Description

This Chili Cornbread Cobbler combines savory chili with a fluffy cornbread topping, creating a comforting and visually appealing dish perfect for gatherings.

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
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