Super Fast Chili Cornbread Pie Recipe

Craving a warm, cozy meal that's ready in under an hour? This Super Fast Chili Cornbread Pie is the answer! A family-friendly recipe adapted from a Nestle classic, this comforting dish is perfect for busy weeknights or weekend gatherings. We've swapped in kidney beans for a unique twist – just like Mom used to make! Get ready to enjoy layers of savory chili topped with a golden cornbread crust. Serve with your favorite toppings like avocado, sour cream, and salsa for an extra kick!

Prep Time 15 mins
Cook Time 45 mins
Calories 431.9 kcal
Protein 40g
Rating 4.0 (1 Reviews)
Super Fast Chili Cornbread Pie 38

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Super Fast Chili Cornbread Pie

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How to Make Super Fast Chili Cornbread Pie

  1. Preheat oven to 400°F (200°C). Grease a 13x9 inch baking dish.
  2. In a large skillet, cook 1 lb ground turkey over medium-high heat until no longer pink. Drain any excess grease.
  3. Stir in 1 packet chili seasoning mix, 1 (15 ounce) can tomato sauce, 1 (15 ounce) can corn, drained, 1 (15 ounce) can kidney beans, drained, 1 ½ cups evaporated milk, and 1 (4 ounce) can diced green chilies.
  4. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
  5. Pour the chili mixture into the prepared baking dish.
  6. In a medium bowl, combine 1 box (8.5 ounce) corn muffin mix, ¾ cup evaporated milk, and 2 large eggs.
  7. Stir until just moistened. Do not overmix.
  8. Spread the cornbread batter evenly over the chili filling.
  9. Bake for 15-20 minutes, or until the cornbread is lightly browned and the chili is bubbly.
  10. Let stand for 10 minutes before serving.
  11. Serving suggestion: Top with chopped avocado, sour cream, and salsa.

Nutrition Information (Approximate per serving)

Sodium

36 g

Sugar

52g

Fat

23g

Carbs

19g