Why You’ll Love This Cornbread Topped Chili Pie from Scratch
Some dishes were made for gray skies and empty stomachs—and this Cornbread Topped Chili Pie from Scratch is one of them. Think bubbling beef chili layered under a fluffy, golden cornbread blanket. One bite and you’re curled up on the couch with a cozy blanket and a big ol’ smile.
Here’s why you’ll fall head over heels for this savory pie:
🌶 Bold, Layered Flavor
This is not your average weeknight chili. It’s spiced just right, simmered low and slow, and topped with a thick, tangy cornbread that soaks up all that chili goodness without getting soggy.
🫶 Made 100% from Scratch
No cans of mystery soup or boxed cornbread here. We’re talking real ingredients, real flavor, and a homemade chili that tastes like it simmered on Grandma’s stove all afternoon.
🫕 Perfect for Meal Prep or Guests
Chill it, slice it, layer it—this recipe was born for batch cooking and impressing guests alike. Make it ahead and bake just before serving for a dish that tastes like you tried way harder than you actually did.
Ingredients for Cornbread Topped Chili Pie
This comfort classic is all about simple ingredients working in delicious harmony. Below you’ll find everything you need to build this pie from the bottom up—spicy chili and all.
Chili Ingredients:
- ¼ cup coconut oil – For rich flavor and high-heat browning.
- 1.5 lbs ground beef (80/20) – Fat adds flavor here—don’t go lean.
- 1 large onion, diced – Sweet, savory base flavor.
- 3 jalapeños, diced – Adjust seeds to your heat preference.
- 5 garlic cloves, minced – Always more garlic, right?
- 28 oz crushed tomatoes – Thick and saucy chili starter.
- 3 tbsp chili powder – The soul of the chili.
- 1 tsp cumin – Adds warm, earthy depth.
- 1 pinch clove – Unexpected but magical in small amounts.
- 1 tsp dried oregano – Balances heat with herbiness.
- 1 tbsp Worcestershire sauce – Umami bomb incoming.
- 1 tbsp cider vinegar – Brightens everything up.
Cornbread Ingredients:
- 1 cup all-purpose flour
- ½ cup yellow cornmeal
- ½ cup corn flour – Makes it tender and fine-crumbed.
- 2 tbsp sugar – Just enough sweetness.
- 2 tsp baking powder
- 2 tsp salt
- ½ tsp baking soda
- 2 eggs
- 3 cups sour cream – Adds tang and luscious moisture.
Together, these ingredients build a dish that’s equal parts bold, buttery, and soul-warming. Now that your pantry is ready, let’s get cooking!
Perfect! Let’s dive into the next sections: the Step-by-Step Instructions for assembling this savory masterpiece, followed by some Helpful Tips to guarantee success with your Cornbread Topped Chili Pie from Scratch.
Step-by-Step Instructions
Grab your apron—this chili pie is built in layers, and every step brings us closer to that golden, bubbly finish line.
Step 1 – Cook the Chili
In a large pot, heat the coconut oil over medium-high heat. Add the ground beef and brown it for about 5 minutes, breaking it up as it cooks. Stir in the onion and jalapeños, then reduce heat slightly and cook for 10 minutes, until softened.
Next, stir in the garlic and cook for another minute until fragrant. Add the crushed tomatoes, chili powder, cumin, clove, oregano, Worcestershire sauce, and cider vinegar. Stir well and bring to a simmer. Cover and let it bubble gently on low for 1 to 2 hours. The longer it simmers, the deeper the flavor.
Step 2 – Chill the Chili
Once the chili is cooked, transfer it into a parchment-lined 9×9-inch baking dish (at least 2 inches deep). Spread it evenly and let it cool to room temperature. Then cover and refrigerate overnight—this makes it easy to cut into rounds the next day and helps the chili hold its shape in the pies.
Step 3 – Make the Cornbread Batter
Preheat your oven to 425°F. In a large bowl, mix the flour, cornmeal, corn flour, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk the eggs with the sour cream, then combine the wet and dry ingredients to form a thick, fluffy batter.
Step 4 – Prepare Springform Pans
Grease four mini springform pans (or ramekins if that’s what you’ve got). Spoon a thin layer of the cornbread batter into the bottom of each—just enough to cover the base.
Step 5 – Add the Chili Layer
Take your chilled chili from the fridge. Use a round cutter or glass to cut out disks of chili that will fit inside your pans. Place one chili disk over the bottom layer of batter in each pan.
Step 6 – Top with More Batter and Bake
Spoon the remaining cornbread batter over the chili in each pan, covering it fully. Smooth the tops and place the pans on a baking sheet. Bake for 25 minutes, or until the tops are golden brown and a toothpick inserted into the cornbread comes out clean.
Step 7 – Cool and Serve
Let the pies cool for 5 minutes, then gently release them from their pans. Serve warm, topped with sour cream, shredded cheese, and a few sliced jalapeños if you like a little fire with your comfort food.
Helpful Tips for the Best Cornbread Topped Chili Pie
You’re already winning with this recipe—but these tips will turn “really good” into “where have you been all my life?!”
🥶 Chill the Chili Overnight
Yes, it’s an extra step, but worth it. It firms up the chili so it slices neatly and bakes cleanly into the pie without seeping into the batter.
🔪 Use a Sharp Cutter
A cookie cutter or upside-down glass works great for shaping the chili rounds. Sharper edges = prettier pies.
🌶 Don’t Skip the Toppings
This is your chance to add freshness and contrast. Sour cream cools the spice, cheddar adds richness, and jalapeños bring the heat.
📦 Make It Ahead
Both the chili and batter can be prepped a day in advance. Assemble and bake when you’re ready to impress—whether it’s game night or just a cozy night in.
Frequently Asked Questions
Let’s tackle some of the most common questions about this Cornbread Topped Chili Pie from Scratch, so you can bake with confidence.
Can I make this in a single baking dish instead of minis?
Absolutely! If you don’t have springform pans, you can layer the chili and cornbread batter into a 9×13-inch baking dish or any similar deep casserole dish. Just adjust the baking time slightly—30 to 35 minutes usually does the trick.
Can I freeze the assembled pies?
Yes! After assembling (but before baking), wrap the pies tightly in plastic wrap and foil, then freeze. When you’re ready to enjoy, thaw overnight in the fridge and bake as directed. You can also freeze baked pies and reheat them for a speedy dinner.
What’s the best substitute for coconut oil?
If you’re not a coconut oil fan, feel free to swap in butter or olive oil. Both will give you a rich, savory base for the chili without affecting the structure.
Can I make the chili spicier?
Heck yes. Add extra jalapeños, a few dashes of your favorite hot sauce, or even stir in some chipotle in adobo for smoky heat.
Storage & Maintenance
These pies are as practical as they are delicious—perfect for leftovers, freezing, and meal prep.
Refrigeration:
Store leftover pies in an airtight container in the fridge for up to 4 days. Reheat in the oven for the best texture.
Freezing:
Wrap individual pies in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge before reheating.
Reheating:
Warm in a 350°F oven until heated through. This keeps the cornbread fluffy and the chili perfectly warm without drying out. Avoid the microwave if you want to keep that perfect pie texture.
Final Thought
This Cornbread Topped Chili Pie from Scratch isn’t just a recipe—it’s comfort in a pan. It’s the kind of meal that fills your kitchen with cozy smells, fills your belly with warmth, and fills your table with smiling faces.
Whether you’re cooking it for game day, potluck night, or a quiet weekend dinner, this dish brings all the hearty, home-cooked charm you need—no shortcuts, no canned cheats, just real ingredients and real flavor.
So layer it up, bake it golden, and don’t forget the sour cream. And as always—Stir the Taste, and share the comfort.
Print
Cornbread Topped Chili Pie from Scratch: 7-Step Hearty Comfort Classic
- Total Time: 1 day, 3 hours
- Yield: serves 6–8 1x
Ingredients
¼ cup coconut oil
1.5 lbs ground beef (80/20)
1 large onion, diced
3 jalapeños, diced
5 garlic cloves, minced
28 oz crushed tomatoes
3 tbsp chili powder
1 tsp cumin
1 pinch ground clove
1 tsp dried oregano
1 tbsp Worcestershire sauce
1 tbsp cider vinegar
Instructions
Cook the Chili:
Heat coconut oil in a large pot. Brown the ground beef (~5 min). Add onion and jalapeños and cook for 10 minutes until softened. Stir in garlic and cook 1 minute more.
Add crushed tomatoes, chili powder, cumin, clove, oregano, Worcestershire, and vinegar. Simmer covered on low for 1–2 hours.Chill the Chili:
Spread the chili into a parchment-lined 9×9-inch baking dish. Cool to room temperature, then refrigerate overnight.Make Cornbread Batter:
Preheat oven to 425°F. Mix flour, cornmeal, corn flour, sugar, baking powder, salt, and baking soda in a large bowl.
In a separate bowl, whisk eggs and sour cream. Combine wet and dry ingredients into a thick batter.Prepare Pans:
Grease 4 mini springform pans or ramekins. Add a thin layer of cornbread batter to the bottom of each.Add Chili Layer:
Cut chilled chili into rounds with a cutter. Place one chili disk into each pan over the batter.Top & Bake:
Spoon remaining batter over the chili. Smooth tops. Bake for 25 minutes or until golden brown and a toothpick comes out clean.Cool & Serve:
Let cool for 5 minutes, then gently remove from pans. Serve warm with toppings like sour cream, cheese, and jalapeños.
- Prep Time: 30 minutes
- Chilling Time: Overnight
- Cook Time: 2 hours 30 minutes
- Category: Main Dish, Casserole
- Cuisine: American, Tex-Mex Inspired
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | ~550 calories per serving |
| Sugar | 6g |
| Sodium | 920mg |
| Fat | 34g |
| Saturated Fat | 15g |
| Unsaturated Fat | 17g |
| Trans Fat | 0g |
| Carbohydrates | 34g |
| Fiber | 4g |
| Protein | 29g |
| Cholesterol | 135mg |
Keywords: Chili Pie, Cornbread Casserole, One-Pan Dinner, Comfort Food, Meal Prep, Crowd Pleaser
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