Description

This cozy chili & cornbread pot pie combines two favorites into one delicious, cozy meal. Gluten free, dairy free, and easily vegan! You can use any chili you like here–I like to assume about 1 cup of chili per person, so I usually use about 6-7 cups of chili.

*Nutrition facts will vary based on what chili you use, so the nutrition facts below are for the cornbread topping only.

Ingredients

Scale

For the Cornbread Topping:

2/3 cup milk (I used unsweetened almond or cashew milk)
1 tsp cider vinegar
1/2 cup gluten free 1:1 all purpose flour (or white flour if not GF)
1/2 cup cornmeal (certified gluten free, as needed)
1 tsp baking powder
1/2 tsp salt
2 eggs (or 2 eggs’ worth of egg replacer, if vegan)
2 Tbsp avocado oil, butter, vegan butter, or ghee (melted if solid)
1 1/2 Tbsp maple syrup or honey

For chili: 6-8 cups of your favorite chili

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Instructions

Preheat oven to 400 degrees F.
In a small bowl or liquid measuring cup, combine milk + cider vinegar. Set aside while you mix up the dry ingredients.
In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
Add milk mixture, eggs (or egg replacer), oil, and syrup to the dry ingredients.
Stir until just combined. (A few small lumps are ok.)
Pour your chili into a 2-3 quart baking dish (8×8 or 2-quart oval/circle are fine!).
Gently spoon the cornbread batter over the surface of the chili (this will keep it a distinct layer instead of sinking down into the chili).
Bake at 400 degrees 25-30 minutes, or until edges are golden and a toothpick inserted in the center comes out clean.
Run a thin knife around the edges to loosen the cornbread from the sides and serve!

Notes

Freezer Meal Notes: if you want to freeze this, you’ll need to make it start-to-finish before freezing, as unbaked batter won’t keep well in the freezer. I also recommend using a metal baking dish, which can handle reheating without temperature shock of going from the freezer to the oven (very cold/frozen glass or ceramic can sometimes crack or burst in a hot oven). After baking, cool it completely, cover with foil, and freeze!
To Heat From the Freezer: If you’ve used a metal pan, you can put it right in the oven from the freezer. I don’t even preheat the oven first, as the pan will warm up along with the oven (which can prevent warping the pan). I just remove the foil, put it in the cold oven, then turn the oven on and bake for 20-25 minutes, or until it’s bubbly and hot.
Make it Vegan/Egg Free – You can absolutely use an egg replacer in this to make it vegan or egg free. I’ve had good luck with The Neat Egg, which is a powdered egg replacer. Follow the directions on your package for substituting. (You may also be able to get away with a flax egg, but I haven’t tested it.)
Not Gluten Free or Dairy Free? You can use traditional white flour in place of the gluten free flour blend and/or use traditional buttermilk in place of the nut milk + vinegar option I used here. Out of buttermilk? Use cows milk + vinegar in the same proportions I use below.
Make it Mini. You can totally make these in ramekins for individually portioned pot pies. Depending on the size of your ramekins, you’ll need to adjust the baking time. Narrow/deep ramekins will cook slower than wide/shallow ones.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Oven
Cuisine: American

Keywords: chili, chili and cornbread, chili cornbread pot pie, tamale pie, chili pie, gluten free, dairy free, vegan