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A freshly baked cornbread cornbread topped chilli pie chile madness recipe in a cast-iron skillet, topped with melted cheese, fresh cilantro, and a dollop of sour cream, sitting on a rustic wooden table.

cornbread topped chilli pie chile madness recipe

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Prep Time 15 minutes
Cook Time 30 minutes
5 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine American, Southern, Tex-Mex

Equipment

  • Cast-iron skillet Ideal for even baking and crispy edges
  • Mixing Bowl For preparing cornbread batter
  • Whisk To mix dry and wet ingredients smoothly
  • Wooden Spoon Best for stirring the chili base
  • Oven Preheated to 375°F (190°C) for baking

Ingredients
  

For the Chili Base

  • 1 tbsp Olive oil Extra virgin for sautéing
  • 1 lb Ground beef Can substitute with turkey
  • 1 medium Onion Chopped finely
  • 2 cloves Garlic Minced
  • 1 can Diced tomatoes 14.5 oz with juices
  • 1 can Kidney beans Drained and rinsed
  • 1 can Green chilies Adds spice and flavor
  • 1 tbsp Chili powder Adjust to taste
  • 1 tsp Cumin Adds depth to the chili
  • 1 tsp Paprika Smoked for extra flavor
  • To taste — Salt & pepper Adjust as needed

For the Cornbread Topping

  • 1 cup Cornmeal Fine or coarse
  • ½ cup All-purpose flour Can use gluten-free flour
  • 1 tsp Baking powder Helps cornbread rise
  • ¾ cup Milk Buttermilk for extra richness
  • 1 large Egg Lightly beaten
  • 3 tbsp Butter Melted
  • ½ cup Shredded cheese Cheddar or Pepper Jack
  • 1 tbsp Sugar Optional for slight sweetness

Instructions
 

Making the Chili Base

  • Heat olive oil in a large skillet over medium heat.
  • Add ground beef and cook until browned. Drain any excess fat.
  • Stir in chopped onion and minced garlic, cooking until softened.
  • Add diced tomatoes, kidney beans, and green chilies, stirring to combine.
  • Sprinkle in chili powder, cumin, paprika, salt, and pepper. Mix well.
  • Let the chili simmer for 10-15 minutes, allowing flavors to meld.

Preparing the Cornbread Topping

  • In a mixing bowl, whisk together cornmeal, flour, baking powder, and sugar.
  • Add milk, melted butter, and beaten egg, stirring until combined.
  • Fold in shredded cheese for extra flavor.

Assembling & Baking

  • Preheat the oven to 375°F (190°C).
  • Pour the chili mixture into a greased cast-iron skillet or baking dish.
  • Evenly spread the cornbread batter over the chili.
  • Bake for 25-30 minutes or until the cornbread is golden brown.
  • Let it rest for 5 minutes before serving.

Notes

Recipe Notes

  • Spice Level Adjustment: If you prefer a milder chili, reduce the amount of chili powder and green chilies. For extra heat, add diced jalapeños or cayenne pepper.
  • Cornbread Texture Tip: For a softer cornbread topping, use buttermilk instead of regular milk. To make it extra crispy, brush melted butter on top before baking.
  • Gluten-Free Option: Swap all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
  • Vegetarian Alternative: Replace the ground beef with black beans, lentils, or a plant-based meat substitute for a delicious vegetarian version.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for best results.
Keyword Baked chili pie, Chili casserole, Comfort Food Chicken Recipe, Cornbread chili pie, One-Pan Meal, Spicy chili