Chili Cornbread Pot Pies are a delightful way to transform leftovers into a satisfying and flavorful meal. By layering moist cornbread with rich, hearty chili, you create a dish that feels like a warm hug on a plate. Whether you’re using my leftover lamb chili or any variety you have on hand, this recipe is versatile and simple enough for a weeknight dinner. It’s a crowd-pleaser that brings comfort food to a whole new level.
Why You’ll Love it :
This recipe is the perfect way to repurpose leftover chili into a comforting and hearty meal. The combination of moist cornbread and savory chili makes for a cozy dinner that’s both easy and customizable. Plus, you can make it gluten-free when using a mix like Trader Joe’s Gluten-Free Cornbread Mix.
This can yeild 3-4 pot pies or you can make it casserole style in an 8×8 baking dish. Most times I’m making this for my husband and I so i’ll only use half a box of mix and save the rest for another time.
Substitutions:
- Cornbread Mix: Use any favorite cornbread mix or make your own from scratch if preferred.
- Chili: Use any kind of chili: lamb, beef, turkey, vegetarian, or any leftover chili you have on hand.
- Cheese: Use pepper jack, mozzarella, or dairy-free cheese as alternatives to cheddar.
- Jalapeños: Replace with mild green chiles for less heat, or omit entirely.
- Family Style: ditch the single serving dish and make it family style by using an 8×8 baking dish.
Pro Tips:
- Avoid making the cornbread layers too thick, as it will increase cooking time and may leave the center undercooked.
- For a faster bake, use smaller serving dishes or spread the batter thinner in a casserole dish.
Recipe!
Ingredients:
- 1 box Trader Joe’s Gluten-Free Cornbread Mix (or your favorite brand)
- Ingredients listed on the cornbread mix package (e.g., eggs, milk, butter)
- Leftover chili, about 1 cup per serving dish
- Optional: 1-2 jalapeños, diced
- Optional: 1 slice of cheddar cheese per serving, or shredded cheese
- Butter, for greasing serving dishes
- Optional toppings: Sour cream, cilantro, or green onions
Instructions:
- Preheat oven according to the cornbread mix instructions (e.g., 375°F).
- Prepare the cornbread batter as directed on the package.
- To make individual servings, butter individual serving dishes generously. I use French onion soup bowls. Add about 2/3 cup of the cornbread batter to the bottom of each dish.
- Layer 1 cup of chili on top of the batter in each dish. Add diced jalapeños and cheddar cheese if desired.
- Top with another 2/3 cup of batter, spreading evenly to cover the chili layer.
- For a family-style option, butter an 8 x 8 casserole dish. Spread half of the cornbread batter evenly on the bottom, layer with chili, optional jalapeños, and cheese, then top with the remaining batter.
- Place the dishes (or casserole dish) on a baking sheet and bake according to the cornbread mix instructions (e.g., 375°F for 25 minutes). Check for doneness by inserting a toothpick into the cornbread layer; it should come out clean.
- Let cool slightly before topping with sour cream and garnishing with cilantro or green onions.
Enjoy!!
Chili and Cornbread Pot Pies
Transform leftover chili into cozy Chili Cornbread Pot Pies with your favorite cornbread mix. Easy, customizable, and perfect for any comfort food lover!
Equipment
- 1 mixing bowl
- 1 whisk
- 1 small spatula or spoon
- 2-4 french onion soup bowls or single serving baking dishes 8×8 cassaerole dish for family style
Ingredients
- 1 box of your favorite cornbread mix I use Trader Joe’s Gluten-Free Cornbread Mix
- Ingredients listed on the cornbread mix package e.g., eggs, milk, butter
- Leftover lamb chili or any chili, about 1 cup per serving dish
- Optional: 1-2 jalapeños diced
- Optional: 1/4 cup shredded cheddar cheese per serving
- Butter for greasing serving dishes
- Optional toppings: Sour cream, cilantro, or green onions
Instructions
- Preheat oven according to the cornbread mix instructions (e.g., 375°F).
- Prepare the cornbread batter as directed on the package.
- To make individual servings, butter individual serving dishes generously. I use French onion soup bowls. Add about 2/3 cup of the cornbread batter to the bottom of each dish.
- Layer 1 cup of chili on top of the batter in each dish. Add diced jalapeños and shredded cheddar cheese if desired.
- Top with another 2/3 cup of batter, spreading evenly to cover the chili layer.
- For a family-style option, butter an 8 x 8 casserole dish. Spread half of the cornbread batter evenly on the bottom, layer with chili, optional jalapeños, and cheese, then top with the remaining batter.
- Place the dishes (or casserole dish) on a baking sheet and bake according to the cornbread mix instructions (e.g., 375°F for 25 minutes). Check for doneness by inserting a toothpick into the cornbread layer; it should come out clean.
- Let cool slightly before topping with sour cream and garnishing with cilantro or green onions.
Notes
- Avoid making the cornbread layers too thick, as it will increase cooking time and may leave the center undercooked.
- For a faster bake, use smaller serving dishes or spread the batter thinner in a casserole dish.
