Thursday, October 29, 2009

Chili and Cornbread Pot Pie

Last week I was chatting with Hollywood Homemaker on Twitter & she was wondering if it was possible to make a pot pie with chili as the filling & cornbread as the crust. I told her that my mom used to make a dish like that called Man Cooked Meal when I was a kid. We both decided we would try our own takes on it & compare notes on how it went.
Chili & Cornbread Pot Pie
My mom's version had ground beef mixed with Tomato Rice Soup & some seasoning then topped with Jiffy Cornbread Mix. I started with homemade chili leaving out the rice & adding black & kidney beans instead. I also made the cornbread from scratch using honey to give it add bit of sweetness against the spice of the chili. The finished result came out pretty darn good and a fun way to serve a pretty basic meal. I liked the fact you get a bite of cornbread with every bite of chili.
Chili & Cornbread Pot Pie
You really could use any favorite chili or cornbread recipe to make this dish. It would also be a great way to use leftover chili if you wanted to change it up a little for a second serving.

Chili and Cornbread Pot Pie


1 c dried beans (we used a mix of black & kidney beans) or two cups canned beans
1 T olive oil
1 c red onion, chopped
1 large garlic clove, minced
1 jalapeno, seeded & chopped
1 lb lean ground beef
14.5 can whole tomatoes
1 T tomato paste
1 c chicken broth
2 t chili powder
1/4 t ground cayenne
1/2 t dried oregano
1 t cumin
salt & pepper

If using dried beans place them in a large pot with 3 cups of water. Boil for 2 minutes. Turn off heat cover & let seep 1 hours. Bring back to a boil, turn down heat & simmer for 1 1/2 hours or until tender. Drain.

In a large soup pot heat the olive oil over medium heat. Add the onions, garlic & jalapeno. Sauté until the onions are tender & translucent. Add the ground meat & cook until browned. Stir in the tomatoes, tomato paste, broth, chili powder, cayenne, oregano and cumin. Season to taste with salt & pepper. Let simmer for 20 - 30 minutes, stirring occasionally. You want it to be more like stew than soup.

(adapted from Small-Batch Baking)

1/2 c buttermilk
4 t honey
1 large egg
1 c corn meal
2 T sugar
1/2 t cream of tarter
1/4 t baking soda
1/2 t salt

Whisk the buttermilk, honey & egg together in a small bowl. In another bowl mix together the corn meal, sugar, cream of tarter, baking soda & salt. Stir in the wet ingredients until just blended.

Preheat oven to 425 F.

Pack the chili into a 8" x 8" baking pan or 4 individual 2 cup ramekins. Spoon the cornbread batter over the top of the chili, spreading to cover all the chili. Bake for 15 minutes, until the cornbread is firm & starting to brown. Let sit a few minutes before serving.

Serves 4

If you are not reading this post in a feed reader or at OR at then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2009 Kathy Lewinski


vanillasugarblog said...

chili & cornbread really do go together nicely don't they?

Ranee @ Arabian Knits said...

I do this sometimes. I found that I needed to use less cornbread batter than I thought and make the chili looser (wetter) by far than usual. Otherwise all the sauce was sucked up into the cornbread and left the food a little dry.

grace said...

chili neath a layer of cornbread is something with which i'm very familiar. it's yet another of those marvelous homey comfort foods for me, and yours looks delightful!

Fresh Local and Best said...

This looks quite yummy! Your mom taught you well!

George Gaston said...

kat… Combining chili & cornbread into one dish is brilliant! It looks great and for guest; it would be neat to do it in individual bowls. Great minds think alike, I posted my Firehouse Chili today, also.

Elle said...

Love this idea! I also make a pot pie--sort of, enchilada-style, with cornbread crust.


Stacey Snacks said...

I have this bookmarked from somewhere called Tamale Pie. I plan on trying it for Superbowl Sunday!

Thistlemoon said...

Wow, Kat, I really love this new take on the pot pie! This is a delicious and crowd pleasing combination to be sure!

Jen said...

This sounds great-- I actually made a vegetarian chili with Jiffy cornbread muffins for dinner last night. It just seems like that time of year to break out the chilis.

Megan said...

We make this a lot, but I never considered it a pot pie! We also like to add cheese and sometimes corn if we want to bulk it up even more.

Lori said...

What a great idea for a pot pie. It looks great.

Amelia PS said...

these are adorable, and heart-warming. I will have to try them! Ccan't go wrong with chili AND corn bread.

giz said...

Now this is what I call comfort food and what a beautiful presentation. Hey... hope we meet up at FoodBuzz.

amycaseycooks said...

I love my chili loaded with beans, onions, cheddar, sour cream, and .... cornbread. This recipe is perfectly amazing.

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t = teaspoon
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