Chili Pot Pie With Cornbread Crust Recipe

If you love chili and cornbread, then this Chili Pot Pie with Cornbread Crust is a match made in comfort-food heaven. It’s warm, hearty, and incredibly satisfying, with a rich, savory chili filling tucked under a golden, tender cornbread crust. The recipe is easy enough to make on a weeknight yet feels special enough to serve up for a cozy family dinner or even a casual get-together. Plus, each person gets their own adorable ramekin, which makes it feel like a mini pie just for them!

I remember the first time I made this dish, it was a cold, rainy evening, and I wanted something that felt like a hug in a bowl. The smell of the chili bubbling away on the stove filled the kitchen, and by the time the cornbread crust was baking, I was practically pacing in front of the oven, waiting for that first bite. It was everything I’d hoped for—hearty, flavorful, with a perfect balance of spice and sweetness. Now, it’s one of my go-to recipes whenever I want to treat myself or share a bit of comfort with loved ones.

this RECIPE

A bit of background: chili meets cornbread pie

The idea of combining chili with cornbread isn’t new—it’s a beloved classic, especially in the American Southwest. While chili itself dates back centuries and has roots in Mexican and Native American cuisines, the addition of cornbread is a nod to Southern comfort food traditions. By topping chili with cornbread batter and baking it, you get a one-dish meal that’s hearty and satisfying without needing a lot of sides. Over the years, this combo has become a popular choice for potlucks, family dinners, and cozy fall evenings.

Key ingredients: let’s break it down

Ground Beef

The star protein here is ground beef, providing that rich, savory base to the chili. I like to use an 80/20 blend—lean enough to avoid too much grease but with enough fat for flavor. You can swap this out for ground turkey or even a plant-based meat substitute if you’re looking to lighten things up.

Tomato Sauce

Tomato sauce brings acidity and richness to the chili, balancing out the spices in the seasoning packet. If you want to add a bit more depth, you could mix in some tomato paste or even add a splash of Worcestershire sauce for extra umami.

Kidney Beans

Kidney beans are classic in chili, adding both texture and heartiness. They’re loaded with fiber and protein, making this dish more filling. If you’re not a fan of kidney beans, black beans or pinto beans work just as well.

Chili Seasoning Packet

The seasoning packet keeps things simple, providing that iconic chili flavor without needing a long list of spices. If you’re feeling adventurous, you can always make your own blend with chili powder, cumin, garlic powder, onion powder, and paprika.

Cornmeal

Finely ground cornmeal is essential for a soft and tender cornbread crust. Look for a high-quality cornmeal for the best flavor. You can use yellow or white cornmeal; yellow tends to have a bit more flavor, while white cornmeal has a finer texture.

Buttermilk

Buttermilk adds tanginess to the cornbread and helps keep it moist. If you don’t have buttermilk on hand, you can make a quick substitute by mixing regular milk with a teaspoon of vinegar or lemon juice.

Kitchen gear: what you’ll need

To make this chili pot pie, there are a few key tools that’ll make the process easier:

• Large skillet: You’ll need this to brown the beef and simmer the chili. A non-stick skillet is best for easy cleanup.
• Mixing bowls: Use one for your dry cornbread ingredients and another for the wet ingredients. Mixing separately keeps the cornbread nice and fluffy.
• 9oz ramekins: These make for perfect individual servings. If you don’t have ramekins, you can bake this in a single 9×9-inch baking dish and scoop out portions to serve.
• Baking sheet: Place the ramekins on a baking sheet to make them easier to handle when moving them in and out of the oven.

Step-by-step: making chili pot pie with cornbread crust

Step 1: Preheat the oven

Set your oven to 375°F so it’s ready to bake your pot pies once they’re assembled.

Step 2: Brown the ground beef

In a large skillet over medium-high heat, brown the ground beef. Make sure to break it up into small pieces so the chili has a nice texture. Once it’s fully browned, drain any excess fat—this helps prevent your chili from becoming too greasy.

Step 3: Add tomato sauce, beans, and seasoning

Pour in the tomato sauce, the undrained can of kidney beans, and the chili seasoning. Give everything a good stir and bring the mixture to a boil. Once it’s bubbling, cover the skillet, reduce the heat to medium-low, and let it simmer for about 10 minutes. Stir occasionally to make sure it doesn’t stick.

Step 4: Make the cornbread batter

In a medium bowl, whisk together the flour, sugar, cornmeal, salt, and baking soda. In a separate bowl, mix the buttermilk, canola oil, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined—overmixing can make the cornbread tough.

Step 5: Assemble the pot pies

Spoon about 1 cup of the chili into each ramekin, leaving some room at the top. Spread a 1/2 cup of cornbread batter over the chili in each ramekin, smoothing it out to cover the chili layer completely.

Step 6: Bake

Place the ramekins on a baking sheet and slide them into the oven. Bake for 20-25 minutes, or until the cornbread crust is golden and a toothpick comes out clean. If you’re making this in a single baking dish, it may take a few extra minutes to cook through.

Step 7: Serve with toppings

Top each ramekin with a sprinkle of shredded cheese and a dollop of sour cream. The cheese melts into the chili, creating an irresistible gooey layer!

Variations and adaptations

• Vegetarian: Swap the ground beef for a meatless alternative, like crumbled tofu or extra beans. You can add diced bell peppers and mushrooms to enhance the flavor and texture.
• Spicy twist: If you love heat, add a diced jalapeño to the chili or sprinkle in some crushed red pepper flakes. A bit of hot sauce in the cornbread batter can also give it an extra kick.
• Gluten-free: Substitute a gluten-free all-purpose flour blend in the cornbread recipe. Cornbread itself is naturally gluten-free, but the flour adds lightness, so use a blend designed for baking.
• Cheesy cornbread: Add a handful of shredded cheddar or Monterey Jack cheese to the cornbread batter for an extra cheesy topping. It’ll melt into the cornbread as it bakes—delicious!
• Southwestern-style: Add some corn kernels, chopped cilantro, and a sprinkle of cumin to the cornbread batter for a Southwestern-inspired flair.

Serving suggestions for a cozy meal

These chili pot pies are a meal on their own, but a fresh side salad with a tangy vinaigrette makes a great counterpoint to the richness. If you’re serving this for a party, consider adding some tortilla chips and salsa on the side for a little extra crunch. Garnish each pot pie with sliced green onions or fresh cilantro for a pop of color and freshness.

beverage pairings

For a cozy, family-friendly vibe, I’d pair this chili pot pie with a chilled glass of sweet iced tea or a citrusy lemonade. Both drinks balance the savory flavors of the chili and cornbread. If you’re serving this on a chilly day, try hot apple cider or a spiced ginger tea—either will warm you up and add a bit of seasonal flair.

Storing and reheating tips

If you have leftovers, let them cool completely before covering each ramekin with plastic wrap. They’ll keep in the fridge for up to 3 days. When you’re ready to reheat, just pop the ramekin into a 350°F oven for about 10-15 minutes, or until warmed through. You can also microwave them, but the cornbread may lose some of its crispness.

Adjusting for different servings

This recipe makes four individual servings, but you can easily scale it up or down. If you’re making a big batch for a crowd, consider baking it in a large casserole dish instead of individual ramekins. Just keep in mind that the baking time may need to be adjusted if you change the size of the baking dish—check the cornbread with a toothpick to see when it’s done.

Troubleshooting common issues

• Cornbread too dense: Make sure not to overmix the batter. Stir until just combined for a tender, fluffy texture.
• Chili too thick: If your chili seems too thick, add a splash of water or beef broth to loosen it up before spooning it into the ramekins.
• Undercooked cornbread: Test with a toothpick! If it comes out with batter, give it a few more minutes in the oven.

Give this chili pot pie a try!

This Chili Pot Pie with Cornbread Crust is sure to become a family favorite. It’s easy to make, adaptable, and absolutely comforting. Try it on a cold night and watch everyone’s eyes light up when they dig into that warm, savory chili topped with golden cornbread. Don’t forget to add your own twists and make it your own—after all, the best recipes are the ones you make your own!

Frequently Asked Questions

1. Can I use a different type of bean?
Absolutely! Black beans or pinto beans work well if you’re not a fan of kidney beans.

2. Can I make this in a single dish instead of individual ramekins?
Yes, a 9×9-inch baking dish will work perfectly. Just adjust the baking time as needed.

3. What can I use if I don’t have buttermilk?
Mix regular milk with a teaspoon of vinegar or lemon juice, and let it sit for a few minutes—it works great!

4. How can I make this spicier?
Add a diced jalapeño to the chili or sprinkle in some hot sauce or red pepper flakes.

5. Can I freeze leftovers?
Yes! Freeze the pot pies after baking, then reheat in the oven until warmed through.

Print