Baked Chili Cornbread Pot Pie Recipes

BAKED CHILI CORNBREAD POT PIE

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.

EASY CHILI CORNBREAD BAKE

Steps:

• Cook turkey, celery, and onion in a skillet over medium heat until turkey is no longer pink, 5 to 7 minutes. Add chili powder, black pepper, cumin, and red pepper. Cook and stir for 2 minutes. Stir in tomato sauce, chili beans, and cannellini beans. Cook until heated through, about 5 minutes. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan. Spoon turkey mixture over batter.
• Bake in the preheated oven, uncovered, until edges of cornbread are nicely browned and center appears to be set, about 20 minutes. Remove from oven and sprinkle Cheddar cheese on top. Return to the hot oven and bake until cheese is melted, 5 to 10 minutes more.

CHILI CORNBREAD POT PIE

Steps:

• Preheat oven to 400 degrees F. Spray a 9 x 13" pan with cooking spray.
• Spray a large skillet with cooking spray, and heat over medium-high heat. Saute onion for 3-5 minutes, until translucent. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together, and brown and crumble meat until almost cooked through.
• Stir in tomatoes and beans, and bring to a simmer. Reduce heat to medium, and simmer for about 5 minutes.
• Meanwhile, in a large bowl, whisk together buttermilk, egg, and vegetable oil. Add cornmeal, flour, salt, and baking soda, and stir together until combined.
• Transfer meat mixture to prepared baking dish. Sprinkle cheese over the top. Pour cornbread batter evenly over meat, and arrange jalapeno slices over the top (if desired).
• Bake in preheated oven for 25-30 minutes, until cornbread topping is evenly browned.

CORNBREAD-TOPPED CHILI POT PIE

Steps:

• In a large pot or large Dutch oven, heat 2 Tbsp of the oil over medium. Cook the ground beef completely and drain on a paper towel-lined plate, about 10 minutes. Next, cook the stewing beef until just browned and drain on another paper towel-lined plate, about 5 minutes.
• Heat remaining 2 Tbsp of oil in recently used pot (no need to clean) over medium, and cook onions until translucent, about 8 minutes. Add garlic and sauté for 2 to 3 minutes, until fragrant.
• Add drained ground beef and stewing beef back to pot and stir to combine with onion mixture. Cook on medium-high heat until the beef is evenly browned, about 5 minutes.
• Add tomatoes, stock and tomato paste and combine well, followed by chili powder. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes. Add the beans and continue to simmer, uncovered for 15 to 20 minutes longer. Season with salt and pepper.
• Preheat the oven to 375˚F. Spread cooked chili evenly into a deep ovenproof baking dish with a capacity of 4 cups (1 quart). Set aside while you prepare the cornbread topping.
• In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
• In a medium bowl, whisk the milk, eggs and melted butter. Gently stir in the corn kernels.
• Add the milk and corn mixture to the flour mixture and stir until dry ingredients are just incorporated.
• Working quickly, spread the cornbread batter over top of the chili, trying to make the batter reach the edges.
• Bake for 25 minutes until a toothpick inserted into the centre of the bread comes out clean. Scoop into bowls and serve.

BAKED CHILI

Steps:

• In a Dutch oven or soup kettle, over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened. , Transfer chili to an ungreased 13-in. x 9-in. baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned.

BAKED CHILI WITH CORNBREAD BISCUIT TOPPING

Steps:

• Preheat oven 400. Lightly oil a 9x13 pan.
• In a large saucepan saute the onions and peppers in oil until the onions are translucent. Add remaining chili ingredients and simmer 5-10 minutes.
• While chili is cooking mix 'milk' and vinegar. In a separate bowl mix the flour, cornmeal, sugar, baking powder and salt.
• Add the oil and milk mixture, stirring until just mixed.
• Transfer chili to baking pan and spoon the cornmeal batter on to the top.
• Bake uncovered for 15-20 minutes.

SPEEDY CHILI POT PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour the turkey chili into a 9-inch pie dish. In a bowl, whisk together the corn bread mix, milk, and egg until slightly lumpy; spoon the corn bread batter on top of the chili.
• Bake in the preheated oven until the edges of the corn bread begin to brown and the center is set, 20 to 25 minutes. Sprinkle with Cheddar cheese and a dollop of sour cream.