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Cornbread Chili Pot Pie
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4.80 from 5 votes

Cornbread Chili Pot Pie

Cornbread chili pie is a stuffed soft cornbread loaded with chili in the center that oozes out when you go to take a bite!
Prep Time45 minutes
Cook Time3 hours
resting1 day
Total Time1 day 3 hours 45 minutes
Course: Main Course
Cuisine: American, Southern, Tex-Mex
Keyword: Mash-Up, Spicy, stuffed
Servings: 4 servings
Calories: 1365kcal

Equipment

Ingredients

Chili

  • 1/4 cup coconut oil
  • 1.5 pounds ground beef 80/20
  • 1 large onion diced
  • 3 jalapenos diced, seeds optional
  • 5 cloves garlic minced
  • 28 oz crushed tomatoes
  • 3 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 pinch clove
  • 1 teaspoon dried oregano
  • 1 tablespoon worcestershire
  • 1 tablespoon cider vinegar

Cornbread

  • 1 cup ap flour
  • 1/2 cup yellow cornmeal
  • 1/2 cup corn flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 3 cups sour cream

Instructions

Chili

  • Heat the coconut oil in a pan and add the beef. Cook 5 minutes to start to brown. Add in the onion and jalapeno and cook 10 minutes stirring often.
  • Add int he garlic and cook 2 minutes. Then add the remaining ingredients. Stir and bring to a simmer. Cover and simmer for an hour or 2.
  • Remove from heat and pour the chili onto a parchment lined baking dish. something around 9X9 is good, you want it to be about 2 inches deep of actual chili. Cover and store in the fridge overnight.

cornbread

  • Preheat oven to 425
  • Mix all the dry cornbread ingredients in a bowl first, then add in the eggs and sour cream and mix well to combine.
  • grease 4 mini springform pans. Place a bottom layer of cornbread batter on each.
  • Use a round object like a glas sor cookie cutter to cut out rounds of the colidified chili. It won't be fully solid but should be fairly easy to cut into rounds that hold their shape. Place round of chili into one of the pans with the batter on the bottom. Pour batter over it to cover and fill the sides. Repeat with the remaining pans.
  • Bake about 25 minutes until cooked through.
  • Remove from heat. Allow to cool for 5 minutes before popping out of the springforms. Top with sour cream, cheese, and jalapenos before serving.

Nutrition

Calories: 1365kcal | Carbohydrates: 94g | Protein: 49g | Fat: 91g | Saturated Fat: 45g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 2g | Cholesterol: 304mg | Sodium: 2567mg | Potassium: 1731mg | Fiber: 12g | Sugar: 26g | Vitamin A: 3533IU | Vitamin C: 37mg | Calcium: 566mg | Iron: 12mg