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Baked Chili Cornbread Pot Pie

Rated as 4 out of 5 Stars

"Seasoned beef and black beans are topped with cornbread batter and popped in the oven for a chili bake that makes a great potluck dish!"
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55 m servings 381
Original recipe yields 8 servings


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  1. Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  2. Spray a large skillet with cooking spray and place over medium-high heat. Saute onion until translucent, 3 to 5 minutes. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together and cook until meat is browned and crumbled and almost cooked through, about 5 minutes. Stir in tomatoes and beans and bring to a simmer. Reduce heat to medium and simmer for 5 minutes.
  3. Meanwhile, whisk together buttermilk, egg, and oil in a large bowl. Add cornmeal, salt, and baking soda and stir together until batter is combined.
  4. Transfer meat mixture to the prepared baking dish. Sprinkle Mexican cheese blend on top. Pour cornbread batter evenly over meat and arrange jalapeno slices on top.
  5. Bake in the preheated oven until cornbread topping is evenly browned, 25 to 30 minutes.


  • Cook's Notes:
  • If you don't have buttermilk, you can add 1 1/2 tablespoons lemon or lime juice to regular milk and let stand for a few minutes as a substitute.
  • Use ground turkey in place of beef if you prefer.

Nutrition Facts

Per Serving: 381 calories; 17.4 33.8 21.4 76 1059 Full nutrition

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Loved making this recipe and it looks so fancy for even a potluck. I would personally like more heat next time. I would add extra seasoning or the cayenne which I left out. I might have added a ...