Chili Cornbread Pie (GF/DF)

Chili cornbread pie will soon be your new favorite cozy casserole, I fearlessly predict. Served up in a skillet, you’ve got hearty Texas-style chili topped with sky-high gluten free cornbread. This one-pot meal is built on well-seared ground beef, toasted spices, and fire-roasted tomatoes to round out the chili. Then it’s all topped with tender and moist cornbread. Both the chili and cornbread are gluten and dairy free, perfect for guests and loved ones with dietary restrictions.

So grab a bowl, scoop out a generous serving, and load up with all your favorite fixins. Then cozy up on the couch for game day or your next binge-watching session. Ahhh… a perfect weekend. I’m getting hungry just thinking about it! (Note: If you’d prefer to make just the chili or cornbread individually, here are the recipes: gluten free dairy free cornbread recipe and Texas-style chili with ground beef – gluten and dairy free.)

I know you’ll love this chili cornbread pie. Let’s dig in!

The STORY: The Pie in Chili Cornbread Pie

Even though I LOVE casseroles — both as the eater and as the cook — I feel like the name is a little less than inspiring. Maybe it’s the way the casseroles of yesteryear looked? Like, one big brown rectangle? I don’t know. Anyway, I was searching for a better title for this dish because it’s so yummy, I felt like it deserved something a little more … elevated.

Then I read that Reese Witherspoon published a recipe for a version of this dish (a gluten and dairy version), and she called it Corn Bread Chili Pie. Genius! We already love shepherd’s pie and chicken pot pie, so why not add another version of a cozy classic to the savory pie list, this time topped with cornbread? So Chili Cornbread Pie it is.

Let’s be honest. I would pretty much follow Reese off a cliff. Ever since Elle Woods drove across our fictional country and took on nonfictional sexism in the workplace, all while embracing everything pink, I have been a fan. So anything she recommends, I do. Except maybe the Bend & Snap. At this point in my life, I do not think that would be wise. I’d end up like Miranda on the floor of her New York City bathroom, back totally immobilized, rolled up in her fuzzy rug. So, for now, no sudden moves. I’ll just stick with the pie.

The INGREDIENTS: Ground Beef & Smoky Spices + Cornmeal & Fire-Roasted Corn

Here I describe the recipe’s key ingredients, with tips on brand suggestions and potential substitutions. Make sure to check the recipe card for a full list of ingredients and quantities.

Chili Ingredients

• Ground Beef: Some people prefer big chunks of beef in their Texas chili, but I am not one of those people! I like my beef smashed into bits — maybe it’s because I grew up eating Maid-Rite in Iowa. Regardless, try to find freshly ground or cut beef from a high-quality source. Also, be sure to really sear it so that it gets to a deep brown color — no halfway-browning around here.
• Smoky Spices: I have suggested my favorite spice combo here, but you can feel free to season your chili how you like it. For me, I like the addition of both the smoked sweet paprika (totally different from regular boring paprika) and an additional minced chipotle pepper (which comes in a delicious adobo sauce) to add that little bit of extra smoked deliciousness. If you can’t find or don’t want to use the chipotle peppers in adobo sauce, feel free to leave them out or swap with some ground chipotle pepper (start with 1 tablespoon). Of course, if you like things spicy, feel free to add extra spice!
• Beans: These beans are totally and completely optional. Many Texas chili purists would absolutely never put beans in their chili. But for me, I like to include one can of a white bean like cannellini or Great Northern, drained, smashed, then seasoned to deliciousness. I stir the smashed beans in to serve as a thickener, the way some people might use masa harina, cornmeal, or flour.
• Tomatoes: I personally am a big fan of crushed tomatoes in general, and the fire-roasted variety in particular. But if you have a different favorite, feel free to swap it in.
• Beef Broth: I have seen recipes that call for chicken broth, but that is a head scratcher for me. I recommend beef broth, and a bone broth version if possible — I like Trader Joe’s.

Cornbread Ingredients

• Cornmeal: This recipe calls for quite a bit of cornmeal to create a rich corn flavor. (I’m from Iowa, so you know I love corn!) Make sure to purchase a cornmeal that is labeled as gluten free.
• Gluten Free Flour: Using some gluten free flour here makes this cornbread a bit smoother and lighter. As always, I recommend Steve’s GF Cake Flour Blend from Authentic Foods, which is finely ground and gum-free. If you don’t have this blend, you can try using a blend with xanthan gum (such as King Arthur Measure for Measure or Bob’s Red Mill 1-to-1).
• Dairy Free Buttermilk (made from oat milk!): Make your own DF buttermilk in less than a minute by mixing some oat milk with a bit of vinegar and letting it sit. Couldn’t be easier! This acidic ingredient adds to the flavor and helps the cornbread rise so high.
• Sugar: Here I use the Goldilocks amount of sugar… not too much, not too little. I like my cornbread a bit sweet, but not so sweet that it’s starting to approach dessert territory.
• Dairy Free Yogurt: For dairy free yogurt, I recommend Nancy’s Plain Oatmilk Non-Dairy Yogurt or Forager Project Organic Unsweetened Plain Yogurt. If sheep’s milk works for you, I recommend Bellwether Farms Sheep Milk Yogurt Plain.
• Dairy Free Milk: I recommend Oatly Original Oat Milk (the light blue box).
• Frozen Corn: I love adding some frozen corn kernels (fire roasted if you can find them) to the batter to really amp up the corn flavor. No need to defrost!

The STEPS: How to Make Chili Cornbread Pie

The Overview: Making the Chili Cornbread Pie

Chili cornbread pie is simple and straightforward to make, although it does take a bit of time, so for me, this is a weekend meal. For the chili: prep, sear, season, and let it simmer. While it’s simmering, mix up the cornbread batter. Then dollop the batter atop the chili, and into the oven it goes. While it’s doing its baking magic, you prep the fixins. Not speedy exactly, but simple and soooo delicious.

The Equipment: A Note on My Skillet

• I use my trusty Lodge 12 inch cast iron skillet, which is one of my best friends in the kitchen. It is perfect for searing steaks, cooking three eggs or pancakes at once, and making sautéed mushrooms (which requires ample space). I highly recommend it!
• If you use a smaller skillet, you’ll need to reduce the amount of chili and cornbread batter to avoid any overflow. I recommend putting a cookie sheet underneath to catch any drips — just in case!

The Process: A Visual Step-by-Step

Here is a visual overview of the process — check out the recipe card for the full instructions.

The Notes: A Few Final Thoughts

If you are like me, the toppings (aka, fixins) are all important. I love to have a whole bunch of options, that way everyone can build their own plate. And if you’re cooking for a mixed crowd (GF/non-GF and DF/non-DF), you can easily serve all the “regular” options as well, just so you don’t have to hear anyone complaining about the DF cheese (hey, I get it).

• Serving Suggestions: Serve this chili cornbread pie with sour cream or yogurt (dairy or dairy free), shredded cheese (dairy or dairy free), avocado, pickled red onions, green onion, cilantro, sliced jalapeño, a squeeze of lime, and hot sauce like Cholula.
• GF/DF Brand Recommendations: For dairy free cheese, I recommend Trader Joe’s Dairy Free Mozzarella-Style Shreds, which is better than other DF options I’ve tried. For an alternative to traditional sour cream, I recommend Bellwether Farms Full Fat Plain Sheep Milk Yogurt, if you can tolerate sheep’s milk.

More Ideas: A Few Other Cozy Dinners

Looking for other yummy gluten free and dairy free recipes? Here are a few ideas to consider (not trying to make you hungry or anything):

• Texas-Style Chili with Ground Beef – gluten and dairy free
• Gluten Free Gluten Free Cornbread Recipe – A Love Story (dairy free!)
• Dairy Free Mashed Potatoes – so creamy! (gluten free & vegan)
• Gluten Free Pumpkin Bread (applesauce + coconut oil)

Leave a comment to let me know how it goes, have fun, and remember:

Cooking is an act of love — be proud of yourself for creating joy & healing in the world!

Chili Cornbread Pie – gluten free & dairy free

Chili cornbread pie is a cozy casserole favorite — gluten free chili with ground beef & smoky spice, topped with gluten free cornbread.

Servings 8

Prep Time 1 hour hr 15 minutes mins

Cook Time 28 minutes mins

Print Recipe Pin Recipe

Equipment

• 12 inch cast iron skillet

Ingredients

  

Chili Base

• 1 large yellow onion – or 2 medium
• 5-6 garlic cloves
• 2 tablespoons neutral oil – or bacon grease or leaf lard
• 2 pounds ground beef

Spices & Seasonings

• 3 tablespoons chili powder
• 2 tablespoons smoked sweet paprika
• 1 tablespoon cumin
• 1/2 teaspoon cayenne – adjusted to taste
• 1 chipotle pepper in adobo sauce – optional
• 1 14- ounce can fire-roasted crushed tomatoes – with juice
• 3 tablespoons apple cider vinegar
• 3 tablespoons maple syrup

Beans (optional)

• 1 15- ounce can cannellini or Great Northern beans – drained
• 2 tablespoons olive oil
• ¼ teaspoon granulated garlic – or a pinch garlic powder

Stock

• 1 cup beef stock – bone broth recommended
• 1 ½ – 2 teaspoons salt – to taste
• ground pepper – to taste

Cornbread Batter

• 1 cup cornmeal – gluten free
• 1 cup gluten free flour – Authentic Foods Steve's GF Cake Flour Blend recommended
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoon salt
• 1 cup dairy free yogurt – plain
• 3/4 cup oat milk
• 1 teaspoon apple cider vinegar
• 1/4 cup dairy free butter – melted
• 2 eggs – large
• 1/2 cup frozen corn – fire roasted or regular

Instructions

 

Prep the Chili

• Chop the onion and garlic. Remove the ground beef from the refrigerator to take the chill off. (Note: ground beef shouldn’t sit on the counter for more than 20 minutes for food safety reasons.)

  • 1 large yellow onion

  • 5-6 garlic cloves
• Place a 12 inch skillet over medium-high heat. Add the oil, bacon grease, or leaf lard and heat until shimmering.

  • 2 tablespoons neutral oil

Cook the Aromatics

• Add the onion along with about ½ teaspoon of salt. Sauté for about 5 minutes, stirring occasionally, until softened and lightly browned.
• Push the onions to the edges of the pan. Add the garlic directly onto the hot surface and sauté for about 1 minute, until fragrant. Stir to combine with the onions.

Sear the Beef

• Push the onion and garlic mixture to the coolest part of your pan. Add the ground beef to the exposed surface, spreading it out evenly.

  • 2 pounds ground beef
• Cook the beef undisturbed for about 5 minutes, until the bottom develops a deep brown sear. Resist the urge to break it up — allowing the beef to sear undisturbed builds major flavor.
• While the beef is searing, measure the spices into a small bowl and open the canned ingredients.

  • 3 tablespoons chili powder

  • 2 tablespoons smoked sweet paprika

  • 1 tablespoon cumin

  • 1/2 teaspoon cayenne
• Once the bottom of the beef is a deep brown color, flip the beef in large chunks so the uncooked side contacts the pan. Cook undisturbed for another 4–5 minutes, until deeply browned.
• While the beef sears, mince the chipotle pepper, if using.

  • 1 chipotle pepper in adobo sauce
• Reduce the heat to medium and break the beef into smaller pieces, allowing any remaining pink spots to cook and the fat to fully render.
• Assess the amount of rendered fat. If there are visible pools of bubbling fat, reduce the heat to low and spoon off excess fat into a small bowl (see Notes). Leave a small amount for richness.
• Stir the beef together with the onions and garlic, then push everything to the side. Set heat to medium.

Add the Seasonings

• Add the chili powder, smoked sweet paprika, cumin, and cayenne to the exposed pan surface. Allow the spices to toast for about 1 minute, then stir to combine.
• Add the crushed tomatoes with their juice, apple cider vinegar, maple syrup, and minced chipotle pepper. Stir well, scraping up any browned bits from the bottom of the pan.

  • 1 14- ounce can fire-roasted crushed tomatoes

  • 3 tablespoons apple cider vinegar

  • 3 tablespoons maple syrup

Smash the Beans

• In a medium-sized bowl, mash the drained beans, if using, with a potato masher until mostly smooth. Season with olive oil, granulated garlic, and about ½ teaspoon salt.

  • 1 15- ounce can cannellini or Great Northern beans

  • 2 tablespoons olive oil

  • ¼ teaspoon granulated garlic
• Push the chili mixture to the side and add the smashed beans directly to the pan. Cook the beans for 1–2 minutes or until softened, then gradually incorporate the beans into the chili until fully mixed. If any beans are still visible, use a wooden spoon or spatula to break them up.

Simmer the Chili

• Gradually stir in the beef stock and remaining ½ teaspoon salt. Allow the chili to simmer, adjusting the heat as needed, while you prepare the cornbread topping.

  • 1 cup beef stock

  • salt

  • ground pepper

Prep the Batter

• Measure out oat milk. Add vinegar and stir; set aside.

  • 3/4 cup oat milk

  • 1 teaspoon apple cider vinegar
• Melt the butter.

  • 1/4 cup dairy free butter
• Preheat oven to 375°F.

Make the Batter

• Whisk together dry ingredients.

  • 1 cup cornmeal

  • 1 cup gluten free flour

  • 1/4 cup sugar

  • 1 tablespoon baking powder

  • 1 teaspoon baking soda

  • 1 1/2 teaspoon salt
• Add yogurt, oat milk mixture, melted butter, and eggs, and stir to incorporate.

  • 1 cup dairy free yogurt

  • 2 eggs
• Stir in corn.

  • 1/2 cup frozen corn

Assemble the Chili Cornbread Pie

• Taste the chili and adjust the seasonings to your liking.
• Carefully spoon dollops of the cornbread batter across the surface of the chili. Using the back of the spoon, gently spread the batter out until it covers the entire surface. Be careful not to press down or stir the batter into the chili.
• Bake the chili cornbread pie at 375°F for about 27-28 minutes, or until the top is firm, the crust is golden brown around the edges and on parts of the surface, and all smells delish.
• Cool for a few minutes and then dig in, served with all the fixins!

Notes

Tips

• Serving: Serve scooped or sliced, straight from the skillet. Top with any or all of the following: shredded cheese (dairy or dairy free), avocado, pickled red onions, green onion, cilantro, sliced jalapeño (raw or pickled), a squeeze of lime, and hot sauce like Tapatio, Cholula, or Tabasco.
• Fat Removal Tip: To remove excess rendered fat in the chili, turn the heat down to low, then use a spoon with a long handle to scoop out some of the fat into a small bowl. I do this by gently pressing down on the liquid pools with the back of the spoon and letting the spoon fill up with liquid, then pouring it into the small bowl. Repeat until you no longer see pools of fat bubbling up. I then put the bowl of fat into the freezer for about 10 minutes to allow the liquid to harden for easy disposal. Once solid, discard the fat. Any gelatinous liquid underneath can be added back to the chili for extra flavor.
• Adjusting the Chili Seasoning:
  • Tastes flat → add salt
  • Tastes bland → add more spices
  • Needs brightness → add an extra tablespoon of vinegar
  • Too sweet → add more vinegar
  • Too salty or spicy → add a little more maple syrup
  • Prefer more tomato flavor → stir in a tablespoon (or more) double-concentrated tomato paste
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
• Reheating: Reheat individual portions in the microwave (covered with a paper towel), or the entire pie, covered loosely in foil, in a 350°F oven for about 20 minutes or until hot.
• Freezing: The pie can be frozen after cooling. Store in a freezer-safe container (a pie plate works well), wrapped very well. Thaw in the refrigerator overnight before reheating.

Ingredient Recommendations

Below are a few notes about the ingredients used. See the Ingredients section of the post for specific brand recommendation.

• Beef: 85% lean ground beef works well. For leaner beef (or if using ground turkey), consider adding a small amount of neutral oil or fat to maintain richness.
• Spices: Chili powder, sweet smoked paprika, and cumin all add to an authentic Texas-style flavor. Use high-quality, fresh spices for the best results. Chili powder in the U.S. is a blend of several spices. If you are using a powder made entirely of a type of pepper, start with a smaller amount and build to your desired heat level.
• Tomatoes: Fire-roasted crushed tomatoes add a subtle smoky depth.

Alternative Versions

• Gluten Free: This recipe is gluten free as written; be sure to use gluten free flour and confirm that stock, canned goods, spice blends, and cornmeal do not contain any gluten.
• Dairy Free: This recipe is naturally dairy free. Make sure to offer dairy free options when preparing the cornbread batter and for cheese when serving.
• If You Aren’t Gluten Free: Feel free to swap in regular flour in the cornbread if desired. The cornbread topping might bake a bit more quickly, so check it a few minutes early.
• If You Aren’t Dairy Free: Feel free to use dairy products in the cornbread batter and top with regular cheese if desired.
• Making It Vegan: Swap out the beef for your favorite beans, lentils, or crumbled plant-based beef substitute. Also, use oil instead of leaf lard or bacon grease, and use vegetable stock. Increase spices slightly for depth and smokiness. Consider adding minced mushrooms and seasoning with an umami blend to add extra richness and flavor.
• Making It Leaner: Swap out the beef for ground turkey. Turkey makes a great lighter alternative, and it still has that classic chili flavor thanks to all the spices.

Course: Main Course

Cuisine: American

Diet: Gluten Free, Low Lactose

Keyword: casserole, cast iron skillet, chili, cornbread, ground beef

The POSTSCRIPT

FAQs

The Mulberry Moment

(a tiny moment of happiness from me to you!)

Whenever I see a pile of leaves like this, it takes me back to my childhood days. My parents would rake big piles of leaves each fall, which of course made me want to jump in them. I can still remember the sound of them crackling as I pounced!