Cornbread Chili Pot Pies (Printer-Friendly)
Savory chili layered with cornbread mix baked into individual pot pies, ideal for quick comforting dinners.
# What You’ll Need:
→ Chili
01 -
2 pounds ground beef
02 -
2 (15 oz) cans red kidney beans, drained and rinsed
03 -
1 (15 oz) can whole kernel corn, drained (optional)
04 -
1 (15 oz) can tomato sauce
05 -
6 oz tomato paste
06 -
2 cups water
07 -
1 jalapeño, minced (optional)
08 -
½ teaspoon cayenne pepper (optional)
09 -
3 tablespoons chili powder
10 -
1½ teaspoons salt
11 -
1 teaspoon black pepper
12 -
2 teaspoons sugar
→ Cornbread Topping
13 -
2 (8.5 oz) boxes Jiffy Corn Muffin Mix or equivalent cornbread mix
14 -
2 large eggs
15 -
⅔ cup milk or water
# Steps to Follow:
01 -
In a large soup pot or Dutch oven, brown and crumble ground beef over medium heat. Drain excess fat.
02 -
Add red kidney beans, corn, tomato sauce, tomato paste, and water to the browned beef. Stir to combine.
03 -
Bring the mixture to a boil, then reduce heat to low. Add jalapeño, cayenne pepper, chili powder, salt, pepper, and sugar. Stir well, cover, and simmer for 35 minutes.
04 -
While chili simmers, preheat oven to 375°F. In a medium bowl, combine cornbread mix, eggs, and milk or water. Stir until just combined; some lumps are acceptable.
05 -
Arrange eight 9-ounce ramekins on a baking sheet. Divide chili evenly, filling each ramekin with 1 cup. Top each with ½ cup of cornbread batter, spreading gently and evenly.
06 -
Bake on the middle oven rack for 20 to 25 minutes, or until cornbread topping is cooked through and golden brown.
07 -
Remove from oven and serve hot with preferred toppings such as shredded cheese, sour cream, or diced avocado.
# Helpful Hints:
01 -
Chili can be adjusted for spiciness by omitting jalapeño and cayenne pepper.
02 -
Leftovers store up to 4 days refrigerated or 3 months frozen; reheat thoroughly before serving.