Cornbread Chili Pot Pies

These Cornbread Chili Pot Pies are the kind of cozy meal that sticks with you. The rich, hearty chili combines perfectly with a fluffy golden cornbread topping, all baked in handy individual servings. It is a fantastic dinner that feels both comforting and special without taking all day to make.

I first made these on a chilly fall evening when I needed comfort food fast. Now my whole family asks for them regularly because they bring that perfect mix of warmth and flavor.

Ingredients

• Ground beef: provides the hearty, meaty base choose freshly ground for best flavor
• Red kidney beans: add fiber and texture rinse to reduce excess sodium
• Whole kernel corn: brings sweetness and a bit of crunch optional based on preference
• Tomato sauce: rich and savory low-sodium versions help keep salt in check
• Tomato paste: adds concentrated tomato flavor and thickness
• Water: balances the chili’s consistency
• Jalapeno: adds a bright, spicy kick omit if you want this mild
• Cayenne pepper: enhances heat use sparingly if you prefer less spice
• Chili powder: the backbone spice blend select mild or medium depending on your heat tolerance
• Sugar: balances tomato acidity but can be left out if you prefer
• Salt and black pepper: essential for seasoning
• Jiffy Corn Muffin Mix: convenient cornbread base if unavailable any similar cornbread mix will work
• Large eggs: bind the cornbread topping
• Milk or water: milk enriches the cornbread water keeps it lighter in texture

Instructions

Sauté the Beef:

In a large soup pot or Dutch oven, brown and crumble two pounds of ground beef over medium heat until it is cooked through. Drain the excess fat carefully to avoid greasiness but keep enough for flavor.

Add the Chili Ingredients:

Stir in two cans of drained and rinsed red kidney beans, one can of drained whole kernel corn if using, one can of tomato sauce, one can of tomato paste, and two cups of water. Mix everything well to combine fully.

Simmer and Season:

Bring the mixture to a boil over medium-high heat, then reduce to low. Add the minced jalapeno, half a teaspoon of cayenne pepper, three tablespoons of chili powder, one and a half teaspoons of salt, one teaspoon of black pepper, and two teaspoons of sugar. Stir the spices in well.

Simmer Covered:

Cover the pot and let your chili simmer gently for 35 minutes. This step allows the flavors to meld and the chili to thicken nicely.

Prepare Oven and Cornbread Batter:

When the chili is almost done cooking, preheat your oven to 375 degrees Fahrenheit. In a medium bowl, combine two boxes of Jiffy Corn Muffin Mix, two eggs, and two-thirds cup of milk or water. Stir until just combined; lumps are ok here.

Assemble the Pot Pies:

Place eight 9-ounce ramekins on a baking sheet. Divide the chili evenly by scooping one cup into each ramekin. Top each with half a cup of the cornbread batter and gently spread it to cover the chili completely.

Bake:

Place the baking sheet with ramekins in the middle rack of the oven. Bake for 20 to 25 minutes, or until the cornbread is cooked through and golden brown. Oven times may vary, so keep an eye on the tops for that perfect color.

Serve Immediately:

Remove from the oven and serve hot, topped with your favorite chili fixings like shredded cheese, sour cream, diced avocado, or fresh cilantro.

My favorite part is the cornbread topping that crisps just enough around the edges while staying soft and flavorful on top of the chili. It reminds me of a chilly weekend when my loved ones gathered around the table, happy and warm from the first bites.

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to four days. Make sure to cover the ramekins or transfer contents to a separate container to preserve the cornbread texture. You can also freeze leftovers for up to three months. Thaw in the fridge overnight and reheat gently in the oven for the best texture, although the cornbread may be slightly less crisp after freezing.

Ingredient Substitutions

If ground beef is too expensive or not preferred, try using ground turkey or chicken for a lighter option. Beans can be swapped out for black beans or pinto beans with equal success. For the cornbread topping, any brand of similar cornbread mix will work fine. Feel free to use water or milk for mixing based on your texture preference.

Serving Suggestions

These pot pies are great on their own but also pair wonderfully with a simple green salad or roasted vegetables to round out the meal. Top with shredded cheese and sour cream or some diced avocado and green onions for a fresh contrast to the spicy chili.

These individual cornbread chili pot pies are warming and easy to customize. They make a comforting weeknight dinner that also works well for feeding a crowd.

Common Recipe Questions

→ Is the chili spicy?

Yes, the chili has a mild to medium spicy kick due to jalapeños and cayenne pepper, but these can be adjusted or omitted to suit your heat preference.

→ Can I substitute the beans or corn?

Absolutely! You can leave out the beans or corn or replace them with your favorite varieties to customize the filling.

→ How is the cornbread batter spread evenly?

Using the edge of a spoon helps spread the batter neatly over the chili in each ramekin, though a bit of chili liquid mixing with the batter is fine.

→ How long should the pot pies bake?

Bake at 375°F for 20-25 minutes, or until the cornbread topping is golden and cooked through.

→ What toppings work well with these pot pies?

Popular options include shredded cheese, sour cream, bacon crumbles, diced avocado, and fresh herbs like cilantro or green onions.

→ Can leftovers be stored and reheated?

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently to preserve texture.