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Chili-Stuffed Cornbread Recipe

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★★★★★

4.7 from 52 reviews

This Chili-Stuffed Cornbread recipe combines hearty, flavorful chili with moist, cheesy cornbread baked to golden perfection. A delicious one-dish meal that layers savory ground beef chili with beans and spices, nestled between tender cornbread and melted cheddar cheese, finished with a dollop of sour cream for added creaminess.

Ingredients

Scale

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, 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)

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 cheese, divided
  • Sour cream, for serving

Instructions

  1. Prepare the chili: In a large pot over medium heat, heat the oil. Add the chopped onion and jalapeño (if using) and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and cook for an additional minute until fragrant.
  2. Cook the beef: Add the ground beef to the pot, generously seasoning with salt and pepper. Cook, breaking up the meat with a wooden spoon, until browned, about 6 minutes. Drain excess fat if necessary. Stir in chili seasoning, cumin, and garlic powder. Add tomato paste and cook while stirring constantly until it darkens to a brick red color, about 1 minute.
  3. Simmer the chili: Add pinto beans, diced tomatoes with green chiles, and beef stock concentrate. Bring to a simmer and cook, stirring occasionally, until the chili thickens, about 8 to 10 minutes. Adjust seasoning with salt as needed. Remove from heat and let cool slightly.
  4. Preheat oven and melt butter: Position an oven rack in the bottom third and preheat the oven to 375°F (190°C). Place the butter in a 13×9-inch baking dish and place it in the oven until the butter melts.
  5. Prepare cornbread batter: In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda. Add beaten eggs and buttermilk and whisk until combined, leaving some small lumps. Carefully pour the melted butter from the baking dish into the batter and stir to combine.
  6. Layer cornbread, cheese, and chili: Pour about two-thirds of the batter into the bottom of the preheated baking dish. Sprinkle with 1 cup of shredded cheddar cheese. Spread an even layer of the chili on top, leaving about a 1/2-inch border around the edges. Sprinkle remaining 1 cup of cheddar cheese over the chili. Pour the remaining batter on top and gently spread it out to an even layer.
  7. Bake the stuffed cornbread: Bake until the top is golden brown, about 25 minutes. Cover with foil and continue baking until a tester inserted in the center comes out clean, about 10 to 15 more minutes. Let cool for 10 minutes.
  8. Serve: Dollop with sour cream before serving for added creaminess and flavor.

Notes

  • For a spicier dish, keep the jalapeño seeds or add extra chili seasoning.
  • Make sure not to overmix the cornbread batter to keep it light and fluffy.
  • Use sharp cheddar for a stronger cheese flavor.
  • The chili can be made a day ahead to develop deeper flavors.
  • Leftovers can be reheated in the oven or microwave and still taste great.

Keywords: chili, stuffed cornbread, ground beef, pinto beans, cheddar cheese, comfort food, hearty meal, one dish, baking, southwestern

Find it online: https://thefoodrecipe.com/chili-stuffed-cornbread-recipe/