Cornbread Chili Skillet Pie

This Cornbread Chili Skillet Pie combines two beloved classics into one irresistible dish that’ll have everyone fighting for seconds. The rich, spicy chili base bubbles underneath a golden, grain-free cornbread crust that’s somehow both fluffy and satisfyingly dense.

What makes this recipe truly special is how the cornbread topping soaks up all those amazing chili flavors while baking, creating perfect bites of sweet-and-savory heaven. Plus, it’s all made in one skillet, which means less cleanup and more time enjoying your creation.

Ingredients

For the Chili:

• 1 Tbsp avocado oil or olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 jalapeño pepper, seeded and minced
• 3 cloves garlic, minced
• 1 lb grass-fed ground beef
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 tsp chili powder
• 1/4 tsp chipotle powder
• Sea salt and black pepper to taste
• 28 oz can diced tomatoes
• 3 Tbsp tomato paste

For the Cornbread Topping:

• 2 large eggs, room temperature
• 1/3 cup full-fat coconut milk
• 1 tsp fresh lemon juice
• 3 Tbsp raw honey, melted
• 1/3 cup ghee or vegan butter, melted
• 2 cups blanched almond flour
• 1 Tbsp coconut flour
• 1 tsp aluminum-free baking powder
• 1/4 tsp fine sea salt
• Minced cilantro for garnish

Steps

1. Preheat your oven to 375°F (190°C). Heat a 12-inch oven-proof skillet over medium heat and add the oil. Add onions and cook for 5-7 minutes until translucent (they should be soft but not browned). Add peppers and garlic, season with salt and pepper, and cook for 2 minutes until peppers begin to soften but still maintain some crunch.
2. Push vegetables to one side of the skillet and add beef. Break it into small pieces (about quarter-sized) with a wooden spoon for even cooking. Add spices and cook until beef shows no pink, about 5-7 minutes. The meat should be well-crumbled and slightly browned at the edges.
3. Pour in tomatoes and tomato paste, stirring to combine. Bring to a boil, then reduce heat to low and simmer for 10 minutes until slightly thickened. The chili should coat the back of a spoon but not be too dry.
4. While chili simmers, prepare cornbread batter. Whisk wet ingredients until completely smooth – any honey lumps will create dense spots in your cornbread. Fold in dry ingredients just until combined; overmixing will make the cornbread tough.
5. Remove chili from heat and let stand 1 minute (this prevents the batter from sinking). Carefully spread cornbread batter evenly over the chili surface. Bake for 22-25 minutes until a toothpick inserted into the cornbread comes out clean and the top is golden brown.
6. Let cool for 10 minutes – this resting period allows the cornbread to set properly and makes serving easier. Garnish with fresh cilantro and serve hot.