Chili Cornbread Pie
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Chili Cornbread Pie

Chili Cornbread Pie

With seared ground turkey and black beans, you just gotta try it.

  • Total Time



  • Servings



  • Ingredients



Wow the family with this savory take on pie: Chili with seared ground turkey, black beans, red bell pepper, and corn, baked with a golden cornbread crust. It’s guaranteed to get ooh’s and aahh’s from the crowd.


For the chili

2 tbsp

extra virgin olive oil


yellow onion, diced

2 cloves

garlic, minced


red bell pepper, diced

1 lb

ground turkey

1 can

black beans (15 oz), drained

1 cup

frozen corn kernels

2 tbsp


2 tbsp

chili powder

1 tsp

ground cumin

1 tsp

garlic powder

1 tsp

kosher salt

½ tsp

dried oregano

½ tsp

ground black pepper

2 ½ cups

chicken broth

For the cornbread crust

1 cup

yellow cornmeal

½ cup

All-purpose flour

1 tsp

baking powder

½ tsp


½ tsp




¾ cup


¼ cup

cooking oil


Step 1

In a 10 to 12-inch oven safe heavy-duty skillet or cast iron skillet, heat oil over medium heat and add onions, garlic, and red bell pepper. Sauté until onions are soft and translucent.

Step 2

Add ground turkey and cook until browned, about 5 minutes. Add beans and corn.

Step 3

In a bowl, combine flour, chili powder, cumin, garlic powder, salt, oregano, and pepper. Add to turkey, stir, and cook for 2 minutes. Pour in broth and stir until combined. Bring to a boil then reduce heat to a simmer on low and cook for 10 to 15 minutes until chili has thickened. Remove from heat.

Step 4

Preheat oven to 400 °F.

Step 5

In a bowl, stir to combine cornmeal, flour, baking powder, salt, and sugar. Create a well in the cornmeal mixture and add the egg, milk, and oil. Stir the wet ingredients together then incorporate the dry ingredients; mix until just combined. Pour mixture evenly over chili.

Step 6

Bake for 25 minutes or until cornbread begins to turn golden. Allow to cool slightly, and serve.

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