Cornbread Chili Pie Recipe

I’ve been wanting to come up with a recipe that would be so easy and quick to do, that you can ask the babysitter to make it. Welcome Cornbread Chili Pie!

It calls for a few unconventional moves on my behalf like cornbread mix and packaged chili seasoning mix. I’m a fan of homemade baked from scratch dishes but since we’re thinking quick and easy, these two ingredients will do just that.

The chili part of this casserole consists of onion, green and red bell peppers, ground beef and chili seasoning mix. It is then topped with the cornbread mixture. The cornbread traps the beef and makes it moist and it helps it thicken the meat mixture as well.

The cornbread is moist and because I can’t just follow the box instructions to a tee, I made sure to add a little something extra to make it better.

Closeup of the moist cornbread and chili

I tested this recipe with sweet and salty cornbread. I personally liked the sweet cornbread better as the balance between sweet and salty is my favorite. However, I put it to the test and had 6 people try both and salty won!

vote results for sweet vs salty cornbread on this casserole.

If you decide to go the sweet route, follow the instructions for the cornbread mix but add 2/3 cup of sour cream on top of the required ingredients. The sour cream will make it moist and a bit runnier. This will allow it to almost seep into the beef mixture and cook together beautifully.

How I made this Cornbread Chili Pie:

ingredients needed for the cornbread chili pie

Preheat the oven to 375°.

Start by dicing up the green and red bell peppers and the onion. On medium high, heat a medium to large sauté pan and heat some extra virgin olive oil, about 2-3 tablespoons.

Add the vegetables and season with salt and pepper.

green and red bell peppers and onions sautéing seasoned with salt and pepper.

Sauté the veggies for 3-5 minutes until the onions are translucent and the peppers have softened.

Remove the peppers and onions from the heat and place in a bowl, set aside.

veggies resting aside

Using the same pan, add the ground beef.

Break up the meat until it is no longer clumpy.

Add the seasoning mix package and combine well.

meat sautéing in the pan while the veggies rest

Just after the seasoning is combined, add the peppers and onions back into the pan. Combine with the beef mixture.

Tip! Make sure you get all the juice and oil that the veggies let out, that means flavor!

veggies added back into the cooking meat

Tip! At this point the beef is not completely cooked all the way, but that is a good thing as it will cook more in the oven.

Add some olive oil to the bottom of the baking dish you’ll use.

Tip! The oil will prevent anything from sticking but it will also add moisture to the meat as it cooks more in the oven.

Add the meat mixture into the bottom of the baking dish. Set aside.

beef mixture resting in baking dish

It’s time to make the cornbread.

Follow the instructions for your favorite cornbread mixture. The one I used recommended to use 2 eggs, melted butter and milk or buttermilk. I opted for buttermilk to add more moisture to the mix. On top of those required ingredients, I also added 1/3 cup of sour cream for extra moisture.

Pour the cornbread mixture on top of the beef mixture in the baking dish. Spread evenly to cover the entire surface.

cornbread mixture in baking dish on top of the chili

Bake the entire dish for 30 minutes.

cornbread chili pie baking

Bake the casserole until it is nice and golden on the top and if you move it the mixture does not appear runny.

Baked golden cornbread chili pie

Let the pie rest for at least 10 minutes before cutting into it.

Tip! If you cut into it too quickly, the slices will not come out clean and the beef will be too runny.

Cornbread chili pie served into squares.

ENJOY!

Cornbread Chili Pie

An easy dinner that even the babysitter can make in a flash. This casserole has it all. Great flavor, easy and fast cook time, plus, the pickiest of eaters enjoy it!
Print Recipe Pin Recipe
CourseDinner, lunch, Main Course
CuisineAmerican, casserole, southern
Keywordchili dish, cornbread chili pie
Prep Time20 minutes
Cook Time30 minutes

Equipment

  • 9×13 baking dish
  • medium to large sauté pan
  • large bowl
  • medium bowl

Ingredients

  • 1 cup small diced green bell pepper about 3/4 of a pepper
  • 1 cup small diced red bell pepper about 3/4 of a pepper
  • 1 cup small diced yellow onion about 1/2 an onion
  • 1-1.4 lbs lean ground beef 90-10
  • 1 package low sodium mild chili seasoning mix
  • 1 box corbread
  • 1 cup buttermilk
  • 5 1/2 tablespoons butter melted
  • 2 eggs
  • 1/3 cup sour cream
  • salt and pepper
  • extra virgin olive oil

Instructions

  • Preheat the oven to 375°.
  • On medium high, heat a medium to large sauté pan and heat some extra virgin olive oil, about 2-3 tablespoons.  
  • Once it is heated, add the green and red bell peppers and the onion.
  • Season with salt and pepper. 
  • Sauté the veggies for 3-5 minutes until the onions are translucent and the peppers have softened.
  • Remove the peppers and onions from the heat and place in a bowl, set aside. 
  • Using the same pan, add the ground beef. Break up the meat until it is no longer clumpy. 
  • Add the seasoning mix package and combine well.
  • Just after the seasoning is combined, add the peppers and onions back into the pan. Combine with the beef mixture. 
  • Add some olive oil to the bottom of the baking dish you'll use. 
  • Add the meat mixture into the bottom of the baking dish. Set aside. 
  • Follow the instructions for your favorite cornbread mixture.
    Add 1/3 cup of sour cream for extra moisture. 
  • Pour the cornbread mixture on top of the beef mixture in the baking dish. Spread evenly to cover the entire surface. 
  • Bake the entire dish for 30 minutes. 
  • Bake the casserole until it is nice and golden on the top and if you move it the mixture does not appear runny. 
  • Let the pie rest for at least 10 minutes before cutting into it.
  • ENJOY!

Recipe Video Instructions

Notes

You can use sweet cornbread for this recipe. If you do, it is better for it to be runny and to have more moisture so add 2/3 cup of sour cream to the mixture on top of what the box calls for. 

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