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Cornbread Pot Pie Recipe

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Skillet Chili Cornbread Pot Pie 12 Tomatoes
Skillet Chili Cornbread Pot Pie 12 Tomatoes from 12tomatoes.com

Description

This delicious cornbread pot pie recipe is a savory main dish that is sure to please everyone at the dinner table. It combines a savory layer of ground beef, corn, and beans with a buttery and crumbly cornbread topping. It is a great way to use up leftover ground beef and corn from Taco Night or other meals. The addition of vegetables and beans makes it a complete meal in one pot, and it is sure to become a family favorite. Plus, it is an easy weeknight meal that comes together quickly and can be made ahead of time.

Prep Time

This cornbread pot pie takes about 10 minutes to prepare. You will need to brown the ground beef and sauté the vegetables before putting the pie together. You can also prepare the cornbread mix while the beef is cooking.

Cook Time

The total cook time for this cornbread pot pie is about 45 minutes. The beef and vegetables need to cook for about 30 minutes, and then the cornbread topping is added and baked for an additional 15 minutes.

Ingredients

  • 1 pound ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 jalapeno, diced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cornbread mix
  • 1 cup milk
  • 2 tablespoons butter, melted
  • 1 egg

Instructions

Preheat the oven to 375°F. Heat a large skillet over medium-high heat. Add the ground beef and cook until browned. Add the onion, garlic, bell pepper, and jalapeno to the pan and cook for another 5 minutes. Add the beans, corn, chili powder, cumin, salt, and pepper. Stir to combine and cook for an additional 5 minutes. Transfer the mixture to a 9-inch pie plate.

In a medium bowl, combine the cornbread mix, milk, melted butter, and egg. Stir until just combined. Pour the cornbread batter over the beef and vegetable mixture. Bake for 25-30 minutes, or until the cornbread is cooked through and golden brown. Let cool for 5 minutes before serving.

Equipment

  • Large skillet
  • 9-inch pie plate
  • Medium bowl

Notes

This recipe can easily be made ahead of time. Simply prepare the beef and vegetable mixture and store in an airtight container in the refrigerator. When ready to bake, combine the cornbread topping and pour it over the beef and vegetables. Bake as directed.

Nutrition: Per Serving

Calories: 390, Fat: 15 g, Saturated Fat: 6 g, Cholesterol: 80 mg, Sodium: 590 mg, Carbohydrates: 35 g, Fiber: 4 g, Sugar: 4 g, Protein: 22 g.

Recipe Tips

  • For a spicier pot pie, add more jalapeno or use a hotter variety.
  • This recipe can easily be made vegetarian by omitting the ground beef. Increase the amount of beans for added protein.
  • If you don't have a 9-inch pie plate, you can use an 8-inch or 10-inch dish.
  • Top with freshly chopped parsley or cilantro for added flavor and color.

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