The other day I was craving chili with cornbread. But I didn’t want to just add a hunk of cornbread to my chili, I wanted it to be dished out almost casserole style. What I’m saying is I had a vision!!
Also, I fee that I am very into food with a blanket these days. I recently share my mom’s Berry Best Cobbler which comes with a drop dough blanket. And also my Everything Tomato Soup which comes with a cheese and crouton topping. If I want to be cozy while eating my food it seems I want my food to be cozy too!
The additional magic of this recipe is if you want to make it effortless, you can use store bought chili or canned chili!
PrintChili Cornbread Bake
Ingredients
- Leftover chili (my Cold Weather Chili is Perfect for this) or canned chili
- Cornbread Batter (I used Krusteaz Honey Cornbread Mix)
- Shredded cheddar cheese
To Serve:
- Sour Cream
-
Green onions
-
Hot Sauce
Instructions
- Preheat the oven to 375 degrees F.
- Add about 1/2 to 3/4 cup of chili to a ramekin (make sure there is room on the top for the cornbread batter).
- Sprinkle a layer of sharp cheddar cheese over the chili.
- On top of the cheese, add 2 Tablespoons of cornbread batter and smooth out.
- Place the ramekins on a baking sheet and cover with foil. Place in the oven for 15 minutes. Then uncover and bake for another 15 minutes or until the cornbread is golden brown and cooked through.
- To serve, add a dollop of sour cream and sprinkle with some fresh green onions. Enjoy!
If you need my chili recipe, here it is 👇
PrintCold Weather Chili
Ingredients
Scale
- 1.5 lbs ground sirloin (or ground beef)
- 1 red bell pepper, chopped
- 1 poblano pepper, chopped
- 1 red onion, chopped
- 3 garlic cloves, chopped
- 1 jalapeno, seeds removed and chopped (omit it you do not want a spicy chili)
- 1 TBS chili powder
- 2 tsp salt
- 2 TBS tomato paste
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1/2 cup red wine, or beef stock or beer (choose your liquid!)
- 1 28 oz. can crushed tomatoes
- 1 can black beans, drained and rinsed (optional)
Instructions
- In a soup pot fry up 4-5 pieces of bacon. Remove bacon and keep 1 tsp of bacon fat in the pan. Chop bacon for topping the chili with later. This step is optional! If you do not fry bacon just add 1 TBS oil to soup pot.
- Add chopped veggies to pot and saute on medium high heat until veggies are tender, about 3-4 minutes.
- Add beef and crumble while sauting until browned, about 5 minutes.
- Add tomato paste, salt and all spices. Mix to combine about 2 minutes.
- Add your liquid of choice to deglaze the pan. (To deglaze, slowly pour in liquid and use a wooden soup to scrap up any browned bits on the bottom of the pan).
- Add can of tomatoes (with juice) and beans.
- Bring to a boil and then simmer for 10 minutes. Taste and add any salt if needed!
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