Chili Cornbread Pie
Bold, hearty, and topped with golden cheesy cornbread, this Chili Cornbread Pie is comfort food with a BBQ twist! 🔥 Each bite layers rich, meaty chili made with Blazing Star All In One Seasoning and Blazing Star BBQ Original Sauce, finished with a slightly spicy, cheesy cornbread crust. Pro tip: don’t make your chili too soupy or the cornbread won’t bake properly on top.
📋Quick Recipe Card
| Prep Time | Cook Time | Servings | Difficulty | Flavor Profile |
|---|---|---|---|---|
| 25 mins | 90 mins | 12 servings | Medium | Smoky, savory, spicy, cheesy |
🛒Ingredients
For the Chili:
- 3 lbs ground beef (Imperial Wagyu preferred)
- 1 diced onion
- 1 poblano pepper, diced
- 2 serrano peppers, diced
- 3 cloves minced garlic
- 3 tbsp Blazing Star All In One Seasoning
- 2 cans fire-roasted Rotel (10 oz each)
- 1 can tomato sauce (15 oz)
- 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 oz)
- 8 oz freshly shredded cheddar cheese
- 1/2 cup cornbread crumbs (or extra mix for texture)
🔥Step-by-Step Instructions
-
Cook the Chili Base
In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Drain excess grease if needed. -
Add the Veggies
Stir in onion, poblano, serrano, and minced garlic. Sauté until softened and fragrant, about 3–4 minutes. -
Season and Simmer
Add Blazing Star All In One Seasoning, Rotel, tomato sauce, kidney beans, and Original BBQ Sauce. Stir to combine and let it simmer for 10–15 minutes until thickened.
Tip: Don’t make it too soupy, you want it thick enough to hold the cornbread topping. -
Preheat and Prep the Cornbread
Preheat your oven to 375°F (190°C).
In a bowl, mix Jiffy cornbread mix, cream corn, Hatch chiles, shredded cheddar, and cornbread crumbs until combined. -
Assemble the Pie
Pour the chili mixture into a greased 9x13-inch baking dish.
Spread the cornbread mixture evenly over the top. -
Bake to Golden Perfection
Bake uncovered for 45 minutes, or until the cornbread topping is golden and cooked through. -
Rest and Serve
Let it cool for 10 minutes before serving. Garnish with a drizzle of Blazing Star Original BBQ Sauce, fresh jalapeños, or cilantro if desired.
💡Pro Tips
- Don’t make the chili too liquidly, thick is key so the cornbread bakes evenly.
- Add diced jalapeños or pepper jack cheese to the cornbread mix for extra heat.
- Leftovers reheat beautifully, even better the next day.
- Want smoke flavor? Cook your chili on a smoker before topping with cornbread!
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