Description
A hearty and comforting Skillet Chili Cornbread Pot Pie combining a spicy ground beef chili base with a moist, cheesy cornbread topping baked to golden perfection. This one-pan meal is perfect for family dinners, delivering a satisfying blend of savory flavors and textures in just 45 minutes.
Ingredients
Scale
Chili Base
- 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
Cornbread Topping
- 2 (8 oz.) packages cornbread mix
- 2 eggs
- â…” cup milk
- 1 (8 oz.) can creamed corn
- 1 cup cheddar cheese, grated (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to ensure it reaches the correct temperature for baking the pot pie.
- Prepare the Chili Base: In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional 1 to 2 minutes. Stir in the ground beef, breaking it up with a spoon, and cook until fully browned, about 8 to 10 minutes. Season the mixture with chili powder, cumin, oregano, salt, and black pepper. Then stir in the tomato sauce, diced tomatoes with green chiles, kidney or pinto beans, and black beans. Reduce heat and let the chili simmer for 15 to 20 minutes, stirring occasionally to meld the flavors. Adjust seasoning to taste.
- Prepare the Cornbread Topping: In a large mixing bowl, combine the cornbread mix, eggs, and milk until just combined. Fold in the creamed corn and grated cheddar cheese, if using, to add moisture and cheesy flavor to the topping.
- Assemble and Bake: Pour the prepared cornbread batter evenly over the chili mixture in the skillet. Smooth the top gently. Place the skillet in the preheated oven and bake for 20 to 25 minutes until the cornbread topping is golden brown and fully cooked, and the chili is bubbling around the edges.
- Serve: Remove the skillet from the oven and allow the dish to cool slightly before serving to let the pot pie set. Serve warm and enjoy this comforting, flavorful meal.
Notes
- Use an ovenproof skillet to avoid transferring the chili for baking.
- The cheddar cheese in the cornbread topping is optional but adds a delicious cheesy richness.
- Drain and rinse canned beans to reduce sodium and improve texture.
- Adjust chili powder and spices according to your preferred heat level.
- Let the dish cool for a few minutes before serving to avoid burns and allow easier slicing.
