushed tomatoes, tomato paste, and beef broth along with the chili powder, smoked paprika, cumin, salt, and pepper. Allow this mixture to simmer for about 10 minutes.

Cornbread Batter

  • In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until well combined.
  • In a separate bowl, mix together the melted butter, buttermilk, and egg until smooth and blended.
  • Gradually stir the wet ingredients into the dry ingredients, mixing until just combined. Fold in the shredded cheddar cheese.

Baking

  • Preheat your oven to 375°F (190°C) and lightly grease mini springform pans or ramekins.
  • Spoon a layer of cornbread batter into each prepared pan, add a scoop of chili on top, and finish with more cornbread batter.
  • Bake for 25-30 minutes, until the cornbread topping is golden brown and cooked through.

Serving

  • Serve the Cornbread Chili Pot Pie warm, topped with a dollop of sour cream, jalapenos, and extra shredded cheese.

Notes

For added depth in flavor, consider cooking your ground beef with Worcestershire sauce or soy sauce. Optional: throw in a can of black or kidney beans for extra protein and fiber.