Hearty chili cornbread dish (Printable View)
Moist cornbread layered over a spicy chili blend, baked to golden perfection in one pan.
# Ingredient List:
→ Chili
01 - 1 tablespoon olive oil
02 - 1 pound ground beef or turkey
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 (15 oz) can kidney beans, drained and rinsed
07 - 1 (15 oz) can black beans, drained and rinsed
08 - 1 (14 oz) can diced tomatoes
09 - 2 tablespoons tomato paste
10 - 1 tablespoon chili powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 1/2 teaspoon red pepper flakes (optional)
16 - 1/2 cup water
→ Cornbread Topping
17 - 1 cup yellow cornmeal
18 - 1 cup all-purpose flour
19 - 2 tablespoons granulated sugar
20 - 1 tablespoon baking powder
21 - 1/2 teaspoon salt
22 - 1 cup milk
23 - 2 large eggs
24 - 1/4 cup unsalted butter, melted
25 - 1 cup shredded cheddar cheese (optional)
26 - 1 jalapeño, finely diced (optional)
# How to Prepare:
01 - Set oven to 375°F and prepare a large ovenproof skillet or Dutch oven.
02 - Heat olive oil over medium heat. Add ground beef or turkey and cook, breaking up meat until browned.
03 - Incorporate onion, garlic, and bell pepper; sauté for 3 to 4 minutes until softened.
04 - Stir in kidney beans, black beans, diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, salt, black pepper, red pepper flakes, and water. Simmer for 10 minutes until slightly thickened.
05 - In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
06 - In a separate bowl, whisk milk, eggs, and melted butter. Add wet to dry ingredients, stirring until just combined. Fold in cheddar cheese and jalapeño if desired.
07 - Spread chili evenly in skillet. Carefully pour and smooth cornbread batter over the chili layer.
08 - Bake for 25 to 30 minutes until cornbread is golden and a toothpick inserted comes out clean.
09 - Allow to rest for 10 minutes prior to serving.
# Expert Suggestions:
01 -
- It's a complete meal baked in one skillet, so cleanup is actually manageable on busy nights.
- The cornbread soaks up the chili's flavors while staying impossibly moist and tender on top.
- You can make it vegetarian, add heat, or dress it down—it bends to what you need.
02 -
- Use an ovenproof skillet or the handle will melt—I learned this the embarrassing way by using a regular pan and ending up with a melted handle and a small fire.
- Don't overmix the cornbread batter or it becomes dense and tough; lumps are normal and necessary.
- Drain your canned beans properly and rinse them to remove excess sodium that can make the chili taste flat.
- If your chili is too thin when it comes out of the simmer, it'll make the cornbread soggy—let it thicken those full 10 minutes.
03 -
- Room-temperature ingredients mix smoother and create better cornbread texture than cold milk straight from the fridge.
- Toast your spices lightly in the hot oil before adding the onion to deepen their flavor and make the chili taste more intentional.