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Delicious Cornbread Chili Pot Pie with a golden crust and hearty chili filling.
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Cornbread Chili Pot Pie

A heartwarming cornbread chili pot pie that brings comfort to any dinner table with its golden crust and rich chili filling.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Keyword: Chili, comfort food, Cornbread, Cornbread Chili Pot Pie, Pot Pie
Servings: 4 servings
Calories: 450kcal

Ingredients

For the Chili Filling

  • 1 lb ground beef (or turkey) Juicy and savory, adding richness to the chili filling.
  • 1 small onion, diced Provides a slightly sweet and robust base flavor.
  • 2 cloves garlic, minced Adds fantastic aroma and depth of flavor.
  • 1 cup crushed tomatoes Brings tanginess and vibrant color to the dish.
  • 1/2 cup beef broth Moisture and flavor enhancer for the chili.
  • 1 tbsp tomato paste For a concentrated burst of tomato flavor.
  • 1 tbsp chili powder The primary spice that gives it that delightful kick.
  • 1/2 tsp smoked paprika Adds a lovely smoky undertone to the dish.
  • 1/2 tsp cumin Enhances the earthy flavors.
  • Salt & pepper to taste Essential for seasoning.

For the Cornbread Topping

  • 1 cup cornmeal The heart of the cornbread topping.
  • 1 cup all-purpose flour For that perfect cornbread texture.
  • 1 tbsp baking powder To help the cornbread rise and become fluffy.
  • 1/2 tsp salt Balances the flavors.
  • 1/2 cup butter, melted Provides richness and moisture.
  • 3/4 cup buttermilk (or regular milk) Adds tanginess and softness.
  • 1 large egg Binds the cornbread together, giving it a soft texture.
  • 1/2 cup shredded cheddar cheese A cheesy delight that enhances the cornbread experience.

Garnish

  • Sour cream sour cream For decoration and added flavor.
  • Sliced jalapeños Adds spice and freshness.
  • Extra shredded cheese For a perfect garnish.

Instructions

Make the Chili Filling

  • Begin by browning the ground beef in a skillet over medium heat until thoroughly cooked.
  • Add in the diced onion and minced garlic, sautéing until the onion is clear and aromatic.
  • Gradually stir in the crushed tomatoes, broth, tomato paste, and all the spices, allowing the mixture to simmer for about 10 minutes until it thickens and the flavors meld beautifully.

Prepare the Cornbread Batter

  • In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until evenly combined.
  • In another bowl, mix the melted butter, buttermilk, and egg until smooth.
  • Pour this mixture into the dry ingredients and stir until just combined.
  • Gently fold in the shredded cheese for a cheesy surprise in every bite.

Assemble the Pot Pies

  • Preheat your oven to 375°F (190°C).
  • Grease mini springform pans or ramekins generously.
  • Spoon a layer of cornbread batter into the bottom of each pan, followed by a generous scoop of the chili filling.
  • Finish with a topping of cornbread batter, spreading it evenly to create a smooth, golden layer.

Bake Until Golden

  • Place your assembled pot pies into the preheated oven.
  • Bake for about 25 to 30 minutes or until the cornbread topping turns a beautiful golden brown, and a toothpick inserted in the center comes out clean.

Serve & Enjoy

  • Once baked, remove from the oven and let the pot pies cool slightly.
  • Top with a dollop of sour cream, a few slices of jalapeños, and more shredded cheese for an extra treat.
  • Serve warm and enjoy the delightful balance of the savory chili and fluffy cornbread.

Notes

For added richness, consider using a mix of ground beef and turkey. If you want your chili to pack more heat, add a diced jalapeño into the mixture. To ensure your cornbread topping is extra fluffy, avoid overmixing the batter.