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Hearty Cornbread Chili Pie

Featured in Delicious Main Course Recipes for Every Occasion.

A unique combo of chili-stuffed cornbread. Needs prep plus chilling overnight. Yields 4 mini pie servings.
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Mena
Updated on Mon, 10 Mar 2025 18:31:26 GMT
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Cornbread stuffed with chili | delishdocket.com

A Classic Comfort Combination
The secret to an exceptional cornbread chili pie lies in the details. Through extensive testing, I've found that the right balance of moisture in both the chili and cornbread creates the perfect harmony. The cornbread should be tender yet sturdy, while the chili needs to be rich and well-set.

Key Ingredients

  • Premium stone-ground cornmeal
  • All-purpose flour
  • Full-fat sour cream
  • Well-seasoned chili with adequate fat content
  • 10-inch springform pan

The success of this recipe relies heavily on using full-fat ingredients and allowing proper cooling time for the chili component.

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Cornbread Chili Pie Recipe | delishdocket.com

Assembly Method

  1. Prepare chili one day ahead and chill thoroughly
  2. Shape chilled chili into uniform portions
  3. Grease springform pan thoroughly
  4. Prepare cornbread batter with minimal mixing
  5. Layer batter and chili carefully

Serving Suggestions

Traditional accompaniments include shredded cheddar, fresh sour cream, diced jalapeños, and green onions. A selection of hot sauces allows guests to adjust heat levels to taste. Consider offering both mild and spicy versions for larger gatherings.

Variations

The basic recipe adapts well to different fillings. Consider incorporating cheese into the cornbread batter, using different chili recipes, or experimenting with alternative fillings like seasoned beans or braised greens.

Technique Notes

Success depends on proper moisture balance between the cornbread and filling. The springform pan is essential for achieving clean slices and professional presentation. Careful temperature control during baking ensures even cooking throughout.

Storage Instructions

Serve warm for best results. Store leftovers covered in the refrigerator. Reheat individual portions in a 325°F oven until warmed through. Avoid microwave reheating which can compromise texture.

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Cornbread Chili Pot Pie Recipe | delishdocket.com

Professional Tips

  • Allow adequate cooling time between steps
  • Check equipment condition before starting
  • Mix cornbread batter gently
  • Rest briefly before slicing

This recipe demonstrates how traditional comfort foods can be elevated through proper technique and attention to detail. The result is a memorable dish that combines familiar flavors in an impressive presentation.

Frequently Asked Questions

→ Why do I need to chill the chili beforehand?
Chilling hardens it enough so that you can shape it into rounds to fit inside the cornbread.
→ Can I use store-bought chili for this?
Totally, just ensure it’s thick enough to firm up when chilled so it stays in place.
→ What can I use if I don’t own small springform pans?
You’ll need pans with removable bases to safely take the pies out without breaking them.
→ How can I make it mild instead of spicy?
Cut back or completely leave out the jalapeños, and lessen the chili powder to suit your taste.
→ Can I freeze these pies for later?
Yep, freeze them after baking. Just defrost and use the oven to heat them back up.

Chili-Stuffed Pie

Tender, fluffy cornbread hides a rich and savory chili inside, creating an indulgent surprise when sliced – the ultimate comfort combo.

Prep Time
45 Minutes
Cook Time
180 Minutes
Total Time
225 Minutes
By: Mena

Category: Main Dishes

Difficulty: Difficult

Cuisine: American

Yield: 4 Servings (4 pot pies)

Dietary: ~

Ingredients

→ Chili

01 1/4 cup coconut oil
02 1.5 pounds ground beef (80/20)
03 1 diced large onion
04 3 diced jalapenos
05 5 minced garlic cloves
06 28 oz crushed tomatoes
07 3 tbsp chili powder
08 1 tsp cumin
09 A small pinch of clove
10 1 tsp dried oregano
11 1 tbsp Worcestershire sauce
12 1 tbsp apple cider vinegar

→ Cornbread

13 1 cup all-purpose flour
14 1/2 cup finely ground cornmeal
15 1/2 cup corn flour
16 2 tbsp sugar
17 2 tsp baking powder
18 2 tsp salt
19 1/2 tsp baking soda
20 2 eggs
21 3 cups sour cream

Instructions

Step 01

Start by melting coconut oil and browning the beef for about 5 minutes. Toss in the onion and jalapenos, letting them cook together for 10 minutes. Add the garlic and cook for 2 minutes. Mix in the rest of the ingredients and let it simmer with the lid on for 1 to 2 hours.

Step 02

Transfer the prepared chili into a 9x9 pan lined with parchment paper, making sure it's about 2 inches deep. Cover it up and chill it in the fridge overnight.

Step 03

Set your oven to 425°F to preheat. Combine all the dry ingredients first. Then mix in the eggs and sour cream until smooth.

Step 04

Grease four small springform pans. Start with a base layer of batter, then cut the cold chili into circles and place them in the pans. Cover with more batter to finish.

Step 05

Bake for 25 minutes until they're done. Let the pies cool for about 5 minutes before taking them out of the pans. Top them off with sour cream, cheese, and jalapenos.

Notes

  1. Chili needs to be fully cooled overnight
  2. You'll need small springform pans
  3. Decorate with whatever toppings you like

Tools You'll Need

  • Baking tray
  • 4 small springform pans
  • Big pot for making chili

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy (sour cream)
  • Contains gluten (flour)
  • Includes eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 1365
  • Total Fat: 91 g
  • Total Carbohydrate: 94 g
  • Protein: 49 g