A cozy Chili Cornbread Upside-Down Pie made with chili, cornbread mix, milk, and egg — the perfect comfort food combo baked into one easy dish.
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< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Okay, confession time: this recipe wasn’t born out of planning — it was born out of pure laziness. You ever have those nights where your brain says, “Make something amazing,” but your body says, “How about we just stare into the fridge and hope dinner appears”? Yeah… that was me.
There I was, staring at a container of leftover chili that had seen better days, a box of Jiffy mix in the pantry (which, honestly, I always keep around for emergencies), and zero motivation to cook. Then it hit me — what if I just… baked the chili under the cornbread? Like, literally flipped the whole chili-and-cornbread situation upside down. It sounded weird enough to work.
So, I threw it together, popped it in the oven, and twenty minutes later my kitchen smelled like happiness. The cornbread rose golden and fluffy, soaking up just enough chili to make every bite a perfect mix of sweet, savory, and spicy. My husband wandered in halfway through baking — because somehow he always smells food before it’s done — and said, “What’s that smell?!” (in the good way, not the other way). He went back for seconds, which, in this house, is the ultimate five-star review.
Now it’s one of those recipes I keep going back to, especially when the weather starts to cool down or when I just don’t have it in me to make both chili and cornbread separately. It’s lazy cooking at its best — but no one has to know that part, right?
Why You’ll Love This Chili Cornbread Upside-Down Pie Recipe?
You know those meals that make you feel like you’re winning at life even though you barely tried? That’s this pie. It’s comfort food, plain and simple. Warm, hearty chili underneath and a sweet, golden cornbread layer on top — the kind of meal that feels like wrapping yourself in a blanket on a cold night.
What I love most is that it’s forgiving. Got leftover chili? Perfect. Canned chili? Even easier. You don’t need to measure with military precision, and no one’s gonna judge if you forget the onion powder. It’s one of those recipes that just works, every single time. And it’s fun to make! The name alone — Chili Cornbread Upside-Down Pie — sounds like something from an old church potluck cookbook (and I mean that in the best way).
Ingredient Notes:
Here’s the best part — you probably already have everything you need sitting in your kitchen. No fancy ingredients, no stress.
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Chili: Leftover, homemade, or canned — whatever you’ve got. I’ve used both, and honestly, once it’s baked under cornbread, it all tastes amazing. Just make sure it’s not super thick; a splash of water loosens it up perfectly.
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Corn Muffin Mix: Jiffy’s the classic choice — sweet, quick, and nostalgic. But if you’ve got another brand, that works too.
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Egg: The little hero that holds everything together and helps the cornbread rise.
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Milk: Adds moisture and richness. I’ve even used almond milk once when we ran out — it still turned out fine.
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Salt: Brings out the flavor and keeps it from tasting too sweet.
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Onion Powder: Optional, but it adds that subtle savory note that makes people wonder what your secret ingredient is.
Pro tip: If you’re feeling fancy, mix a handful of shredded cheddar cheese or some jalapeños into the cornbread batter. It gives the pie a little kick — and the smell while it bakes? Unreal.
How To Make Chili Cornbread Upside-Down Pie?
You ready for how easy this is? I swear, this might be the least stressful recipe you’ll make all week.
Step 1: Preheat your oven.
Set it to 350°F. Place an 8×8-inch baking dish on a baking sheet just in case things bubble over. (Learn from my mistakes, friends. Cleaning the oven after chili overflow is not fun.)
Step 2: Warm up the chili.
If you’re using leftovers, pour the chili into a saucepan and add about half a cup of water. Let it simmer for a few minutes to loosen it up. If you’re in a rush, the microwave totally works — I won’t tell.
Step 3: Build your base.
Pour the warmed chili into your baking dish, leaving about an inch of space from the top. You’ll need that room for the cornbread layer.
Step 4: Mix up the cornbread batter.
In a medium bowl, combine the cornbread mix, egg, milk, salt, and onion powder (if using). Stir it just until it’s smooth — a few lumps are totally fine. Drop spoonfuls of the batter over the chili and gently spread it out. Don’t worry if the chili peeks through; that’s part of its charm.
Step 5: Bake.
Slide the dish into the oven and bake for 15 minutes. Rotate it, then bake for another 15–25 minutes until the cornbread is golden brown and puffed. The top should bounce back when you touch it — and if it smells so good you start pacing the kitchen, it’s probably done.
Step 6: Let it rest (the hardest part).
I know, I know — you want to dig in. But let it cool for 10 minutes first. That gives the chili time to set so you get neat, layered slices instead of a delicious but slightly chaotic scoop.
Storage Options:
If you’re lucky enough to have leftovers, this dish actually gets better the next day. The cornbread soaks up all the chili flavor, and it’s so good reheated. Store it in an airtight container in the fridge for up to four days. You can reheat it in the microwave or oven, or honestly, eat it cold — I’ve done that more than once.
Want To Save This Recipe?
If you want to freeze it, go for it! Just wrap it tightly and thaw overnight before reheating. It’s great for meal prep, or when future-you needs a quick dinner without the effort.
Variations and Substitutions:
Here’s where you can have a little fun with it. Think of this as a base recipe — a jumping-off point for whatever flavors you’re craving.
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Cheesy Version: Mix shredded cheddar or Monterey Jack into the cornbread batter. Melty cheese makes everything better.
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Spicy Twist: Add diced jalapeños, green chilies, or a dash of hot sauce for heat.
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Sweet & Savory: Stir a spoonful of honey or brown sugar into the batter for a touch of sweetness.
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Veggie Swap: Use vegetarian chili or add corn and black beans for more texture.
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Homemade Cornbread: Got a favorite cornbread recipe? Use that instead of the box mix — it’ll still bake up beautifully.
What to Serve with Chili Cornbread Upside-Down Pie?
Honestly, it’s a whole meal in itself — hearty, filling, and packed with flavor. But if you’re feeling extra, here are a few things that go great with it:
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Green Salad: Something crisp and tangy to balance all that comfort.
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Sour Cream: A cool, creamy topping that makes it pop.
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Hot Sauce: Because sometimes life needs a little kick.
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Coleslaw or Corn Salad: Adds crunch and freshness.
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A Cold Beer: Need I say more? It’s chili and cornbread. They belong together.
Frequently Asked Questions:
Can I make it ahead of time?
Definitely! Just assemble it up to the baking step, cover, and refrigerate overnight. Bake it the next day when you’re ready to eat — add a few extra minutes since it’ll be cold going in.
What kind of chili should I use?
Any chili works — canned, leftover, beef, turkey, vegetarian, whatever you love. Just avoid super thick chili; a little liquid helps it bake better.
Can I double it?
Yep! Use a 9×13-inch pan and add about 10 extra minutes of baking time.
This Chili Cornbread Upside-Down Pie is one of those recipes that feels like it’s been around forever, even if you just made it up last week. It’s warm, messy, comforting, and perfectly imperfect — kind of like real life, right? It’s what I make when I want something simple but satisfying, something that doesn’t need explaining or extra sides — just a spoon and maybe a little hot sauce.
There’s something almost nostalgic about it too — like something your grandma might’ve made on a chilly night, back when recipes were less about perfection and more about feeding people you love.
So if you’ve got some chili and a box of cornbread mix lying around, try it. Flip dinner upside down — literally. I’d love to hear if it becomes one of your go-to comfort meals too.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chili Cornbread Upside-Down Pie
Ingredients
- 2 cans approximately 30 ounces total chili or 4 cups homemade chili
- 1/2 cup water
- 1 8.5-ounce box Jiffy Corn Muffin Mix
- 1 large egg
- 1/3 cup milk
- 1/4 teaspoon kosher salt
- 1 teaspoon onion powder optional
Instructions
Preheat the oven:
- Preheat the oven to 350°F (175°C). Prepare an 8x8-inch square baking dish or pan and place it on a baking sheet to catch any potential overflow during baking.
Warm the chili:
- In a medium saucepan over medium heat, combine the chili and water. Simmer gently until the mixture is warmed through and slightly loosened in texture. If the chili appears too thick, add up to an additional 1/2 cup of water. Alternatively, microwave the mixture in 30-second intervals until heated evenly.
Transfer to baking dish:
- Remove from heat and pour the chili into the prepared baking dish, leaving approximately one inch of space at the top to allow for the cornbread topping.
Prepare the cornbread batter:
- In a medium mixing bowl, combine the corn muffin mix, egg, milk, kosher salt, and onion powder (if using). Stir until just combined and smooth; do not overmix.
Add the cornbread layer:
- Using a spoon, drop portions of the batter evenly over the chili. With the back of the spoon, gently spread the batter toward the edges of the pan until most of the chili is covered, allowing a few small areas to remain visible.
Bake the pie:
- Place the baking dish (still on the baking sheet) in the preheated oven. Bake for 15 minutes, then rotate the pan and continue baking for another 15 to 25 minutes, or until the cornbread is risen and golden brown. A toothpick inserted into the center should come out clean.
Cool and serve:
- Remove from the oven and allow the dish to cool for about 10 minutes before serving. This resting period allows the chili to set and makes it easier to portion neatly. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
