Description
This Skillet Chili Cornbread Pot Pie is a hearty and comforting dish that combines a spicy, flavorful chili base with a moist cornbread topping baked to golden perfection. Perfect for weeknight dinners or casual gatherings, it offers layers of ground beef, beans, tomatoes, and spices under a cheesy cornbread crust.
Ingredients
Scale
Chili Base
- 1 ½ pounds ground beef
- 2 (8 oz.) cans tomato sauce
- 1 (10 oz.) can diced tomatoes with green chiles
- 1 (14 oz.) can kidney or pinto beans, rinsed and drained
- 1 (14 oz.) can black beans, rinsed and drained
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
Cornbread Topping
- 2 (8 oz.) packages cornbread mix
- 2 eggs
- â…” cup milk
- 1 (8 oz.) can creamed corn
- 1 cup cheddar cheese, grated (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for baking the pot pie after assembling.
- Prepare the Chili Base: Heat 2 tablespoons of extra-virgin olive oil in a large ovenproof skillet over medium-high heat. Add the finely chopped yellow onion and sauté until softened, about 5 minutes. Add minced garlic and cook for an additional 1–2 minutes until fragrant. Stir in the ground beef and cook until browned fully, about 8–10 minutes. Season the meat mixture with 2 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon oregano, kosher salt, and freshly ground black pepper to taste. Then add the tomato sauce, diced tomatoes with green chiles, and both rinsed and drained beans. Let the chili simmer for 15–20 minutes, stirring occasionally to blend the flavors and thicken the sauce. Adjust seasoning as needed.
- Prepare the Cornbread Topping: In a large mixing bowl, combine the cornbread mix with 2 eggs and â…” cup milk. Gently fold in the 8 oz. can of creamed corn and the grated cheddar cheese if using. Mix just until combined to avoid overworking the batter.
- Assemble and Bake: Pour the prepared cornbread batter evenly over the hot chili mixture in the skillet. Use a spatula to spread it out smoothly. Place the skillet in the preheated oven and bake for 20–25 minutes or until the cornbread topping has turned golden brown and is fully cooked through. The chili beneath should be bubbling around the edges, signaling it is hot and ready.
- Serve: Remove the skillet from the oven and allow the pot pie to cool slightly for a few minutes before serving. This resting time helps the dish set and makes it easier to serve. Enjoy this delicious chili cornbread pot pie warm.
Notes
- Use an ovenproof skillet to avoid transferring the chili mixture to another baking dish.
- For a spicier pot pie, add extra diced green chiles or a pinch of cayenne pepper to the chili mixture.
- Cheddar cheese in the cornbread topping is optional but adds a nice richness and flavor contrast.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Drain beans well to prevent excess moisture which could affect the cornbread texture.
