If you’re craving a dish that feels like a warm hug on a chilly evening, you need to try this Chili Pot Pie with Cornbread Crust Recipe. It perfectly combines hearty, savory chili bubbling with tender kidney beans and rich tomato sauce, topped with a golden, slightly sweet cornbread crust that adds the ideal texture contrast. Every bite is bursting with comfort and flavor, making it a soul-satisfying meal that you’ll want to revisit again and again.
Ingredients You’ll Need
This recipe is wonderfully straightforward but every ingredient plays a key role in creating that perfect balance of taste and texture. From the flavorful ground beef to the cornbread crust’s subtle sweetness, these components come together to build layers of deliciousness you’ll adore.
- 1 lb. ground beef: The base of the chili, providing rich, savory flavor and hearty protein.
- 2 8oz cans tomato sauce: Adds a luscious, tangy tomato depth that ties the chili together.
- 1 15oz can kidney beans: Brings creaminess and a wonderful texture contrast while boosting fiber.
- 1 1.25oz packet of chili seasoning: Infuses the chili with warm spices and just the right kick of heat.
- 1/2 cup all-purpose flour: Essential for the cornbread, it gives structure to the crust.
- 2 Tbsp. granulated sugar: Adds a hint of sweetness that balances the spice perfectly.
- 3/4 cup cornmeal (finely ground): The star of the crust, bringing that signature cornbread texture and flavor.
- 1/2 tsp. salt: Enhances all the other flavors harmoniously.
- 1/2 tsp. baking soda: Helps the cornbread crust rise and become beautifully fluffy.
- 2/3 cup buttermilk: Adds tang and moisture for a tender, rich cornbread topping.
- 1/4 cup canola oil: Keeps the cornbread moist and delivers a tender crumb.
- 1 egg: Binds the cornbread ingredients together for that perfect crust consistency.
- Shredded cheese: Optional but highly recommended for melting over the top for extra indulgence.
- Sour cream: A cool, creamy finishing touch that pairs beautifully with the chili’s spice.
How to Make Chili Pot Pie with Cornbread Crust Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 375 degrees Fahrenheit. Preheating sets the stage for baking that lovely golden cornbread crust to perfection, so don’t skip this step.
Step 2: Cook the Ground Beef
In a skillet over medium-high heat, brown the ground beef until cooked through, then drain the excess fat. This step builds the savory foundation for your chili without any greasiness that could weigh down the dish.
Step 3: Combine Chili Ingredients
Add the tomato sauce, undrained kidney beans, and chili seasoning to the browned beef. Bring everything to a boil so the flavors meld, then cover the skillet to trap all the delicious aromas.
Step 4: Simmer the Chili
Lower the heat to medium-low and let the chili simmer for about 10 minutes, stirring occasionally. This slow cooking smooths the flavors and thickens the chili just right.
Step 5: Prepare the Cornbread Dry Mix
In a medium bowl, whisk together the flour, sugar, cornmeal, salt, and baking soda. This dry mix will give your cornbread crust the structure and subtle sweetness it needs.
Step 6: Add Wet Ingredients to Cornbread Mix
Stir the buttermilk, canola oil, and egg into the dry ingredients until just combined. This batter promises a moist, tender topping that contrasts perfectly with the rich chili below.
Step 7: Assemble Your Chili Pot Pies
Divide the chili evenly by spooning one cup into four heatproof ramekins. Top each with half a cup of cornbread batter, spreading it evenly. Place the ramekins on a baking sheet for easy handling.
Step 8: Bake Until Golden and Set
Bake the assembled pot pies for 20 to 25 minutes, until the cornbread crust is cooked through and golden brown on top. You’ll know it’s ready when a toothpick inserted comes out clean.
How to Serve Chili Pot Pie with Cornbread Crust Recipe
Garnishes
A generous sprinkle of shredded cheese right when the pot pies come out of the oven adds melty decadence, and a dollop of sour cream on top brings a cool creaminess that balances the chili’s spice beautifully. Fresh chopped cilantro or green onions can also brighten every bite.
Side Dishes
Since this Chili Pot Pie with Cornbread Crust Recipe is quite hearty, pairing it with light, fresh sides like a crisp green salad or roasted vegetables keeps things balanced and pleasingly varied.
Creative Ways to Present
Serve the chili pot pies in individual ramekins for a charming, rustic look that feels personal and inviting. For a fun twist, spoon extra cornbread batter around the skillet edges and bake it all together for a shareable family-style dinner.
Make Ahead and Storage
Storing Leftovers
You can store any leftover chili pot pie in airtight containers in the refrigerator for up to three days. Keeping the cornbread crust intact is easier if you store the pies assembled in their ramekins, covered tightly with foil or plastic wrap.
Freezing
This dish freezes well if you assemble the pot pies but do not bake them. Wrap each ramekin securely and freeze for up to two months. When ready, thaw overnight in the fridge and bake following the original instructions.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit for about 15-20 minutes or until warmed through to maintain the cornbread topping’s crispness. Avoid microwaving if you want to keep that delightful texture contrast intact.
FAQs
Can I use a store-bought chili instead of making my own?
Absolutely! While making chili from scratch enhances the flavor, a good-quality store-bought chili can work in a pinch and still give you a delicious Chili Pot Pie with Cornbread Crust experience.
What can I substitute for buttermilk?
If you don’t have buttermilk, mix one tablespoon of vinegar or lemon juice into 2/3 cup of regular milk, let it sit for 5 minutes, then use this as a perfect homemade substitute in the cornbread batter.
Can I make this recipe vegetarian?
Yes! Simply swap the ground beef for your favorite meat alternative or load the chili with extra beans and veggies. The cornbread crust and chili seasoning will still shine beautifully.
How spicy is the chili in this recipe?
The chili seasoning packet offers a moderate spice level that’s warm and comforting without being overwhelming. You can always adjust with more chili powder or add jalapeños if you want extra heat.
Can I double this recipe for a larger crowd?
Definitely! Just double all the ingredients and use larger baking dishes or more ramekins. Baking times might increase slightly for bigger portions, so keep an eye on that golden crust.
Final Thoughts
This Chili Pot Pie with Cornbread Crust Recipe is one of those dishes that brings everyone together at the dinner table—comforting, flavorful, and endlessly satisfying. Once you make it, you’ll wonder how you ever lived without this cozy meal in your rotation. Give it a try and watch how quickly it becomes a beloved classic in your home!
Print
Chili Pot Pie with Cornbread Crust Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This hearty Chili Pot Pie with Cornbread Crust combines a spicy, flavorful chili filling topped with a golden, slightly sweet cornbread crust. It’s a comforting meal perfect for chilly evenings, offering a satisfying blend of savory beef, beans, and rich tomato sauce baked under a fluffy cornbread topping.
Ingredients
For the Chili Filling
- 1 lb. ground beef
- 2 8oz cans tomato sauce
- 1 15oz can kidney beans, undrained
- 1 1.25oz packet chili seasoning
For the Cornbread Crust
- 1/2 cup all-purpose flour
- 2 Tbsp granulated sugar
- 3/4 cup finely ground cornmeal
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2/3 cup buttermilk
- 1/4 cup canola oil
- 1 egg
For Serving (Optional)
- Shredded cheese
- Sour cream
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and allow it to fully heat while you prepare the chili and cornbread batter.
- Brown the beef: In a skillet over medium-high heat, cook 1 lb. of ground beef, breaking it up as it cooks until no pink remains. Drain excess fat to keep the filling rich but not greasy.
- Add tomato sauce, beans, and seasoning: Pour in the two cans of tomato sauce along with the undrained kidney beans and the chili seasoning packet. Stir everything together and bring the mixture to a rolling boil.
- Simmer the chili: Once boiling, cover the skillet and reduce heat to medium-low. Let it simmer for about 10 minutes, stirring occasionally to prevent sticking and to blend flavors.
- Prepare dry cornbread ingredients: In a medium bowl, whisk together all the dry ingredients: 1/2 cup flour, 2 tablespoons sugar, 3/4 cup cornmeal, 1/2 teaspoon salt, and 1/2 teaspoon baking soda until evenly combined.
- Mix wet ingredients: In a separate bowl, combine 2/3 cup buttermilk, 1/4 cup canola oil, and 1 egg. Then stir this wet mixture into the dry ingredients until just combined, forming your cornbread batter.
- Assemble the pot pies: Spoon about 1 cup of chili evenly into each of four 9oz ramekins. Then spread about 1/2 cup of cornbread batter on top of each ramekin, covering the chili completely.
- Bake the pot pies: Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes or until the cornbread crust is golden brown and cooked through.
- Serve: Optionally top with shredded cheese and a dollop of sour cream. Serve hot for a comforting and filling meal.
Notes
- You can adjust the chili seasoning to your heat preference by adding extra chili powder or cayenne pepper.
- For a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat alternative.
- If you don’t have buttermilk, use regular milk mixed with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
- Use ramekins that are oven-safe and about 9 oz capacity for even cooking.
- Leftover chili can be stored separately and reheated before topping with fresh cornbread batter.
