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Reese's Cornbread Chili Pie Recipe from Whiskey in a Teacup

Reese’s Cornbread Chili Pie

  • Author: Sweetpea


An uncomplicated one pot wonder weeknight meal


  • 2 tablespoons olive oil
  • 1 medium chopped onion
  • 2 garlic cloves, minced
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 (1.75 ounces) packets chili seasoning
  • 1 (14 ounces) can diced tomatoes
  • 2 tablespoons tomato paste
  • 2 cups chicken broth
  • 2 (8.5 ounces) boxes Jiffy Corn Muffin Mix
  • 2 eggs
  • 2/3 cup milk
  • 1 cup of frozen corn
  • 1 cup shredded cheddar cheese
  • 1 (16 ounces) can kidney beans, drained


  1. Preheat oven to 375˚
  2. In a 9-10 inch cast iron skillet or sauté pan, heat the olive oil over medium-high heat until it shimmers.
  3. Add the onion and sauté for 1 minute before adding the garlic.
  4. Sauté another minute and add the ground beef and pork, breaking up the meat with a wooden spoon and stirring until the meat is brown.
  5. Drain off excess fat and stir in the chili seasoning, diced tomatoes, and tomato paste.
  6. Mix over medium heat for one minute, then pour in chicken broth.
  7. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
  8. While the meat simmers, make the cornbread mixture.
  9. Stir together Jiffy mix, eggs, and milk in a mixing bowl until just combined (do not overmix).
  10. Stir 1/2 cup of the frozen corn and the cheese into the cornbread batter and set aside.
  11. Stir remaining 1/2 cup corn, and the kidney beans into the meat mixture.
  12. If using a baking or casserole dish, transfer the meat mixture from the stovetop to the baking dish.
  13. Pour the cornbread batter over the meat mixture and bake in the oven for 35-45 minutes, until golden brown on top.
  14. Remove from oven and allow to sit for 10 minutes before serving.

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