Chili Cornbread Pie: A Delicious & Easy Recipe

Chili Cornbread Pie: the ultimate comfort food mashup you didn’t know you needed! Imagine sinking your fork into a warm, savory pie where the hearty, spicy chili filling meets the sweet, crumbly goodness of cornbread. It’s a flavor explosion that will leave you craving more.

This delightful dish is a modern take on classic American comfort food. While the exact origins are debated, the combination of chili and cornbread has been a staple in Southern and Southwestern cuisine for generations. Chili, with its rich history rooted in Tex-Mex traditions, provides a robust and flavorful base. Cornbread, a humble bread made from cornmeal, adds a touch of sweetness and a satisfying texture that perfectly complements the chili’s savory notes.

People adore Chili Cornbread Pie for its incredible taste and satisfying texture. The contrast between the spicy, meaty chili and the sweet, crumbly cornbread is simply irresistible. But beyond the flavor, this pie is also incredibly convenient. It’s a one-dish wonder that’s perfect for weeknight dinners, potlucks, or any occasion where you want to impress with minimal effort. Plus, it’s easily customizable to suit your taste preferences – add your favorite toppings like sour cream, cheese, or green onions for an extra layer of deliciousness. So, are you ready to experience the magic of Chili Cornbread Pie? Let’s get cooking!

this Recipe

Ingredients:

• For the Chili:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 pound ground beef (or ground turkey for a leaner option)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon brown sugar
• Salt and pepper to taste
• For the Cornbread Topping:
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg, lightly beaten
• 1/2 cup shredded cheddar cheese (optional, for topping)
• Optional Toppings:
• Sour cream
• Shredded cheddar cheese
• Chopped green onions
• Diced tomatoes
• Avocado slices
• Jalapeño slices

Preparing the Chili:

1. Sauté the Aromatics: In a large Dutch oven or pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, green bell pepper, and red bell pepper and cook for another 3-5 minutes, until slightly tender. I love the aroma at this stage – it really sets the stage for a flavorful chili!
2. Brown the Meat: Add the ground beef (or turkey) to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Nobody wants greasy chili!
3. Add the Spices: Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, allowing the spices to bloom and release their flavors. This is a crucial step for developing a rich, complex chili flavor.
4. Incorporate the Tomatoes and Beans: Pour in the crushed tomatoes, kidney beans, and black beans. Stir in the beef broth, tomato paste, and brown sugar. Bring the mixture to a simmer.
5. Simmer and Season: Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld together. Season with salt and pepper to taste. I usually start with about 1 teaspoon of salt and 1/2 teaspoon of pepper and adjust from there.

Preparing the Cornbread Topping:

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish or oven-safe skillet. I prefer using a cast iron skillet for a rustic presentation and even baking.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt. Make sure everything is well combined to avoid pockets of baking powder.
3. Combine Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, and egg. Whisk until the egg is fully incorporated.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in a tough cornbread. A few lumps are okay!
5. Optional Cheese: If you’re adding cheese to the cornbread batter, gently fold it in at this stage.

Assembling and Baking the Chili Cornbread Pie:

1. Pour in the Chili: Pour the prepared chili into the greased pie dish or skillet. Make sure it’s evenly distributed.
2. Top with Cornbread: Pour the cornbread batter evenly over the chili. Spread it out to cover the entire surface.
3. Add Cheese (Optional): If you want to add extra cheese on top, sprinkle the shredded cheddar cheese evenly over the cornbread batter.
4. Bake: Bake in the preheated oven for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it – ovens can vary!
5. Rest: Let the chili cornbread pie cool for a few minutes before serving. This allows the cornbread to set slightly and makes it easier to slice.

Serving Suggestions:

This Chili Cornbread Pie is delicious on its own, but it’s even better with toppings! Here are some of my favorite serving suggestions:

• Sour Cream: A dollop of sour cream adds a cool and tangy contrast to the rich chili.
• Shredded Cheddar Cheese: Extra cheese is always a good idea!
• Chopped Green Onions: Green onions add a fresh, oniony flavor and a pop of color.
• Diced Tomatoes: Diced tomatoes provide a burst of freshness and acidity.
• Avocado Slices: Creamy avocado slices add a healthy and delicious element.
• Jalapeño Slices: If you like it spicy, add some jalapeño slices for an extra kick.

Enjoy your homemade Chili Cornbread Pie! I hope you love it as much as I do. It’s the perfect comfort food for a chilly evening.

Conclusion:

This Chili Cornbread Pie isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! The hearty chili, bubbling beneath a golden, slightly sweet cornbread crust, creates a symphony of textures and tastes that will have everyone asking for seconds. Seriously, the combination of savory and subtly sweet is just *chef’s kiss*. It’s comfort food elevated, easy enough for a busy weeknight, but impressive enough to serve to guests.

Why is this a must-try? Because it’s incredibly versatile, satisfying, and requires minimal effort for maximum flavor payoff. It’s a one-dish wonder that cleans up easily, leaving you more time to relax and enjoy the evening. Plus, it’s a fantastic way to use up leftover chili! But even if you’re starting from scratch, the recipe is straightforward and forgiving. You really can’t mess it up!

Serving Suggestions and Variations:

The possibilities are endless when it comes to customizing this Chili Cornbread Pie to your liking. For a spicier kick, add a pinch of cayenne pepper to the chili or use a spicier variety of sausage. If you prefer a sweeter cornbread, add a tablespoon or two of honey or maple syrup to the batter.

Want to make it vegetarian? Simply substitute the ground beef or sausage with your favorite plant-based protein or a combination of beans and vegetables. Black beans, kidney beans, corn, and diced bell peppers work beautifully.

For serving, a dollop of sour cream or Greek yogurt adds a cool and tangy contrast to the richness of the pie. A sprinkle of chopped green onions or fresh cilantro brightens up the flavors and adds a pop of color. And don’t forget the cheese! A generous grating of cheddar, Monterey Jack, or a Mexican blend is always a welcome addition.

Consider serving it with a simple side salad for a complete and balanced meal. A crisp green salad with a light vinaigrette is the perfect complement to the hearty pie. Or, for a more substantial side, try a creamy coleslaw or a roasted vegetable medley.

Variations to consider:

* Individual Pies: Bake the chili cornbread in muffin tins for individual servings. This is great for portion control or for a potluck.
* Skillet Cornbread: Instead of a pie dish, bake the cornbread topping in a cast iron skillet for a rustic presentation.
* Different Chili: Use your favorite chili recipe! Chicken chili, white bean chili, or even a vegetarian chili would all work wonderfully.
* Add-ins: Mix shredded cheese, jalapenos, or cooked bacon into the cornbread batter for extra flavor and texture.

I truly believe this Chili Cornbread Pie will become a staple in your recipe rotation. It’s the perfect dish for a cozy night in, a casual gathering with friends, or a potluck party. It’s a crowd-pleaser that’s guaranteed to disappear quickly.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the deliciousness of this Chili Cornbread Pie. I’m confident you’ll love it as much as I do!

And most importantly, I want to hear about your experience! Did you try any variations? What did your family think? Share your photos and comments below. Let’s create a community of Chili Cornbread Pie lovers! I can’t wait to see what you create!