Deena's chili cornbread pot pie recipe

- Deena's chili has been a running joke on The Nine this week. She invited some of our coworkers over to watch the Lions game and to eat chili -- and she made a big pot but forgot to serve it!

Now, she's got a big pot of leftover chili.

She brought it into The Nine so we could try it all, and she shared her recipe with us, which you can find below. Her secret ingredient is a little squirt of Sweet Baby Ray's BBQ Sauce.

You can also check out this Pinterest board for some ideas on what to do with the leftover chili at your house.



  • 1 medium onion, diced
  • 1 lb. ground beef or turkey
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 3/4 tsp. kosher salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. cayenne pepper, optional
  • 28 oz. can diced tomatoes, drained
  • 15 oz. can black beans, rinsed and drained

( or can use your leftover chili )

  • 1 1/4 c. buttermilk
  • 1 egg
  • 2 tbsp. vegetable oil
  • 1 1/4 c. cornmeal
  • 1/2 c. flour  ( sub out for Gluten Free Flour )
  • 3/4 tsp. kosher salt
  • 3/4 tsp. baking soda
  • 1 c. shredded Mexican cheese
  • 1 slices jalapeño, thinly sliced, or 1/4 c. pickled jalapeno (optional)


  1. Preheat oven to 400 degrees F. Spray a 9 x 13" pan with cooking spray.
  2. Spray a large skillet with cooking spray, and heat over medium-high heat. Saute onion for 3-5 minutes, until translucent. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together, and brown and crumble meat until almost cooked through.
  3. Stir in tomatoes and beans, and bring to a simmer. Reduce heat to medium, and simmer for about 5 minutes.
  4. Meanwhile, in a large bowl, whisk together buttermilk, egg, and vegetable oil. Add cornmeal, flour, salt, and baking soda, and stir together until combined.
  5. Transfer meat mixture to prepared baking dish. Sprinkle cheese over the top. Pour cornbread batter evenly over meat, and arrange jalapeno slices over the top (if desired).
  6. Bake in preheated oven for 25-30 minutes, until cornbread topping is evenly browned.
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