Description
A cozy and comforting dish combining the hearty richness of chili with the sweet, fluffy texture of cornbread.
Ingredients
Scale
- 2 cups chili (canned or homemade)
- 1 cup cornmeal
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup shredded cheese (cheddar or your choice)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 can of corn (drained)
- Optional toppings: sour cream, green onions, or jalapeños
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the chili with the drained corn and stir well.
- In another bowl, whisk together the cornmeal, milk, vegetable oil, egg, baking powder, and salt until smooth.
- Pour half of the cornbread mixture into a greased baking dish and spread it evenly across the bottom.
- Spread the chili mixture evenly on top of the cornbread layer.
- Pour the remaining cornbread batter over the chili mixture and sprinkle shredded cheese on top.
- Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
- Remove from oven and let cool for a few minutes before serving with optional toppings.
Notes
Use leftover chili to reduce food waste or customize with your choice of cheese and toppings.
- Prep Time: 10
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg