How to Make Baked Chili Cornbread Pot Pie - A Step-by-Step Guide

There's something undeniably comforting about a warm, hearty pot pie on a chilly evening. And when you combine the flavors of chili and cornbread, you're in for a truly delicious and satisfying meal. This Baked Chili Cornbread Pot Pie recipe is the perfect fusion of two classic comfort foods, creating a dish that's sure to become a new favorite in your household.

What makes this pot pie stand out is the marriage of tender, flavorful chili with a golden, crispy cornbread topping. The h...

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Ingredients

  • cooking spray
  • 1 medium onion, diced
  • 1 pound ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¾ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (Optional)
  • 1 (28 ounce) can diced tomatoes, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 ¼ cups buttermilk
  • 1 egg
  • 2 tablespoons vegetable oil
  • 1 ¼ cups cornmeal
  • ¾ teaspoon kosher salt
  • ¾ teaspoon baking soda
  • 1 cup shredded Mexican cheese blend
  • 1 jalapeno pepper, thinly sliced (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Spray a large skillet with cooking spray and place over medium-high heat. Saute onion until translucent, 3 to 5 minutes. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together and cook until meat is browned and crumbled and almost cooked through, about 5 minutes. Stir in tomatoes and beans and bring to a simmer. Reduce heat to medium and simmer for 5 minutes.
  • Meanwhile, whisk together buttermilk, egg, and oil in a large bowl. Add cornmeal, salt, and baking soda and stir together until batter is combined.
  • Transfer meat mixture to the prepared baking dish. Sprinkle Mexican cheese blend on top. Pour cornbread batter evenly over meat and arrange jalapeno slices on top.
  • Bake in the preheated oven until cornbread topping is evenly browned, 25 to 30 minutes.
  • Nutrition

    382 cal.

    • Total Fat: 17g
    • Saturated Fat: 8g
    • Cholesterol: 76mg
    • Sodium: 1059mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 6g
    • Total Sugars: 5g
    • Protein: 21g
    • Vitamin C: 12mg
    • Calcium: 223mg
    • Iron: 6mg
    • Potassium: 566mg