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Chili-Stuffed Cornbread Recipe

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★★★★★

4.4 from 118 reviews

This Chili-Stuffed Cornbread is a hearty and comforting dish combining a flavorful ground beef chili with a moist, cheesy cornbread crust. Layers of spicy chili, cheddar cheese, and tender cornbread baked together create a perfect meal for cozy dinners or gatherings.

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. Cook the chili: Heat 1 tablespoon of neutral oil in a large pot over medium heat. Add the finely chopped onion and jalapeño (if using), cooking and stirring occasionally until softened, about 7 minutes. Then stir in the garlic and cook until fragrant, about 1 minute more.
  2. Brown the beef: Add the ground beef to the pot. Season generously with salt and freshly ground black pepper. Cook the beef, breaking it up with a wooden spoon, until browned evenly, about 6 minutes. Drain any excess fat if necessary.
  3. Add spices and tomato paste: Stir in the chili seasoning, ground cumin, and garlic powder until combined. Add the tomato paste and cook, stirring constantly, until it darkens to a brick red color, about 1 minute.
  4. Simmer the chili: Add the drained pinto beans, diced tomatoes with mild green chiles, and beef stock concentrate. Bring the mixture to a simmer and cook, stirring occasionally, until thickened, about 8 to 10 minutes. Adjust salt to taste. Remove from heat and let the chili cool slightly.
  5. Preheat oven and melt butter: Position a rack in the bottom third of the oven and preheat to 375°F (190°C). Place the unsalted butter in a 13″ x 9″ baking dish and put the dish in the preheated oven to melt the butter completely.
  6. Prepare cornbread batter: In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, kosher salt, and baking soda. Add the beaten eggs and buttermilk, whisking until just combined; small lumps are fine to keep the cornbread tender.
  7. Add melted butter to batter: Carefully remove the baking dish with melted butter from the oven. Pour and scrape the butter into the batter and gently stir to combine.
  8. Assemble layers: Pour about two-thirds of the cornbread batter into the bottom of the buttered baking dish and spread evenly. Sprinkle 1 cup of shredded cheddar cheese over the batter. Layer the chili evenly on top, leaving about a 1/2-inch border around the edges. Sprinkle the remaining 1 cup of cheddar cheese over the chili. Finally, top with the remaining cornbread batter and gently spread it into an even layer.
  9. Bake the stuffed cornbread: Bake in the preheated oven until the top is golden brown, about 25 minutes. Cover the dish with aluminum foil and continue baking until a toothpick or tester inserted into the center comes out clean, about 10 to 15 minutes more. Remove from oven and let cool for 10 minutes.
  10. Serve: Spoon dollops of sour cream on top before serving for a creamy, tangy finish.

Notes

  • Removing the ribs and seeds from the jalapeño reduces the heat—leave them in if you prefer a spicier chili.
  • Be careful not to overmix the cornbread batter to keep it tender and fluffy.
  • The chili should be cooled slightly before layering to prevent curdling the milk in the batter.
  • If you prefer, use sharp cheddar or a cheese blend for stronger flavor.
  • Allow the cornbread to rest after baking to finish setting and make slicing easier.
  • This dish can be reheated in the oven covered with foil to retain moisture.

Keywords: chili stuffed cornbread, baked cornbread, cornbread with chili, cheesy cornbread, comfort food, layered cornbread chili

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