A spicy, smoky chili smothered in sweet, buttery cornbread—comfort food at its finest!
This Cornbread-Topped Chili Pie is the ultimate comfort food—spicy, smoky chili baked under a golden, slightly sweet cornbread crust. Inspired by "Chile Madness," this recipe balances heat with comfort, making it perfect for cold nights, potlucks, or game day feasts. Serve with sour cream, shredded cheese, and jalapeños for extra flair!
Ingredients
For the Chili:
- 1 tbsp olive oil
- 1 lb ground beef (or turkey for lighter version)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 (15 oz) can kidney beans, drained
- 1 (15 oz) can black beans, drained
- 1 (15 oz) can diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust for heat)
- 1 cup beef or vegetable broth
- Salt & black pepper to taste
For the Cornbread Topping:
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar (or honey)
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk (or buttermilk)
- 1 egg
- ¼ cup melted butter (or oil)
- ½ cup shredded cheddar cheese (optional)
Instructions
Make the Chili:
- Sauté aromatics: Heat oil in a large oven-safe skillet (or Dutch oven). Cook onion, garlic, and bell pepper until softened (5 mins).
- Brown the meat: Add ground beef, breaking it up, until no longer pink. Drain excess fat if needed.
- Add spices & liquids: Stir in chili powder, cumin, paprika, cayenne, beans, tomatoes, and broth. Simmer for 15-20 mins until thickened. Season with salt & pepper.
Make the Cornbread Topping:
- Preheat oven: To 375°F (190°C).
- Mix dry ingredients: In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
- Add wet ingredients: Stir in milk, egg, and melted butter until just combined. Fold in cheese if using.
- Assemble the pie: Pour cornbread batter over the chili in the skillet, spreading evenly.
- Bake: 20-25 mins until cornbread is golden and a toothpick comes out clean.
- Serve: Let cool 5 mins, then scoop into bowls with sour cream, green onions, and extra cheese!
Recipe Notes
Variations & Tips:
- Vegetarian option: Use lentils or plant-based meat instead of beef.
- Spice control: Reduce cayenne for mild heat, or add diced jalapeños for extra kick.
- Cornbread tweaks: Add ½ cup corn kernels or diced green chiles to the batter.
- Make ahead: Chili can be made 1-2 days in advance; just reheat before adding cornbread.
- Skillet vs. baking dish: If you don’t have an oven-safe skillet, transfer chili to a greased 9x13" dish before topping.
Why This Chili Cornbread Pie Is a Crowd-Pleaser
This Chile Madness-inspired Cornbread-Topped Chili Pie is the ultimate comfort food mashup—spicy, hearty chili meets sweet, fluffy cornbread in every bite. Perfect for feeding a crowd, it’s a one-pan wonder that’s great for game day, potlucks, or cozy family dinners.
The contrast between the smoky, slightly spicy chili and the sweet, buttery cornbread is irresistible. Plus, it’s customizable—swap the protein, adjust the heat level, or add extra veggies like zucchini or sweet potatoes.
Pro tip: For extra crispy edges, bake in a cast-iron skillet. Leftovers reheat beautifully (if you have any!).
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