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
Scale
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.
