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 8x8 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.