Cornbread Chili Pot Pie
A comforting dish that combines a hearty chili filling with a delightful cornbread topping, perfect for family gatherings and casual weeknight dinners.
Servings: 6 servings
Calories: 450kcal
Ingredients
Chili Filling
- 1 lb ground beef (or turkey) adds hearty texture and flavor
- 1 small onion, diced brings sweetness and depth
- 2 cloves garlic, minced infuses aromatic delight
- 1 cup crushed tomatoes adds richness to the chili
- 1/2 cup beef broth for moisture and flavor enhancement
- 1 tbsp tomato paste intensifies the tomato flavor
- 1 tbsp chili powder provides essential spiciness
- 1/2 tsp smoked paprika adds a subtle smokiness
- 1/2 tsp cumin gives an earthy background flavor
- to taste Salt & pepper balances flavors
Cornbread Topping
- 1 cup cornmeal for the cornbread texture
- 1 cup all-purpose flour essential for structure
- 1 tbsp baking powder leavening agent for the cornbread
- 1/2 tsp salt enhances the cornbread flavor
- 1/2 cup butter, melted adds richness
- 3/4 cup buttermilk (or regular milk) moisture and tanginess
- 1 large egg binds the batter
- 1/2 cup shredded cheddar cheese for extra flavor in the cornbread
Toppings
- to taste Sour cream for creamy finish
- to taste Sliced jalapeños for heat and freshness
- to taste Extra shredded cheese for an indulgent touch
Instructions
Make the Chili Filling
- In a skillet over medium heat, brown the ground beef until cooked through.
- Add the diced onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Stir in the crushed tomatoes, tomato paste, beef broth, and spices, then simmer for about 10 minutes until thickened.
Prepare the Cornbread Batter
- In a mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.
- In a separate bowl, mix the melted butter, buttermilk, and egg until well combined.
- Gently combine wet and dry ingredients and fold in the shredded cheddar cheese.
Assemble the Pot Pies
- Preheat your oven to 375°F (190°C). Grease mini springform pans or ramekins.
- Spoon a layer of cornbread batter into the bottom of each pan.
- Add a scoop of the chili filling, followed by another layer of cornbread batter.
Bake Until Golden
- Place the assembled pot pies in the oven and bake for 25-30 minutes until golden brown.
Serve & Enjoy
- Let them cool slightly and top with sour cream, jalapeños, and extra shredded cheese before serving.
Notes
Consider using a mixture of ground beef and sausage for added flavor. Substitute cheese with pepper jack for a kick. Customize toppings with avocado or diced green onions for added freshness.