Turkey Chili Cornbread Pie

Each bite is a savory blend of cornbread and chili! This Turkey Chili Cornbread Pie is pure comfort food!

Turkey Chili Cornbread Pie - The Foodie Affair

This savory pie has some spice from the chili and sweet from the corn!

Such a delicious combination and with each fork full you’ll get a bite of the cornbread crust. 

Top the pie with some sour cream or Greek yogurt, and add sliced jalapenos for some extra heat!

This recipe makes enough to serve 6-8, so instead of baking this in a casserole dish I made two pies.

One is for Alan and me and the other is for Sam to enjoy at his new place (sniff-sniff…woo-hoo!).

Alan and I will have the house to ourselves again. After coming back to CA after a year at the University of Hawaii and another half year in Santa Barbara, Sam has been home attending our local community college.

There were various aspects of the college scene that wasn’t clicking with him.

Turkey Chili Cornbread Pie - The Foodie Affair

I think he felt that going away to college was the thing to do, even though we encouraged him to stick around for a few years. 

Regardless, he’s happy to be back in town and so am I!  There is a California State University a short 11 miles from where we live, and that’s where he’ll be attending in the Fall, but he still wants to live out on his own.

That’s cool.

Turkey Chili Cornbread Pie - The Foodie Affair

He’s renting a house with two other roommates near the college, so that means he’ll be living off chicken, rice and veggies again, which is a great alternative to the Top Ramen and Mac ‘n Cheese I ate during my college years!  

I’m sure he’ll be by often, especially when he gets bored with his menu and gets a taste of this Turkey Chili Cornbread Pie!

Turkey Chili Cornbread Pie - The Foodie Affair
Turkey Chili Cornbread Pie - The Foodie Affair

Turkey Chili Cornbread Pie

Each bite is a savory blend of cornbread and chili! This Turkey Chili Cornbread Pie is pure comfort food!
4.92 from 12 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Keyword: one pan dish, skillet meal, turkey
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 Servings
Calories: 619kcal
Author: Sandra Shaffer



  • 1 1/2 pounds ground turkey
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 1/2 teaspoons chili powder
  • salt and pepper to taste about 1 teaspoon salt, 1/4 teaspoon pepper
  • 2 large garlic chopped
  • 1 28 ounce can crushed tomatoes
  • 1 1/2 cup corn kernels frozen or drained if using canned
  • 1 15 1/2 ounce black beans rinsed and drained


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 cup milk
  • 2 eggs large
  • 6 tablespoons butter unsalted, melted and cooled
  • Sour cream or Greek yogurt for topping optional
  • jalapeno slices for topping optional


  • Preheat oven to 375 degrees and lightly coat with non stick baking spray a baking dish or 2 pie dishes. Set aside.
  • Heat oil over medium high heat and add turkey to a large skillet. Break up meat and when almost completely cooked, add onion and cook until meat is no longer pink and the onion is soft and fragrant. Blend in garlic and chili powder. Once combined add crushed tomatoes and corn. Simmer for 5-7 minutes. Remove from heat and stir in beans and season with salt and pepper to taste.
  • In two separate small bowls whisk together milk, eggs and butter, and then whisk in the other bowl the cornmeal, flour, sugar, baking powder, baking soda and salt. Add liquid mixture to cornmeal and mix until combined.
  • Put chili in prepared baking or pie dishes and top with cornbread mix. Bake for about 25 minutes or until bread is lightly golden.


You can use two pre-made cornbread mixes like Jiffy if you prefer.


Serving: 1g | Calories: 619kcal | Carbohydrates: 56g | Protein: 37g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 15g | Cholesterol: 164mg | Sodium: 793mg | Fiber: 9g | Sugar: 9g


Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Hugs Sandra Signature

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  1. How lovely to have your boy home instead of so far away. I’m sure he’ll be popping in to visit you very frequently – when he wants a meal or has a bag of washing! I love the blue plate you used to serve your savoury pie xx

  2. Even though it is not cold here in Hong Kong today but it is very damp and dreary and some pure comfort food would hit the spot. I like the idea of joining the cornbread and chili in one dish. Brilliant.

  3. I graduated from CSUF. It’s been about 20 years since I’ve been back. I love the way you have lightened this casserole. That cornbread crust is going to have me diving in for more.