Skillet Chili Pie With Cornbread Topping Recipe

Name: Skillet Chili Pie With Cornbread Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups chopped onions; 2 -3 fresh minced garlic cloves; 1 small green bell pepper, chopped; 1/2 - 3/4 lb lean ground beef; salt and pepper; 1 1/2 cups canned corn niblets, drained; 3 teaspoons chili powder (or to taste); 1 teaspoon cumin; 1/2 teaspoon sugar; 3/4 cup water; 1 (14 ounce) can pinto beans, drained; 1 (14 ounce) can stewed tomatoes; 1 (5 1/2 ounce) can tomato paste; 1 (4 ounce) can chopped green chilies, drained; CORNBREAD TOPPING; 1/2 cup flour; 1/2 cup yellow cornmeal; 1 teaspoon baking powder; 1/8 teaspoon salt; 1/2 cup buttermilk; 1 egg white, s, ightly beaten

Servings: persons

1 1/4 cups chopped onions
2 -3 fresh minced garlic cloves
1 small green bell pepper, chopped
1/2 - 3/4 lb lean ground beef
salt and pepper
1 1/2 cups canned corn niblets, drained
3 teaspoons chili powder (or to taste)
1 teaspoon cumin
1/2 teaspoon sugar
3/4 cup water
1 (14 ounce) can pinto beans, drained
1 (14 ounce) can stewed tomatoes
1 (5 1/2 ounce) can tomato paste
1 (4 ounce) can chopped green chilies, drained
CORNBREAD TOPPING
1/2 cup flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup buttermilk
1 egg white, s, ightly beaten

1
To make the chili: cook onion, garlic and green pepper with the ground beef in a large oven-proof skillet over medium heat until meat is browned and crumbly; drain VERY well.
2
Add in all remaining ingredients (except the topping ingredients); mix well and bring to a boil.
3
Cover and reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
4
Remove the skillet with the ground beef mixture from heat; set aside.
5
To make the corn bread topping: combine dry ingredients in a bowl.
6
In another small bowl, combine the egg white and buttermilk; add to the dry ingredients, stirring until moistened.
7
Spoon evenly over the gound beef mixture in the skillet.
8
Set oven to 400 degrees.
9
Bake for about 13-14 minutes, or until a toothpick inserted in the middle comes out clean.
10
Delicious!

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 1/4 cups chopped onions, 2 -3 fresh minced garlic cloves, 1 small green bell pepper, chopped, 1/2 - 3/4 lb lean ground beef, and more.

Yes, Skillet Chili Pie With Cornbread Topping falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Skillet Chili Pie With Cornbread Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions