Gourmet Chili Pot Pie Topping

Turn any bowl of chili into a pot pie with this cornbread topping studded with sharp cheddar and hot chili peppers. It’s a quick batter that goes straight over your casserole dish of chili, then bakes into a golden crust with a slightly sweet, corny crumb.

The equal parts flour and cornmeal give this topping more structure than pure cornbread. It holds together as a lid over the bubbling chili rather than crumbling apart, but still has that grainy cornmeal texture and slight sweetness from the sugar.

Mix the batter just until combined. Overmixing develops gluten and turns cornbread tough and chewy instead of tender and crumbly. A few lumps are fine and actually preferred.

The two-temperature bake is smart: starting at 400 sets the top quickly so it forms a crust, then dropping to 350 lets the center cook through without scorching the edges.

Chef Tips

• Make sure your chili is hot when you spoon the batter over it. Cold chili means the bottom of the topping steams instead of baking, leaving it gummy.
• Spread the batter to the edges of the casserole dish. Gaps let steam escape and create soggy spots.
• Don’t stir the cheddar too much. Leaving it in uneven pockets means some bites get a big hit of melted cheese.
• Use sharp cheddar for the most flavor. Mild cheddar gets lost against the spicy chili.

Variations

• Jalapeño cheddar: Swap the hot chili peppers for diced fresh jalapeños and add a pinch of cumin to the batter.
• Bacon cornbread top: Fold in 3 tablespoons of crumbled cooked bacon for a smoky, salty crunch.