Chili stuffed cornbread
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 cup
(1 sick) 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
2 cups
buttermilk
2 cups
shredded cheddar, divided
Sour cream, for serving
Chili
Step 1In 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.
Step 2Add 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.
Step 3Add 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
Step 1Arrange 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.
Step 2In 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.
Step 3Pour 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.
Step 4Bake 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.
There's nothing quite like the aroma of freshly baked cornbread, especially when it's packed with a rich, savory chili filling. This chili stuffed cornbread isn't just a meal; it's an experience, a warm hug on a plate that always brings a smile to my face. I first tried making something similar years ago, and after many tweaks, this recipe has become a staple in my kitchen. It's the perfect dish for a chilly evening, a game day, or just when you need a little extra comfort. One of the best things about this chili stuffed cornbread is how versatile it is. While the recipe I shared is fantastic as is, don't be afraid to make it your own! For the chili, if you're not a fan of ground beef, you can easily substitute it with ground turkey or even a mix of mushrooms and lentils for a delicious vegetarian version. I've also experimented with different types of beans – black beans or kidney beans work wonderfully if you don't have pinto. And if you like a little extra kick, adding a pinch of cayenne pepper or a dash of your favorite hot sauce to the chili can really take it up a notch. For the cornbread, feel free to switch up the cheese! Monterey Jack, pepper jack, or even a smoked cheddar can add an exciting twist. Serving this chili stuffed cornbread is half the fun. While it's incredibly satisfying on its own, a dollop of sour cream is a must for that creamy contrast. Beyond that, think about toppings that add freshness or extra flavor. A sprinkle of fresh cilantro, thinly sliced green onions, or even some diced avocado can elevate the dish. For a complete meal, I often serve it alongside a crisp green salad with a light vinaigrette to balance the richness. It also pairs wonderfully with a side of coleslaw for a classic Southern touch. Another reason I adore this recipe is its make-ahead potential. You can prepare the chili a day or two in advance, which significantly cuts down on cooking time when you're ready to bake. Just store it in an airtight container in the fridge. The baked chili stuffed cornbread itself is also great for leftovers. Simply cover it tightly and refrigerate for up to 3-4 days. To reheat, I usually pop individual slices in the microwave or warm a larger portion in the oven at a low temperature (around 300°F or 150°C) until heated through, making sure to cover it with foil to prevent drying out. You can even freeze individual slices for future quick meals; just wrap them well in plastic wrap and then foil. When you're ready for another piece of that golden-brown chili-stuffed cornbread, thaw overnight in the fridge and reheat as desired. It’s truly a gift that keeps on giving!
