Chili Cornbread Pie
This Chili Cornbread Pie combines a thick, hearty beef chili with a golden, cheesy cornbread topping. The chili is seasoned with Blazing Star BBQ All In One Seasoning and Original BBQ Sauce, then topped with Jiffy cornbread mix, cream-style corn, Hatch green chiles, sour cream and cheddar cheese.
The key is keeping the chili thick so the cornbread topping can bake properly instead of sinking into a soupy base.
Chili Cornbread Pie Recipe
|
Prep Time 25 minutes |
Cook Time About 1 1/2 hours |
Servings 12 |
|
Oven Temperature 375°F |
Difficulty Moderate |
Flavor Savory, cheesy and slightly spicy |
Ingredients
For the Chili
- 3 pounds ground beef
- 1 onion, diced
- 1 poblano pepper, diced
- 2 serrano peppers, diced
- 3 to 4 cloves garlic, minced
- 3 tablespoons Blazing Star BBQ All In One Seasoning
- 2 cans fire-roasted Rotel, 10 ounces each
- 1 can tomato sauce, 15 ounces
- 2 cans kidney beans, drained and rinsed
- 1/3 cup Blazing Star BBQ Original Sauce
For the Cornbread Topping
- 2 boxes Jiffy cornbread mix
- 1 can cream-style corn
- 1 can Hatch green chiles, 4 ounces
- 8 ounces freshly shredded cheddar cheese
- 1/2 cup sour cream
Instructions
- Brown the ground beef. Add the ground beef to a large skillet or Dutch oven and cook over medium-high heat until browned. Drain any excessive grease if needed.
- Add the vegetables. Stir in the diced onion, poblano pepper, serrano peppers and minced garlic. Cook for 3 to 4 minutes, or until the vegetables begin to soften.
- Build the chili. Add the All In One Seasoning, fire-roasted Rotel, tomato sauce, kidney beans and Original BBQ Sauce. Stir until combined.
- Thicken the chili. Simmer the chili for 10 to 15 minutes. The finished mixture should be thick rather than soupy so it can support the cornbread topping.
- Preheat the oven. Set the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
- Make the cornbread topping. Combine the two boxes of dry Jiffy cornbread mix with the cream-style corn, Hatch green chiles, shredded cheddar cheese and sour cream. Mix until evenly combined.
- Assemble the pie. Spread the thick chili evenly in the prepared baking dish. Spoon the cornbread mixture over the chili and carefully spread it into an even layer.
- Bake the cornbread pie. Bake uncovered at 375°F for approximately 45 minutes, or until the cornbread topping is cooked through and golden brown.
- Rest and serve. Allow the Chili Cornbread Pie to rest for about 10 minutes before serving.
Mike’s Notes
- Do not leave the chili too soupy. A thick chili base allows the cornbread layer to bake properly on top.
- The Jiffy mix is not prepared according to the package directions. Mix the dry cornbread mix directly with the cream-style corn, Hatch green chiles, cheddar cheese and sour cream.
- Freshly shredded cheddar melts more evenly than pre-shredded cheese.
- Allow the casserole to rest before serving so the layers have time to set.
Frequently Asked Questions
Do I prepare the Jiffy cornbread mix according to the box?
No. Use the dry Jiffy mix directly from the boxes and combine it with the cream-style corn, Hatch green chiles, shredded cheddar cheese and sour cream.
Why does the chili need to be thick?
A watery chili can prevent the cornbread topping from baking properly. Simmer the chili until it is thick enough to support the topping.
Can I make this recipe without beans?
Yes, but the original recipe uses two cans of kidney beans. If you leave them out, continue simmering until the chili reaches a thick consistency.
How spicy is Chili Cornbread Pie?
The poblano and serrano peppers provide a moderate amount of heat. For a milder version, reduce the number of serrano peppers or remove their seeds.
How do I know when the cornbread topping is finished?
The top should be golden brown and the center of the cornbread layer should appear set rather than wet.
Shop the Flavor
More Recipes to Try
