Chili Cornbread Pot Pie

Chili Cornbread Pot Pie | The Weary Chef

This Chili Cornbread Pot Pie was born out of necessity, but it turned out to be a real treat. I made it after a long day of taking my boys plus two other kids to a busy pumpkin patch, lunch, and a playground. We were out from morning until late afternoon, and by the time we got home the boys were filthy and tired. I bathed them and got them in PJs, then let them relax with a movie until dinner time.

That plan sounds pretty great except, somewhere between the car and the bathtub, I realized that I had forgotten to pick up groceries for dinner. Not willing to drag us all shopping at that point, I decided to scavenge through our kitchen and come up with something. As it turns out, that something was meaty, cheesy, bready, and wonderful.


If I had everything I needed on hand to make this dish, you might too! Even if you don’t, this Chili Cornbread Pot Pie is worth a trip to the grocery store!

Chili Cornbread Pot Pie | The Weary Chef

Chili Cornbread Pot Pie
 
Prep time
Cook time
Total time
 
Seasoned meat and beans are topped with cornbread batter and baked. Great potluck dish!
Author:
Recipe type: Main
Serves: 6-8
Ingredients:
  • 1 medium onion, diced
  • 1 lb. ground beef or turkey
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • ¾ tsp. kosher salt
  • ½ tsp. garlic powder
  • ¼ tsp. cayenne pepper (optional)
  • 28 oz. can diced tomatoes, drained
  • 15 oz. can black beans, rinsed and drained
  • 1¼ c. buttermilk (you can add 1½ tbsp. lemon or lime juice to regular milk and let stand for a few minutes as a substitute)
  • 1 egg
  • 2 tbsp. vegetable oil
  • 1¼ c. cornmeal
  • ½ c. flour
  • ¾ tsp. kosher salt
  • ¾ tsp. baking soda
  • 1 c. shredded Mexican cheese
  • 1 jalapeno, thinly sliced, or ¼ c. pickled jalapeno slices (optional)
Instructions:
  1. Preheat oven to 400 degrees F. Spray a 9 x 13" pan with cooking spray.
  2. Spray a large skillet with cooking spray, and heat over medium-high heat. Saute onion for 3-5 minutes, until translucent. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together, and brown and crumble meat until almost cooked through.
  3. Stir in tomatoes and beans, and bring to a simmer. Reduce heat to medium, and simmer for about 5 minutes.
  4. Meanwhile, in a large bowl, whisk together buttermilk, egg, and vegetable oil. Add cornmeal, flour, salt, and baking soda, and stir together until combined.
  5. Transfer meat mixture to prepared baking dish. Sprinkle cheese over the top. Pour cornbread batter evenly over meat, and arrange jalapeno slices over the top (if desired).
  6. Bake in preheated oven for 25-30 minutes, until cornbread topping is evenly browned.

 

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Comments

    • Andi says

      Thank you, Teresa! Someone on Pinterest said she was going to make it with leftover chili she had in the fridge, which is a great idea too!

        • Andi says

          Please let me know you like it, Sara! I did extensive taste testing since I ate it for dinner and then lunch the next two days, so I feel pretty sure you will enjoy it :) Thank you for coming by and leaving me a note!

  1. zsofia says

    I wish they gave the nutrition info. Mainly because I am lazy and don’t want to figure it out. It looks dalish so I may have to tell myself that’s it is totally within my diabetic diet LOL

      • nicolthepickle says

        I did make it and my husband ate 3 servings!
        I was a little surprised that the cornbread had no flour in it, but I don’t make cornbread often so I went ahead. It ended up being very thin, both before baking (soupy) and the baked layer too. I think I’d prefer it a little thicker. But I’d still make it again.

        Ps. I googled it and “people” said that some types of cornmeal work less well than others.

        • Andi says

          I’m sorry it didn’t turn out quite right for you! I did notice that the batter was thin before baking, but it baked up fine for me (as pictured). Even so, I value your feedback and am going to change the recipe to add 1/2 c. flour. That might give more predictable results. Thanks again, and I hope that works out better for you next time! I’m glad your husband liked it so much :)

  2. Lana Hamilton says

    Use a bit less milk and the batter will not be so runny. I reduced the amount because my cornbread recipe has a ratio of less milk/flour for the amount of milk in this recipe. Mine turned out GREAT and my teenage grandchildren loved it!!

    • Andi says

      I’m so glad you liked it, Lana! I was happy with my original version of this recipe because the thinner batter was easy to pour and baked up fine. I did add 1/2 c. flour to the recipe since the other commenter said she thought it was too thin. Like you said, you can just add a little more cornmeal or flour to taste if you like. Have a great Sunday!

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