Chili Cornbread Pie
Warm, hearty, and packed with bold flavors, Chili Cornbread Pie is the ultimate comfort food mash-up. This one-pan recipe combines a savory, spiced chili base—made with ground beef, kidney beans, and a medley of veggies—with a golden, fluffy cornbread topping for a deliciously satisfying meal. Infused with smoky paprika, zesty chili powder, and a hint of cumin, every bite delivers a symphony of robust flavors, while the convenient oven-baked cornbread layer rises to perfection directly on top. Ready in under an hour and perfect for feeding a crowd, this skillet dish is as easy to make as it is delicious. Add a sprinkle of shredded cheddar cheese to the mix for an extra dose of creamy decadence, and serve it piping hot for a dinner that’s sure to impress. Ideal for weeknights or casual gatherings, this Chili Cornbread Pie is comfort food with a Tex-Mex twist.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 tbsp Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 Red bell pepper, diced
- 2 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 14.5 oz Canned diced tomatoes
- 15 oz Canned kidney beans, drained and rinsed
- 15 oz Canned corn, drained
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 box Cornbread mix
- 0.75 cup Milk (for cornbread mix)
- 1 Egg (for cornbread mix)
- 0.5 cup Shredded cheddar cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet or cast-iron pan, heat the olive oil over medium heat.
Add the diced onion and red bell pepper to the skillet and sauté for 3-5 minutes, until softened.
Add the minced garlic and cook for another 30 seconds, until fragrant.
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper, ensuring the spices are evenly distributed.
Add the canned diced tomatoes (with their juices), kidney beans, and corn. Stir to combine, then let the mixture simmer for 5 minutes to allow the flavors to meld. Remove from heat.
In a mixing bowl, prepare the cornbread batter according to the package instructions. Typically, this involves combining the cornbread mix with milk and an egg. Optionally, stir in the shredded cheddar cheese for added flavor.
Spoon the cornbread batter evenly over the chili mixture in the skillet, spreading it to cover the top but leaving a slight gap around the edges for venting.
Place the skillet in the preheated oven and bake for 20-25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
Carefully remove the skillet from the oven and let it cool for 5 minutes before serving.
Scoop portions onto plates and enjoy your Chili Cornbread Pie!
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1554 mg | 68% | |
| Total Carbohydrate | 97.7 g | 36% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 20.5 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 194 mg | 15% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 834 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
