Get ready to fall in love with comfort food all over again! The Skillet Chili Cornbread Pot Pie brings together all the hearty, Southwestern flavors your taste buds crave, with a golden cornbread crust that bakes up irresistibly crisp and fluffy on top. It guarantees plenty of warm, cheesy chili with tender beans, sweet corn, and juicy tomatoes in every bite, all bubbling away in one pan. It’s the kind of meal that feels like an occasion, whether you’re hosting friends or just gathering the family on a busy weeknight. If you’re looking for a dinner that’s as easy to make as it is satisfying, this Skillet Chili Cornbread Pot Pie is about to become your new go-to.
Ingredients You’ll Need
Here’s the beauty of this recipe: every ingredient brings something special. Fresh veggies, quality protein, classic chili spices, and that signature cornbread topping all work together for bold flavor, great texture, and gorgeous color. You don’t need anything fancy, just these simple staples for a dish that’s pure gold.
- Olive oil: Just a splash adds richness and helps everything sauté to perfection.
- Ground beef or turkey: Go classic with beef or lighten things up with turkey—either way, you get a hearty filling.
- Onion: Diced onion starts your base with heaps of savory flavor and a little sweetness.
- Garlic: Fresh, minced garlic adds a wonderful punch to the chili mix.
- Chili powder: This is where the chili gets its signature kick and depth.
- Ground cumin: Cumin brings earthy warmth and rounds out the chili spices.
- Smoked paprika: Just a bit lends subtle smokiness without overpowering the dish.
- Salt and black pepper: Key to making all the other flavors sing—don’t skip them!
- Black beans and kidney beans: These provide heartiness, color, and lots of plant-based protein.
- Corn: Bright, sweet kernels add bursts of summery flavor in every spoonful.
- Diced tomatoes and tomato sauce: The saucy tomatoes create that luscious chili base you want beneath your crust.
- Shredded cheddar cheese: Melted cheddar brings creaminess and a little sharpness to the chili layer.
- Cornbread mix, egg, and milk: The secret to a fast, foolproof golden topping that stays moist and fluffy.
- Green onions or cilantro: Totally optional, but a fresh sprinkle at the end is a delight.
How to Make Skillet Chili Cornbread Pot Pie
Step 1: Preheat and Prep
Start by preheating your oven to 400°F (200°C). This is key for getting that cornbread topping perfectly cooked in the oven. While it heats up, dice your onion, mince your garlic, and gather all the chili spices. Having everything ready to go makes the rest of this Skillet Chili Cornbread Pot Pie a total breeze!
Step 2: Make the Chili Base
Heat your olive oil in a large, oven-safe skillet over medium heat. Toss in the chopped onion and let it soften for about 3 minutes, then add the garlic for that irresistible aroma. Next, add your ground beef or turkey, and brown it while breaking it into crumbles. Once cooked, drain off any extra fat to keep the filling hearty but not greasy. Sprinkle in your chili powder, cumin, smoked paprika, salt, and pepper, giving everything a great stir so each bite is packed with that classic chili flavor.
Step 3: Add Beans, Corn, and Tomatoes
Now it’s time to build body and heartiness into your chili. Stir in the black beans, kidney beans, corn, diced tomatoes, and tomato sauce. Give it a good mix to combine all those beautiful flavors, then let the chili simmer for 5 to 7 minutes. This step helps the spices meld and the chili turn thick and robust, so your Skillet Chili Cornbread Pot Pie doesn’t turn out soupy.
Step 4: Cheesy Layer
Turn off the heat and scatter your shredded cheddar all over the chili. This forms a rich, gooey layer that melts beautifully under the cornbread topping. It makes each bite extra special and ties together the chili and cornbread in the most craveable way.
Step 5: Mixing and Spreading the Cornbread
In a separate bowl, combine your cornbread mix, egg, and milk to create a simple batter. Don’t overmix; you just want it smooth and pourable. Gently pour or spoon the cornbread batter over the chili, spreading evenly all the way to the skillet’s edges. The batter will bake up tall and golden, sealing in the bubbling chili below.
Step 6: Bake, Cool, and Serve
Transfer the skillet to your preheated oven and bake for 20 to 25 minutes. Keep an eye out—the cornbread should be golden brown and a toothpick poked into the center should come out clean. Let the pot pie cool for 5 to 10 minutes before serving, which helps the layers hold together when you slice in. Top with green onions or cilantro if you like an extra pop of color and freshness!
How to Serve Skillet Chili Cornbread Pot Pie
Garnishes
A handful of chopped green onions or cilantro really brings a fresh, zippy finish. For even more fun, add some sliced jalapeños, a dollop of sour cream, or a scattering of crumbled tortilla chips—each garnishes pack even more flavor and color onto your Skillet Chili Cornbread Pot Pie.
Side Dishes
This dish is pretty much a meal on its own, but you can make it a real feast with a simple green salad, a platter of crispy roasted veggies, or a quick coleslaw to balance all those bold chili flavors. For something a little more indulgent, serve with tortilla chips and extra salsa on the side.
Creative Ways to Present
Try making miniature Skillet Chili Cornbread Pot Pie servings in smaller cast-iron pans for individual portions at a dinner party. For a rustic presentation, set the whole skillet on a wooden board at the center of the table and let everyone scoop out their slice. You can also bake the chili and cornbread in a casserole dish if you’re doubling the recipe for a crowd!
Make Ahead and Storage
Storing Leftovers
When you have leftovers (lucky you), let the entire Skillet Chili Cornbread Pot Pie cool to room temperature first. Cover the skillet tightly with foil or transfer portions to airtight containers. The leftovers will keep in the fridge for up to 4 days, making for very happy lunches.
Freezing
You can freeze Skillet Chili Cornbread Pot Pie either before baking (assemble up to the cornbread step and freeze the skillet or casserole dish, tightly wrapped), or after baking. For both methods, make sure the dish is fully cooled, then wrap or seal tightly. Defrost overnight in the fridge before reheating.
Reheating
To reheat, pop individual portions into the microwave until steaming hot. If you want to revive a full or half skillet, reheat in a 350°F oven (covered loosely with foil to protect the cornbread) for about 15 minutes or until warmed through. The cornbread will stay soft and the chili deliciously saucy underneath.
FAQs
Can I use homemade cornbread instead of a mix?
Absolutely! If you prefer making your own cornbread batter, swap it in for the boxed mix. Just use enough batter to cover the top of the chili in your skillet, and keep an eye on the bake time since thickness might vary.
What’s the best size skillet for this recipe?
A 10- or 12-inch oven-safe skillet is ideal for ensuring the chili cooks evenly and the cornbread topping bakes up golden and fluffy. If you don’t have an oven-safe skillet, you can transfer the chili layer to a greased baking dish, add the cornbread, and bake as directed.
Can I make Skillet Chili Cornbread Pot Pie vegetarian?
Definitely! Replace the ground meat with an extra can of beans (like pinto or chickpeas) or use a plant-based ground meat alternative. The rest of the recipe stays the same for a completely satisfying vegetarian meal.
How spicy is Skillet Chili Cornbread Pot Pie?
This recipe is mild enough for most families, but you can easily turn up the heat with extra chili powder, a chopped jalapeño, or a dash of hot sauce tossed into the chili base. Customize the spice level to fit your taste!
Do leftovers taste as good as fresh?
Honestly, some say Skillet Chili Cornbread Pot Pie gets even better the next day—the flavors have more time to mingle and the leftovers reheat beautifully. Just be sure to keep everything tightly covered in the fridge.
Final Thoughts
There’s something magical about this dish: it’s homey, crowd-pleasing, and surprisingly easy, yet tastes like you spent all day in the kitchen. If you’re craving a meal that’s as rewarding to serve as it is to eat, give Skillet Chili Cornbread Pot Pie a spot on your table—it’s sure to win hearts, one slice at a time!
Print
Skillet Chili Cornbread Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Skillet Chili Cornbread Pot Pie combines the flavors of a classic chili with a golden cornbread topping baked in a skillet for a delicious one-pan meal.
Ingredients
Chili:
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) black beans (drained and rinsed)
- 1 can (15 ounces) kidney beans (drained and rinsed)
- 1 can (15 ounces) corn (drained)
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup tomato sauce
- 1 cup shredded cheddar cheese
Cornbread Topping:
- 1 box (8.5 ounces) cornbread mix
- 1 large egg
- 1/3 cup milk
Garnish:
- Chopped green onions or cilantro (optional)
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Sauté: In a large oven-safe skillet, heat olive oil, sauté onion, garlic, and brown ground meat.
- Season: Add spices, beans, corn, tomatoes, and sauce. Simmer.
- Add Cheese: Top with cheddar cheese.
- Prepare Cornbread: Mix cornbread batter and pour over chili.
- Bake: Bake for 20–25 minutes until cornbread is golden.
- Serve: Let cool, garnish with green onions or cilantro, and enjoy!
Notes
- For a spicier version, add a chopped jalapeño or increase the chili powder.
- You can use a homemade cornbread mix if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 8g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 27g
- Cholesterol: 95mg
