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
Scale
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.
