Name: Chili-Stuffed Cornbread Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 Tbsp. neutral oil; 1 small yellow onion, finely chopped; 1 jalapeño, ribs and seeds removed, finely chopped (optional); 2 garlic cloves, finely chopped; 1 lb. ground beef; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 Tbsp. chili seasoning; 1 tsp. ground cumin; 1/2 tsp. garlic powder; 2 Tbsp. tomato paste; 1 (15.5-oz.) can pinto beans, drained and rinsed; 1 (10-oz.) can diced tomatoes with mild green chiles; 1 tsp. beef stock concentrate (such as Better Than Bouillon); 1/2 cup (1 stick) unsalted butter; 2 cups (240 g) all-purpose flour; 2 cups yellow cornmeal; 2 Tbsp. granulated sugar; 4 tsp. baking powder; 2 tsp. kosher salt; 1/2 tsp. baking soda; 4 large eggs, beaten to blend; 3 cups buttermilk; 2 cups shredded cheddar cheese, divided; Sour cream, for serving

Ingredients

For the chili:

1 Tbsp. neutral oil

1 small yellow onion, finely chopped
1 jalapeño, ribs and seeds removed, finely chopped (optional)

2 garlic cloves, finely chopped
1 lb. ground beef

Kosher salt
Freshly ground black pepper
1 Tbsp. chili seasoning

1 tsp. ground cumin
1/2 tsp. garlic powder
2 Tbsp. tomato paste

1 (15.5-oz.) can pinto beans, drained, rinsed
1 (10-oz.) can diced tomatoes with mild green chiles
1 tsp. beef stock concentrate (such as Better Than Bouillon)

For the cornbread:

1/2 cup (1 stick) unsalted butter
2 cups (240 g) all-purpose flour

2 cups yellow cornmeal
2 Tbsp. granulated sugar
4 tsp. baking powder

2 tsp. kosher salt
1/2 tsp. baking soda
4 large eggs, beaten to blend

3 cups buttermilk
2 cups shredded cheddar, divided
Sour cream, for serving

Instructions

Step 1: In a large pot over medium heat, heat the oil. Cook the onion and jalapeño (if using), stirring occasionally, until softened, about 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more.

Step 2: Add the ground beef and generously season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until browned, about 6 minutes. Drain any excess fat if needed. Stir in chili seasoning, cumin, and garlic powder. Add tomato paste and cook, stirring constantly, until the paste turns brick red, about 1 minute.

Step 3: Add the pinto beans, diced tomatoes with mild green chiles, and beef stock concentrate. Bring to a simmer and cook, stirring occasionally, until thickened, about 8 to 10 minutes. Season with salt if needed. Let cool slightly.

Step 4: Arrange a rack in the bottom third of the oven and preheat to 375°F (190°C). Place the butter in a 13″ x 9″ baking dish and put it in the oven to melt.

Step 5: In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda. Add eggs and buttermilk and whisk to combine (small lumps are okay to avoid dense cornbread). Carefully pour and scrape the melted butter from the heated dish into the batter and stir to combine.

Step 6: Pour about two-thirds of the batter into the bottom of the prepared baking dish. Sprinkle with 1 cup of shredded cheddar cheese. Top with an even layer of chili, leaving about a 1/2-inch border around the edges. Sprinkle the remaining 1 cup of cheese over the chili. Pour the remaining cornbread batter on top and gently spread it into an even layer.

Step 7: Bake until the top is golden brown, about 25 minutes. Cover with foil and continue baking until a tester inserted into the center comes out clean, about 10 to 15 minutes more. Let cool for 10 minutes before serving. Dollop with sour cream.

Tips & Variations

For extra heat, include the jalapeño seeds or add a pinch of cayenne pepper to the chili.

Use ground turkey or chicken instead of beef for a lighter chili.

Swap cheddar for pepper jack cheese for a smoky twist.

If you don’t have buttermilk, mix 3 cups milk with 3 tablespoons lemon juice or vinegar and let sit for 5 minutes.

To make it vegetarian, substitute the beef with sautéed mushrooms or a plant-based ground meat.

Storage

Store leftover chili-stuffed cornbread covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through or reheat in a preheated oven at 350°F (175°C) for 10 to 15 minutes. This dish can also be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make the chili ahead of time?

Yes, the chili can be prepared a day in advance and refrigerated. Let it cool completely before storing. It may even taste better after the flavors meld overnight.

Can I use a different type of cheese?

Absolutely. Cheeses like Monterey Jack, Colby, or a Mexican blend also work well and add different flavor profiles to the cornbread.