Go Back
–+ servings
Skillet Chili Cornbread Pot Pie

Cozy Skillet Chili Cornbread Pot Pie for a Hearty Dinner

A comforting Skillet Chili Cornbread Pot Pie featuring rich chili and fluffy cornbread, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 2 tablespoons Olive Oil can substitute with vegetable or canola oil
  • 1 medium Chopped Onion yellow or white onions work best
  • 3 cloves Minced Garlic fresh garlic preferred
  • 1 pound Ground Beef can substitute with ground turkey or plant-based meat
  • 2 tablespoons Chili Powder adjust to taste
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 15 ounces Tomato Sauce
  • 14.5 ounces Diced Tomatoes canned or fresh
  • 1 can Beans e.g., kidney or black beans
For the Cornbread Topping
  • 1 package Cornbread Mix gluten-free mix available
  • 2 large Eggs or substitute with flaxseed meal mixed with water
  • 1 cup Milk any milk of your choice
  • 1 cup Creamed Corn optional but recommended
  • 1 cup Cheddar Cheese can be omitted for dairy-free

Equipment

  • Oven
  • ovenproof skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In an ovenproof skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in minced garlic, cooking for an additional 1-2 minutes.
  3. Add ground beef to the skillet, browning it completely. Season with chili powder, cumin, oregano, salt, and pepper. Incorporate tomato sauce, diced tomatoes, and beans, letting the mixture simmer for 15-20 minutes.
  4. In a mixing bowl, combine cornbread mix, eggs, and milk, stirring until just blended. Fold in creamed corn and cheddar cheese if using.
  5. Pour the cornbread mixture over the chili in the skillet, spreading it evenly. Bake for 20-25 minutes until the cornbread is puffed and golden.
  6. Allow to cool for about 5 minutes before serving, then dish out generous servings.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 10mgIron: 20mg

Notes

This dish can be made gluten-free by using the appropriate cornbread mix. It's perfect for meal prep and can be stored in the fridge for up to three days.

Tried this recipe?

Let us know how it was!