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.
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, divided
For Serving
- Sour cream, for dolloping
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
