Description
There’s something so satisfying about digging into a warm, bubbling pot pie on a chilly evening—especially when it’s topped with golden, fluffy cornbread! This Cornbread-Topped Chili Pot Pie combines spicy chili and sweet cornbread for a comforting, delicious meal. Perfect for a cozy weeknight dinner, meal prepping, or impressing friends!
Ingredients
- Ground beef or turkey (for the chili base)
- Beans (kidney, black, or pinto beans)
- Diced tomatoes
- Chili seasoning (your choice)
- Cornbread mix (or homemade cornbread batter)
- Cheddar cheese (for topping)
Instructions
- Make the Chili: Brown the ground meat in a skillet, then stir in onions, garlic, beans, tomatoes, and your favorite chili seasonings. Let it simmer to develop the flavors.
- Prep the Baking Dish: Spoon the chili into individual ramekins or a large casserole dish.
- Top with Cornbread Batter: Mix the cornbread batter according to package instructions (or make it from scratch) and spread it evenly over the chili.
- Bake: Pop it in the oven and bake until the cornbread is golden brown and cooked through.
- Serve: Let it cool slightly, then dig in with a spoon—or better yet, a fork for those crispy cornbread edges!
Notes
- Layer It Right: Make sure the chili is slightly thickened before adding the cornbread batter to avoid a soggy topping.
- Spice It Up: Add jalapeños or chipotle powder to the chili for an extra kick.
- Cornbread Perfection: Sprinkle shredded cheese or a dash of chili powder on top of the cornbread batter before baking for added flavor.
Nutrition
- Serving Size: 1 pot pie
- Calories: 450-500 kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 50mg