This easy, hearty Chili Cornbread Pot Pie uses kitchen staples and is a dinner the whole family will love!
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!
- 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)
- Preheat oven to 400 degrees F. Spray a 9 x 13" pan with cooking spray.
- 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.
- Stir in tomatoes and beans, and bring to a simmer. Reduce heat to medium, and simmer for about 5 minutes.
- Meanwhile, in a large bowl, whisk together buttermilk, egg, and vegetable oil. Add cornmeal, flour, salt, and baking soda, and stir together until combined.
- 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).
- Bake in preheated oven for 25-30 minutes, until cornbread topping is evenly browned.