This twist on the classic comfort food combo of chili and cornbread combines the two foods into one dish. The cobbler can be served in individual ramekins or in one large baking dish. The creative presentation makes it appealing for dinner parties, appetizer courses and potlucks {think Super Bowl!}. Bake cornbread muffins with the leftover cornbread batter or refrigerate leftover chili and cornbread batter separately and bake more cobblers to order another day.
Chili Cornbread Cobbler
- Total Time: 2 hours
- Yield: 8 servings 1x
Description
This Chili Cornbread Cobbler combines savory chili with a fluffy cornbread topping, creating a comforting and visually appealing dish perfect for gatherings.
Ingredients
Chili Meat
- 1 pound (0,5 kg) of ground turkey, chicken or beef
- 1/4 tsp (1-2g) salt
- 1/4 tsp (0,7g) black pepper
- 1/2 tsp (1,5g) garlic powder
- 1/4 tsp (0,7g) cumin
- 1/4 tsp (0,2g) oregano
- 1/4 tsp (0,7g) chili powder
Chili
- 1 small yellow onion, chopped
- 4 garlic cloves, minced
- 1 pasilla pepper, chopped
- 1-2 jalapeño or serrano peppers, chopped
- 1 15-ounce can of pinto beans, drained and rinsed
- 1 15-ounce can of black beans, drained and rinsed
- 4 Tbsp (45g) tomato paste
- 3 – 3 1/2 cups (710-828 mL) low-sodium chicken broth
- 1 15-ounce can fire-roasted tomatoes
- 1 Tbsp (8-9g) chili powder (ideally a mix of chiles such as ancho and chile de arbol)
- 1/2 tsp (1,5g) cumin
- 1/2 tsp (2,5g) salt
- 1/4 tsp (0,6g) black pepper
- 1/4 tsp (0,6g) cayenne pepper
- 1/4 tsp (0,6g) paprika
Cornbread Topping
- 1 cup (99g) flour
- 2 tsp (7,5g) baking powder
- 1/2 tsp (2,5g) salt
- 1 cup (170g) cornmeal
- 2 eggs
- 1/4 cup (85g) honey or (48g) sugar
- 1 cup (236 mL) milk
- 1/4 cup (57g) shortening or (30g) low-fat plain yogurt
- 1 cup (150g) canned corn, drained
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium-high heat, coat the bottom with oil and brown the ground meat of your choice. Season with salt, pepper, garlic powder, cumin, and oregano. Cook until the meat is fully browned and cooked through, about 8-10 minutes.
- In a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt.
- In another bowl, combine the milk, vegetable oil, and egg. Whisk until well blended.
- Pour the wet ingredients into the dry ingredients and stir until the batter is smooth.
- Transfer the cooked chili meat into individual ramekins or a large baking dish.
- Pour the cornbread batter over the top of the chili meat, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before serving.
Notes
The cobbler can be served in individual ramekins or a large baking dish, making it versatile for different occasions. Leftover cornbread batter can be used to make muffins, and leftover chili can be refrigerated for future use. This dish is great for dinner parties and potlucks.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8 grams
- Sodium: 600 mg
- Fat: 15 grams
- Carbohydrates: 40 grams
- Fiber: 3 grams
- Protein: 18 grams
- Cholesterol: 55 mg
I love it when a recipe gives me new ideas to try to make new things – I’m thinking about ways to make ‘cobbler’ out of lots of different types of dishes now