adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baked Chili Cornbread Pot Pie
Baked Chili Cornbread Pot Pie
0 Likes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Spiced beef and black bean chili topped with fluffy cornbread crust - perfect for potlucks!
Ingredients:
  • cooking spray
  • 1 medium onion, diced
  • 1 pound ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 0.75 teaspoon kosher salt
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon cayenne pepper
  • 1 (28 ounce) can diced tomatoes, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1.25 cups buttermilk
  • 1.25 cups cornmeal
  • 0.75 teaspoon baking soda
  • 1 cup shredded Mexican cheese blend
  • 1 jalapeno pepper, thinly sliced
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and generously coat a 9x13-inch baking pan with cooking spray.
  • Coat a large skillet with cooking spray over medium-high heat. Cook onions until translucent, about 3 to 5 minutes. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir and cook until meat is browned and almost cooked through, about 5 minutes. Add tomatoes and beans, bring to a simmer, then reduce heat to medium and simmer for 5 minutes.
  • In a large bowl, combine buttermilk, egg, and oil using a whisk. Mix in cornmeal, salt, and baking soda until a smooth batter forms.
  • Spread the meat mixture into the baking dish. Top it with Mexican cheese blend, pour cornbread batter over evenly, and arrange jalapeno slices on top.
  • Bake in the oven until the cornbread topping is perfectly golden brown, about 25-30 minutes.

Similar Recipes