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chili pot pies with cornbread crust in white cups
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5 from 2 votes

Chili Pot Pies with Cornbread Crust

An easy weeknight recipe for chili pot pies: use up your leftover chili by baking them up in individual portions, topped with a delicious cornbread crust!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner
Cuisine: American
Servings: 4
Calories: 627kcal


For Chili Pot Pies:

Cornbread Crust

  • ½ cup all purpose flour
  • 2 tablespoons sugar
  • ½ cup cornmeal fine ground
  • ¼ cup wheat germ
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • cup buttermilk
  • ¼ cup vegetable oil
  • 1 large egg


  • shredded cheese
  • yogurt/sour cream


  • Pre-heat oven to 375°F.
  • Spoon about 1 cup of chili into each of four 9 ounce ramekins (fill to around 1 inch from the top of the ramekin) and set aside.
  • In a medium bowl, mix together all of the dry cornbread crust ingredients.
  • In a small bowl, stir together the buttermilk, vegetable oil and egg. Mix the wet ingredients into the dried ingredients.
  • Spread about a ½ cup of the cornbread mixture over the chili in each ramekin.
  • Place the ramekins on a baking sheet and bake for 20-25 minutes, until cornbread is cooked all the way through.
  • Serve immediately


Serving: 1pot pie | Calories: 627kcal | Carbohydrates: 69g | Protein: 23g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 89mg | Sodium: 1823mg | Potassium: 1148mg | Fiber: 15g | Sugar: 11g | Vitamin A: 988IU | Vitamin C: 4mg | Calcium: 175mg | Iron: 11mg