July 21, 2014

Chili Cornbread Pie

I don’t know what to call this. I’m hoping to make my mind up by the time I finishing writing this post.

Husband says not to call it a casserole but he is predisposed to hate anything called a casserole because of some canned salmon concoction he used to have to eat on Good Friday. He says to call it a pie.

So maybe I will.

Now do I call it taco, chili or Mexican pie? I used taco seasoning and chili beans so it could really go either way. And Mexican kind of sums it up.

I’ll go google it and see what else is out there…


I still don’t know what I’m calling this but I can tell you how I came to make it. I've seen the ones that have the cornbread on the top and I was kinda thinking of trying to make one but then I thought it’d be easier to serve if the cornbread was on the bottom. And then I got to thinking about how good cornbread is in salad (no, really, it is! try it!) and thought of doing something really creamy on the top so if I topped everything with lettuce and tomato it could eat sort of like a big taco salad. But with cornbread instead of a tortilla shell.

Anyway! Here it is! When you serve this, you have GOT to mound it with loads of shredded lettuce, diced tomatoes and chopped onions because it is SO good like that! As I ate this piece I kept adding the veggies so that I got some in every bite. Just trust me.

Chili Cornbread Pie! This casserole has a cornbread "crust" with chili and a creamy cheese topping. Top it off with with fresh lettuce, onions and tomatoes.

Chili Cornbread Pie (I literally just decided that as I typed it)
1 7.5-ounce (6-serving) box cornbread or corn muffin mix
Ingredients needed to prepare the cornbread
1 pound ground beef
1 small onion, diced
Salt, pepper & garlic powder
1 1-ounce package taco seasoning
1 15.5-ounce can chili beans*, undrained
1 cup sour cream
2 cups finely shredded cheddar cheese
Shredded lettuce, diced tomatoes and chopped onions (optional)

Prepare cornbread batter per manufacturer’s instructions and pour into a greased 8x8 baking dish. Bake cornbread for 10 minutes at 400 degrees then remove from oven.

Meanwhile, brown ground beef and onion in a medium skillet; season with salt, pepper & garlic powder. Once meat is cooked through, drain fat if necessary. To meat mixture add taco seasoning and undrained chili beans and stir well. Continue cooking until simmering then spread chili evenly over partially cooked cornbread.

Combine sour cream and 1 cup of cheddar cheese and mix well. Spread sour cream mixture evenly over chili. Start by evenly placing dollops on top of chili then the heat from the chili will make it easier to spread.

Top sour cream mixture with remaining cheddar cheese then continue baking at 400 degrees for 10 minutes or until cheese is melted.

Top each serving with shredded lettuce, diced tomatoes and chopped onions to serve.

*Chili beans are just pinto beans with chili seasoning. If you can’t find chili beans, just use a can of your favorite beans.



  1. This sounds similar to what we always called tamale pie. My topping isn't cornbread mix it's more like a masa with cornmeal. This sounds really good with the fresh veggies on top. I love the mix of textures!

  2. Think I will substitute the beans but add a layer of re-fried beans over the cornbread, then continue as written. DH does not enjoy veggies. This allows me to add what I want and he does not have to add them if he does not want them. Thanks for an amazing recipe.

  3. This is really good. I tweaked the recipe a little and added my special fiesta bean & corn mixture to it and it was so yummy. The combination of ingredients work so well together.

  4. I too added the refried beans but kept the beans in. FYI; you should add whatever water the taco seasoning packet calls for after adding to beef. Let simmer till thickened. 😁

  5. Chris Burns...Ontario CanadaAugust 5, 2015 at 2:46 PM

    Your site is amazing for a single guy that loves to cook . Not one single Recipe I've made from your site, was anything but awesome & easy to make. You could be a rookie Cook, & your directions could make them feel like a Chef. Thanks So Much!!

  6. I will never make this again - unless I double the recipe!

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  8. Love this. I have made it several times. Thanks for sharing it!

  9. I will have to try this soon. I do some cooking for my daughter and son in law and I think they will really like this. All of your recipes sound so good, and I am sure I will be making more than one recipe for us all to enjoy!

  10. Yum! This sounds good! I am making this, but think I will poke holes into cornbread and pour some enchilada sauce over cornbread before topping the ground beef/chili bean mixture on it! Can't wait to make this!!!


Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy