Skillet Chili Cornbread Pot Pie

Skillet Chili Cornbread Pot Pie: A Hearty One-Pan Delight

healty meal, low carbs meals, keto meal

Indulge in the ultimate comfort food experience with this Skillet Chili Cornbread Pot Pie. Bursting with savory flavors and topped with a golden layer of cornbread, this hearty dish is a complete meal in itself. Perfect for cozy family dinners or gatherings with friends, this recipe is sure to become a new favorite. Let’s dive into the details and learn how to create this delicious masterpiece!


For the Chili:

  • 1 1/2 pounds ground beef
  • 2 (8 oz.) cans tomato sauce
  • 1 (10 oz.) can diced tomatoes with green chiles
  • 1 (14 oz.) can kidney or pinto beans, rinsed and drained
  • 1 (14 oz.) can black beans, rinsed and drained
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper, to taste

For the Cornbread Topping:

  • 2 (8 oz.) packages cornbread mix
  • 2 eggs
  • 2/3 cup milk
  • 1 (8 oz.) can creamed corn
  • 1 cup cheddar cheese, grated (optional)


Preparing the Chili:

  1. Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
  2. Brown Ground Beef: Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, stirring occasionally to break up any clumps.
  3. Season the Chili: Sprinkle the chili powder, cumin, and oregano over the cooked ground beef mixture. Season with kosher salt and freshly ground pepper to taste. Stir well to combine and evenly distribute the spices.
  4. Add Beans and Tomatoes: Pour in the tomato sauce, diced tomatoes with green chiles, kidney beans, and black beans. Stir to combine, then bring the mixture to a simmer. Let the chili simmer gently for 15-20 minutes, allowing the flavors to meld together and the mixture to thicken slightly.

Preparing the Cornbread Topping:

  1. Mix Cornbread Batter: In a mixing bowl, combine the cornbread mix, eggs, and milk. Stir until just combined, then fold in the creamed corn and grated cheddar cheese (if using). Mix until the batter is smooth and well incorporated.

Assembling and Baking:

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Layer the Cornbread: Once the chili is ready, carefully spread the cornbread batter evenly over the top of the chili in the skillet, covering the entire surface.
  3. Bake: Place the skillet in the preheated oven and bake for 20-25 minutes, or until the cornbread topping is golden brown and cooked through.
  4. Serve and Enjoy: Remove the skillet from the oven and let it cool slightly before serving. Serve the Skillet Chili Cornbread Pot Pie directly from the skillet, scooping out generous portions for each serving.

Cook’s Tips and Variations:

  • Customize the Heat: Adjust the level of spiciness in the chili by adding more or less chili powder and diced tomatoes with green chiles according to your preference.
  • Vegetarian Option: Make a vegetarian version of this dish by substituting the ground beef with plant-based ground meat or additional beans and vegetables.
  • Cheese Variations: Experiment with different types of cheese for the cornbread topping, such as pepper jack, Monterey Jack, or a blend of your favorite cheeses for added flavor.
  • Garnish Ideas: Serve the Skillet Chili Cornbread Pot Pie with your favorite toppings, such as sour cream, diced avocado, chopped cilantro, or sliced jalapeños for a burst of freshness and color.

Frequently Asked Questions (FAQs):

1. Can I make this dish ahead of time? Yes, you can prepare the chili portion of the dish ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, prepare the cornbread topping and bake as directed.

2. Can I freeze leftovers? Absolutely! This dish freezes well. Simply let it cool completely, then transfer individual portions or the entire skillet to airtight containers or freezer-safe bags. Label with the date and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and bake in a preheated oven until heated through.

3. Can I use homemade cornbread batter instead of store-bought mix? Yes, you can use your favorite homemade cornbread batter recipe if preferred. Adjust the measurements accordingly to cover the surface of the chili in the skillet.

4. Can I make this dish in advance for a crowd? Certainly! This recipe can be easily doubled or tripled to feed a larger group. Simply use a larger skillet or divide the mixture between multiple skillets, ensuring that each skillet has a layer of chili topped with cornbread batter.

Elevate your weeknight dinner or weekend gathering with the comforting flavors of Skillet Chili Cornbread Pot Pie. With its hearty chili base and golden cornbread topping, this one-pan wonder is a crowd-pleaser that will satisfy even the heartiest appetites. So gather your ingredients, preheat your oven, and get ready to enjoy a deliciously satisfying meal that’s as easy to make as it is to devour!

Leave a Reply

Your email address will not be published. Required fields are marked *

healty meal, low carbs meals, keto meal

Dry-Aged” NY Strip Steak

healty meal, low carbs meals, keto meal

Cheesy Baked Chicken and Peppers