Easy Cornbread Chili Pie (Smoked Comfort Food Casserole)
Alright kids, Poppa’s cooking up something a little crazy—and a whole lotta good. Is it a pie? Is it a cake? Is it chili? The answer is yes. This cornbread chili pie is what happens when comfort food decides to throw a party.
We’re layering rich, hearty chili (with big chunks of brisket, if you’ve got it) and topping it with classic Jiffy cornbread mix. No fuss, no arguments—just simple ingredients that come together into something golden, fluffy, and downright dangerous.
Then we take it outside, let the smoker do its thing at 400°F, and wait for that cornbread top to turn perfectly golden. Scoop it, serve it, and watch it disappear faster than you planned.
Why This Recipe Rocks
It’s the ultimate mashup—smoky chili meets buttery cornbread in one pan. You get crispy edges, soft fluffy topping, and rich, meaty filling all in one bite. It’s easy, crowd-friendly, and perfect for cold days or feeding a hungry crew.
What You’ll Need
Main Ingredients
- Prepared chili (brisket chili recommended)
- Jiffy cornbread mix (2 boxes)
- Milk
- Eggs
- Butter (for greasing pan)
Tools & Gear
- Cast iron skillet or baking dish
- Whisk
- Smoker or oven
Step-by-Step: Cornbread Chili Pie
- Preheat Cooker: Set smoker or oven to 400°F.
- Prepare Cornbread Batter: In a bowl, mix Jiffy cornbread with 2/3 cup milk and 2 eggs. Whisk until combined (slightly lumpy is fine).
- Grease the Pan: Coat your skillet or baking dish with butter to prevent sticking.
- Add Chili Base: Pour chili into the dish, filling about 1/3 of the pan. Add some extra chili juice for moisture.
- Top with Cornbread: Pour cornbread batter evenly over the chili.
- Cook: Place on smoker or oven and cook until the cornbread is golden brown and fully set (about 25–35 minutes).
- Rest & Serve: Let cool slightly, then scoop and serve.
Serving Ideas
- Top with sour cream or crema
- Add shredded cheese or jalapeños
- Serve with a side salad for balance
Shop Rubs & Sauces
FAQ
Q: Can I use store-bought chili?
A: Yes—but homemade or leftover chili will give you way more flavor.
Q: Can I bake this instead of smoking it?
A: Absolutely. A regular oven at 400°F works perfectly.
Q: How do I know when it’s done?
A: The cornbread should be golden brown and set in the center.
Like this recipe?
Check out Easy Brisket Chili Recipe
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.