Cornbread Chili Pot Pies

These Cornbread Chili Pot Pies combine the smoky, hearty flavor of beef chili with a soft, golden cornbread crust baked into individual portions. It’s a comforting, all-in-one dinner that’s both satisfying and fun to serve. Whether you want a cozy weeknight meal or something to impress your family with minimal fuss, this recipe hits the spot with a rich chili base topped by a light, fluffy cornbread.

I made this recipe on a busy evening, and the ease of assembling little pot pies was a game changer. Now it’s a goto whenever I want something warm and filling without too much mess.

Ingredients

• Ground beef: soft and savory base one or two pounds depending on your preference or budget
• Red kidney beans: add protein and heartiness rinse and drain canned beans for best texture
• Whole kernel corn: adds a touch of sweetness and texture optional but recommended
• Tomato sauce: provides rich tomato flavor opt for low sodium to control saltiness
• Tomato paste: deepens the chili's richness choose a goodquality paste for concentrated taste
• Water: thins the chili to a nice consistency helps balance thickness
• Jalapeño: brings a fresh kick if you like heat can be omitted for milder flavor
• Cayenne pepper: adds extra spice adjust carefully to your heat tolerance
• Chili powder: gives the chili its signature smoky and slightly spicy flavor use mild if preferred
• Salt and black pepper: season the chili well to enhance all other flavors
• Sugar: balances the acidity of tomatoes can be skipped if you avoid sugar
• Jiffy Corn Muffin Mix: quick and reliable cornbread topping if unavailable use a similar cornbread mix
• Eggs: bind and enrich the cornbread mix use large eggs for best results
• Milk or water: for the cornbread batter milk gives density water keeps it fluffy choose based on texture preference

Instructions

Sauté and Brown the Beef:

In a large pot or Dutch oven, cook the ground beef over mediumhigh heat, breaking it up as you go. Continue until fully browned and no pink remains. Drain off any excess fat to prevent greasiness.

Combine the Chili Ingredients:

Add the kidney beans, corn, tomato sauce, tomato paste, and water to the browned beef. Stir everything together thoroughly so the base mixes well.

Simmer and Season:

Bring the mixture to a boil over high heat. Once boiling, reduce heat to low and add jalapeño, cayenne pepper, chili powder, salt, black pepper, and sugar. Stir everything to combine, then cover and let it simmer gently for about 35 minutes allowing flavors to meld deeply.

Preheat Oven and Prepare Cornbread Batter:

When chili is nearly done simmering, preheat your oven to 375 degrees Fahrenheit. In a medium bowl, mix together the cornbread mix, eggs, and milk or water. Stir until just combined with some lumps remaining for a tender texture.

Assemble the Pot Pies:

Place eight 9ounce ramekins on a baking sheet. Fill each ramekin with one cup of chili. Spoon about half a cup of cornbread batter on top of each filled ramekin and spread it evenly using the back of a spoon. Expect a little chili to mix into the batter, which is fine.

Bake Until Golden:

Place the baking sheet with ramekins in the oven. Bake for 20 to 25 minutes or until the cornbread topping is cooked through and golden brown. Check for doneness by carefully inserting a toothpick or knife into the cornbread part it should come out clean.

Serve Warm:

Remove from oven and serve immediately while hot. Add your favorite toppings such as shredded cheese, sour cream, diced avocado, chopped onions, bacon bits, or cilantro for extra flavor and texture.

The kidney beans stand out as a favorite ingredient for me. Their creamy texture contrasts beautifully with the spicy chili and soft cornbread on top. My family always remembers the first winter night we made these pot pies, huddled around the table with warm bowls and smiles.

Storage Tips

Store any leftovers in an airtight container and keep refrigerated for up to four days. To reheat, warm them gently in the oven or microwave. Freezing is easy just cool completely transfer to freezersafe containers and freeze for up to three months. Frozen pot pies are best thawed overnight in the fridge before reheating. Cornbread texture may be a little different after freezing but still delicious.

Ingredient Substitutions

Use ground turkey or chicken instead of beef for a lighter version adjusting cook time as needed. Swap red kidney beans for black beans or pinto beans according to your taste or what’s on hand. If you cannot find Jiffy Corn Muffin Mix try any cornbread mix with similar ounce weight and prepare following the package instructions. Milk in the cornbread batter can be replaced with water or nondairy milk for different dietary needs or textures.

Serving Suggestions

These pot pies are great on their own but also pair nicely with a simple green salad or roasted vegetables to lighten the meal. Top with shredded cheddar or pepper jack cheese a dollop of sour cream fresh diced avocado or fresh herbs like cilantro for extra richness and freshness. Serve alongside classic chili toppings like jalapeños green onions or crispy bacon bits to customize every bite.

These individual cornbread chili pot pies are simple to make and perfect for cozy dinners. They also freeze well for quick future meals.

Common Recipe Questions

→ Is the chili spicy?

Yes, it includes jalapeño and cayenne pepper for a spicy kick, but these can be omitted to reduce heat.

→ Can I customize the chili ingredients?

Absolutely, you can adjust meats, beans, and spices to your preference or dietary needs.

→ What cornbread mix can I use?

Any similar cornbread mix works well; Jiffy Corn Muffin Mix is recommended but not required.

→ How many pot pies does this make?

This yields 8 individual pies, each filled with about 1 ½ cups of chili and topped with cornbread batter.

→ How should leftovers be stored?

Store in airtight containers, refrigerate up to 4 days, or freeze for up to 3 months. Reheat before serving.

→ Any tips for spreading the cornbread batter?

Use a spoon edge to spread batter evenly; some chili may mix in but that adds flavor.

→ What toppings go well with these pot pies?

Try shredded cheese, sour cream, bacon crumbles, diced avocado, or fresh herbs like cilantro.