Best 9 Skillet Chili Pie With Cornbread Topping Recipes

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Indulge in the hearty goodness of Skillet Chili Pie, a delectable dish that seamlessly combines the flavors of a classic chili with a golden cornbread topping. This recipe offers a delightful twist on traditional pies, featuring a savory filling of ground beef, kidney beans, diced tomatoes, and a blend of spices that tantalize the taste buds. Topped with a fluffy and golden cornbread batter, this pie bakes to perfection in a skillet, creating a crispy crust and a moist, flavorful interior. Experience the perfect harmony of textures and flavors in every bite, making Skillet Chili Pie a comforting and satisfying meal for any occasion. Additionally, this recipe includes variations to suit diverse preferences, such as a vegetarian chili filling and a gluten-free cornbread topping, ensuring everyone can enjoy this culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

CORNBREAD TOPPED CAST-IRON SKILLET CHILI



Cornbread Topped Cast-Iron Skillet Chili image

Cook chili, bake cornbread and serve dinner in a single skillet. The steam from this chunky, spicy, deep-red chili gives the cornbread topping an extra-fluffy texture.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 20

1 tablespoon vegetable oil
1 1/2 pounds beef chuck, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
3/4 cup fine cornmeal, plus 1 tablespoon for dusting beef
3/4 cup all-purpose flour, plus 1 tablespoon for dusting beef
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, sliced
3 to 4 tablespoons chili powder
2 teaspoons ground cumin
3 cups low-sodium chicken broth
Two 10-ounce cans diced tomatoes with chiles, drained
One 14.5-ounce can kidney beans, drained and rinsed
4 tablespoons sugar
3/4 teaspoon baking soda
1 large egg
1/2 cup milk
1/4 cup sour cream, plus more for serving
3 tablespoons unsalted butter, melted
3/4 cup (about 3 ounces) shredded Cheddar cheese

Steps:

  • Heat the oil in 12-inch cast-iron skillet over high heat until very hot. Sprinkle the beef with salt and pepper and toss with 1 tablespoon of the flour and 1 tablespoon of the cornmeal. Add the beef to the skillet and cook, stirring occasionally, until the meat is browned, 6 to 10 minutes.
  • Reduce heat to medium. Add the onion and garlic and cook, stirring often, until onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the chicken stock, tomatoes, beans and 1 tablespoon of the sugar and bring to simmer. Cook until the meat becomes tender and the sauce has thickened, about 30 minutes. If the liquid reduces to less than three-quarters of the way up the sides of the meat, stir in a little water.
  • Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the remaining 3/4 cup cornmeal, 3/4 cup flour, 3 tablespoons sugar, baking soda and 1 teaspoon salt together in a medium bowl. Whisk the sour cream, milk and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar cheese. Drop oval-shaped spoonfuls of batter on top of the chili, leaving space in between. The batter will not completely cover the chili.
  • Bake until the cornbread is golden brown and springs back when touched, and the chili is hot and bubbly, about 17 minutes. Remove the skillet from the oven and serve with more sour cream.

VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD



Vegetarian Skillet Chili Topped with Cornbread image

A hearty chili made with butternut squash and fluffy cornbread come together in this single-skillet meal. Serve with extra sour cream and pickled jalapenos on the side for topping.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 23

2 tablespoons vegetable oil
1 pound (about 4 cups) store-bought diced butternut squash, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
3 cloves garlic, thinly sliced
1 medium onion, finely chopped
4 tablespoons chili powder, or to taste
2 teaspoons ground cumin
3 cups low-sodium vegetable stock
Two 14.5-ounce cans diced tomatoes with chiles, drained
One 14.5-ounce can kidney beans, drained and rinsed
1 tablespoons sugar
5 ounces (about 6 cups lightly packed) baby spinach
3/4 cup fine cornmeal
3/4 cup all-purpose flour
3/4 teaspoon baking soda
3 tablespoons sugar
Kosher salt
1/2 cup whole milk
1/4 cup sour cream, plus more for serving
1 large egg
3 tablespoons unsalted butter, melted
3/4 cup shredded Cheddar (about 3 ounces)
Pickled jalapenos, for serving

Steps:

  • For the chili: Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add the squash and a pinch of salt and black pepper and cook, stirring occasionally, until the squash is tender and browned in spots, about 8 minutes. Remove the squash from the pan and set aside.
  • Reduce the heat to medium. Add the garlic and onion and cook, stirring often, until the onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the vegetable stock, tomatoes, beans, sugar and cooked squash and bring to a simmer. Cook until all of the vegetables are tender and the sauce has thickened, about 30 minutes. (If the liquid reduces to less than three-quarters of the way up the sides of the squash, stir in a little water.) Stir in the baby spinach by the handful until all is incorporated and wilted.
  • For the cornbread topping: Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the cornmeal, flour, baking soda, sugar and 1 teaspoon salt together in a medium bowl. Whisk the milk, sour cream and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar. Drop spoonfuls of the batter on top of the chili, leaving space in between. (The batter will not completely cover the chili.)
  • Bake until the cornbread is golden brown and springs back when touched and the chili is hot and bubbly, about 18 minutes. Serve with more sour cream and pickled jalapenos.

ONE-SKILLET HEARTY CHILI AND CORNBREAD



One-Skillet Hearty Chili and Cornbread image

The perfect quick and easy comfort food on a cool evening! Start on the stovetop and finish in the oven.

Provided by SunnyDaysNora

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 45m

Yield 8

Number Of Ingredients 26

1 pound ground beef
½ large onion, diced
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (15 ounce) can water
2 tablespoons chili powder
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon unsweetened cocoa powder
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ teaspoon ground paprika
¾ cup all-purpose flour
5 tablespoons cornmeal
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 large egg, lightly beaten
2 tablespoons salted butter, softened
¼ teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.
  • Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.
  • While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
  • Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 45.4 g, Cholesterol 66.9 mg, Fat 13.8 g, Fiber 9.6 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 1111.2 mg, Sugar 11.5 g

CHILI WITH CORNBREAD TOPPING



Chili with Cornbread Topping image

Cornbread is the perfect partner for canned chili in the easy warmer-upper for two.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 9

1/3 pound lean ground beef (90% lean)
1/4 cup chopped onion
1 can (15 ounces) chili with beans
1/2 cup water
3/4 cup cornbread/muffin mix
3 tablespoons 2% milk
2 tablespoons beaten egg
1/3 cup shredded cheddar cheese
1/4 cup frozen corn, thawed

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes., In a small bowl, combine the cornbread mix, milk and egg. Stir in cheese and corn just until combined. Spread batter evenly over chili. , Bake at 400° for 15-18 minutes or until topping is golden brown.

Nutrition Facts : Calories 657 calories, Fat 19g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 1714mg sodium, Carbohydrate 80g carbohydrate (21g sugars, Fiber 9g fiber), Protein 41g protein.

BAKED CHILI CORNBREAD POT PIE



Baked Chili Cornbread Pot Pie image

Seasoned beef and black beans are topped with cornbread batter and popped in the oven for a chili bake that makes a great potluck dish!

Provided by AllieGeekPi

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 19

cooking spray
1 medium onion, diced
1 pound ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
¾ teaspoon kosher salt
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 (28 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ¼ cups buttermilk
1 egg
2 tablespoons vegetable oil
1 ¼ cups cornmeal
¾ teaspoon kosher salt
¾ teaspoon baking soda
1 cup shredded Mexican cheese blend
1 jalapeno pepper, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Spray a large skillet with cooking spray and place over medium-high heat. Saute onion until translucent, 3 to 5 minutes. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together and cook until meat is browned and crumbled and almost cooked through, about 5 minutes. Stir in tomatoes and beans and bring to a simmer. Reduce heat to medium and simmer for 5 minutes.
  • Meanwhile, whisk together buttermilk, egg, and oil in a large bowl. Add cornmeal, salt, and baking soda and stir together until batter is combined.
  • Transfer meat mixture to the prepared baking dish. Sprinkle Mexican cheese blend on top. Pour cornbread batter evenly over meat and arrange jalapeno slices on top.
  • Bake in the preheated oven until cornbread topping is evenly browned, 25 to 30 minutes.

Nutrition Facts : Calories 381.5 calories, Carbohydrate 33.8 g, Cholesterol 76.4 mg, Fat 17.4 g, Fiber 6.1 g, Protein 21.4 g, SaturatedFat 7.5 g, Sodium 1059.4 mg, Sugar 5.4 g

SKILLET CHILI PIE WITH CORNBREAD TOPPING



Skillet Chili Pie With Cornbread Topping image

You will love this, it's really a tasty meal. I have made this many times in the fall and winter season, but it is still good on cool rainy days too, and is very easy to put together. Make certain that you have a large oven-proof skillet for this recipe, as the whole thing is baked in the skillet. Try not to overbake the cornbread topping.

Provided by Kittencalrecipezazz

Categories     Meat

Time 38m

Yield 4 serving(s)

Number Of Ingredients 20

1 1/4 cups chopped onions
2 -3 fresh minced garlic cloves
1 small green bell pepper, chopped
1/2-3/4 lb lean ground beef
salt and pepper
1 1/2 cups canned corn niblets, drained
3 teaspoons chili powder (or to taste)
1 teaspoon cumin
1/2 teaspoon sugar
3/4 cup water
1 (14 ounce) can pinto beans, drained
1 (14 ounce) can stewed tomatoes
1 (5 1/2 ounce) can tomato paste
1 (4 ounce) can chopped green chilies, drained
1/2 cup flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup buttermilk
1 egg white, s, ightly beaten

Steps:

  • To make the chili: cook onion, garlic and green pepper with the ground beef in a large oven-proof skillet over medium heat until meat is browned and crumbly; drain VERY well.
  • Add in all remaining ingredients (except the topping ingredients); mix well and bring to a boil.
  • Cover and reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
  • Remove the skillet with the ground beef mixture from heat; set aside.
  • To make the corn bread topping: combine dry ingredients in a bowl.
  • In another small bowl, combine the egg white and buttermilk; add to the dry ingredients, stirring until moistened.
  • Spoon evenly over the gound beef mixture in the skillet.
  • Set oven to 400 degrees.
  • Bake for about 13-14 minutes, or until a toothpick inserted in the middle comes out clean.
  • Delicious!

CHILI CORNBREAD SKILLET PIE



Chili Cornbread Skillet Pie image

Make and share this Chili Cornbread Skillet Pie recipe from Food.com.

Provided by Mirj2338

Categories     Breads

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 lbs ground beef
1 large onion
1 green pepper
2 -4 cloves garlic, chopped
2 teaspoons chili powder
1/2 teaspoon cumin
1 (15 ounce) can chili beans
1 (8 ounce) can tomato sauce
1 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon salt
1 (15 ounce) can corn, drained and liquid reserved
2 eggs, beaten

Steps:

  • Heat a large skillet.
  • Brown ground beef.
  • Add garlic, onion, green pepper, chili powder and cumin.
  • Add tomato sauce and chili beans.
  • Cook for 10 minutes and top with cornmeal topping.
  • Preheat oven to 350 degrees F.
  • For the topping------------.
  • Combine cornmeal, sugar and salt in a saucepan.
  • Pour reserved corn liquid into a measuring cup and add enough water to make 2 3/4 Cups.
  • Whisk liquid into cornmeal.
  • Add corn.
  • Stir over medium high heat until mixture is thick and starts to boil, about 10 minutes.
  • Let cool for 15 minutes and mix in eggs.
  • Spread on top of chili and bake for 40 minutes.

CORNBREAD-AND-CHILI PIE



Cornbread-and-Chili Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h5m

Number Of Ingredients 18

2 tablespoons safflower oil
1 onion, minced (about 1 1/4 cups)
2 carrots, cut into a 1/4-inch dice (about 1 cup)
4 cloves garlic, minced (about 2 tablespoons)
Coarse salt
2 tablespoons chili powder
2 tablespoons tomato paste
2 pounds 85 percent-lean ground beef
1 can (14.5 ounces) whole peeled tomatoes, chopped, juices reserved
1 can (15.5 ounces) pinto beans, rinsed and drained
3/4 cup all-purpose flour
3/4 cup fine yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons coarse salt
1 1/2 teaspoons baking powder
1 cup buttermilk
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted

Steps:

  • Filling: Preheat oven to 400 degrees. Heat oil in a large ovenproof saute pan over medium-high heat. Add onion, carrots, and garlic, and season with salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add chili powder and tomato paste; cook, stirring, 30 seconds.
  • Stir in beef and cook, breaking up with the back of a spoon, until no longer red, about 5 minutes. Add tomatoes with their juices and beans, bring to a boil, and cook 2 minutes. Remove from heat.
  • Topping: Whisk together flour, cornmeal, sugar, salt, and baking powder in a large bowl. Whisk in buttermilk, eggs, and butter. Spoon mixture over top of filling, spreading almost to edges of pan.
  • Transfer to oven and bake until a tester inserted in topping comes out clean, about 20 minutes. Let rest 20 minutes before serving.

CHILI CORNBREAD SKILLET RECIPE BY TASTY



Chili Cornbread Skillet Recipe by Tasty image

Here's what you need: olive oil, medium yellow onion, garlic cloves, jalapeño, ground beef, tomato paste, diced tomato, kidney bean, chili powder, ground cumin, cinnamon, dried oregano, kosher salt, water, shredded cheddar cheese, yellow cornmeal, all-purpose flour, sugar, baking powder, kosher salt, milk, large eggs, vegetable oil, fresh cilantro

Provided by Pepsi

Categories     Dinner

Yield 6 servings

Number Of Ingredients 24

1 tablespoon olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 jalapeño, seeded and diced
1 lb ground beef
3 tablespoons tomato paste
1 can diced tomato
1 can kidney bean, drained and rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon cinnamon
½ teaspoon dried oregano
1 teaspoon kosher salt
1 cup water
1 cup shredded cheddar cheese
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup sugar
4 teaspoons baking powder
½ teaspoon kosher salt
1 cup milk
3 large eggs
¼ cup vegetable oil
1 tablespoon fresh cilantro, chopped

Steps:

  • Preheat the oven to 425°F (220°C).
  • Make the chili: Heat the olive oil in a 4-quart cast iron skillet over medium-high heat. Add the onion and cook for 3-4 minutes, or until soft and browned. Add the garlic and jalapeño, and sauté for another minute, until fragrant.
  • Add the ground beef and cook for 5-7 minutes, until cooked through and browned. If there is a large amount of excess oil, spoon out of the skillet and discard.
  • Stir in the tomato paste, diced tomatoes, kidney beans, chili powder, cumin, cinnamon, oregano, salt, and water, and bring to a simmer. Simmer for 10 minutes.
  • Meanwhile, make the cornbread batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  • In a liquid measuring cup or medium bowl, whisk together the milk, eggs, and vegetable oil.
  • While whisking continuously, slowly pour the wet ingredients into the dry ingredients and stir just until everything is moistened.
  • Remove the chili from the heat and sprinkle the shredded cheese evenly across the surface.
  • Pour the cornbread batter over the chili and cheese, and spread evenly all the way to the edges of the pan.
  • Bake for 25 minutes, or until the cornbread is golden brown on top. Remove from the oven and let rest for a few minutes before serving.
  • Scoop the chili and cornbread into bowls and garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 681 calories, Carbohydrate 54 grams, Fat 35 grams, Fiber 5 grams, Protein 36 grams, Sugar 13 grams

Tips:

  • Use a large skillet to ensure even cooking and to prevent the chili from boiling over.
  • Brown the ground beef and sausage thoroughly before adding the other ingredients. This will help to develop flavor and prevent the meat from becoming dry.
  • Use a variety of beans in your chili. This will add different flavors and textures to the dish.
  • Don't be afraid to experiment with different spices. Chili is a versatile dish that can be customized to your own taste.
  • Let the chili simmer for at least 30 minutes, or longer if you have time. This will allow the flavors to meld and develop.
  • Serve the chili with your favorite toppings, such as shredded cheese, sour cream, and diced onions.
  • If you are making the cornbread topping, be sure to preheat the oven to 400 degrees Fahrenheit before baking.
  • The cornbread topping can be made ahead of time and stored in the refrigerator for up to 3 days.

Conclusion:

Skillet chili pie with cornbread topping is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual gathering. The chili is hearty and flavorful, and the cornbread topping is light and fluffy. This dish is sure to be a hit with everyone who tries it.

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