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Chili Cornbread Pie Comfort

Featured in Hearty Main Courses.

Discover a cozy blend of flavors with chili cornbread pie, where hearty, well-seasoned chili is layered between tender, buttery cornbread. By chilling the chili ahead of time and carefully assembling, you’ll achieve distinct layers that hold together perfectly. Baked to golden perfection, each slice combines rich chili warmth with sweet cornbread comfort. Try classic toppings like cheese, sour cream, or jalapeños to elevate every serving. This is the perfect centerpiece for relaxed family dinners or friendly gatherings, promising both elegance and ease in every bite.

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Casey
Updated on Sat, 16 Aug 2025 10:02:11 GMT
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A white bowl with a casserole in it. | cookingwithcasey.com

This Chili Cornbread Pie brings together the deep flavors of hearty chili with a sweet golden crust of cornbread for the ultimate comfort dinner. It is a showstopper dish that always gets rave reviews when I serve it for friends or family movie nights.

My family always requests this when the weather gets chilly. The creamy cornbread with just a little tang from the sour cream is the kind of combination that warms you from the inside out.

Ingredients

  • Stone ground cornmeal: brings a rustic texture and heartiness I prefer the medium grind for the most homey texture
  • Fine corn flour: makes the cornbread extra soft and tender try to find one without additives for the cleanest flavor
  • Full fat sour cream: gives moisture and a slight tang choose a thick style for the richest result
  • Chili with lots of seasoning: use chili you love since it is the star of this recipe I like making a meaty chili with a good mix of beans and bold spices
  • Butter: makes the crust rich use real butter for the best flavor and always check for a fresh smell before using
  • Eggs: bind the batter together look for bright yolks for freshness
  • Milk: keeps the cornbread light whole milk is ideal but any works in a pinch
  • Baking powder: helps the cornbread rise check the date to be sure it is still active
  • Salt: balances and enhances the savory and sweet notes use fine sea salt for best mixing
  • Sugar: rounds out the flavors without making it overly sweet adjust to taste if you prefer a classic southern cornbread

Step-by-Step Instructions

Prepare the Chili:
Make your favorite chili recipe a day in advance Chill it uncovered in the fridge until it is very firm This makes layering easy and keeps the filling neat
Grease the Pan:
Use softened butter or a neutral oil to thoroughly coat a ten inch springform pan Be sure to get all the corners and sides so nothing sticks
Mix the Cornbread Batter:
In a large bowl whisk together cornmeal corn flour baking powder sugar and salt Whisk eggs with milk and sour cream in a separate bowl Gently fold the wet into the dry until just combined Do not overmix for a fluffy texture
Layer the Batter and Chili:
Pour about half of the batter into the prepared pan Gently spread it out to the edges Use cold hands or a spatula to position thick chunks of chilled chili evenly over the batter
Cover and Bake:
Spoon the rest of the batter completely over the chili Smooth the top with a spatula to seal everything inside Gently tap the pan on the counter to get rid of air gaps Bake at three hundred seventy five degrees Fahrenheit for forty to forty five minutes The top should look golden and a skewer comes out clean from the cornbread part
Cool and Serve:
Let the pie cool for about fifteen minutes before unclipping the springform If you slice too early the layers might slide Serve warm for the best comfort food experience
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A slice of cake with white frosting. | cookingwithcasey.com

My go to chili for this pie always has a touch of cocoa powder which brings out the savoriness Try it if you are feeling adventurous My kids love helping with each layer especially sneaking little tastes of the cornbread batter as we work

Storage Tips

Once completely cool store leftover pie wrapped tightly in foil or a container in the fridge It keeps well for up to four days For longer storage wrap individual slices and freeze up to two months Reheat gently in the oven to maintain the best texture

Ingredient Substitutions

Out of sour cream Greek yogurt works just as well For the chili filling you can make it vegetarian with lentils and black beans or add extra roasted veggies Gluten free cornmeal and corn flour can be swapped with no trouble

Serving Suggestions

Let everyone top their slice with shredded cheddar sour cream or diced jalapeños A sprinkle of cilantro or sliced green onions wakes up the flavors Serve with a tangy slaw or a green salad to round out the meal

Cultural and Historical Roots

This recipe is a nod to Southern skillet cornbread and hearty chili parlor pies you might find in classic diners It is a modern take on comfort food fusing two all time favorites into a layered celebration

Frequently Asked Questions

→ How do I keep chili and cornbread layers distinct?

Thoroughly chill the chili before layering to ensure it stays firm and doesn't blend into the cornbread batter.

→ What type of cornmeal works best?

Stone-ground cornmeal delivers hearty texture, while fine corn flour adds moisture and lightness to the batter.

→ Can I add cheese to the cornbread?

Yes, mixing in shredded cheese provides a deliciously gooey, rich layer inside the cornbread topping.

→ What are good serving suggestions?

Serve with toppings like diced onions, sour cream, shredded cheese, or sliced jalapeños to enhance each bite.

→ How can I prevent the pie from sticking?

Use a well-greased springform pan and check the seal to prevent leaks or sticking during baking.

Chili Cornbread Pie Comfort

Chili and cornbread layers baked together, offering a cozy blend of savory and sweet in each comforting slice.

Prep Time
30 Minutes
Cook Time
45 Minutes
Total Time
75 Minutes
By: Casey

Category: Hearty Main Dishes

Difficulty: Easy

Cuisine: American

Yield: 8 Servings

Dietary: ~

Ingredients

→ Cornbread Batter

01 200 g stone-ground cornmeal
02 75 g fine corn flour
03 150 g full-fat sour cream
04 80 g unsalted butter, melted
05 2 large eggs
06 150 ml whole milk
07 12 g baking powder
08 5 g fine salt
09 25 g granulated sugar

→ Chili Filling

10 700 g well-seasoned chili, chilled until firm

Instructions

Step 01

Prepare the chili at least 24 hours prior to baking, then refrigerate until thoroughly chilled and set.

Step 02

Generously grease a 25 cm springform pan, ensuring the bottom and sides are well coated to prevent sticking.

Step 03

In a large bowl, combine stone-ground cornmeal, fine corn flour, sugar, salt, and baking powder. In a separate bowl, whisk together eggs, melted butter, sour cream, and milk. Add wet ingredients to the dry mixture and fold gently until just combined.

Step 04

Pour half of the cornbread batter into the prepared pan, spreading it evenly with a spatula.

Step 05

Carefully spoon the chilled chili over the cornbread layer, spreading evenly while leaving a 1 cm border at the edge.

Step 06

Spread the remaining cornbread batter over the chili, smoothing the surface to cover the filling completely.

Step 07

Gently tap the pan on the counter several times to eliminate air bubbles and ensure even layers.

Step 08

Place the pan in a preheated oven at 190°C and bake for 40 to 45 minutes, or until the top is golden brown and a skewer inserted into the cornbread comes out clean.

Step 09

Let the pie cool in the pan for 10 minutes before removing the springform ring. Slice and serve warm.

Notes

  1. Ensure chili is well-chilled and set before layering to maintain clear separation of layers.
  2. Check the springform pan seal to prevent leaks during baking.
  3. For variation, stir grated cheese or diced jalapeños into the cornbread batter before assembling.
  4. Serve with traditional accompaniments such as shredded cheese, a dollop of sour cream, diced onions, or fresh jalapeños.

Tools You'll Need

  • Springform pan (25 cm)
  • Large mixing bowls
  • Spatula
  • Whisk
  • Oven

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten, eggs, and dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 22 g
  • Total Carbohydrate: 50 g
  • Protein: 20 g