Go Back
Chili and cornbread bake. Thick chili topped with cornbread and cheese. Simple comfort food.
Print

Chili and cornbread bake

Chili and cornbread bake. Thick chili topped with cornbread and cheese. Simple comfort food.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • ½ cup diced onions
  • 2 cloves garlic minced or pressed
  • 1 lb. lean ground beef you may also sub turkey or venison or 2 more cups of beans for a vegetarian version
  • 1 ½ cup cooked pinto beans or 1 can pinto beans drained and rinsed
  • 2 T. chili powder
  • 1½ tsp. sea salt or to taste
  • 1 tsp. cumin
  • ¼ tsp. black pepper
  • 1 cup tomato puree or sauce, or 1 can diced tomatoes
  • ½ cup water
  • 1 cup cornmeal
  • 1 cup flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 2 T. honey
  • 2 T. butter melted
  • 1 cup milk
  • 1 egg
  • 1 cup shredded cheddar cheese

Instructions

  • Brown ground beef and onions together. Drain if necessary.
  • Add garlic, salt, chili powder, pepper, cumin, tomatoes and water.
  • Simmer while you prepare cornbread.
  • In a bowl mix together cornmeal, flour, salt, and baking powder
  • Add remainder of ingredients except cheese, and whisk until smooth.
  • Pour over chili and smooth.
  • Sprinkle with cheese and bake uncovered at 400 degrees for about 25 minutes or until cornbread is done in center. Check doneness with a spoon or knife before serving.