Chili Cornbread Potpies

Our boat is somewhat divided on leftovers. I love them and eat them for lunch most days. Handsome hubby eats them but not quite as enthusiastically. So on weekends I try to re-imagine leftovers to make us both happy. That is how these Chili Cornbread Potpies came to exist.

Making Chili Cornbread Potpies on a Boat

These are so easy. Simply put some leftover chili (whatever recipe you love or try my Veggie Quinoa Chili) into two ramekins, sprinkle some cheese on top and finish with your favourite cornbread. Bake for about 3o minutes and lunch or dinner is served!

Boat Tested and Tasted!

These Chili Cornbread Potpies were boat tested and tasted on a 1978 Tollycraft 37 Sedan using a MagicChef Propane Oven. See other boat tested and tasted recipes.

Stay safe and happy cruising!

These Chili Cornbread Potpies are quite simply, a yummy, yummy use for leftover chili!! Combine your favourite chili and cornbread recipes for a super easy lunch or dinner on a boat or on land.

3 cups leftover chili (approximate – fill your ramekins to just over 3/4 full)
1/4 cup shredded cheese (dairy or non-dairy)
favourite cornbread recipe (or use the one below)

Cornbread Topping

1/2 tbsp ground flax (or substitute flax and water for 1/2 large egg)
1 1/2 tbsp water
1/2 cup yellow corn meal
1/2 cup all purpose flour
1/2 tbsp baking powder
1/2 tsp salt
1/2 cup milk (dairy or non-dairy)
1/6 cup vegetable or olive oil
1 jalapeno (seeded and diced)

Cornbread topping

Mix up your favourite cornbread recipe or use the one below.
In a medium bowl, mix together the ground flax and water and let sit while collecting the other ingredients.
Add the milk and oil to the flax egg and stir together. butter and egg together. Add to the flour mixture and stir just until blended. Stir in the green onions, jalapeño and cheddar cheese.
In a separate bowl, mix the corn meal, flour, baking powder and salt together.
Add flour mixture and jalapenos to liquids and stir until just blended.

Chili Cornbread Potpies

Pre-heat oven to 425°F
Fill your ramekins with chili to just over 3/4 full. Sprinkle with shredded cheese and spoon with cornbread topping to cover chili and cheese.
Place ramekins on cookie sheet (it’s easier to handle them and saves on oven cleaning if the chili bubbles up and over).
Place potpies in oven and bake for 25-30 minutes. I rotate mine halfway through because my propane oven has a hot spot.
Once cornbread is golden, remove and enjoy (carefully – the filling is HOT!).

These Chili Cornbread Potpies were boat tested and tasted on a 1978 Tollycraft 37 Sedan using a MagicChef Propane range. See other boat tested and tasted recipes.

Stay safe and happy cruising.

Chili Cornbread Potpies

Making Chili Cornbread Potpies on a Boat

Boat Tested and Tasted!