If you are craving a hearty, comforting meal that combines the best of chili and cornbread in one irresistible dish, then you must try this Skillet Chili Cornbread Pot Pie Recipe. It brings together a rich, flavorful chili base packed with beans, spices, and tender ground beef, all topped with a golden, slightly sweet cornbread crust that bakes to perfection in the same skillet. This one-pan wonder is perfect for family dinners or casual gatherings, offering layers of texture and bold flavors that will have everyone coming back for seconds.
Ingredients You’ll Need
This recipe relies on simple, pantry-friendly ingredients that come together beautifully to create a dish full of warmth and comfort. Each ingredient plays an essential role, from seasoning the chili with aromatic spices to giving the cornbread that moist, tender crumb and subtle sweetness.
- Ground beef (1 ½ pounds): The protein base that adds richness and substance to the chili filling.
- Tomato sauce (2 cans, 8 oz. each): Adds depth and a smooth tomato flavor to unify the chili ingredients.
- Diced tomatoes with green chiles (1 can, 10 oz.): Brings a touch of heat and brightness to the chili.
- Kidney or pinto beans (1 can, 14 oz.): Adds hearty texture and fiber, balancing the meatiness.
- Black beans (1 can, 14 oz.): Extra protein and a lovely color contrast within the chili.
- Yellow onion (1, finely chopped): Provides sweetness and depth when sautéed.
- Garlic cloves (4, minced): Essential for aromatic, savory complexity.
- Chili powder (2 tablespoons): Gives that signature chili warmth and spice.
- Cumin (2 teaspoons): Adds an earthy undertone that elevates the chili flavor.
- Oregano (1 teaspoon): Enhances the herbaceous notes.
- Extra-virgin olive oil (2 tablespoons): For sautéing and a touch of fruity richness.
- Kosher salt and freshly ground black pepper: To taste, enhancing all the flavors.
- Cornbread mix (2 packages, 8 oz. each): The foundation of the golden, tender topping.
- Eggs (2): Bind the cornbread batter together and provide structure.
- Milk (â…” cup): Adds moisture and keeps the cornbread light.
- Creamed corn (1 can, 8 oz.): Contributes sweetness and extra corn flavor to the topping.
- Cheddar cheese (1 cup, grated, optional): For a melty, savory finish within the cornbread topping.
How to Make Skillet Chili Cornbread Pot Pie Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 400°F (200°C), which ensures the skillet and cornbread bake perfectly. This step sets the stage for baking the cornbread atop the chili, allowing the flavors to meld as the topping crisps and turns golden brown.
Step 2: Build the Chili Base
Heat the extra-virgin olive oil in a large ovenproof skillet over medium-high heat. Add the finely chopped onion and sauté until softened and fragrant, which takes about five minutes. Then add the minced garlic and cook for another one to two minutes to coax out its aromatic essence. Next, stir in the ground beef and cook until it’s beautifully browned, approximately eight to ten minutes. Season the mixture generously with chili powder, cumin, oregano, kosher salt, and freshly ground black pepper. After seasoning, pour in the tomato sauce, diced tomatoes with green chiles, and both cans of rinsed and drained beans. Let the chili simmer gently for 15 to 20 minutes, stirring now and then to bring everything together and allow the flavors to deepen.
Step 3: Mix the Cornbread Topping
While the chili is bubbling away, combine the cornbread mix, eggs, and milk in a large bowl until just combined. Then, gently fold in the creamed corn and shredded cheddar cheese if you’re using it. The addition of creamed corn adds a delightful sweetness and a tender bite to the topping, while the cheese lends an irresistible melty richness.
Step 4: Assemble and Bake
Once the chili has simmered and the oven is ready, evenly pour the cornbread batter over the top of the chili in the skillet. Spread it out gently so it forms a consistent layer. Place the skillet in the oven and bake for 20 to 25 minutes. You’ll know it’s done when the cornbread topping turns a gorgeous golden hue and is cooked through, while the chili bubbles invitingly around the edges.
Step 5: Let It Cool and Serve
After baking, allow your Skillet Chili Cornbread Pot Pie Recipe to cool slightly. This resting time helps the layers set, making it easier to serve up generous spoonfuls without the topping sliding off. Gather your favorite plates and get ready to enjoy a bowlful of comfort and spicy, cheesy goodness.
How to Serve Skillet Chili Cornbread Pot Pie Recipe
Garnishes
Sprinkle some fresh chopped cilantro or parsley over the top to add a burst of color and freshness. A dollop of sour cream or a spoonful of guacamole pairs beautifully, mellowing the chili’s spice and adding creamy contrast. For extra texture, scatter some sliced green onions or jalapeños on top.
Side Dishes
This dish is hearty enough to stand alone, but if you want to round out the meal, a crisp green salad with a tangy vinaigrette cuts through the richness wonderfully. Serving with a side of steamed or roasted vegetables adds freshness and balances out the plate, while some crunchy tortilla chips can bring an enjoyable textural contrast.
Creative Ways to Present
For a fun twist, try serving individual portions of Skillet Chili Cornbread Pot Pie Recipe in small cast iron skillets or oven-safe ramekins. It makes for a charming presentation when entertaining guests. Alternatively, turn leftovers into a layered casserole with extra cheese on top and broil for a few minutes to create a crispy crust.
Make Ahead and Storage
Storing Leftovers
Your Skillet Chili Cornbread Pot Pie Recipe keeps wonderfully in the refrigerator for up to four days. Store any leftovers covered tightly in an airtight container or wrap the skillet with foil or plastic wrap to maintain moisture and flavor.
Freezing
For longer storage, freeze the entire pot pie before baking. Wrap the unbaked assembled skillet tightly with plastic wrap and aluminum foil, then freeze for up to three months. When ready to eat, bake it directly from frozen; just add extra baking time to ensure the cornbread topping is cooked through.
Reheating
To reheat leftovers, warm individual portions in the microwave or reheat the whole skillet in a preheated 350°F (175°C) oven until heated through and the cornbread topping regains some of its crispness. Avoid reheating multiple times to preserve flavor and texture.
FAQs
Can I make this recipe vegetarian?
Absolutely! Swap out the ground beef for your favorite plant-based meat substitute or add extra beans and vegetables like bell peppers and zucchini for a delicious vegetarian chili cornbread pot pie.
Is it okay to use homemade chili instead of canned beans and tomatoes?
Yes, you can use homemade chili if you prefer. Just ensure it’s well-seasoned and thick enough to serve as the base, then proceed with the cornbread topping as usual.
Can I use a different type of cornbread mix?
Sure! Whether it’s classic, jalapeño-infused, or cheddar cornbread mix, you can customize according to your taste. Just be mindful of added ingredients that might affect the batter’s consistency.
What’s the best type of skillet to use?
An ovenproof cast iron skillet is ideal because it retains heat beautifully and allows you to cook, assemble, and bake all in one pan, making cleanup a breeze.
Can I double this recipe for a larger crowd?
Definitely! Just use a larger skillet or divide the mixture between two skillets. You might need to increase baking time slightly if the pot pie is thicker.
Final Thoughts
I can’t recommend this Skillet Chili Cornbread Pot Pie Recipe enough for any occasion where you want comfort food that feels like a warm hug. It’s easy to make, packed with flavor, and combines the beloved elements of chili and cornbread in one satisfying dish. Once you try it, it’s bound to become a go-to meal you’ll make time and again!
Print
Skillet Chili Cornbread Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Skillet Chili Cornbread Pot Pie is a comforting, hearty one-pan meal combining a savory chili base with a moist cornbread topping. Ground beef simmers with aromatic spices, beans, and tomatoes, then is crowned with a cheesy cornbread batter and baked to golden perfection, making it an ideal family-friendly dinner that’s both satisfying and flavorful.
Ingredients
Chili Base
- 1 ½ pounds ground beef
- 2 (8 oz.) cans tomato sauce
- 1 (10 oz.) can diced tomatoes with green chiles
- 1 (14 oz.) can kidney or pinto beans, rinsed and drained
- 1 (14 oz.) can black beans, rinsed and drained
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
Cornbread Topping
- 2 (8 oz.) packages cornbread mix
- 2 eggs
- â…” cup milk
- 1 (8 oz.) can creamed corn
- 1 cup cheddar cheese, grated (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie.
- Prepare the Chili Base: Heat 2 tablespoons of extra-virgin olive oil in a large ovenproof skillet over medium-high heat. Add the finely chopped yellow onion and sauté for about 5 minutes until softened. Add 4 cloves of minced garlic and cook for an additional 1 to 2 minutes until fragrant. Stir in 1 ½ pounds of ground beef and cook, breaking it up until browned, about 8 to 10 minutes. Season the meat mixture with 2 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon oregano, kosher salt, and freshly ground black pepper to taste. Add 2 cans of tomato sauce, 1 can diced tomatoes with green chiles, and the rinsed and drained cans of kidney or pinto beans and black beans. Let this chili simmer for 15 to 20 minutes, stirring occasionally, to blend the flavors. Adjust seasoning as necessary.
- Prepare the Cornbread Topping: In a large mixing bowl, combine 2 packages of cornbread mix with 2 eggs and â…” cup milk. Gently fold in 1 can of creamed corn and 1 cup of grated cheddar cheese if using, ensuring an even mixture without overmixing.
- Assemble and Bake: Pour the prepared cornbread batter evenly over the chili in the ovenproof skillet. Place the skillet in the preheated oven and bake for 20 to 25 minutes until the cornbread topping is golden brown and cooked through, and the chili is bubbling around the edges.
- Serve: Remove the skillet from the oven and let the pot pie cool slightly for a few minutes before serving to allow the layers to set properly. Serve warm and enjoy your comforting skillet chili cornbread pot pie!
Notes
- Use an ovenproof skillet to avoid transferring the chili and cornbread mixture to another dish for baking.
- For a spicier kick, add chopped jalapeños or extra chili powder to the chili base.
- Cheddar cheese is optional but adds a delicious richness to the cornbread topping.
- Leftovers can be refrigerated and reheated gently on the stovetop or in the oven.
- Beans can be substituted or omitted to suit dietary preferences.
