What a delicious dinner idea, Chili Pie with Cornbread Topping all in one skillet. Top your delicious chili recipe with cornbread mixture and bake it in your oven. This dish will warm you from the inside out.
Chili Pie with Cornbread Topping
Ingredients
- 2 TBS olive oil
- 1 medium onion, diced large
- 2 tsp minced garlic
- 2 lbs ground beef
- 1-2 pkts (1.75 oz) each chili seasoning
- 1 (14.5 oz) diced tomatoes canned
- 2 TBS tomato paste or 1/2 can tomato soup
- 2 cups chicken broth
- salt & pepper, to taste
- 2 (8.5 oz) boxes Jiffy Corn Muffin Mix
- 2 eggs if using another cornbread muffin mix, follow ingredient list on that box
- 2/3 cup milk if using another cornbread muffin mix follow ingredient list on that box
- 1 cup corn, divided
- 1 cup cheddar cheese, shredded
Instructions
- Preheat oven to 375 degrees.
- In an oven proof pan or cast iron skillet (you can also use a regular skillet and transfer mixture to casserole dish, if needed) heat olive oil on medium high. Add diced onion and saute until soft and a little browned. Add garlic and cook for 1 minute.
- Add ground beef and brown thoroughly, drain well.
- Stir in chili seasonings, diced tomatoes, and tomato soup or paste. Add in chicken broth and 1/2 cup of corn. Season with salt and pepper if needed.
- Let simmer for 5 minutes, stirring occasionally.
- Meanwhile make cornbread mixture according to the package. Add other 1/2 cup of corn and cheddar cheese and mix well.
- Place spoonfuls for cornbread mixture all over the chili mixture and spread evenly to cover.
- (If you are using a non-oven proof pan, go ahead and place the chili mixture into a casserole dish and spoon the corn bread mixture over the chili and spread evenly.)
- Place in oven and back for 35-40 minutes until golden brown on top.
- Rest for 10 minutes. Serve with sour cream, grated cheese, and sliced green onions.