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  • Chili and Cornbread Skillet Pie

    2 votes
    Chili and Cornbread Skillet Pie
    Prep: 10 min Cook: 30 min Servings: 6
    by myra byanka
    510 recipes
    >
    Bake your leftover chili into a delicious pie with a cornbread crust. You don't have to own a cast iron skillet to make this; it would just look better when serving.

    Ingredients

    • 3-4 cups left-over chili or canned
    • optional: pinto beans
    • 1 roasted poblano or bell pepper, chopped
    • 1 cup sour cream
    • optional: sliced olives
    • 1 recipe your favorite cornbread batter, or see links, or use Jiffy or Martha White's mix
    • 1 cup shredded cheddar cheese
    • paprika
    • Note: Since I usually use Jiffy, I add a bit of Tabasco because their mix fairly sweet.

    Directions

    1. Heat oven to 400 F.
    2. Roast and chop the pepper.
    3. Grease a 10" cast iron skillet or Dutch oven, or 9" baking dish.
    4. Make the cornbread batter.
    5. Combine pepper, sour cream, half the cheese, and chili in the skillet.
    6. Pour the batter on top, smooth to the edges.
    7. Cover, bake the mixture for 30 minutes.
    8. Uncover, sprinkle on the rest of the cheese, then paprika.
    9. Bake another 10 minutes.

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