Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 small green bell pepper, diced
- 3 cloves garlic, minced
- 1 lb (454 g) ground beef (or see bean option in Full Ingredients)
- 1 1/2 tsp kosher salt, plus more to taste
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp dried oregano
- 1/8 tsp cayenne pepper (optional)
- 2 tbsp tomato paste
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup beef broth (or vegetable broth)
- 1 cup frozen corn
- 1 tsp apple cider vinegar (or lime juice)
- 1 cup (113 g) shredded sharp cheddar (optional)
- Cornbread topping: 1 cup (150 g) all-purpose flour, 1 cup (150 g) yellow cornmeal, 2 tbsp (25 g) sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp kosher salt, 1 cup (240 ml) buttermilk, 2 large eggs, 6 tbsp (85 g) melted unsalted butter
Do This
- 1. Heat oven to 400°F (204°C). Lightly grease a 9-inch deep-dish pie plate.
- 2. Sauté onion + bell pepper in oil 5 minutes; add garlic 30 seconds.
- 3. Brown beef 6–8 minutes; stir in spices + tomato paste 1 minute.
- 4. Add tomatoes, beans, broth, and corn; simmer 10 minutes. Stir in vinegar.
- 5. Pour chili into pie dish; sprinkle cheddar on top (optional).
- 6. Whisk cornbread batter; spread gently over chili.
- 7. Bake 20–25 minutes until cornbread is golden and a toothpick comes out clean; rest 10 minutes, slice, serve.
Why You’ll Love This Recipe
- Two comfort foods in one: rich, spoonable chili under a thick, tender cornbread cap.
- Weeknight-friendly: mostly pantry staples, and it bakes while you set the table.
- Easy to customize: make it beefy, make it bean-only, make it spicier, make it extra-cheesy.
- Perfect sliceability: it scoops like a casserole but eats like a pie.
Grocery List
- Produce: 1 medium yellow onion, 1 small green bell pepper, 3 garlic cloves (optional: scallions or cilantro for serving)
- Dairy: buttermilk, unsalted butter, 2 eggs, sharp cheddar (optional), sour cream (optional for serving)
- Meat (optional): 1 lb ground beef
- Pantry: olive oil, all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, kosher salt, chili powder, cumin, smoked paprika, oregano, cayenne (optional), tomato paste, canned diced tomatoes, kidney beans, black beans, beef or vegetable broth, frozen corn, apple cider vinegar (or lime juice)
Full Ingredients
Chili Filling
- 1 tbsp olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 small green bell pepper, diced (about 3/4 cup)
- 3 cloves garlic, minced
- Meat option: 1 lb (454 g) ground beef (85–90% lean works well)
- Bean-only option (instead of beef): add 1 extra can (15 oz) beans (pinto or kidney), drained and rinsed
- 1 1/2 tsp kosher salt, plus more to taste
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp dried oregano
- 1/8 tsp cayenne pepper (optional, for heat)
- 2 tbsp tomato paste
- 1 (14.5 oz / 411 g) can diced tomatoes (with juices)
- 1 (15 oz / 425 g) can kidney beans, drained and rinsed
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 cup (240 ml) beef broth (or vegetable broth)
- 1 cup (140 g) frozen corn
- 1 tsp apple cider vinegar (or 2 tsp lime juice)
- 1 cup (113 g) shredded sharp cheddar, for topping (optional but highly recommended)
Cornbread Topping
- 1 cup (150 g) all-purpose flour
- 1 cup (150 g) yellow cornmeal (fine or medium grind)
- 2 tbsp (25 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 cup (240 ml) buttermilk
- 2 large eggs
- 6 tbsp (85 g) unsalted butter, melted and slightly cooled
For Serving (Optional)
- Sour cream or Greek yogurt
- Sliced scallions
- Chopped cilantro
- Pickled jalapeños
Step-by-Step Instructions
Step 1: Prep the oven and pie dish
Arrange a rack in the center of the oven and preheat to 400°F (204°C). Lightly grease a 9-inch deep-dish pie plate (or similar 2-quart baking dish) with a small amount of oil or butter. Set aside.
Step 2: Start the chili base
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
Step 3: Brown the beef (or keep it vegetarian)
If using ground beef, add it to the skillet. Cook, breaking it up with a spoon, until no longer pink and lightly browned, about 6–8 minutes. If there is a lot of excess fat, carefully spoon off most of it.
For a bean-only version, skip the beef and move straight to the spices; keep the heat at medium so the aromatics don’t brown too fast.
Step 4: Bloom the spices and build body
Add 1 1/2 tsp kosher salt, 2 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, 1/4 tsp oregano, and 1/8 tsp cayenne (if using). Stir for 30 seconds to toast the spices.
Stir in 2 tbsp tomato paste and cook for 1 minute, stirring constantly. This quick step helps the chili taste deeper and less “tinny.”
Step 5: Simmer the chili filling
Add the diced tomatoes, kidney beans, black beans, broth, and frozen corn. Bring to a gentle simmer, then reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until slightly thickened.
Turn off the heat and stir in 1 tsp apple cider vinegar (or 2 tsp lime juice) to brighten the flavors. Taste and add additional salt if needed.
Step 6: Assemble the pie and mix the cornbread batter
Pour the hot chili into the prepared pie dish and spread it into an even layer. If using, sprinkle 1 cup shredded cheddar evenly over the chili.
In a medium bowl, whisk together the cornbread dry ingredients: flour, cornmeal, sugar, baking powder, baking soda, and salt. In a second bowl (or a large measuring cup), whisk buttermilk, eggs, and melted butter. Pour wet into dry and stir just until no dry pockets remain (a few small lumps are fine). Do not overmix.
Dollop the batter over the chili, then gently spread it to the edges. The batter will be thick; take your time so you don’t pull up the chili underneath.
Step 7: Bake until golden, then rest and slice
Place the pie dish on a rimmed baking sheet (helps catch any bubbling). Bake at 400°F (204°C) for 20–25 minutes, or until the cornbread is golden and a toothpick inserted into the cornbread topping comes out clean.
Let the chili cornbread pie rest for 10 minutes before slicing. This short rest helps it set so you get clean, satisfying wedges. Serve warm with your favorite toppings.
Pro Tips
- Use a deep-dish pie plate: Standard shallow pie plates can overflow once the chili bubbles.
- Keep the chili on the thicker side: If it looks soupy after simmering, simmer an extra 3–5 minutes uncovered so the cornbread doesn’t sink.
- Don’t overmix the cornbread batter: Stir just until combined for a tender topping.
- Cheese barrier trick: The optional cheddar between layers helps keep the cornbread from getting soggy.
- Check doneness correctly: The edges can brown before the center is cooked; use the toothpick test in the center of the cornbread.
Variations
- Vegetarian chili cornbread pie: Skip the beef and add an extra can of beans (pinto is great). Use vegetable broth. For more depth, add 1 tsp soy sauce or 1/2 tsp cocoa powder to the chili.
- Extra-spicy: Add 1 chopped chipotle in adobo (plus 1 tsp sauce) to the chili, or increase cayenne to 1/4 tsp.
- Skillet style: If you have a 10-inch oven-safe skillet, you can cook the chili in it, top with batter, and bake directly (no transfer).
Storage & Make-Ahead
Refrigerate: Cool completely, cover, and refrigerate for up to 4 days. Reheat slices in a 350°F (177°C) oven for 12–15 minutes or microwave until hot.
Freeze: Wrap cooled slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Make-ahead option: You can cook the chili up to 2 days ahead and refrigerate. Rewarm until hot, then assemble with fresh cornbread batter and bake as directed.
Nutrition (per serving)
Approximate, based on 6 servings and including the optional cheddar: Calories: 520; Protein: 28 g; Carbohydrates: 55 g; Fat: 22 g; Fiber: 11 g; Sodium: 980 mg.
