Chili-Stuffed Cornbread Places The Classic Side At Center Stage

Olwen Phillips
·2 min read

Yields: 12 servings

Prep Time: 30 mins

Total Time: 1 hour 25 mins

Ingredients

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)

Cornbread

  • 1/2 c.

    (1 sick) unsalted butter

  • 2 c.

    (240 g.) all-purpose flour

  • 2 c.

    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 c.

    buttermilk

  • 2 c.

    shredded cheddar, divided

  • Sour cream, for serving

Directions

Chili

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

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

  3. Add beans, tomatoes, and beef stock concentrate. Bring to a simmer and cook, stirring occasionally, until thickened, 8 to 10 minutes; season with salt, if needed. Let cool slightly.

Cornbread

  1. Arrange a rack in bottom third of oven; preheat to 375°. Place butter in a 13" x 9" baking dish. Place dish in preheated oven to melt butter.

  2. In a large bowl, whisk flour, cornmeal, granulated sugar, baking powder, salt, and baking soda. Add eggs and buttermilk and whisk to combine (it’s okay if there are still some small lumps—overmixing can lead to dense cornbread). Carefully pour and scrape melted butter from preheated baking dish into batter and stir to combine.

  3. Pour about two-thirds of batter into bottom of preheated dish, then sprinkle with 1 cup cheese. Top with an even layer of chili, leaving about 1/2" around the border. Sprinkle with remaining 1 cup cheese. Top with remaining cornbread batter and gently spread into an even layer.

  4. Bake cornbread until top is golden brown, about 25 minutes. Cover with foil and continue to bake until a tester inserted into the center comes out clean, 10 to 15 minutes more. Let cool 10 minutes. Dollop with sour cream.

You Might Also Like

Latest Stories