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Chili Cornbread Pie

This Chili Cornbread Pie is hearty, meaty, spicy goodness. Perfect for a cold night and easy enough for a weeknight meal! 

Close up of chili cornbread pie

There is nothing better than a big bowl of warm chili that has been simmering all day with a side of cornbread on a cold night. That is, unless it is a big bowl of chili AND cornbread together in a single skillet that only took minutes to make. 

Here in the Lone Star State you won’t find many chili recipes that call for beans, as most Texans prefer something closer to chili con carne (chile peppers with meat).  I think there is a time and place, and room on my table, for both. I might want a thinner meat-only chili (like my homemade chili recipe) on things like hot dogs or over corn chips, but I love the texture and protein that beans add to a hearty bowl of chili.

My family has lovingly nicknamed this recipe the “Kickin’ Chili Cornbread Pie” because of the kick that comes with all of the added spices and serrano peppers.  This one-dish recipe can all be cooked together in a single skillet- no need to dirty one pan for the chili and another for the cornbread.

Everything bakes up nicely together and only requires a few minutes of active cooking.  Serve with a dollop of sour cream or grated cheese!

chili in a skillet

What’s Needed for Chili Cornbread Pie? 

This chili cornbread bake requires very few ingredients, but delivers tons of flavor! Here’s what you’ll need to make chili with cornbread topping: 

  • Ground beef
  • Spices (chili powder, garlic powder, onion powder, cayenne, cumin) 
  • Chili beans (I use Bush’s)
  • Diced tomatoes
  • Cornmeal
  • All-purpose flour
  • Baking powder 
  • Egg
  • Milk
  • Serrano peppers
Cans of Bush's chili beans and Hunt's Diced Tomatoes

How to Make Chili Cornbread Pie 

  1. In a 12-inch oven safe skillet, brown the ground beef. Drain off any excess fat. 
  2. Stir in the beans, tomatoes, and spices, then cook until warmed through. 
  3. Whisk together the cornbread batter in a separate bowl, then pour evenly over the chili. 
  4. Bake until a toothpick inserted in the topping comes out clean. 
plate of chili cornbread pie

Can I Use Ground Turkey?  

Yes, you can use plain ground turkey or ground pork in this chili cornbread skillet if preferred. 

Can I Make This Vegetarian? 

If you’d rather omit the meat altogether, I recommend substituting an additional can of BUSH’s chili beans in place of the ground beef. 

overhead view of chili cornbread bake in a cast iron skillet

Tips for Making Cornbread Pie 

  • For a spicier cornbread topping, leave the seeds inside the serrano peppers. 
  • I used a cast iron skillet for this recipe, but you can use any skillet you like as long as it’s oven-safe. 
  • This chili and cornbread skillet is best enjoyed within a day or two of making it as the cornbread becomes soggy over time. 

More Easy Chili Recipes: 

This Kickin' Chili Cornbread Pie is hearty, meaty, spicy goodness. Perfect for a cold night and easy enough for a weeknight meal.

Chili Cornbread Pie

5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 422kcal
Author: Emily Grace

Ingredients

  • 1 lb ground beef
  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • 14.5 oz BUSH’s slow-simmered chili beans
  • 14.5 oz Hunt’s vine ripened diced tomatoes
  • 2/3 cup fine-to-medium ground cornmeal
  • 2/3 cup flour
  • 1 tsp baking powder
  • 1 egg
  • 2/3 cup milk
  • 2 serrano peppers , thinly sliced
  • cilantro , for garnish (optional)

Instructions

  • Preheat oven to 400 degrees F.
  • Fully cook the ground beef in a 12in oven-safe skillet.
  • Once the meat is browned and fully cooked, discard any excess fat.
  • Return the meat to the skillet and stir in all spices, tomatoes, and beans.
  • Cook 3-5 minutes until the mixture is hot; remove from heat.
  • Whisk together cornmeal, flour, and baking powder. 
  • In a separate bowl, whisk together the egg and milk.
  • Fold in half of the serrano chilies and pour the batter over the beef mixture, spreading gently to cover.
  • Top with remaining serranos before transferring the skillet to the oven.
  • Bake 25 minutes, or until toothpick inserted into topping comes out clean. Let stand 10 minutes and garnish with cilantro if desired.

Nutrition

Serving: 1serving | Calories: 422kcal | Carbohydrates: 40g | Protein: 22g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 83mg | Sodium: 885mg | Potassium: 875mg | Fiber: 6g | Sugar: 7g | Vitamin A: 610IU | Vitamin C: 8.4mg | Calcium: 133mg | Iron: 5.1mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!

This is a sponsored post written by me on behalf of BUSH’s slow-simmered chili beans and Hunt’s vine ripened tomatoes.

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Recipe Rating




Isabella Grace

Wednesday 3rd of January 2018

This was spicy and good!

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