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Receta Chili and Cornbread Skillet Pie

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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.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6


Cost per serving $0.37 view details
  • 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.


  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.


Nutrition Facts

Amount Per Serving %DV
Serving Size 205g
Recipe makes 6 servings
Calories 300  
Calories from Fat 176 59%
Total Fat 19.86g 25%
Saturated Fat 10.64g 43%
Trans Fat 0.0g  
Cholesterol 71mg 24%
Sodium 857mg 36%
Potassium 478mg 14%
Total Carbs 13.61g 4%
Dietary Fiber 3.6g 12%
Sugars 5.45g 4%
Protein 17.5g 28%
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