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Chili Cornbread Cobbler

Chili Cornbread Cobbler

Chili Cornbread Cobbler

Dress up your pot of chili and pan of cornbread by transforming the duo into a savory cobbler.
By Kelsey Hilts

Chili Cornbread Cobbler

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

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Chili Cornbread Cobbler


  • Author: Kelsey Hilts {Itsy Bitsy Foodies}
  • Total Time: 2 hours
  • Yield: 8+ 1x

Description

Dress up a pot of chili and pan of cornbread by transforming the duo into a savory cobbler. This twist on the classic comfort food combo of chili and cornbread combines the two foods into one dish.


Ingredients

Scale

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
  • 12 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
  • 33 1/2 cups (710828 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

Cornbread Cobbler

  1. Mix the dry ingredients.
  2. Add the wet ingredients and stir the batter until it is smooth.

Chili Meat

  1. Coat the bottom of a pan with oil and heat at medium-high.
  2. Brown the meat with the spices listed above (1/4 tsp (1g) salt – 1/4 tsp (0,7g) chili powder). The meat can still be raw in the center because it will continue to cook as the chili simmers.

Chili

  1. Lightly coat a large pot with oil and cook the onion, garlic and peppers over medium heat until they are translucent.
  2. Add the browned meat and the remaining ingredients to the pot.
  3. Let the chili simmer for thirty minutes to an hour (or longer), continuing to season it to taste once the meat is fully cooked.
  4. Spoon one cup chili into each of the oven-safe individual serving dishes.
  5. Pour 1/3 cup cornbread batter over the chili.
  6. Place the dishes on a baking sheet and bake them in the oven at 425 degrees for 15-20 minutes until the corn bread is cooked and golden and the chili is bubbling up around the edges.
  7. Garnish the chili cornbread cobblers with light sour cream or Greek yogurt drizzled with honey.
  • Prep Time: 45 mins
  • Cook Time: 1 hour 15 mins

 

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