Ingredients
Equipment
Method
Prepare the Cornbread Base
- First, bake your cornbread as directed in a 12-inch round skillet or pie pan. Once it's beautifully golden and fully baked, carefully remove it from the oven. While still warm, take the handle of a wooden spoon and poke holes all over the surface of the cornbread, creating little wells for our secret layer.
Add the Creamy, Tangy Twist
- In a small bowl, combine your softened cream cheese (or sour cream) with the garlic powder, onion powder, salt, and pepper. If using cream cheese, add a splash of milk or extra sour cream to make it easily spreadable. Evenly spread this creamy, tangy mixture over the poked cornbread, allowing it to settle into those inviting holes.
Layer and Bake
- Next, spoon your hearty leftover chili evenly over the creamy layer. Then, generously top the chili with shredded cheddar cheese. Ensure your chili is thoroughly heated through before it goes into the oven. Place your pie in a preheated oven and bake at 350°F for 20-30 minutes, or until the chili is bubbly and heated through, and the melted cheese on top is golden brown.
Serve and Enjoy
- To serve, slice the pie like a classic pie. Add a generous dollop of cool sour cream and a fresh sprinkle of chopped cilantro to the top of each slice. Enjoy this incredibly satisfying and flavorful dish!
Nutrition
Notes
This Ultimate Leftover Chili Cornbread Pie transforms your classic chili into a comforting, layered masterpiece with a unique creamy, tangy twist. Perfect for a weeknight dinner or meal prep, it's easily adaptable and a fantastic way to enjoy leftovers. Follow pro tips to avoid soggy cornbread and dry chili for the best results. Nutrition information is estimated based on common ingredients and serving sizes and may vary.