Super Fast Chili Cornbread Pie
Say hello to comfort food made quick and easy with this Super Fast Chili Cornbread Pie! Perfect for busy weeknights, this one-skillet wonder combines hearty flavors and minimal prep time. Savory ground beef, hearty beans, and vibrant corn are simmered with aromatic spices and a hint of garlic, creating a robust chili base. It's then topped with a layer of golden, fluffy cornbread—prepped straight from a mix for ultimate convenience—and finished with melted cheddar cheese for that extra indulgence. Ready in just 45 minutes, this dish is a delicious, family-friendly meal that satisfies both your craving for bold flavors and your need for speed in the kitchen. Serve it up straight from the skillet for a rustic, crowd-pleasing presentation that’s packed with protein and cozy charm!
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 medium, chopped onion
- 2 cloves, minced garlic
- 2 tbsp chili powder
- 1 tsp cumin
- 1 15 oz can canned diced tomatoes
- 1 15 oz can, drained and rinsed canned kidney beans
- 1 cup frozen corn kernels
- 1 8.5 oz box (prepared according to package instructions) cornbread mix
- 1 cup, shredded cheddar cheese
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preheat your oven to 400°F (200°C).
In a large oven-safe skillet, heat the olive oil over medium-high heat.
Add the ground beef and cook until browned, breaking it up into crumbles, about 5 minutes.
Add the chopped onion and minced garlic to the skillet, and sauté for another 3 minutes until softened.
Stir in the chili powder, cumin, salt, and black pepper, and cook for 1 minute to bloom the spices.
Add the canned diced tomatoes (with their juice), kidney beans, and frozen corn. Stir well and let it simmer for 5 minutes.
Turn off the heat and evenly sprinkle the shredded cheddar cheese over the chili mixture.
Prepare the cornbread mix according to the package instructions in a separate bowl.
Spoon the prepared cornbread batter evenly over the chili in the skillet, spreading it out to cover the surface.
Place the skillet in the preheated oven and bake for 20 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Remove the skillet from the oven and let the dish rest for 5 minutes before serving.
Scoop out portions and enjoy your Super Fast Chili Cornbread Pie!
Nutrition Facts
Calories |
2745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 3999 mg | 174% | |
| Total Carbohydrate | 229.2 g | 83% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 60.6 g | ||
| Protein | 120.7 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1139 mg | 88% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2520 mg | 54% | |
*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.
