Last Updated on February 26, 2026 by Deliciously Organic Editor
Chili and cornbread go so well together, so I thought I’d combine the two in this recipe for Chili Cornbread Pie!
The chili can be made ahead of time before pouring it into the baking dish to bake with the cornbread. You can even freeze it if you’d like.
The “cornbread” is my reader-favorite recipe that tastes just like cornbread, but is actually grain-free and doesn’t contain a single kernel of corn.
Here are some of my other favorite game-day recipes:
Roasted Chicken Wings
Sausage Balls
Loaded Baked Potato Skins
Apricot Zingers
Bacon and Steak Bites
Fermented Salsa
Chocolate Chip Cookies
Chili Cornbread Pie (Gluten-Free)
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: Serves 8
- Category: Side Dish
- Method: Baking, Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Units
For the Chili:
- 1 yellow onion, minced
- 2 tablespoons coconut oil
- 3 cloves garlic, chopped
- 2 tablespoons chili powder
- 2 pounds ground beef
- 16 ounces diced tomatoes (you can also use 5-6 fresh tomatoes, skinned and chopped)
- 2 cups chicken stock
- 1 1/2 teaspoons Celtic sea salt
For the Cornbread Topping:
- 2 cups almond flour
- 4 tablespoons coconut flour
- 3 teaspoons baking powder (make sure it's grain-free ) (you can omit for the gaps protocol, just keep in mind the bread won't rise as much)
- 1 teaspoon Celtic sea salt
- 1/2 teaspoon baking soda
- 2 teaspoons coconut sugar (or 1 teaspoon honey for gaps protocol)
- 2 large eggs, lightly beaten
- 8 tablespoons unsalted butter or 7 tablespoons ghee, melted and cooled slightly
- 1 cup sour cream (or plain, whole coconut yogurt)
- 2 medium jalapeños, minced (optional)
- 1/2 yellow onion, minced
Instructions
- In a large stockpot, over medium heat, sauté onions in coconut oil until translucent, about 5-6 minutes. Add garlic and chili powder and stir until fragrant, about 1 minute. Add ground beef and cook until no longer pink, breaking up the beef as it cooks, about 8-10 minutes. Add tomatoes, chicken stock, and salt. Bring to a boil, skim off any foam, and simmer for 45 minutes. Adjust taste with salt and pepper if needed. Pour the chili into a 13×9 baking dish.
- Meanwhile, preheat oven to 425°F and adjust rack to middle position. Whisk almond flour, coconut flour, baking powder, sea salt, baking soda and coconut sugar together in a large mixing bowl. In a separate bowl, whisk together the eggs, butter, and sour cream. Pour sour cream mixture, jalapeños and onions into flour mixture and gently fold all ingredients together. Drop spoonfuls of the batter over the chili and, using clean hands, gently press until evenly spread. Bake for 25-30 minutes, or until the top is golden brown. Serve with sour cream or green onions if desired.
Photo credit: Becky Winkler
Brilliant, I’m in love! I’m a big fan of you and your recipes! 🙂 I had a clarification question on freezing… I’m really trying to organize my crazy life and cook double or triple and freeze things to ease the chaos of having a toddler. Should you freeze just the prepared chili part and make the topping fresh? Or can you pour the topping/batter over it and freeze that way? Thanks!
I would freeze the chili and then on the day you want to make the chili cornbread pie, defrost the chili, make the cornbread batter and then bake together.
Carrie-
For your Cornbread recipe, I see that you use coconut milk. I seem to be sensitive to coconut as I develop GI symptoms. Is there something else I can use? I’m allergic to milk, also.
Best Regards,
Jeanne L. Cilibraise
I haven’t tested it with other milks, but you could give a nut milk a try!
I make this “cornbread” regularly, using Pepper Jack cheese. It is a family favorite! Best wishes.
I don’t want to offend you, because I am grateful for your website, but corn is considered a grain by Paleo standards; unfortunately this recipe is listed as Paleo and may, inadvertently, confuse folks.
Many foodies who eat “grain-free” accept corn products, since they are mainly removing wheat, oats, and the like, but those who follow Paleo do not.
If interested, a good article by Mark Sisson exists:
https://www.marksdailyapple.com/primal-paleo-popcorn-corn-tortillas-rye-wasabi-stevia/
– though he is definitely not the only Paleo aficionado who feels corn is a grain.
Thanks again for all you do!
You are correct that corn isn’t paleo, and that’s why there isn’t any corn in this recipe. It tastes just like cornbread, but without the grain!