Chili-Stuffed Cornbread Recipe

Introduction

This chili-stuffed cornbread is a comforting one-dish meal that combines hearty beef chili with moist, cheesy cornbread. Perfect for a cozy dinner, it brings together bold flavors and satisfying textures in every bite.

Ingredients

• 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
• Freshly ground black pepper
• 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, rinsed
• 1 (10-oz.) can diced tomatoes with mild green chiles
• 1 tsp. beef stock concentrate (such as Better Than Bouillon)
• 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, divided
• Sour cream, for serving

Instructions

1. Step 1: In a large pot over medium heat, heat the oil. Cook the onion and jalapeño (if using), stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.
2. Step 2: Add ground beef; generously season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until browned, about 6 minutes. Drain any excess fat if needed.
3. Step 3: Stir in chili seasoning, cumin, and garlic powder. Add tomato paste and cook, stirring constantly, until paste turns brick red, about 1 minute.
4. Step 4: Add pinto beans, diced tomatoes with mild green chiles, and beef stock concentrate. Bring to a simmer and cook, stirring occasionally, until thickened, 8 to 10 minutes. Season with salt if needed. Let cool slightly.
5. Step 5: Arrange a rack in the bottom third of the oven and preheat to 375°F (190°C). Place butter in a 13″ x 9″ baking dish and put the dish in the oven to melt the butter.
6. Step 6: In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda. Add eggs and buttermilk and whisk to combine. It’s okay if the batter has some small lumps; avoid overmixing.
7. Step 7: Carefully pour and scrape the melted butter from the baking dish into the batter and stir to combine.
8. Step 8: Pour about two-thirds of the batter into the bottom of the preheated baking dish. Sprinkle with 1 cup of shredded cheddar. Spread an even layer of chili on top, leaving about a 1/2-inch border around the edges.
9. Step 9: Sprinkle with the remaining 1 cup of cheddar. Pour the remaining cornbread batter over the top and gently spread into an even layer.
10. Step 10: Bake until the top is golden brown, about 25 minutes. Cover with foil and continue baking until a tester inserted in the center comes out clean, 10 to 15 minutes more.
11. Step 11: Let cool for 10 minutes. Serve with dollops of sour cream.

Tips & Variations

• For extra heat, keep the jalapeño seeds or add a pinch of cayenne pepper to the chili.
• Use ground turkey or chicken instead of beef for a lighter version.
• Swap pinto beans for black beans or kidney beans depending on your preference.
• Add chopped fresh cilantro or green onions on top before serving for a fresh touch.
• To make it vegetarian, omit the meat and increase beans and veggies like bell peppers or corn.

Storage

Store leftover chili-stuffed cornbread covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. Avoid storing for too long to maintain the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the chili in advance and refrigerate it. Assemble and bake the cornbread just before serving for the freshest results.

What can I use if I don’t have buttermilk?

Mix 3 cups of milk with 3 tablespoons of lemon juice or white vinegar and let it sit for 5 minutes to create a buttermilk substitute.

Chili-Stuffed Cornbread Recipe

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★★★★★

4.7 from 141 reviews

• Author: Mariam
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x

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Description

This hearty Chili-Stuffed Cornbread combines a savory, spiced beef and bean chili nestled inside moist, buttery cornbread topped with melted cheddar cheese. It’s a comforting one-dish meal perfect for gatherings or a cozy family dinner, delivering rich flavors and satisfying textures in every bite.

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Ingredients

Scale 1x2x3x

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, divided

For Serving

• Sour cream, for dolloping

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Instructions

1. Prepare the chili: In a large pot over medium heat, heat the neutral oil. Add the chopped onion and jalapeño if using, stirring occasionally, and cook until softened, about 7 minutes. Add the garlic and cook for 1 minute until fragrant.
2. Brown the beef: Add the ground beef to the pot, season generously with kosher salt and freshly ground black pepper. Cook, breaking up the meat with a wooden spoon, until browned, about 6 minutes. If needed, drain any excess fat from the pot.
3. Season and develop chili flavors: Stir in chili seasoning, ground cumin, and garlic powder. Add the tomato paste and cook while stirring constantly until the paste darkens to a brick red, around 1 minute.
4. Simmer the chili: Add the drained pinto beans, diced tomatoes with 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 cool slightly.
5. Prepare oven and butter for cornbread: Position a rack in the bottom third of the oven, then preheat the oven to 375°F (190°C). Place the butter in a 13” x 9” baking dish and place the dish in the oven to melt the butter while you prepare the batter.
6. Make the cornbread batter: In a large bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, kosher salt, and baking soda. Add the beaten eggs and buttermilk and whisk until combined—some small lumps are fine, as overmixing can make the cornbread dense. Carefully pour the melted butter from the baking dish into the batter and stir gently to combine.
7. Assemble the chili-stuffed cornbread: Pour about two-thirds of the cornbread batter into the bottom of the preheated baking dish. Sprinkle 1 cup of shredded cheddar cheese evenly over the batter. Layer the cooled chili evenly on top of the cheese, leaving about a 1/2-inch border around the edges. Sprinkle the remaining 1 cup of cheddar over the chili, then top with the remaining batter and gently spread it into an even layer.
8. Bake the cornbread: Bake uncovered for about 25 minutes until the top is golden brown. Cover the dish with foil and continue baking until a tester inserted into the center comes out clean, about 10 to 15 minutes longer.
9. Cool and serve: Remove the cornbread from the oven and let it cool for 10 minutes before serving. Dollop with sour cream to finish.

Notes

• Jalapeño is optional; omit or adjust quantity for milder spice.
• Allow chili to slightly cool before layering to avoid curdling cornbread batter.
• Use a tester or toothpick to check doneness of the cornbread center after baking.
• For a vegetarian version, substitute ground beef with plant-based protein and use vegetable stock concentrate.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: chili stuffed cornbread, stuffed cornbread, chili cornbread bake, savory cornbread, one dish meal, beef chili recipe