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–+ servings

Skillet Chili Cornbread Pot Pie

A delightful fusion of savory chili and a fluffy cornbread topping, perfect for cozy family dinners or casual gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 1.5 pounds ground beef Choose lean ground beef for a healthier option.
  • 2 cans (8 oz.) tomato sauce A rich and flavorful base for the chili.
  • 1 can (10 oz.) diced tomatoes with green chiles Adds texture and spice to the dish.
  • 1 can (14 oz.) kidney or pinto beans Provides protein and fiber.
  • 1 can (14 oz.) black beans For added depth of flavor and nutrition.
  • 1 yellow onion Finely chopped to enhance the overall flavor profile.
  • 4 cloves garlic Minced for aromatic richness.
  • 2 tablespoons chili powder The star spice that gives it that classic chili taste.
  • 2 teaspoons cumin Adds warmth and earthiness to the flavor.
  • 1 teaspoon oregano A touch of herbaceousness complements the spices.
  • 2 tablespoons extra-virgin olive oil For sautéing the vegetables and beef.
  • Kosher salt and freshly ground black pepper To taste for enhancing flavors.
  • 2 packages (8 oz.) cornbread mix The foundation of the cornbread topping.
  • 2 eggs Binds the cornbread mix together.
  • ⅔ cup milk Adds moisture to the cornbread batter.
  • 1 can (8 oz.) creamed corn Gives sweetness and moisture to the topping.
  • 1 cup cheddar cheese Grated, optional for an extra cheesy twist.

Method
 

  1. Preheat your oven to 400°F (200°C) so it's hot and ready for baking when you assemble your pot pie.
  2. In a large ovenproof skillet over medium-high heat, heat olive oil until shimmering. Add finely chopped onion and sauté until softened, about 5 minutes. Stir in minced garlic and cook for another 1-2 minutes before adding in the ground beef. Cook until browned—around 8–10 minutes. Season with chili powder, cumin, oregano, salt, and pepper before mixing in tomato sauce, diced tomatoes with green chiles, kidney or pinto beans, and black beans; let it simmer for 15–20 minutes while stirring occasionally.
  3. In a large mixing bowl, combine both packages of cornbread mix along with eggs and milk; stir until just combined without overmixing. Gently fold in creamed corn along with grated cheddar cheese if using.
  4. Pour the cornbread batter evenly over the chili base in the skillet; smooth out gently with a spatula if necessary. Place your skillet in the preheated oven and bake for approximately 20–25 minutes or until the cornbread topping is golden brown on top while bubbling around the edges.
  5. After removing from the oven, let your Skillet Chili Cornbread Pot Pie cool slightly before serving—this allows everything to set nicely! Dig in while it's warm for a truly comforting experience!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 6gCholesterol: 70mgSodium: 800mgFiber: 10gSugar: 5g

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