A heartwarming symphony of savory chili embraced by a golden, crumbly cornbread crust. This comforting pot pie is a delightful explosion of textures and flavors, perfect for a cozy night in or a crowd-pleasing gathering.

Follow The Directions

01

Step

Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray. (5 minutes)

02

Step

Spray a large skillet with cooking spray and place over medium-high heat. Saute onion until translucent, 3 to 5 minutes. Add ground beef, 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 diced tomatoes and black beans and bring to a simmer. Reduce heat to medium and simmer for 5 minutes. (20 minutes)

03

Step

Meanwhile, whisk together buttermilk, egg, and oil in a large bowl. Add cornmeal, salt, and baking soda and stir together until batter is combined. (5 minutes)

04

Step

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. (5 minutes)

05

Step

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

Adan Hilpert

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