Cornbread Chili Pie
Cornbread topped thick chili in a cst iron skillet, with a bowl removed showing the chili exposed under the sweet cornbread.

Cornbread Chili Pie

Cornbread Chili Pie is a hearty meal for the whole family full of flavor that highlights the savor-iness of veal. A delicious comforting chili topped with a moist cornbread topping for a delicious pie. It is perfect for a weeknight meal or bringing to a game day gathering.

What you will need

Ingredients for this recipe are simple, most of which you will have in your kitchen.

For the chili: vegetable oil, ground veal, yellow onion, garlic, dry spices, hot sauce (optional), tomato sauce, beef stock

For the cornbread: cornmeal, flour, sugar, baking powder, salt, whole milk, eggs, unsalted butter, vegetable oil

Follow this chili recipe exact, or make it your own. Bulk it up by adding your favorite chopped veggies, your favorite beans, or extra spice, make the chili what your family loves. Ground veal creates delicious flavor in this chili recipe, allowing the spices and other ingredients to shine through. Make sure not to over stir this mix when you are putting all your ingredients together. You want to create a delicious moist pie topping for this chili.


Bake until the cornbread is cooked through and golden brown, and the filling is bubbling around the edges of the pie. Serve hot. This cornbread chili pie serves great with toppings like sour cream, grated cheddar cheese, lime, cilantro, fresh or pickled sliced jalapeños. Served warm this pie is a great dinner or appetizer at a party. Allow your dinner guests to add the toppings themselves!

Give this Cornbread Chili pie a chance, its the perfect comfort food for a fall or winter day! This fantastic recipe was developed by Homemade Cooking and made live in one of their cooking classes, check out the full cooking class for some tips from Joel! We’ve also have a Veal Pot Pie recipe you should check out next.


Prep Time:
20 minutes

Cook Time:
35 minutes



Veal Chili:

1 tbsp vegetable oil

1 pound ground veal

1 yellow onion, diced

3 garlic cloves, minced

1 tbsp chili powder

2 tsp ground cumin

1 tsp oregano flakes

1 tsp onion powder

1 tsp garlic powder

2 tsp hot sauce (optional)

1 15-ounce can tomato sauce

3/4 cup beef stock

Kosher salt and freshly ground pepper to taste


1 cup cornmeal

1 cup flour

3 tbsp sugar

1 ½ tsp baking powder

½ tsp Kosher salt

1 cup whole milk

2 eggs

¼ cup unsalted butter, melted

¼ cup vegetable oil


For the Chili: Preheat the oven to 375 degrees F. Heat oil in a large oven safe skillet over medium-high heat. Add the veal and onion. Use a large spoon to break up the veal into small pieces. Cook until browned.

Stir in the garlic, spices and hot sauce. Heat until fragrant, about 1 minute. Add the tomato sauce and broth to the pan, and scrape any brown bits stuck to the bottom of the pan using the back of the spoon.

Bring contents to a boil then reduce the heat to low. Allow the chili to simmer while the cornbread is prepared (10 minutes).

For the Cornbread: Mix together the cornmeal, flour, sugar, baking powder and salt in a bowl. Whisk the remaining ingredients in a separate medium mixing bowl until blended.

Add the dry ingredients into the wet and stir until just combined.  Do not overmix.

Turn off the heat.  Pour the cornbread batter over the top and spread evenly over the chili. Bake for 30 minutes or until cornbread is fully baked and golden brown over the top.

Some favorite sides: Sour Cream, Grated Cheddar Cheese, Lime and Cilantro