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Chili Pot Pies with Cornbread Crust

Chili Pot Pies with Cornbread Crust

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  • Author: Sarah Merles
  • Total Time: 40 minutes

Description

There’s something magical about the combination of hearty chili and golden cornbread crust, baked together in perfect harmony. These Chili Pot Pies with Cornbread Crust are a cozy, comforting meal that’s as easy to make as it is satisfying to eat. Perfect for chilly nights or when you’re craving a one-dish dinner, this recipe will quickly become a family favorite.

Ingredients

Scale

For the Chili:

  • 1 lb ground beef or turkey
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup tomato sauce
  • 1 cup kidney beans or black beans, drained and rinsed
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Cornbread Crust:

  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 2 tablespoons melted butter

Instructions

Step 1: Prepare the Chili

  1. In a large skillet, cook the ground beef or turkey over medium heat until browned. Drain any excess grease.
  2. Add the diced onion and garlic, cooking for 2-3 minutes until softened.
  3. Stir in the diced tomatoes, tomato sauce, beans, and spices (chili powder, cumin, paprika, salt, and pepper).
  4. Reduce heat and let the chili simmer for 10-15 minutes, stirring occasionally.

Step 2: Make the Cornbread Batter

  1. In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  2. Add the milk, egg, and melted butter, mixing until smooth.

Step 3: Assemble the Pot Pies

  1. Preheat your oven to 375°F (190°C).
  2. Spoon the prepared chili into individual ramekins or an oven-safe baking dish, filling them about 2/3 full.
  3. Pour the cornbread batter over the chili, spreading it out evenly. Leave a bit of space at the top to prevent overflow.

Step 4: Bake

  1. Place the ramekins or baking dish on a baking sheet to catch any drips.
  2. Bake in the preheated oven for 20-25 minutes, or until the cornbread is golden and cooked through. Insert a toothpick into the cornbread to test; it should come out clean.

Step 5: Serve and Enjoy

  1. Let the pot pies cool for a few minutes before serving. Garnish with sour cream, shredded cheese, or chopped cilantro for extra flavor.

Notes

  • Add Veggies: Include diced bell peppers, corn, or zucchini in the chili for added texture and nutrients.
  • Cheese It Up: Sprinkle shredded cheddar on the chili before adding the cornbread batter for a cheesy surprise.
  • Spice Level: Adjust the chili powder and add a pinch of cayenne for more heat, or omit the spices for a milder flavor.
  • Make Ahead: Prepare the chili in advance and store it in the fridge. Add the cornbread topping and bake when ready to serve.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Cuisine: American

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Find it online: https://donerecipe.com/chili-pot-pies-with-cornbread-crust/