These Cornbread Chili Pot Pies combine hearty beef chili with a golden cornbread topping. Such an easy meal baked right in individual bowls.EASY DINNER IN UNDER AN HOURChili and cornbread are a match made in comfort food heaven, and these Cornbread Chili Pot Pies bring them together in the most delicious way possible! Youll love the rich, hearty chili base that gets topped with fluffy cornbread. Its all already divided up and ready to go for easy serving!FREQUENTLY ASKED QUESTIONS:Is the chili spicy? Yes, this chili has a spicy kick. If spicy is not your thing, just remove the jalapeno and cayenne pepper. Can I use my own chili? Certainly. Use whatever favorite chili recipe you enjoy and then just use the directions for the cornbread topping and cooking time. Can I use a different cornbread? Sure. You can use a not so sweet Skillet Cornbread recipe or a Sweet Cornbread recipe, I have those too. How much chili does this make? The chili recipe will yield 8 pies and each pie uses about 1 cup per pie. So youll have enough for these pot pies, plus leftovers! How can I thin out the chili some? If you feel like the chili is too thick, you can add an additional can of tomato sauce to thin it out or a little extra water or broth. Any tips for spreading the cornbread batter? Spreading the cornbread batter over the tops of the chili is a bit messy. I used the edge of a spoon to spread the batter to the edges. You may end up getting a little of the chili liquid in your batter, but thats okay! What toppings should I use for these Cornbread Chili Pot Pies? Some of our favorite chili toppings are: shredded cheese, sour cream, bacon crumbles, diced avocado, diced onions, green onions or cilantro. How long do leftovers last? Leftovers should be stored in an airtight container and can be kept in the fridge for up to 4 days. You can freeze leftovers in a freezer safe container for up to 3 months. Thaw overnight and reheat when ready. The texture of the cornbread may change once thawed. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)ground beef you can use just one pound of ground beef instead of two and then reduce the beans to one can or ditch the beans altogether. Youd leave everything else the same though. This could also be a helpful way to make this recipe a little more affordable since ground beef can be extra pricey at the moment.red kidney beans dont like beans? Leave them out or switch to another bean you prefer!whole kernel corn dont like corn? Leave it out too. Chili is very customizable. tomato sauce if you need to watch sodium, then definitely go with low or no sodium options where possible.tomato pastewaterjalapeo this can be an optional ingredient. If you dont like the flavor or the amount of heat, leave it out!cayenne pepper heres another optional ingredient to tailor to your taste buds.chili powder there can be different heat levels with chili powder so if you are making this and want it more mild, then pick up some mild chili powder.sugar sugar helps balance out the acidity of the tomato sauce and tomato paste. If you are against using any sugar then just leave it out,Jiffy Corn Muffin Mix if you cant find Jiffy just try to grab a mix with the similar amount of ounces and make using the package directions.eggsmilk or water I think milk gives it a more dense consistency while water keeps it fluffy so you can use either one based on your preference.HOW TO MAKE CORNBREAD CHILI POT PIES:In a large soup pot or Dutch oven, brown and crumble the beef. Drain excess fat.Add the beans, corn, tomato sauce, tomato paste and water. Stir to combine. Bring the chili to a boil, then reduce the heat to low.Add the cayenne pepper, chili powder, salt, pepper, sugar and jalapeo. Stir to combine.Cover and simmer for 35 minutes. When the chili is nearing the end of cooking, preheat the oven to 375 degrees.Add the Jiffy Cornbread mix, eggs and milk or water, to a medium bowl and stir until just combined. Some lumps are okay. Add one cup of chili to each 9-ounce ramekin. Add cup of the cornbread mix to the top of the chili and spread it evenly on top. Place the ramekins on a baking sheet and bake for 20-25 minutes or until the cornbread is cooked through.Serve immediately with toppings!CRAVING MORE RECIPES?Individual Chicken Pot PiesCornbread Waffles with Chili & FixinsCornbread Taco BakeCheesy, Beefy Cornbread CasseroleSloppy Joe Cornbread CasseroleCrock Pot Chicken Pot PieInstant Pot Chicken Pot PieCrock Pot Chicken Pot Pie CasseroleCrock Pot Chicken Pot Pie PastaTurkey Pot Pie Casserole PrintCornbread Chili Pot PieCornbread topping on top of a hearty bowl of chili. Course Dinner, Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 40 minutes minutesTotal Time 55 minutes minutesServings 4Calories 698kcalAuthor Brandie SkibinskiIngredientsIngredients for chili:2 pounds ground beef (you can use one pound, see notes)2 (15 ounce) cans red kidney beans, drained and rinsed1 (15 ounce) can whole kernel corn, drained (optional)1 (15 ounce) can tomato sauce6 ounce can tomato paste2 cups water1 jalapeno, minced (optional) teaspoon cayenne pepper (optional)3 Tablespoons chili powder (can use more or less to taste)1 teaspoons salt1 teaspoon black pepper2 teaspoons sugarIngredients for cornbread:2 (8.5 ounce) boxes Jiffy Corn Muffin Mix (see notes below)2 large eggs cups milk or waterInstructionsIn a large soup pot or Dutch oven, brown and crumble 2 pounds ground beef. Drain excess fat. Add 2 (15 ounce) cans red kidney beans, drained and rinsed, 1 (15 ounce) can whole kernel corn, drained, 1 (15 ounce) can tomato sauce, 6 ounce can tomato paste and 2 cups water. Stir to combine. Bring the chili to a boil, then reduce the heat to low.Add 1 jalapeno, minced, teaspoon cayenne pepper, 3 Tablespoons chili powder, 1 teaspoons salt, 1 teaspoon black pepper and 2 teaspoons sugar. Stir to combine. Cover and simmer for 35 minutes.When the chili is nearing the end of cooking, preheat the oven to 375F degrees.Add 2 (8.5 ounce) boxes Jiffy Corn Muffin Mix, 2 large eggs and 2/3 cups milk or water to a medium bowl and stir until just combined. Some lumps are okay.Add one cup of chili to each 9-ounce ramekin.Add cup of the cornbread mix to the top of the chili and spread it evenly on top. Place the ramekins on a baking sheet and bake for about 20-25 minutes or until the cornbread is cooked through.NOTE: Oven times can vary so go by dinners not just by time. Serve immediately with your favorite toppings! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.You can get away with using one pound ground beef. It wont be as thick and meaty but will still taste great.Cant find Jiffy mix? Just use a cornbread mix totaling about the same amount of ounces & make according to directions of packaging.This makes enough chili for 8 servings so if you want to double the cornbread batter to serve 8 people, you can certainly do that.NutritionCalories: 698kcal | Carbohydrates: 16g | Protein: 46g | Fat: 50g | Sodium: 1517mg | Fiber: 4g | Sugar: 10g