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Chili Pot Pie with Cornbread Crust

Chili Pot Pie with Cornbread Crust
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Warm up your family gatherings with this delightful Chili Pot Pie with Cornbread Crust. This heartwarming dish combines a savory beef chili bursting with flavor, all topped with a fluffy cornbread crust. Perfect for busy weeknights or cozy weekends, this recipe offers a satisfying meal in just 40 minutes. The fun of serving individual pot pies makes it an engaging dining experience for everyone. With simple ingredients and straightforward steps, even novice cooks can impress their loved ones. Plus, the flexibility of this recipe allows you to customize it to your family’s taste preferences!

Ingredients

Scale
  • 1 lb. ground beef
  • 2 8oz cans tomato sauce
  • 1 15oz can kidney beans
  • 1 1.25oz packet of chili seasoning
  • 1/2 cup all-purpose flour
  • 2 Tbsp. granulated sugar
  • 3/4 cup cornmeal (finely ground)
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2/3 cup buttermilk
  • 1/4 cup canola oil
  • 1 egg

Instructions

  1. Preheat oven to 375°F (190°C). In a skillet over medium-high heat, brown 1 lb ground beef until fully cooked; drain excess fat.
  2. Stir in 2 cans tomato sauce, 1 can kidney beans (undrained), and 1 packet chili seasoning. Bring to a boil, then reduce heat and simmer for about 10 minutes.
  3. In a separate bowl, mix dry cornbread ingredients: ½ cup flour, 2 tbsp sugar, ¾ cup cornmeal, ½ tsp salt, and ½ tsp baking soda.
  4. In another bowl, whisk together wet ingredients: ⅔ cup buttermilk, ¼ cup canola oil, and 1 egg.
  5. Combine wet and dry mixtures gently until just combined; avoid overmixing.
  6. Spoon chili into four ramekins and top each with cornbread batter.
  7. Place ramekins on a baking sheet and bake for 20-25 minutes until golden brown.

Nutrition

Find it online: https://cookingwhisper.com/chili-pot-pie-with-cornbread-crust/