This hearty and satisfying Skillet Chili Cornbread Pot Pie combines the robust flavors of chili with the soft, golden cornbread topping. It's an all-in-one dish that's perfect for a cozy weeknight meal or feeding a crowd. With savory ground beef, beans, and a savory cornbread crust, it brings warmth and comfort to your table. Best of all, it’s ready in under an hour, making it a great go-to recipe for busy days when you crave something delicious.

Why You’ll Love This Recipe

If you're a fan of savory, hearty comfort food, this Skillet Chili Cornbread Pot Pie will become an instant favorite. The combination of chili and cornbread is a classic for a reason—it’s delicious! The savory chili filling is packed with tender ground beef, beans, and tomatoes, while the cornbread topping is soft, slightly sweet, and perfect for soaking up all the chili goodness. It’s a one-pan dish that's easy to make, filling, and sure to please everyone at the dinner table.

Ingredients

For the Chili:

1 ½ 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 black pepper, to taste

For the Cornbread Topping:

2 (8 oz.) packages cornbread mix
2 eggs
⅔ cup milk
1 (8 oz.) can creamed corn
1 cup cheddar cheese, grated (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven:
Preheat your oven to 400°F (200°C).
Prepare the Chili Base:
Heat olive oil in a large, ovenproof skillet over medium-high heat. Add chopped onion and sauté until softened, about 5 minutes. Stir in minced garlic and cook for 1–2 minutes, until fragrant. Add ground beef and cook until browned, 8–10 minutes. Season with chili powder, cumin, oregano, salt, and pepper. Stir to combine.
Stir in tomato sauce, diced tomatoes, and beans. Reduce heat to medium-low and simmer for 15–20 minutes, stirring occasionally. Adjust seasoning as needed.
Prepare the Cornbread Topping:
In a large bowl, whisk together cornbread mix, eggs, and milk. Once combined, fold in creamed corn and cheddar cheese, if using.
Assemble and Bake:
Pour the cornbread batter over the chili in the skillet, spreading it into an even layer. Place the skillet in the preheated oven and bake for 20–25 minutes, or until the cornbread is cooked through and golden, and the chili mixture is bubbling.
Serve:
Remove from the oven and let cool slightly before serving. Enjoy this warm, comforting dish!

Servings and Timing

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6–8
Calories: 420 kcal per serving

Variations

Vegetarian Version: Swap the ground beef for plant-based meat or extra beans for a vegetarian version.
Add Veggies: You can add bell peppers, zucchini, or even corn to the chili for added texture and flavor.
Spicy Kick: Add diced jalapeños or a few dashes of hot sauce to the chili for extra heat.
Cheese Variations: Try adding a blend of cheeses like pepper jack or Monterey Jack for different flavors in the cornbread topping.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Reheat in the microwave or in the oven at 350°F (175°C) until warmed through. If reheating in the oven, cover with foil to prevent the cornbread from drying out.

FAQs

1. Can I use a different type of meat for the chili?

Yes! You can substitute ground turkey, chicken, or even plant-based ground meat for a different flavor.

2. Can I make the chili ahead of time?

Absolutely! You can prepare the chili portion up to 1–2 days ahead, then top with the cornbread and bake when ready to serve.

3. Can I use homemade cornbread instead of the cornbread mix?

Yes, you can! Just use your favorite homemade cornbread recipe and prepare it according to the instructions before adding it to the skillet.

4. Is this recipe freezer-friendly?

Yes! You can freeze the chili before adding the cornbread topping. Once frozen, bake as directed when you’re ready to eat.

5. How do I know when the cornbread is done?

The cornbread should be golden brown and a toothpick inserted in the center should come out clean when it’s done.

6. Can I make this dish gluten-free?

Yes! Simply use a gluten-free cornbread mix and ensure all other ingredients are gluten-free.

7. Can I use different beans in this recipe?

Certainly! You can mix and match beans based on your preferences, such as black-eyed peas, navy beans, or white beans.

8. What can I serve with this chili cornbread pot pie?

This dish is hearty on its own, but you could pair it with a side salad, some sour cream, or guacamole for extra flavor.

9. How spicy is this recipe?

The spice level is mild, but you can increase the heat by adding more chili powder or fresh chilies.

10. Can I make this dish in a slow cooker?

While the chili base can be made in a slow cooker, the cornbread topping needs to be baked separately. If you’d like to cook the chili in a slow cooker, you can finish it with the cornbread topping in the oven.

Conclusion

This Skillet Chili Cornbread Pot Pie is the ultimate comfort food—hearty, flavorful, and easy to make. It’s the perfect dish for any occasion, from family dinners to casual gatherings. With its rich chili base and fluffy cornbread topping, you’ll have a meal everyone will love in no time.

Skillet Chili Cornbread Pot Pie

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Author: Emmily
Total Time: 45 minutes
Yield: 6–8 servings

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Description

This Skillet Chili Cornbread Pot Pie brings together the rich, savory flavors of chili with a golden cornbread topping for a cozy, comforting meal. Featuring hearty ground beef, beans, and aromatic spices, this dish is baked to perfection in a skillet for an easy weeknight dinner. Ready in just under an hour, this all-in-one meal will satisfy your hunger and warm your soul!

Instructions

Instructions:

Preheat Oven: Preheat the oven to 400°F (200°C).
Prepare the Chili Base: Heat olive oil in a large ovenproof skillet over medium-high heat. Add chopped onion and sauté until softened (about 5 minutes). Add garlic and cook for 1–2 minutes. Stir in the ground beef and cook until browned (8–10 minutes). Season with chili powder, cumin, oregano, salt, and pepper. Stir in tomato sauce, diced tomatoes, and beans. Simmer for 15–20 minutes, stirring occasionally. Adjust seasoning as needed.
Prepare the Cornbread Topping: In a large bowl, combine the cornbread mix, eggs, and milk. Fold in creamed corn and cheddar cheese (if using).
Assemble and Bake: Pour the cornbread batter over the chili in the skillet. Spread it evenly. Bake for 20–25 minutes, or until the cornbread is golden and cooked through, with the chili bubbling around the edges.
Serve: Allow the dish to cool slightly before serving. Enjoy!

Notes

You can swap the ground beef with plant-based meat or additional beans for a vegetarian version.
Add extra veggies like bell peppers or zucchini for more texture and flavor.
For a spicier version, try adding diced jalapeños or hot sauce to the chili.
To make it cheesy, add different cheese blends like Monterey Jack or pepper jack.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Skillet
Cuisine: American