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+ servings
3.72 from 7 votes
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Yield: 4 to 6 people
White Chicken Chile Cornbread Pie
Prep Time:
45 mins
Cook Time:
30 mins
Total Time:
1 hr 15 mins
This white chicken chili cornbread pie is the ultimate comfort food! White chicken chili topped with green chile cornbread. It's loaded with flavor.
chili layer
  • 2 tablespoons olive oil
  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • 1 (4 ounce) can diced green chiles
  • 1 cup cooked, shredded chicken
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 (14 ounce) can cannellini beans, drained and rinsed
  • 1 cup corn, (fresh cut, frozen, etc)
  • 1 ½ to 2 cups low-sodium chicken stock
cornbread layer
  • 1 cup fine ground cornmeal
  • 1 cup all-purpose or whole wheat pastry flour
  • 1 tablespoon brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1 (4 ounccan diced green chiles
  • 1/2 cup unsalted butter, melted
for serving
  • plain greek yogurt or sour cream
  • fresh cilantro
  • fresh chives
  • fresh scallions
  • corn
  • lime wedges
  1. Preheat the oven to 350 degrees F.
  2. Heat a large skillet over medium-low heat and add the olive oil. Add the onions and garlic with a pinch of salt. Cook, stirring occasionally, until they soften, about 5 minutes. Stir in the diced green chiles and shredded chicken. Add in the cumin, paprika, salt and pepper. Stir well until the spices are combined with the mixture. Stir in the cannellini beans, corn and 1 ½ cups chicken stock. You don’t want the chili layer to appear soupy, but if it looks dry, add the other ½ cup of chicken stock. Taste the soup later and add more salt and pepper if needed. Reduce the heat to low while you make the cornbread layer.
  3. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, soda and salt. In a smaller bowl, stir together the eggs and milk. Pour the egg mixture into the dry ingredients, stirring until just almost combined. Stir in the green chiles. Stir in the melted butter until combined.
  4. Drop spoonfuls of the cornbread over the chili, using the back of the spoon to spread it slightly.
  5. Bake the skillet for 20 to 25 minutes, or until the cornbread layer it set. Be sure to check that the cornbread is set right above the chili - sometimes it needs a few extra minutes to cook through!
  6. Serve with sour cream/greek yogurt, fresh cilantro, chives, scallions and limes for spritzing.

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