Easy Skillet Chili Cornbread Pot Pie—a hearty and satisfying dish that combines the bold flavors of chili with the irresistible sweetness of cornbread topping, all baked together in a single skillet for easy preparation and cleanup. This cozy and delicious pot pie is perfect for chilly nights or weekend gatherings, bringing together two classic favorites in one mouthwatering meal.

Crafting this Skillet Chili Cornbread Pot Pie is a breeze, requiring just a few simple ingredients and minimal effort. With our easy-to-follow recipe, you can enjoy the comforting flavors of homemade chili and golden cornbread crust in no time, making it a perfect option for busy weeknights or lazy Sundays. So grab your skillet, preheat your oven, and get ready to dig into a warm and comforting dish that will leave everyone at the table satisfied.

Resume of the recipe in Todd Wilbur’s Writing Style

Prepare to indulge in the ultimate comfort food experience with our Easy Skillet Chili Cornbread Pot Pie—a hearty and flavorful dish that combines the best of both worlds: savory chili and sweet cornbread. This delicious pot pie is a crowd-pleaser, perfect for family dinners or casual gatherings with friends.

What sets our Skillet Chili Cornbread Pot Pie apart is its simplicity and convenience. Made with pantry staples and baked to golden perfection in a single skillet, this dish is as easy to prepare as it is delicious to eat. With its hearty chili filling and buttery cornbread topping, it’s sure to become a favorite in your meal rotation.

A Tale of Comfort and Flavor

In our household, Skillet Chili Cornbread Pot Pie is a beloved classic—a dish that brings together the comforting flavors of chili and cornbread in a single skillet, creating a meal that’s both satisfying and delicious. I still remember the first time I made it—the aroma of simmering chili, the golden crust of the cornbread, the anticipation as I waited for it to come out of the oven. Since then, it has become a go-to recipe for cozy dinners at home, always bringing smiles to the faces of my loved ones.

Why This ‘Easy Skillet Chili Cornbread Pot Pie’

Convenient One-Skillet Meal: With chili filling and cornbread topping baked together in a single skillet, this recipe is convenient and easy to make, with minimal cleanup required.
Hearty and Satisfying: Loaded with beans, vegetables, and savory spices, the chili filling is hearty and flavorful, while the golden cornbread topping adds a touch of sweetness and a satisfying crunch.
Customizable: Feel free to customize the chili filling with your favorite ingredients, such as ground beef, turkey, or additional vegetables, to suit your taste preferences.
Family-Friendly: Loved by both kids and adults alike, this Skillet Chili Cornbread Pot Pie is a crowd-pleaser that’s perfect for family dinners or casual gatherings.

What i need to make Easy Skillet Chili Cornbread Pot Pie

For the Chili Filling:

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 jalapeño pepper, diced (optional for extra heat)
1 pound ground beef or turkey
1 can (15 ounces) diced tomatoes, undrained
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper, to taste

For the Cornbread Topping:

1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup unsalted butter, melted
1 egg

How to Make Easy Skillet Chili Cornbread Pot Pie

Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Chili Filling:
- In a large oven-safe skillet, heat olive oil over medium heat. Add diced onion, garlic, bell pepper, and jalapeño pepper (if using). Sauté until vegetables are softened, about 5 minutes.
- Add ground beef or turkey to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Stir in diced tomatoes, kidney beans, black beans, corn kernels, chili powder, cumin, paprika, salt, and pepper. Simmer for 10-15 minutes, allowing the flavors to meld together.
Make Cornbread Topping:
- In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, melted butter, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
Top Chili with Cornbread Batter:
- Spoon the cornbread batter over the top of the chili filling in the skillet, spreading it out evenly to cover the surface.
Bake:
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and cooked through.
Serve:
- Remove the skillet from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh cilantro or green onions, if desired.

Tips For Easy Skillet Chili Cornbread Pot Pie

Customize Your Chili: Feel free to customize the chili filling with your favorite ingredients, such as different types of beans, additional vegetables, or your preferred level of spice.
Make-Ahead: You can prepare the chili filling in advance and refrigerate it until ready to bake. Simply top with the cornbread batter and bake as directed when ready to serve.
Serve with Toppings: Serve the pot pie with your favorite toppings, such as shredded cheese, sour cream, avocado slices, or diced tomatoes, for added flavor and texture.

Substitutions and Variations for Easy Skillet Chili Cornbread Pot Pie

Vegetarian Option: Omit the ground meat and double the amount of beans for a vegetarian version of the dish.
Cheese Topping: Sprinkle shredded cheese over the cornbread topping during the last few minutes of baking for a gooey, cheesy finish.
Spice Level: Adjust the amount of chili powder and jalapeño pepper to suit your preferred level of spiciness.

Make a Healthier Version For Easy Skillet Chili Cornbread Pot Pie

Lean Protein: Use lean ground turkey or chicken in place of ground beef for a lower-fat option.
Whole Grain Cornbread: Substitute whole wheat flour for half of the all-purpose flour in the cornbread topping for added fiber and nutrients.
Reduced Sodium: Use low-sodium canned beans and diced tomatoes to reduce the overall sodium content of the dish.

“And there you have it—a taste of comfort and flavor with our Easy Skillet Chili Cornbread Pot Pie. Whether enjoyed for a cozy dinner at home or shared with friends at a gathering, this hearty and satisfying dish is sure to warm your heart and satisfy your appetite. So grab a spoon, dig in, and savor the deliciousness of homemade comfort food!”

Frequently Asked Questions for Easy Skillet Chili Cornbread Pot Pie:

Can I use store-bought chili instead of making it from scratch?

Yes, you can use store-bought chili as a shortcut if you’re short on time. Simply heat the chili in the skillet before topping it with the cornbread batter and baking as directed.

Can I make this recipe in advance?

Yes, you can prepare the chili filling in advance and refrigerate it until ready to bake. When ready to serve, top with the cornbread batter and bake as directed.

Can I use a different type of meat or protein?

Absolutely! Feel free to use ground chicken, turkey, or even plant-based crumbles in place of ground beef for a different flavor and texture. Adjust the cooking time as needed depending on the protein used.

Skillet Chili Cornbread Pot Pie

Recipe by CutsfoodCourse: All Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

Ingredients (for Chili):
Ground Beef: 1 pound
Onion (chopped): 1 medium
Garlic (minced): 3 cloves
Red Bell Pepper (chopped): 1
Kidney Beans (drained and rinsed): 1 can (15 ounces)
Crushed Tomatoes: 1 can (28 ounces)
Tomato Paste: 2 tablespoons
Chili Powder: 2 tablespoons
Cumin: 1 teaspoon
Paprika: 1 teaspoon
Salt and Black Pepper: to taste
Ingredients (for Cornbread Topping):
Cornmeal: 1 cup
All-Purpose Flour: 1 cup
Baking Powder: 1 tablespoon
Salt: 1/2 teaspoon
Milk: 1 cup
Egg: 1
Corn Kernels (fresh or frozen): 1 cup
Cheddar Cheese (shredded): 1 cup

Directions

For Chili:
In a large skillet, brown the ground beef over medium heat. Drain excess fat.
Add chopped onion, minced garlic, and red bell pepper. Cook until vegetables are softened.
Stir in kidney beans, crushed tomatoes, tomato paste, chili powder, cumin, paprika, salt, and black pepper.
Simmer for 15-20 minutes, allowing the flavors to meld.
For Cornbread Topping:
In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, and salt.
In a separate bowl, whisk together milk and egg. Add to the dry ingredients, stirring until just combined.
Fold in corn kernels and shredded cheddar cheese.
Assembling and Baking:
Preheat the oven to 375°F (190°C).
Spoon the chili evenly in the skillet.
Pour the cornbread batter over the chili, spreading it to the edges.
Bake in the preheated oven for 25-30 minutes or until the cornbread is golden brown and cooked through.
Allow the Skillet Chili Cornbread Pot Pie to cool for a few minutes before serving.

Easy Skillet Chili Cornbread Pot Pie