Cheesy Cornbread Chili
The weather is getting cooler and that can mean only one thing — bring on Cheesy Cornbread Chili! When I think about fall or winter, I think about an evening by the fire, wrapped up in a warm blanket embracing a big bowl of chili. This recipe will definitely warm you up this season!
My mom was never an adventurous chef in the kitchen when I was growing up but we still always had chili. I think chili is a universal food that everyone enjoys. This is the first time I layered my chili with some cornbread and it was out of this world.
The recipe starts with a base of cornbread cooked in a cast iron skillet. This bakes for about 20 minutes and when it’s done, poke fork marks in the entire base to open it up.
Meanwhile, I used a separate skillet to make the chili. Once this is cooked, I poured the chili over the cornbread in the cast iron skillet. Added some shredded cheese and put it back into the oven for another 20 minutes.
Once the cheese is all the way melted, the chili is ready!
You can add some chopped scallions to the top for additional flavor.
Cheesy Cornbread Chili
Yield 4-6 Servings
Warm up your kitchen with this Cheesy Cornbread Chili recipe! It’s wonderfully simple to make and easy to enjoy!
- 1 box Jiffy Corn Muffin Mix
- 1 egg
- 1/2 cup Sour Cream
- 1/2 cup Creamed Corn
- 2 tablespoons Olive Oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 pound Ground Beef
- 1 tablespoon Cumin
- 1 tablespoon Paprika
- Salt & Pepper to taste
- 1 can diced Tomatoes (15 oz)
- 1 can Tomato Sauce (8 oz)
- 1 can Kidney Beans (15 oz) drained
- 2 cups Cheddar Cheese, shredded
- Scallions, sliced
- Preheat oven to 400°
- In a medium bowl, mix together the corn muffin mix, egg, sour cream and creamed corn. Pour into cast iron skillet and put in the oven for 20 minutes or until golden brown. Let cool and poke fork holes in the entire surface of the cornbread
- While the cornbread is baking, prepare the chili. In a separate skillet, heat up the olive oil. Saute the onions until soft. Add the ground beef and cook until brown. Drain any extra fat and put back on the heat.
- Add the garlic and cook for about 30 seconds to 1 minute
- Add the salt, pepper, cumin, paprika and mix together
- Add the diced tomatoes, tomato sauce, and kidney beans and mix together. Cook for 5-10 minutes until all the flavors are combined
- Using a spoon, scoop out the chili mixture and add to the top of the cornbread. Spead out evenly and add the shredded cheese to the top. Put back in the oven for 20 minutes or until the cheese is melted. You can also finish it up with 5 minutes in a broil setting
- Add the scallions to the top and serve
Thanks to Taste of Home for the inspiration for this recipe