chili and cornbread

Try this hearty Cornbread Casserole from Delish.com.

Cornbread Casserole

olive oil

onion, chopped

garlic,

tomato paste

beef

tbsp. chili powder

cumin

oregano

Kosher salt

black pepper

kidney beans, drained

(28-oz.) crushed tomatoes

boxes Jiffy corn muffin mix

corn

sour cream

tbsp. butter, melted

eggs

Sour cream

Shredded cheddar

Sliced green onions

This is in the oven now and smelling “delish”! I used a box of TJ’s cornbread mix and subbed corn and pepper relish for the frozen corn kernels, just to kick it up a notch. I know it’s going to be a hit!

Cornbread and Chili Muffins are the perfect cozy, adorable bite-sized app for your next fall gathering. Sweet buttermilk cornbread muffins are hallowed out and stuffed with homemade chili, and topped with plenty of cheddar cheese.

Cornbread and Chili Muffins

all-purpose flour

cornmeal

white sugar

tsp baking powder

tsp baking soda

buttermilk

butter, melted

onion

garlic cloves, minced

tsp kosher salt

oz chili beans

tsp chili powder

garlic powder

onion powder

tsp cumin

Preheat oven to 375 degrees. Generously grease two mini muffin tins with non-stick cooking spray.

Add flour, cormeal, sugar, baking powder, and baking soda to a large bowl. Whisk to combine. Add buttermilk to a liquid measuring cup. Add in egg. Whisk to combine. Add the buttermilk, egg, and butter to the dry ingredients. Whisk just until the mixture is combined. Use a small ice cream scoop to fill the muffins tins 3/4 full. Bake until golden brown and crisp, about 10-12 minutes. Cool.

While the muffins cook, make the chili. Heat a medium dutch oven or skillet to a medium-high heat. Add ground beef. Use a wooden spoon to break up the meat. Once the beef is about halfway done cooking, add the onion, garlic, and 1/2 teaspoon salt. Continue to cook until the beef is no longer pink and the onion and garlic are soft.

Add remaining 1/4 teaspoon salt, chili beans, chili powder, garlic powder, onion powder, and cumin to the beef and onions. Bring to a boil and reduce to a simmer. Simmer for 5-6 minutes. If the chili gets way too thick, add a few teaspons of water to loosen it up. (You do want it thick though, so it stays put in and on the buttermilk corbnread muffins.) Season to taste with salt and pepper.

Once the muffins are slightly cooled, remove from the muffin tin. Use a 1/2 teapsoon measuring spoon to scoop out the middle of the cornbread. Discard insides. Use the same 1/2 teaspoon to spoon as much chili as you can inside the cornbread. Spoon chili on top as well.

Sprinkle with shredded cheese, parsley, green onions, or crushed fritos. Serve immediately.

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Cornbread Casserole

Cornbread and Chili Muffins

Top 2 chili and cornbread recipes from across the web

The most viewed chili and cornbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cornbread Casserole

Cornbread and Chili Muffins

The most viewed chili and cornbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine