Microwave Cornbread Chili Pie is a hearty meal perfect to warm your belly on a cold night. The best part of this recipe is that you can use leftover chili or canned chili for this recipe, so it’s pretty quick.
It’s a bit like a poke cake, if you’ve ever made one of those. You’re going to make the cornbread like we do in this microwave cornbread recipe, then poke holes in it, and add chili.
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Ingredients to make Microwave Cornbread Chili Pie
- 15 oz can of chili or 2 cups of leftover chili
- 1 box Jiffy corn muffin mix
- 1 egg
You can use whatever chili prefer, when I make this recipe, I usually stick with chili without beans as here in Texas, chili is usually made without beans. But, if you prefer beans in your chili, that works great, too!
How do you make a Cornbread Chili Pie in the Microwave?
This is a recipe that’s easy to put together, even the kids can help you do it. It’ll serve about four people.
Use an 8 x 8 baking dish that is safe for the microwave and spray it with non-stick oil spray.
This recipe has more milk than the recipe on the Jiffy box. This makes the cornbread stay soft and not dry out too much in the microwave.
In a separate bowl mix up the egg and milk with the Jiffy mix and let it sit for a few minutes. It will rise and be a bit bubbly.
Then transfer the mix to the microwave-safe dish.
I find it works best to microwave on 50% for 7 minutes. This is with a 1500-watt microwave.
At that point, if your cornbread looks a little wet, I like to microwave it on 100% for one more minute to finish it off. With my 1500-watt microwave, I usually do this 1 minute additional cook time.
It’s done when it looks done and a little spongey.
When I can see a couple of the sides pull away from the the edges, I know it’s ready.
As soon as it’s cooked, remove from the microwave and poke holes every 1-inch or so in the top of the cornbread.
Spread the chili over the top of the cornbread.
Heat for an additional 1 minute in the microwave on HIGH.
Sprinkle the cheese over the top and heat for 30 more seconds.
Serve with dollops of sour cream.
Can you make this ahead of time?
Yes. You’ll have to cook the cornbread when making it ahead of time. But, then you can add the chili and pop it in the fridge until you’re ready to cook it and serve.
Can you make the cornbread dairy free?
Yes, you can substitute plant-based milks like almond milk. Or, you can even substitute water in it’s place.
How do you store leftovers?
I keep it in a sealed container in the fridge for up to 4 days. These leftovers head up beautifully, especially if you want to make this ahead of time for portioned out lunch meals.
Recipes to serve with Cornbread Chili Pie
- Microwave Baked Potatoes
- Easy Homemade Microwave Macaroni and Cheese Casserole
- How to Steam Frozen Broccoli in the Microwave
- The Secret to AMAZING Mashed Potatoes in the Microwave
- 1 package of Jiffy cornbread
- 1 egg
- 1/2 cup milk
- 15 oz can chili (or 2 cups leftover chili)
- 1/2 cup cheese
- sour cream, as desired
- Grease an 8 x 8 microwave-safe casserole dish
- Combine the Jiffy mix, egg, and milk.
- Stir until well combined.
- Pour into the microwave-safe bowl.
- Microwave at 50% for 7 minutes.
- Microwave at 100% for 1 minute.
- As soon as it's cooked, remove from the microwave and poke holes every 1-inch or so in the top of the cornbread.
- Spread the chili over the top of the cornbread.
- Heat for an additional 1 minute in the microwave on HIGH.
- Sprinkle the cheese over the top and heat for 30 more seconds.
- Serve with dollops of sour cream.
Amount Per Serving: Calories: 180Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 63mgSodium: 451mgCarbohydrates: 10gFiber: 0gSugar: 2gProtein: 10g
Any nutritional information on justmicrowaveit.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.