Easy Cheddar Chili Cornbread Pie Recipe: A Cozy Weeknight Wonder

Cheddar chili cornbread pie represents the ultimate comfort food fusion for hungry souls.

Hearty ingredients merge into a delectable culinary experience that satisfies multiple cravings simultaneously.

Rich layers of robust flavors create a symphony of textures and tastes that dance across your palate.

Warm spices intertwine with creamy elements, promising a meal that feels both familiar and exciting.

The golden cornbread topping revamps an ordinary dinner into something extraordinary, elevating simple ingredients to gourmet status.

Meat, beans, and peppers nestle beneath a blanket of cheesy goodness, promising a meal that feels like a warm embrace.

Each forkful promises a delightful journey through complementary flavors and comforting textures.

Creative Combos to Keep Things Zesty

• Spicy Southwest Cornbread Pie: Replace ground beef with shredded chicken and add diced green chiles for an extra kick. Swap cheddar for pepper jack cheese to enhance the heat.
• Vegetarian Harvest Cornbread Casserole: Substitute ground beef with black beans, quinoa, and roasted vegetables like zucchini and bell peppers. Use vegetable broth instead of meat for liquid base.
• Mediterranean-Inspired Cornbread Skillet: Incorporate ground lamb instead of beef, add oregano, mint, and crumbled feta cheese. Include kalamata olives and diced tomatoes for a Mediterranean flavor profile.
• Tex-Mex Breakfast Cornbread Pie: Layer scrambled eggs, chorizo, and salsa into the chili base. Top with queso fresco and serve with fresh cilantro and avocado slices for a morning version of the dish.

Why This Cornbread Pie Is Spicy, Cheesy Perfection

• Savor Hearty Comfort: Dive into a soul-warming dish that combines the rich, spicy chili with a golden, cheesy cornbread topping, creating a complete meal in one delightful casserole.
• Elevate Flavor Fusion: Experience a perfect balance of zesty chili spices, tender ground beef, and the subtle sweetness of cornbread, topped with melted cheddar that adds a creamy, tangy punch.
• Master One-Pot Wonder: Enjoy a simplified cooking process that transforms basic ingredients into a show-stopping meal, requiring minimal prep and cleanup while delivering maximum satisfaction for the whole family.
• Customize Your Comfort: Easily adapt the recipe by adjusting spice levels, swapping proteins, or adding extra toppings like jalapeños or green onions to make this dish uniquely yours.

Chili, Cheese, Cornbread—The Best Kind of Trio

• Ground Beef: Hearty base for chili that provides rich, meaty flavor with good protein content.
• Eggs: Binding agent for cornbread that adds structure and richness to the batter.
• Cheddar Cheese: Sharp, melty cheese that adds tangy flavor and creamy texture to the dish.
• Milk: Liquid component that helps create moist cornbread with smooth consistency.
• Sour Cream: Adds tanginess and helps create tender, soft cornbread texture.
• Onion, Bell Pepper, Garlic: Aromatic foundation that builds deep flavor profile for chili.
• Tomatoes: Provides acidic base and moisture for chili.
• Black Beans, Corn: Additional protein and texture elements for hearty filling.
• Flour, Cornmeal: Primary dry ingredients creating cornbread base with traditional texture.
• Baking Powder: Leavening agent that helps cornbread rise and become fluffy.
• Chili Powder, Cumin, Oregano, Cayenne Pepper: Spice blend that creates complex, warm flavor for chili.
• Olive Oil: Used for sautéing vegetables and creating initial flavor base.
• Butter: Provides richness and helps prevent sticking in baking dish.
• Salt, Black Pepper: Fundamental seasonings that enhance overall dish flavor.

How to Bake It All Into One Cozy Casserole

Step 1: Sauté Aromatic Vegetables

Heat olive oil in a large Dutch oven over medium heat.

Add chopped onions, peppers, and minced garlic, then season with salt and pepper.

Cook for about 5 minutes, stirring often, until the vegetables become soft.

Step 2: Brown the Ground Beef

Add ground beef to the pot and break it apart as it cooks.

Stir in chili powder, cumin, oregano, cayenne, salt, and black pepper.

Cook for 2 more minutes so the spices blend into the beef.

Step 3: Create the Chili Base

Add tomatoes, beans, and corn into the pot.

Turn up the heat slightly to bring everything to a simmer.

Cook for 25 minutes, stirring now and then to prevent sticking.

Step 4: Prepare Baking Dish

Butter a deep casserole or lasagna pan.

Preheat your oven to 400°F so it’s ready for baking.

Step 5: Mix Dry Cornbread Ingredients

In a large mixing bowl, combine flour, cornmeal, baking powder, and salt.

Stir in half of the shredded cheddar cheese and some chopped onions.

Step 6: Blend Wet Cornbread Ingredients

In a separate bowl, whisk together eggs, milk, melted butter, and sour cream.

Pour this wet mixture into the bowl of dry ingredients and gently stir until just combined.

Step 7: Assemble the Pie

Spread the chili evenly in the prepared baking dish.

Add a layer of cheese on top if you like, then dollop the cornbread batter over the chili.

Lightly spread the batter without mixing it into the chili.

Sprinkle the remaining cheese over the top.

Step 8: Bake and Serve

Bake for 20 to 22 minutes until the cornbread is golden.

Check with a toothpick—if it comes out clean from the center, it’s done.

Let it sit for 5 to 10 minutes before slicing.

Serve warm with a scoop of sour cream on the side.

Tips to Nail That Golden Topping Every Time

• Meat Mastery: Brown ground beef thoroughly to develop deep, rich flavor and prevent watery chili.
• Spice Balance: Adjust cayenne and chili powder to match your heat preference without overwhelming the dish.
• Cornbread Consistency: Mix wet and dry ingredients gently to avoid tough, dense cornbread topping.
• Cheese Distribution: Sprinkle cheese in layers for maximum melty coverage and flavor throughout the pie.
• Baking Precision: Check doneness with a toothpick and let the pie rest to allow flavors to settle and cornbread to set perfectly.

Storage Tricks for That Next-Day Tex-Mex Fix

• Refrigeration: Transfer cooled Cheddar Chili Cornbread Pie into an airtight container. Seal tightly and store in the refrigerator for up to 3-4 days. Keeping the dish covered prevents moisture loss and maintains its delicious flavor.
• Freezing: Wrap individual portions or the entire pie in plastic wrap, then cover with aluminum foil. Freeze for maximum 2 months. Place a date label on the container to track storage time.
• Reheating: Warm refrigerated portions in the oven at 350°F for 15-20 minutes, ensuring the center reaches 165°F. For frozen leftovers, thaw overnight in the refrigerator before reheating.

What Loves to Be Served Alongside This Bold Pie

• Pair with Zesty Margaritas: Complement the spicy chili cornbread pie with a tangy margarita. The citrusy lime and tequila cut through the richness of the dish, creating a refreshing balance that tingles your taste buds.
• Cool Down with Crisp Coleslaw: Add a crunchy, cool coleslaw on the side to contrast the warm, hearty pie. The creamy, tangy slaw provides a light counterpoint to the robust flavors of the chili and cornbread.
• Serve with Mexican Beer: Grab a cold Corona or Modelo to wash down this southwestern-inspired meal. The light, crisp beer helps cool the cayenne's heat while enhancing the dish's bold, savory notes.
• Top with Fresh Cilantro Garnish: Sprinkle chopped fresh cilantro over the pie for a bright, herbal finish. This simple addition brings a fresh, zesty element that lifts the entire dish's flavor profile.

Cheddar Chili Cornbread Pie Recipe

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4.6 from 15 reviews

• Total Time: 1 hour 12 minutes
• Yield: 8 1x

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Description

Cheddar chili cornbread pie blends hearty Southwestern flavors into a comforting one-pan meal. Rich cheese, spicy peppers, and warm cornbread create a delicious harmony that brings Mexican-inspired comfort straight to your dinner table.

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Ingredients

Scale 1x2x3x

Protein:

• 1.5 pounds extra lean ground beef
• 1 can (14 ounces) cannellini beans, drained and rinsed
• 2 large eggs

Vegetables and Seasonings:

• 1 large yellow onion (diced)
• ½ cup diced yellow onion
• 4 cloves garlic (minced)
• 1 roasted red or fresh bell pepper, diced
• 1.5 cups corn
• 1 can (14.5 ounces) petite diced tomatoes
• 1 tablespoon + 1 teaspoon chili powder
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• ½ teaspoon ground cayenne pepper
• Salt and fresh black pepper

Baking and Dairy Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup milk
• 3 tablespoons melted butter
• ½ cup sour cream (plus more for serving)
• 2 cups shredded sharp cheddar cheese (divided)

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Instructions

1. Sauté diced onions, bell peppers, and minced garlic in olive oil (29.5 milliliters or ) over medium heat, seasoning with a pinch of salt and pepper until vegetables soften and become translucent, approximately 4-5 minutes.
2. Add ground beef to the pot, breaking it into small crumbles while cooking. Once meat browns completely, incorporate chili powder, ground cumin, dried oregano, cayenne pepper, salt, and ground black pepper. Continue cooking for an additional 2 minutes to develop robust flavors.
3. Pour in diced tomatoes, kidney beans, and corn kernels. Gently raise heat to establish a steady simmer, stirring occasionally to prevent sticking. Allow mixture to cook and thicken for 20-25 minutes.
4. Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius). Generously grease a 9×13 inch (23×33 centimeter) baking dish with butter to prevent sticking.
5. In a large mixing bowl, thoroughly combine all-purpose flour, cornmeal, baking powder, and salt. Fold in of shredded cheddar cheese and finely chopped onions.
6. In a separate bowl, whisk eggs, whole milk, melted unsalted butter, and sour cream until smooth and well-integrated. Gently fold wet ingredients into dry ingredients, mixing minimally to maintain a light texture.
7. Spread chili mixture evenly across prepared baking dish’s bottom. Carefully distribute cornbread batter over chili, avoiding complete mixing. Sprinkle remaining of cheddar cheese across the top.
8. Bake for 20-22 minutes, or until cornbread turns golden brown and a toothpick inserted into the center emerges clean. Let casserole rest for 7-10 minutes before serving. Accompany each portion with a dollop of sour cream.

Notes

• Customize this hearty one-pot wonder by switching ground beef with turkey or plant-based crumbles for a lighter twist.
• Spice lovers can amp up heat by adding extra cayenne or including diced jalapeños directly into the chili base.
• Freezer-friendly meal that stays delicious for up to three months when stored in an airtight container.
• Make ahead by preparing chili layer a day early, which intensifies flavor and reduces overall cooking time.
• Fresh toppings like chopped cilantro, green onions, or a dollop of Greek yogurt elevate this comfort food classic.

• Prep Time: 25 minutes
• Cook Time: 47 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking, Simmering
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 462 kcal
• Sugar: 4 g
• Sodium: 710 mg
• Fat: 26 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 36 g
• Fiber: 3 g
• Protein: 22 g
• Cholesterol: 115 mg