Crusty Cornbread Chili
Crusty Cornbread Chili
Crusty Cornbread Chili

Crusty Cornbread Chili

David Venable

Because chili just isn’t chili without cornbread, I decided to combine the two in one recipe. Talk about a tasty time-saver!

Chili

  • 1/2 lb ground beef
  • 1/4 cup onion, chopped
  • 1/4 cup green peppers, chopped
  • 1/2 tsp garlic, chopped
  • 1/4 cup frozen corn kernels
  • 1 (14.5-oz) can petite diced tomatoes
  • 3/4 cup canned black beans, drained and rinsed
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon salt

Directions

Preheat the oven to 350°F.
Sauté the onions, peppers, garlic, and ground beef in the 10'' skillet over medium-high heat until the beef has browned and is no longer pink. Add corn, tomatoes, beans, and spices to the beef mixture and bring to a simmer. Remove from heat.
In a separate bowl, combine the cornbread mix, egg, and milk. Stir until smooth and fold in the cheddar cheese. Use a tablespoon to drop heaping dollops of the cornbread mixture on top of the chili.
Bake for 15-20 minutes, or until the chili is bubbly and the cornbread has browned.

Cornbread Topping

  • 3/4 cup cornbread mix
  • 1 egg
  • 3 Tbsp milk
  • 1/3 cup Cheddar, shredded

Cook's Notes

You can easily make this chili a vegetarian entrée. Replace the beef with another can of black or pinto beans and/or tofu, and you’ll still get that valuable protein.

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