Chili Pot Pie With Cornbread Crust Recipe

There’s something so comforting about a hearty chili, especially when it’s topped with a cornbread crust that bakes up golden and fluffy. If you’re a fan of both chili and cornbread, this Chili Pot Pie with Cornbread Crust is basically the best of both worlds. It’s like cozy comfort food in a bowl, but with a fun twist—everything gets baked together into individual little ramekins, so you get a perfect bite of chili with soft, warm cornbread in every spoonful.

This recipe holds a special place in my heart because it reminds me of cold fall days when my mom would make big pots of chili and we’d spoon it over cornbread. But instead of serving them separately, why not bake them together and let all those flavors meld? You’ve got the rich, meaty chili on the bottom, the slightly sweet cornbread on top, and all the ooey-gooey toppings you could want. Let’s dive into this Chili Pot Pie adventure—you won’t be disappointed!

Chili Pot Pie With Cornbread Crust Recipe

The secret to perfect comfort food 🌶️

I first stumbled across the idea of making chili pot pie when I had some leftover chili and a box of cornbread mix that I wasn’t sure what to do with. I love when things come together like that in the kitchen—when necessity (or pantry-cleaning) brings you to something totally new and delicious. The idea of chili pot pie immediately stuck with me. Since then, I’ve tinkered with the recipe, swapping out mixes for homemade cornbread batter and adjusting the seasoning to get the perfect balance of flavors. This recipe is simple enough for a weeknight, but it’s also special enough to serve to guests on a cool fall or winter evening. The individual ramekins make for such a fun and personal presentation!

A chilly afternoon and warm chili pot pies

I remember the first time I made this recipe—it was one of those chilly, gray Saturdays where the sky looks like it’s about to snow but never does. The kind of day where you want to stay inside, make something warm, and eat it while binge-watching your favorite show. As soon as I slid the ramekins into the oven, I knew something special was happening. The smell of chili, combined with the sweet scent of baking cornbread, filled the kitchen, and I couldn’t wait to dig in. When I took the first bite, it was pure comfort—soft, crumbly cornbread mixing with rich chili, and just the right amount of melty cheese on top.

The origin of this dish (or, how chili meets cornbread)

Chili and cornbread have been a match made in heaven for as long as I can remember. Both have their roots in hearty, comforting, down-home cooking—chili hails from the southwestern United States, often with Tex-Mex influences, while cornbread is a Southern staple, beloved for its versatility and texture. Putting them together in a single dish? Genius! There’s no official record of when chili pot pie was “invented,” but it feels like the kind of natural progression that happens when people take two beloved foods and merge them into something even better. And while there are plenty of variations out there, this version is my favorite because it keeps things simple while still delivering on flavor.

Let’s talk ingredients: chili and cornbread magic

For this recipe, you only need a handful of basic ingredients, and I’ll bet you have most of them on hand already.

  • Ground beef: The backbone of any good chili. If you’re looking to lighten things up, you can totally swap it for ground turkey or chicken. Want to go vegetarian? Crumbled tofu or a plant-based meat alternative works well, too.
  • Tomato sauce: This gives the chili its rich, saucy base. If you prefer a chunkier texture, you can swap in diced tomatoes.
  • Kidney beans: The classic chili bean! But feel free to use pinto or black beans if that’s more your style.
  • Chili seasoning: I go with a pre-mixed packet for convenience, but if you have a favorite homemade chili spice blend, use that! It’s all about the smoky cumin, garlic, and a bit of heat.
  • Cornmeal: Finely ground cornmeal gives the cornbread its signature texture. Make sure you’re using a good quality one—it makes all the difference.
  • Buttermilk: Adds tang and tenderness to the cornbread. Don’t have buttermilk? No problem! Mix a little lemon juice or vinegar into regular milk and let it sit for 5 minutes.
  • Canola oil & egg: These give the cornbread structure and moisture. Olive oil works in a pinch, but I find canola oil keeps the flavor neutral.
Chili Pot Pie With Cornbread Crust Recipe

Kitchen gear: what you need (and what you can totally skip)

For this recipe, having ramekins is key! They give you those cute individual servings that are perfect for a small gathering or family meal. If you don’t have ramekins, don’t worry—you can bake this in a larger dish and serve it casserole-style. You’ll also need a skillet to cook the chili, a couple of mixing bowls for the cornbread batter, and a trusty baking sheet to place those ramekins on while they bake (in case of any spillover).

Step-by-step: my foolproof method for chili pot pies

  1. Preheat your oven: We’re aiming for 375°F, so everything bakes up nice and golden.
  2. Brown the ground beef: Grab your skillet and cook the ground beef over medium-high heat. Break it up as it browns, and make sure to drain any excess fat (nothing ruins a chili pot pie like greasy chili!).
  3. Add tomato sauce, beans, and seasoning: Stir it all together and bring the mixture to a boil. Then, reduce the heat and let it simmer for about 10 minutes. You want the flavors to meld, but not overcook it—since the chili is going into the oven, it’ll finish cooking there.
  4. Make the cornbread batter: Mix the dry ingredients in one bowl (flour, cornmeal, sugar, baking soda, and salt), and the wet ingredients (buttermilk, oil, and egg) in another. Then, combine the two—don’t overmix! Lumpy batter is totally fine here.
  5. Assemble the pot pies: Spoon about 1 cup of chili into each ramekin, and then top with ½ cup of the cornbread batter. Spread the batter out evenly so it covers the chili.
  6. Bake: Place the ramekins on a baking sheet and pop them into the oven for 20-25 minutes, until the cornbread is golden and cooked through. You’ll know they’re ready when a toothpick inserted into the cornbread comes out clean.
  7. Top and serve: Once out of the oven, add your favorite toppings—shredded cheese, sour cream, maybe even some sliced jalapeños if you like heat.
Chili Pot Pie With Cornbread Crust Recipe

Variations to try: make it your own

One of the things I love about this recipe is how easy it is to customize. Here are some fun twists to experiment with:

  • Vegetarian version: Swap the ground beef for crumbled tofu or a plant-based meat alternative, and use vegetable broth in place of the tomato sauce for a lighter, veggie-packed version.
  • Spicy kick: Add chopped jalapeños to the chili or mix some into the cornbread batter for a little extra heat.
  • Southwest twist: Throw in some corn kernels and green chilies to the chili mix for more of a Tex-Mex vibe.
  • Gluten-free: Swap the all-purpose flour in the cornbread batter for a gluten-free flour blend. Cornmeal is naturally gluten-free, so it’s an easy adaptation.

How to serve chili pot pies like a pro

For serving, I like to place each ramekin on a small plate with a little dollop of sour cream on top, a sprinkle of cheese, and a few chopped green onions for color. A wedge of lime on the side adds a nice pop of acidity that cuts through the richness. Pair with a simple side salad or some roasted vegetables for a complete meal.

Drink pairings: what goes well with chili pot pie?

I’m a big fan of pairing chili with a crisp, cold beer—something like a lager or pale ale works perfectly here. If you prefer wine, a Zinfandel or Syrah will complement the smoky, spicy flavors in the chili. For non-alcoholic options, an ice-cold glass of sweet tea or a sparkling water with lime does the trick!

Leftovers? Here’s how to store and reheat

If you’ve got any leftovers (lucky you!), just cover the ramekins tightly with plastic wrap and store them in the fridge for up to 3 days. To reheat, pop them in a 350°F oven for about 10-15 minutes, or until warmed through. You can also microwave them in short bursts, though the cornbread won’t stay as crisp.

Scaling the recipe for more (or fewer) people

This recipe is super flexible. If you need to make it for a crowd, simply double or triple the ingredients. You can bake the chili pot pie in a large casserole dish instead of individual ramekins, and it works just as well. If you’re cooking for one or two, just halve the recipe and you’re good to go.

Encouragement to give it a try!

I hope you give this Chili Pot Pie with Cornbread Crust a try the next time you need a cozy, comforting meal. It’s one of those dishes that feels like a warm hug in a bowl, and I think you’ll love how the flavors and textures come together. Plus, it’s easy to customize and make your own—so don’t be afraid to experiment!

Chili Pot Pie With Cornbread Crust Recipe

FAQs

Q: Can I use a cornbread mix instead of making it from scratch?
A: Absolutely! If you’re in a pinch, a box of cornbread mix works great. Just prepare it according to the package instructions and use it to top your chili.

Q: What’s the best way to tell if the cornbread is done?
A: The cornbread should be golden brown on top, and a toothpick inserted into the center should come out clean. If the top starts to brown too quickly, you can cover it loosely with foil for the last few minutes of baking.

Q: Can I freeze chili pot pie?
A: Yes! You can freeze the chili portion before adding the cornbread batter. When you’re ready to bake, thaw the chili, top with fresh cornbread batter, and bake as usual.

Q: What other toppings can I use besides cheese and sour cream?
A: Sliced avocado, diced onions, cilantro, or even a drizzle of hot sauce all make great toppings.

Q: How can I make the chili spicier?
A: You can add more chili powder, a pinch of cayenne, or diced jalapeños to the chili mixture for extra heat.

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Chili Pot Pie With Cornbread Crust Recipe

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Cozy up with this delicious chili pot pie topped with a golden cornbread crust. Perfect for cold nights!

  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Scale

Chili Ingredients:

  • 1 lb. ground beef
  • 2 8oz cans tomato sauce
  • 1 15oz can kidney beans
  • 1 1.25oz packet of chili seasoning

Cornbread Ingredients:

  • 1/2 cup all-purpose flour
  • 2 Tbsp. granulated sugar
  • 3/4 cup cornmeal finely ground
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2/3 cup buttermilk
  • 1/4 cup canola oil
  • 1 egg

Instructions

  • Preheat your oven: We’re aiming for 375°F, so everything bakes up nice and golden.
  • Brown the ground beef: Grab your skillet and cook the ground beef over medium-high heat. Break it up as it browns, and make sure to drain any excess fat (nothing ruins a chili pot pie like greasy chili!).
  • Add tomato sauce, beans, and seasoning: Stir it all together and bring the mixture to a boil. Then, reduce the heat and let it simmer for about 10 minutes. You want the flavors to meld, but not overcook it—since the chili is going into the oven, it’ll finish cooking there.
  • Make the cornbread batter: Mix the dry ingredients in one bowl (flour, cornmeal, sugar, baking soda, and salt), and the wet ingredients (buttermilk, oil, and egg) in another. Then, combine the two—don’t overmix! Lumpy batter is totally fine here.
  • Assemble the pot pies: Spoon about 1 cup of chili into each ramekin, and then top with ½ cup of the cornbread batter. Spread the batter out evenly so it covers the chili.
  • Bake: Place the ramekins on a baking sheet and pop them into the oven for 20-25 minutes, until the cornbread is golden and cooked through. You’ll know they’re ready when a toothpick inserted into the cornbread comes out clean.
  • Top and serve: Once out of the oven, add your favorite toppings—shredded cheese, sour cream, maybe even some sliced jalapeños if you like heat.

Notes

How to serve chili pot pies like a pro

For serving, I like to place each ramekin on a small plate with a little dollop of sour cream on top, a sprinkle of cheese, and a few chopped green onions for color. A wedge of lime on the side adds a nice pop of acidity that cuts through the richness. Pair with a simple side salad or some roasted vegetables for a complete meal.

  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner

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