Buffalo-Style Chili Pie with Cheddar Cornbread Topping

Traditional cornbread chili pie gets a bold upgrade in this irresistible version featuring buffalo sauce and sharp cheddar.

Meet your new favorite comfort-dinner: warm, savory chili spiked with buffalo sauce and finished with a fluffy, cheesy cornbread topping. This Buffalo Cheddar Cornbread Chili Pie combines classic, hearty flavors with a tangy kick that’s perfect for weeknights, potlucks, or whenever you crave something satisfying and easy to share.

This recipe is ideal for prepping ahead. Brown the chili filling in the morning or over the weekend, refrigerate, then top with the cornbread batter and bake when you’re ready. Leftovers reheat beautifully — some might even argue they taste better the next day.

The method is straightforward: build a robust buffalo chili on the stovetop, spread a cheddar-studded cornbread batter on top, then bake until golden. Below are clear ingredient measurements and step-by-step instructions so you can get this dish on the table with minimal fuss.

Ingredients

• 1 tablespoon olive oil (or other neutral vegetable oil)
• 1 cup diced red onion
• 3 cloves garlic, minced
• 1 pound ground beef
• 4 ounce can diced green chilies
• 15 ounce can chili beans (do not drain)
• 3/4 cup buffalo sauce, divided
• 2 tablespoons chili seasoning
• 2 (8.5 oz) boxes dry corn muffin mix
• 2 large eggs
• 3/4 cup milk
• 1 cup shredded cheddar cheese

Instructions

1. Preheat and prepare: Preheat the oven to 400°F. Grease a 9″ x 13″ baking dish and set aside.
2. Sauté aromatics: Heat the oil in a large skillet over medium heat. Add the diced red onion and cook 3–4 minutes until softened. Add the minced garlic and cook 1 more minute until fragrant.
3. Brown the beef: Add the ground beef and cook 8–10 minutes, breaking it up with a spoon, until no pink remains. Drain any excess grease.
4. Finish the chili: Stir in the diced green chilies, the entire can of chili beans (undrained), 1/2 cup of the buffalo sauce, and the chili seasoning. Simmer for about 5 minutes to meld flavors. Transfer the chili to the prepared baking dish.
5. Make the cornbread topping: In a large mixing bowl combine the corn muffin mix, eggs, milk, remaining 1/4 cup buffalo sauce, and shredded cheddar. Mix until just combined.
6. Assemble and bake: Spread the cornbread mixture evenly over the chili. Bake uncovered at 400°F for 20–25 minutes or until the topping is golden and cooked through. Remove from oven and let rest 5 minutes before serving.

Tips, Variations & Storage

• Make-ahead: Prepare the chili and refrigerate up to 2 days. When ready, top with cornbread batter and bake.
• Spice level: Adjust buffalo sauce amount to taste. If you prefer milder heat, start with less and add when serving.
• Cheese: Swap part of the cheddar for pepper jack or Monterey Jack for a different flavor profile.
• Meat alternatives: Ground turkey or chicken work well if you want a leaner option.
• Freezing: The baked pie freezes well. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat single servings in the microwave, or warm the whole dish in a 350°F oven until heated through.
• Serving suggestions: Serve with a crisp green salad, coleslaw, or steamed vegetables. Top with a dollop of sour cream, chopped green onions, or extra hot sauce if desired.

Nutrition (approximate per serving)

• Calories: 757 kcal
• Carbohydrates: 75 g
• Protein: 30 g
• Fat: 37 g
• Saturated Fat: 14 g
• Cholesterol: 133 mg
• Sodium: 2357 mg
• Potassium: 791 mg
• Fiber: 10 g
• Sugar: 24 g
• Vitamin A: 1567 IU
• Vitamin C: 6 mg
• Calcium: 274 mg
• Iron: 6 mg

Servings: 6 | Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes

This Buffalo Cheddar Cornbread Chili Pie is a simple, crowd-pleasing meal that combines comforting chili with a cheesy, slightly spicy cornbread topping. Easy to scale up for a larger group and flexible for substitutions, it’s a great recipe to keep in your rotation for busy nights or casual gatherings.