Baked Chili Cornbread Pot Pie

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!

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 382 Calories

Ingredients

• 1 egg
• ¾ teaspoon baking soda
• 2 tablespoons vegetable oil
• ½ teaspoon garlic powder
• 1 ¼ cups buttermilk
• 1 teaspoon dried oregano
• 1 ¼ cups cornmeal
• 1 teaspoon ground cumin
• 1 pound ground beef
• 1 (15 ounce) can black beans, rinsed and drained
• 1 tablespoon chili powder
• 1 medium onion, diced
• cooking spray
• 1 (28 ounce) can diced tomatoes, drained
• 1 cup shredded Mexican cheese blend
• ¾ teaspoon kosher salt
• ¼ teaspoon cayenne pepper (Optional)
• 1 jalapeno pepper, thinly sliced (Optional)

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.

Step 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.

Step 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.

Step 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.

Step 5

Bake in the preheated oven until cornbread topping is evenly browned, 25 to 30 minutes.