If you’re looking for an easy meal to make that serves up all the comfort, I’ve got just the thing for you. This fall, you’re going to want to try Reese Witherspoon’s Cornbread Chili Pie. I got the recipe from her book, Whiskey in a Tea Cup and it did not disappoint. The cornbread packs just enough sweetness paired with the slightest spice of chili, that will have your taste buds exploding with flavor. Top it off with a bit of sharp cheddar cheese and a dollop of sour cream and voilà! Dinner is served.
Growing up I always looked forward to my mom making my favorite, Grandma’s chili. It’s been a tradition for years, that I make a big pot at the first sign of a cold front. It really is the perfect comfort food to warm your belly and your heart. Also, doesn’t hurt that there’s always extra, which makes for great left overs (I believe it only gets better once stored over night when the flavors can really marinate).
I first made this recipe in March when it was still chilly out, quarantine had just started and we were all in need of some comforting. This go around, I was excited to pull out the vintage sponge wear chili bowls I picked up last month in Waco. I love the Americana vibe and always look forward to making family get togethers extra special, even if that means it’s just our family of four and dinner.
It’s the little things like lighting candles, pulling out treasured finds, and enjoying a meal as a family that I love. Even if you’re dining alone, there’s no reason not to make it a beautiful experience. YOLO.
Now, open up a bottle of wine. Pour yourself a glass. Turn on some tunes and get to cooking!
- 1 lb Ground beef
- 1 lb Ground pork
- 1 cup Corn, frozen
- 2 Garlic cloves
- 1 (16 ounces) can Kidney beans
- 1 Onion, medium
- 1 (14 ounces) can Tomatoes
- 2 Eggs
- 2 cups Chicken broth
- 2 tbsp Tomato paste
Baking & Spices
- 2 (1.75 ounces) packets Chili seasoning
- 2 (8.5 ounces) boxes Jiffy corn muffin mix
Oils & Vinegars
- 2 tbsp Olive oil
- 1 cup Cheddar cheese
- 2/3 cup Milk
- Preheat oven to 375˚
- In a 9-10 inch cast iron skillet or sauté pan, heat the olive oil over medium-high heat until it shimmers.
- Add the onion and sauté for 1 minute before adding the garlic.
- 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.
- Drain off excess fat and stir in the chili seasoning, diced tomatoes, and tomato paste.
- Mix over medium heat for one minute, then pour in chicken broth.
- Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
- While the meat simmers, make the cornbread mixture.
- Stir together Jiffy mix, eggs, and milk in a mixing bowl until just combined (do not overmix).
- Stir 1/2 cup of the frozen corn and the cheese into the cornbread batter and set aside.
- Stir remaining 1/2 cup corn, and the kidney beans into the meat mixture.
- If using a baking or casserole dish, transfer the meat mixture from the stovetop to the baking dish.
- Pour the cornbread batter over the meat mixture and bake in the oven for 35-45 minutes, until golden brown on top.
- Remove from oven and allow to sit for 10 minutes before serving.