Easy Cornbread-Topped Chili Pot Pie Recipe for Cozy Nights

Comfort food reaches new heights with this hearty chili pot pie with cornbread crust that promises to warm your soul on chilly evenings.

Rich, spicy chili bubbles beneath a golden, crumbly cornbread topping that adds a delightful texture to every bite.

The robust flavors blend perfectly, creating a one-dish meal that satisfies deep hunger and culinary cravings.

Tender chunks of meat mingle with beans and vegetables, all nestled under a crisp, buttery cornbread layer.

Each spoonful delivers a perfect balance of heat and comfort, making this dish a crowd-pleaser for any gathering.

The combination of classic chili and cornbread elevates this recipe from ordinary to extraordinary.

Prepare to be transported to a world of pure, delicious satisfaction with this irresistible meal that will have everyone asking for seconds.

Ingredients for Chili Pot Pie with Cornbread

• Ground Beef: A hearty meat that creates the rich foundation of the chili.

• Tomato Sauce: Provides a smooth, tangy base for the chili.
• Beans: Adds texture and extra protein to the dish.

• Salt, Baking Soda: Enhances flavor and helps with cornbread rising.

• Flour, Cornmeal, Sugar: Creates the classic cornbread texture and sweetness.

• Buttermilk, Oil, Egg: Provides moisture and helps bind the cornbread batter together.

• Shredded Cheese, Sour Cream, Jalapeños: Allows personalization and adds extra flavor and heat to the dish.

How to Bake a Chili Pot Pie with Crust

Step 1: Fire Up the Oven

Crank your oven to a toasty 375°F, getting ready for some serious comfort food magic.

Step 2: Sizzle the Beef

Grab a skillet and cook ground beef over medium-high heat.

Break the meat into crumbly bits while it browns.

Drain away any extra fat to keep things lean and delicious.

Step 3: Build Flavor-Packed Chili

• Tomato sauce
• Beans
• Seasonings

Bring the mixture to a rolling boil, then reduce heat.

Let it simmer gently for about 10 minutes, allowing flavors to dance together.

Step 4: Create Cornbread Batter

• Flour
• Cornmeal
• Sugar
• Baking soda
• Salt

• Buttermilk
• Oil
• Egg

Combine both mixtures, but don’t overmix.

Lumpy batter is your friend here!

Step 5: Assemble Individual Pot Pies

Spoon chili into ramekins, filling each about 1 cup full.

Top with ½ cup cornbread batter, spreading evenly to cover the chili completely.

Step 6: Bake to Golden Perfection

Place ramekins on a baking sheet.

Slide into the oven for 20-25 minutes.

Watch for a golden-brown cornbread top.

A clean toothpick means they’re ready to rock!

Step 7: Dress and Impress

• Shredded cheese
• Sour cream
• Sliced jalapeños

Serve hot and enjoy your personal comfort food masterpiece!

Tips for Fluffy Cornbread and Hearty Chili

• Remove as much fat as possible to prevent a greasy texture and ensure a cleaner, more concentrated chili flavor.
• Gently combine wet and dry ingredients to keep the cornbread light and tender, embracing those charming lumps for a perfect texture.
• Use oven-safe dishes that are about 6-8 ounces to ensure even cooking and a beautiful individual serving presentation.
• Adjust the heat by modifying chili seasoning or adding jalapeños according to your family's taste preferences, making it mild or fiery.
• Grate cheese, chop herbs, and set out sour cream before baking to make serving quick and easy when the pot pies come out of the oven.

Storing and Reheating Your Pot Pie Right

• Store leftover chili pot pies in airtight containers for up to 3-4 days in the refrigerator. Ensure the container is sealed tightly to maintain freshness and prevent odor absorption.
• Wrap individual pot pies in plastic wrap, then aluminum foil. Freeze for up to 2 months. Place a label with the date to track storage time.
• Place a single pot pie on a microwave-safe plate. Heat on medium power for 1-2 minutes, stirring halfway through. Check internal temperature reaches 165°F for food safety.
• Preheat oven to 350°F. Remove pot pie from refrigerator, unwrap, and place in an oven-safe dish. Cover with foil to prevent cornbread from drying out. Warm for 15-20 minutes until heated completely.

What to Serve with Chili Pot Pie

• Complement Creamy Cheesy Companions: Pair this hearty chili pot pie with sharp cheddar or pepper jack cheese to enhance the spicy, robust flavors and add extra creaminess.
• Refreshing Beverage Balance: Choose a crisp Mexican lager like Modelo or Corona to cut through the richness of the chili and cornbread, providing a cool, light contrast.
• Zesty Side Salad Boost: Create a bright cilantro-lime salad with mixed greens, diced tomatoes, and a tangy vinaigrette to add freshness and balance the warm, dense pot pie.
• Cool Creamy Topping Trick: Top the pot pie with a dollop of cool sour cream or Greek yogurt to temper the heat and add a smooth, tangy element that complements the spicy chili.

Twist Ideas for Chili Pot Pie Night

• Vegetarian Chili Pot Pie: Replace ground beef with plant-based protein like lentils, black beans, or crumbled tofu for a hearty vegetarian version that maintains rich flavor and protein content.
• Gluten-Free Cornbread Crust: Substitute regular flour with gluten-free flour blend and use gluten-free cornmeal to create a celiac-friendly alternative without compromising taste or texture.
• Spicy Southwest Remix: Enhance the chili with diced green chilies, chipotle peppers, and swap regular seasoning for a smoky southwest spice blend to kick up the heat and complexity.
• Low-Carb Cauliflower Crust Option: Replace cornbread topping with a cauliflower-based crust by mixing riced cauliflower, eggs, and cheese to create a lighter, lower-carbohydrate alternative for keto dieters.

FAQs

• Can I use ground turkey instead of beef?

Absolutely! Ground turkey is a leaner option that works perfectly in this recipe. Just make sure to cook it thoroughly and drain any excess liquid.

• Is this recipe spicy?

The base recipe isn’t particularly spicy, but you can easily adjust the heat by adding more chili powder or including diced jalapeños in the chili mixture. For extra kick, top with hot sauce or spicy peppers.

• Can I make this recipe ahead of time?

You can prepare the chili mixture in advance and store it in the refrigerator. When ready to serve, assemble the pot pies and bake fresh. The cornbread batter is best mixed right before baking to maintain its light, fluffy texture.

• Do I need special equipment to make this recipe?

Ramekins are ideal, but you can use an oven-safe casserole dish or skillet if you don’t have individual ramekins. Just adjust baking time and watch carefully to ensure even cooking.

What Makes Chili Pot Pie So Comforting

• Elevate your weeknight dinner with this chili pot pie that transforms classic comfort food into an exciting culinary adventure.
• Mix, assemble, and bake with minimal effort, making this recipe perfect for busy home cooks who want delicious meals without spending hours in the kitchen.
• Adapt toppings and spice levels to suit every family member's taste, creating a flexible dish that keeps everyone happy and satisfied.
• Combine the robust flavors of chili with the sweet, tender cornbread crust, delivering a complete meal in a single charming ramekin that's both visually appealing and deliciously filling.

Chili Pot Pie With Cornbread Crust Recipe

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4.5 from 16 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Comforting chili pot pie with cornbread crust brings southwestern warmth to dinner tables, blending hearty flavors in one delightful dish. Spicy meat, beans, and aromatic spices nestle beneath a golden cornbread topping, promising a satisfying meal you’ll crave again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 pound ground beef
• 2 8-ounce (226 grams) cans tomato sauce
• 1 15-ounce (425 grams) can kidney beans
• 1 1.25-ounce (35 grams) packet of chili seasoning

Cornbread Crust Dry Ingredients:

• 1/2 cup all-purpose flour
• 2 tablespoons granulated sugar
• 3/4 cup finely ground cornmeal
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Wet Ingredients:

• 2/3 cup buttermilk
• 1/4 cup canola oil
• 1 egg

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Instructions

1. Heat the oven to 375°F, preparing for a golden-brown culinary creation.
2. In a skillet over medium-high heat, thoroughly brown the ground beef, breaking it into crumbly pieces and carefully draining excess fat.
3. Incorporate tomato sauce, beans, and seasonings into the meat, bringing the mixture to a vigorous boil, then reduce heat and allow to simmer for 10 minutes, developing rich flavors.
4. Prepare cornbread batter by separately mixing dry ingredients in one bowl and wet ingredients in another, then gently combining them—embracing a slightly lumpy texture.
5. Distribute approximately 1 cup of chili into individual ramekins, meticulously topping each with ½ cup cornbread batter, ensuring even coverage across the chili base.
6. Position ramekins on a baking sheet and slide into the preheated oven, baking for 20-25 minutes until the cornbread turns a gorgeous golden hue and passes the clean toothpick test.
7. Remove from oven and personalize with optional garnishes like shredded cheese, sour cream, or sliced jalapeños for an extra flavor kick.

Notes

• Customize the heat level by adjusting chili powder or adding diced jalapeños for extra spiciness without overwhelming the dish.
• Swap ground beef with ground turkey or plant-based crumbles for a leaner or vegetarian version that maintains the hearty flavor profile.
• Ensure even cornbread coverage by using an offset spatula to spread the batter smoothly across the chili surface, creating a perfect golden crust.
• Prepare ramekins with a light cooking spray to prevent sticking and make cleanup easier, especially when serving individual portions.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 4 g
• Protein: 20 g
• Cholesterol: 40 mg