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These Cornbread Chili Pot Pies bring together the best of two classic comfort foods into one easy and satisfying meal. The rich, spicy beef chili fills each individual ramekin and is topped with a golden, fluffy cornbread crust. Perfect for cozy dinners or meal prepping, these pot pies are a family favorite that anyone can enjoy.
I first made this during a chilly fall weekend and instantly knew it was a keeper. Now it’s a requested dinner when the temperatures drop and the family wants something warm and filling.
Ingredients
- Ground beef: provides hearty protein and a rich base, choose 80/20 for good flavor and juiciness
- Red kidney beans: add texture and fiber, drained and rinsed for the best results
- Whole kernel corn: offers sweetness and pop, optional according to taste
- Tomato sauce: forms the chili's tangy, thick base, low sodium if watching salt intake
- Tomato paste: intensifies the tomato flavor and thickens the chili
- Water: balances the liquid and helps cook the chili evenly
- Jalapeno: delivers heat and fresh kick, leave out for milder flavor
- Cayenne pepper: enhances spiciness, optional to control heat
- Chili powder: the main seasoning, mild or regular depending on preference
- Salt and black pepper: bring out the dish's flavors
- Sugar: balances acidity in the tomato components, optional if avoiding sugar
- Jiffy Corn Muffin Mix: quick and trusty cornbread base, substitute with any similar cornbread mix
- Eggs: bind the cornbread topping and add richness
- Milk or water: milk yields a denser cornbread, water keeps it light and fluffy
Instructions
- Sauté the Ground Beef:
- In a large soup pot or Dutch oven, cook two pounds of ground beef over medium high heat, breaking it into small crumbles as it browns. Once fully cooked, drain the excess fat to keep the chili from becoming greasy.
- Combine Chili Ingredients:
- Add two cans of drained and rinsed red kidney beans, one drained can of whole kernel corn, one can of tomato sauce, one can of tomato paste, and two cups of water. Stir everything thoroughly to combine.
- Simmer the Chili:
- Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer. Add the minced jalapeno, cayenne pepper, chili powder, salt, black pepper, and sugar. Stir everything well, cover the pot, and let it simmer gently for 35 minutes so the flavors meld and the chili thickens.
- Prepare Oven and Cornbread Batter:
- As the chili nears finishing, preheat your oven to 375 degrees Fahrenheit. In a medium bowl, mix two boxes of Jiffy Corn Muffin Mix with two large eggs and two thirds cup of milk or water. Stir until just combined, leaving some lumps for a tender crumb.
- Assemble the Pot Pies:
- Place eight 9 ounce ramekins on a baking sheet. Spoon one cup of chili evenly into each ramekin. Dollop half a cup of cornbread batter on top of the chili in each dish. Use the back of a spoon to spread the cornbread gently to the edges, not worrying if a bit of chili seeps into the batter.
- Bake Until Golden:
- Bake the ramekins on the middle oven rack for 20 to 25 minutes or until the cornbread topping is cooked through and golden brown. Oven times may vary, so check with a toothpick or gentle press to confirm doneness.
- Serve Warm:
- Once baked, serve the pot pies immediately with your choice of toppings like shredded cheese, sour cream, diced avocado, bacon crumbles, or chopped green onions for extra flavor and texture.
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One of my favorite parts of this recipe is the cornbread topping. It creates this perfect golden crust that contrasts beautifully with the spicy, meaty chili below. A family memory that sticks with me is making these pot pies with my kids on a rainy weekend afternoon, letting them mix the cornbread batter and watching their eyes light up when they saw the steaming pies fresh from the oven.
Storage Tips
Store any leftovers in airtight containers and refrigerate for up to four days. For longer storage, freeze the cooled pot pies in freezer safe dishes for up to three months. Thaw overnight in the refrigerator and reheat gently. Keep in mind that the cornbread topping may become a little denser after freezing and reheating.
Ingredient Substitutions
If ground beef isn’t your favorite, ground turkey or chicken works well and keeps things leaner. You can skip the kidney beans and corn or substitute with black beans or pinto beans for a different flavor profile. If you prefer less heat, omit the jalapeno and cayenne or replace chili powder with a mild chili seasoning blend.
Serving Suggestions
These pot pies are lovely on their own but also pair wonderfully with a simple green salad or steamed vegetables for a balanced meal. For an extra touch, top with chopped cilantro, a dollop of sour cream, or some shredded cheese before serving.
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Serve these pot pies warm and enjoy the comforting mix of spicy chili and fluffy cornbread.
Frequently Asked Questions About Recipes
- → Is the chili spicy?
Yes, it has a spicy kick from jalapeño and cayenne pepper, but you can omit these for a milder flavor.
- → Can I substitute the chili with my own version?
Absolutely, use your preferred chili and follow the cornbread topping and baking instructions for best results.
- → What type of cornbread mix works best?
Use your favorite cornbread mix; both sweet or savory varieties work well with this dish.
- → How many servings does this make?
The dish yields 8 individual pot pies, each filled with about 1½ cups of chili and topped with cornbread.
- → How can I adjust the chili's thickness?
Add tomato sauce, water, or broth gradually to reach your desired consistency before topping with cornbread.
- → Any tips for spreading the cornbread batter?
Use the edge of a spoon to gently spread the batter over the chili, allowing some mixing of liquids for even coverage.
- → What are good toppings for the pot pies?
Try shredded cheese, sour cream, bacon bits, diced avocado, or fresh herbs like green onions and cilantro.
- → How should leftovers be stored?
Keep leftovers in airtight containers in the fridge up to 4 days or freeze up to 3 months; thaw overnight before reheating.