Description
This recipe combines the comforting flavors of cornbread with the hearty zest of chili, topped with melted cheese and your favorite fixings. It’s a delicious and satisfying one-dish meal perfect for a cozy night in or a casual gathering. The slight sweetness of the cornbread complements the savory chili, while the cheese and toppings add a burst of flavor and texture. This recipe is also highly customizable, allowing you to adjust the spice level and add your preferred ingredients.
Ingredients:
For the Cornbread Base:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp sugar (optional)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter or oil
For the Chili Topping:
- 1/2 lb ground beef or turkey
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup canned beans (optional)
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt & pepper, to taste
For the Toppings:
- 1 cup shredded cheddar cheese
- Sour cream
- Sliced jalapeños
- Chopped green onions or cilantro
Preparation:
Step 1: Preheat oven to 400°F (200°C). Grease an 8×8-inch baking dish to prevent the cornbread from sticking.
Step 2: In a mixing bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, and salt to ensure the dry ingredients are evenly distributed.
Step 3: Add the buttermilk, eggs, and melted butter or oil to the dry ingredients. Mix until smooth, being careful not to overmix, which can result in a tough cornbread.
Step 4: Pour the cornbread batter into the prepared baking dish and spread evenly. Bake for 15-18 minutes, or until the cornbread is just set. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
Step 5: While the cornbread is baking, prepare the chili topping. In a large skillet or pot, cook the ground beef or turkey with the finely chopped onion and minced garlic over medium heat until the meat is browned and the onion is softened. Drain off any excess grease.
Step 6: Stir in the crushed tomatoes, tomato paste, canned beans (if using), chili powder, smoked paprika, salt, and pepper to the cooked meat mixture. Simmer for 10 minutes, allowing the flavors to meld together.
Step 7: Once the cornbread is baked and the chili is simmering, remove the cornbread from the oven. Spoon the hot chili evenly over the baked cornbread, covering the entire surface.
Step 8: Sprinkle the shredded cheddar cheese generously over the chili-topped cornbread. Return the dish to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
Step 9: Remove the loaded chili cheese cornbread bake from the oven and let it cool slightly before garnishing with sour cream, sliced jalapeños, and fresh herbs such as chopped green onions or cilantro.
Step 10: Serve warm directly from the baking dish. Cut into squares or wedges and enjoy!
Why You’ll Love This Recipe
This Loaded Chili Cheese Cornbread Bake is a guaranteed crowd-pleaser because it’s:
- Comforting: The warm cornbread and hearty chili create a comforting and satisfying meal.
- Easy to Make: With simple ingredients and straightforward instructions, this recipe is perfect for busy weeknights.
- Customizable: Easily adapt the recipe to your liking by adjusting the spice level or adding your favorite toppings.
- Perfect for Sharing: This dish is ideal for casual gatherings, potlucks, or family dinners.
Serving Suggestions:
- Serve with a dollop of sour cream or Greek yogurt for extra creaminess.
- Top with sliced avocado for a refreshing and healthy addition.
- Add a side of coleslaw or a simple salad for a complete meal.
- Offer a variety of toppings, such as chopped tomatoes, onions, or salsa, to customize each serving.
Tips:
- For a vegetarian option, substitute the ground meat with lentils, mushrooms, or plant-based crumbles.
- To add extra spice, include jalapeños or chipotle peppers in the chili.
- For a Tex-Mex twist, mix corn kernels and shredded cheese directly into the cornbread batter before baking.
- Double the recipe and bake in a 9×13-inch dish for a larger crowd.
- To prevent the cornbread from drying out, cover the dish with foil during the last few minutes of baking.
Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Nutrition Information:
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: Approximately 450-550 per serving
- Protein: 20-25g per serving
- Sodium: 800-1000mg per serving
Conclusion
This Loaded Chili Cheese Cornbread Bake is a delightful dish that combines the best of both worlds: the comforting flavors of cornbread and the hearty zest of chili. With its customizable nature and easy preparation, it’s sure to become a favorite in your recipe collection. Whether you’re serving it at a casual gathering or enjoying it as a cozy family dinner, this recipe is guaranteed to satisfy.
Questions and Answers about this Recipe:
Q1: Can I make this recipe ahead of time?
A: Yes, you can prepare the cornbread and chili separately ahead of time. Store them in the refrigerator and assemble the dish just before baking.
Q2: Can I use a different type of cheese?
A: Absolutely! Feel free to substitute the cheddar cheese with your favorite cheese, such as Monterey Jack, pepper jack, or a blend of cheeses.
Q3: Can I freeze this dish?
A: It’s not recommended to freeze the assembled dish as the texture of the cornbread may change. However, you can freeze the cornbread and chili separately and assemble them when ready to bake.
Q4: Can I make this recipe in a cast-iron skillet?
A: Yes, a cast-iron skillet works perfectly for this recipe. Just make sure to grease the skillet well before adding the cornbread batter.
Q5: What if I don’t have buttermilk?
A: You can make a substitute for buttermilk by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for 5 minutes before using.
