Cornbread Chili Pot Pies
These Cornbread Chili Pot Pies combine hearty beef chili with a golden cornbread topping. Such an easy meal baked in individual servings!
EASY DINNER IN UNDER AN HOUR
Chili and cornbread are a match made in comfort food heaven, and these Cornbread Chili Pot Pies bring them together in the most delicious way possible! You’ll love the rich, hearty chili base that gets topped with fluffy cornbread. It’s all already divided up and ready to go for easy serving!
I made this exactly to the recipe and it was really good. Thank you for sharing!
– Belinda
FREQUENTLY ASKED QUESTIONS:
Yes, this chili has a spicy kick. If spicy is not your thing, just remove the jalapeno and cayenne pepper.
Certainly. Use whatever favorite chili recipe you enjoy and then just use the directions for the cornbread topping and cooking time.
Sure. You can use a not so sweet Skillet Cornbread recipe or a Sweet Cornbread recipe, I have those too.
The chili recipe will yield 8 pies and each pie uses about 1 ½ cup per pie. So you’ll have enough for these pot pies, plus leftovers!
If you feel like the chili is too thick, you can add an additional can of tomato sauce to thin it out or a little extra water or broth.
Spreading the cornbread batter over the tops of the chili is a bit messy. I used the edge of a spoon to spread the batter to the edges. You may end up getting a little of the chili liquid in your batter, but that’s okay!
Some of our favorite chili toppings are: shredded cheese, sour cream, bacon crumbles, diced avocado, diced onions, green onions or cilantro.
Leftovers should be stored in an airtight container and can be kept in the fridge for up to 4 days. You can freeze leftovers in a freezer safe container for up to 3 months. Thaw overnight and reheat when ready. The texture of the cornbread may change once thawed.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground beef– you can use just one pound of ground beef instead of two and then reduce the beans to one can or ditch the beans altogether. You’d leave everything else the same though. This could also be a helpful way to make this recipe a little more affordable since ground beef can be extra pricey at the moment.
- red kidney beans – don’t like beans? Leave them out or switch to another bean you prefer!
- whole kernel corn – don’t like corn? Leave it out too. Chili is very customizable.
- tomato sauce – if you need to watch sodium, then definitely go with low or no sodium options where possible.
- tomato paste
- water
- jalapeño – this can be an optional ingredient. If you don’t like the flavor or the amount of heat, leave it out!
- cayenne pepper – here’s another optional ingredient to tailor to your taste buds.
- chili powder – there can be different heat levels with chili powder so if you are making this and want it more mild, then pick up some mild chili powder.
- sugar – sugar helps balance out the acidity of the tomato sauce and tomato paste. If you are against using any sugar then just leave it out,
- Jiffy Corn Muffin Mix – if you can’t find Jiffy just try to grab a mix with the similar amount of ounces and make using the package directions.
- eggs
- milk or water – I think milk gives it a more dense consistency while water keeps it fluffy so you can use either one based on your preference.
HOW TO MAKE CORNBREAD CHILI POT PIES:
In a large soup pot or Dutch oven, brown and crumble the beef. Drain excess fat. Add the beans, corn, tomato sauce, tomato paste and water. Stir to combine. Bring the chili to a boil, then reduce the heat to low. Add the cayenne pepper, chili powder, salt, pepper, sugar and jalapeño. Stir to combine.
Cover and simmer for 35 minutes. When the chili is nearing the end of cooking, preheat the oven to 375 degrees. Add the Jiffy Cornbread mix, eggs and milk or water, to a medium bowl and stir until just combined. Some lumps are okay. Add one cup of chili to each 9-ounce ramekin. Add ½ cup of the cornbread mix to the top of the chili and spread it evenly on top. Place the ramekins on a baking sheet and bake for 20-25 minutes or until the cornbread is cooked through.
Serve immediately with toppings!
CRAVING MORE RECIPES?
- Individual Chicken Pot Pies
- Cornbread Waffles with Chili & Fixins
- Cornbread Taco Bake
- Cheesy, Beefy Cornbread Casserole
- Sloppy Joe Cornbread Casserole
- Crock Pot Chicken Pot Pie
- Instant Pot Chicken Pot Pie
- Crock Pot Chicken Pot Pie Casserole
- Crock Pot Chicken Pot Pie Pasta
- Turkey Pot Pie Casserole
Cornbread Chili Pot Pie
Ingredients
Ingredients for chili:
- 2 pounds ground beef (you can use one pound, see notes)
- 2 (15 ounce) cans red kidney beans, drained and rinsed
- 1 (15 ounce) can whole kernel corn, drained (optional)
- 1 (15 ounce) can tomato sauce
- 6 ounce can tomato paste
- 2 cups water
- 1 jalapeno, minced (optional)
- ½ teaspoon cayenne pepper (optional)
- 3 Tablespoons chili powder (can use more or less to taste)
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons sugar
Ingredients for cornbread:
- 2 (8.5 ounce) boxes Jiffy Corn Muffin Mix (see notes below)
- 2 large eggs
- ⅔ cups milk or water
Instructions
- In a large soup pot or Dutch oven, brown and crumble 2 pounds ground beef. Drain excess fat.
- Add 2 (15 ounce) cans red kidney beans, drained and rinsed, 1 (15 ounce) can whole kernel corn, drained, 1 (15 ounce) can tomato sauce, 6 ounce can tomato paste and 2 cups water. Stir to combine.
- Bring the chili to a boil, then reduce the heat to low.
- Add 1 jalapeno, minced, ½ teaspoon cayenne pepper, 3 Tablespoons chili powder, 1 ½ teaspoons salt, 1 teaspoon black pepper and 2 teaspoons sugar. Stir to combine.
- Cover and simmer for 35 minutes.
- When the chili is nearing the end of cooking, preheat the oven to 375F degrees.
- Place (8) 9-ounce ramekins onto a baking dish. Add one cup of chili to each 9-ounce ramekin.NOTE: This recipe can make up to 8 ramekins (only 4 are shown here.) If you only want to make 4, you can freeze the remaining (cooled) chili to use another time.
- Add 2 (8.5 ounce) boxes Jiffy Corn Muffin Mix, 2 large eggs and 2/3 cups milk or water to a medium bowl and stir until just combined. Some lumps are okay.
- Add ½ cup of the cornbread mix to the top of the chili and spread it evenly on top.
- Bake on the middle oven rack for about 20-25 minutes or until the cornbread is cooked through.NOTE: Oven times can vary so go by dinners not just by time.
- Serve immediately with your favorite toppings!
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- You can get away with using one pound ground beef. It won’t be as thick and meaty but will still taste great.
- Can’t find Jiffy mix? Just use a cornbread mix totaling about the same amount of ounces & make according to directions of packaging.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Could this be made up in advance and put in fridge to save time and then removed and topped with the corn muffin mixture and baked?
I’m not sure because the chili would be starting from cold and the cornbread batter might get done before the chili is fully warmed it it could take longer altogether
i have 2 questions. 1st, if i only use 1lb of hamburger, what do i do with the other ingredients? 2nd, i dont have any of the said ramikins. can i use any other dish to make this? the recipe looks great and i want to make it
I made this exactly to the recipe and it was really good. Thank you for sharing!
Hi Kimberly, as I mention above, you don’t have to really change anything else in the recipe (I would probably take out a can of the beans but if you really like beans, you don’t have to), it’ll just be less beefy. Or if you have a favorite chili recipe you already love, you can certainly use that one. You can use any oven safe bowls 🙂 Just put them on a baking sheet in case any bubbles over. Hope that helps!