Cornbread Topped Chili Pie Recipe

I first made this cornbread topped chili pie recipe during a snowy evening when I wanted something hearty and warm so I combined two of my favorite comfort foods rich chili and golden cornbread and the result was an instant classic in our house

Because I love meals that bake up in one dish and serve a crowd this recipe quickly became my go-to for game days and potlucks and every bite has the perfect balance of spicy savory chili and sweet buttery cornbread on top

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Ground beef – Forms the hearty base of the chili
• Onion – Adds savory flavor and a little sweetness as it cooks
• Garlic – Gives the chili a deep aromatic boost
• Kidney beans – Add texture and heartiness to the filling
• Diced tomatoes – Provide juiciness and a slightly acidic balance
• Tomato paste – Helps thicken the chili and deepen its flavor
• Chili powder – Brings heat and smoky warmth
• Cumin – Adds earthiness and classic chili flavor
• Salt and pepper – Enhance all the savory notes
• Cornbread mix – Bakes into a golden crust over the chili
• Milk and egg – Bind the cornbread mix into a soft topping
• Corn kernels (optional) – Add bursts of sweetness and texture to the cornbread

Tools You’ll Need

• Skillet or sauté pan – For cooking the chili before baking
• Mixing bowl – To prepare the cornbread batter
• Baking dish (9×13) – Perfect for layering and even cooking
• Spatula or wooden spoon – For stirring and spreading the layers
• Oven mitts – Keep your hands safe when handling the hot dish
• Measuring cups and spoons – For accurate chili and batter ratios

Instructions

Step 1:

I preheat the oven to 375°F and lightly grease a 9×13 baking dish

Step 2:

In a skillet over medium heat I cook 1 pound of ground beef with 1 diced onion and 2 minced garlic cloves until browned and fragrant then I drain any excess fat

Step 3:

I stir in a 15 oz can of kidney beans 1 can of diced tomatoes 1 tablespoon of tomato paste 1 tablespoon of chili powder 1 teaspoon of cumin and salt and pepper to taste and let it simmer for about 10 minutes to thicken slightly

Step 4:

I pour the chili mixture into the prepared baking dish and spread it out evenly

Step 5:

In a bowl I prepare the cornbread topping by combining 1 box of cornbread mix with 1 egg 1/3 cup of milk and 1/2 cup of corn kernels then I stir until just combined

Step 6:

I spoon the cornbread batter evenly over the top of the chili and spread it gently to cover

Step 7:

I bake it for 25 to 30 minutes until the cornbread is golden and cooked through and the chili is bubbling around the edges

Step 8:

I let it cool for a few minutes before serving and top it with sour cream or shredded cheese if I’m feeling extra

Tips

If you like a spicier version I add a chopped jalapeño to the chili or some hot sauce

For a vegetarian take I swap the meat for extra beans or lentils

Leftovers reheat beautifully in the microwave or oven the next day

Ways to Serve

With sour cream and green onions on top for freshness

Alongside a crisp green salad for a balanced meal

Scooped into bowls with tortilla chips on the side

Topped with avocado and hot sauce for a Tex-Mex twist

With a fried egg on top for a hearty brunch version

Frequently Asked Questions

Can I use homemade cornbread batter in this cornbread topped chili pie recipe?

Yes absolutely just make sure it’s not too thick so it spreads easily over the chili

Can I make this cornbread topped chili pie recipe ahead of time?

You can prep the chili ahead and store it in the fridge then top with batter and bake when ready

Can I freeze this cornbread topped chili pie recipe?

Yes bake it first then cool slice and freeze in portions for quick meals later

Is this cornbread topped chili pie recipe gluten-free?

It can be if you use a gluten-free cornbread mix and double-check your chili ingredients

See You in the Kitchen

I hope you dig into this cornbread topped chili pie recipe and enjoy every cheesy crusty comforting bite! It’s one of those dishes that warms you from the inside out and brings everyone to the table fast. Let me know if you try a spicy twist or a veggie version I’d love to see your spin

Happy Cooking!

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