The Ultimate Cornbread and Chili Recipe – A Hearty

Cornbread and chili make the perfect duo, offering a satisfying blend of flavors and textures. This classic comfort food pairs the rich, spicy depth of chili with the slightly sweet and crumbly texture of cornbread. Whether you’re making it for a cozy family dinner or a gathering with friends, this recipe is guaranteed to be a hit. The best part? It’s easy to make, packed with nutrients, and can be customized to suit your preferences. In this guide, we will walk you through every detail of preparing a delicious cornbread and chili meal, including ingredients, step-by-step instructions, nutritional details, and helpful cooking tips.

Nutrition Information (Per Serving)

Chili:

• Calories: 320 kcal
• Protein: 25g
• Carbohydrates: 30g
• Fat: 12g
• Fiber: 8g

Cornbread:

• Calories: 180 kcal
• Protein: 4g
• Carbohydrates: 28g
• Fat: 6g
• Fiber: 2g

Total Calories (Combined): 500 kcal per serving

Recipe Details

• Prep Time: 20 minutes
• Active Time: 40 minutes
• Resting Time: 10 minutes
• Total Time: 1 hour 10 minutes
• Cuisine: American, Southern
• Course: Main Course
• Servings: 6-8 servings

Equipment Needed

• Large pot or Dutch oven
• Wooden spoon
• Cutting board and knife
• Measuring cups and spoons
• Medium mixing bowl
• Whisk
• Baking dish or cast-iron skillet
• Oven
• Stovetop

Ingredients

For the Chili:

• 1 lb ground beef (or turkey for a leaner option)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups beef broth (or vegetable broth for vegetarian option)
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper (optional for extra spice)
• 1 tbsp olive oil

For the Cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk (or buttermilk for extra richness)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup shredded cheddar cheese (optional)
• 1/2 cup corn kernels (optional for extra texture)

Instructions

Step 1: Prepare the Chili

1. Heat the Oil: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
2. Cook the Meat: Add the ground beef (or turkey) and cook until browned, breaking it up with a spoon, about 5 minutes.
3. Sauté the Aromatics: Add the diced onion and minced garlic, stirring for about 2-3 minutes until fragrant.
4. Add the Tomatoes and Beans: Pour in the diced tomatoes, kidney beans, and black beans. Stir well to combine.
5. Season the Chili: Add tomato paste, salt, pepper, chili powder, cumin, paprika, oregano, and cayenne (if using). Mix well to coat the ingredients.
6. Simmer: Pour in the beef broth and bring the mixture to a boil. Reduce heat and let simmer for about 30 minutes, stirring occasionally to allow flavors to meld.

Step 2: Make the Cornbread

1. Preheat Oven: Set your oven to 375°F (190°C) and grease a baking dish or cast-iron skillet with butter or non-stick spray.
2. Mix Dry Ingredients: In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. Combine Wet Ingredients: In a separate bowl, whisk together the milk, melted butter, and egg.
4. Blend Together: Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in Add-Ins: If using, gently fold in the shredded cheese and corn kernels.
6. Bake: Pour the batter into the greased baking dish and bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
7. Cool: Let the cornbread rest for 5-10 minutes before serving.

Step 3: Serve and Enjoy!

1. Dish Up the Chili: Ladle the warm chili into bowls.
2. Slice the Cornbread: Cut the cornbread into squares or wedges and serve on the side or crumbled over the chili.
3. Garnish (Optional): Top with shredded cheese, sour cream, green onions, or avocado for added flavor.

Tips for the Best Cornbread and Chili

• Make It Spicier: Add extra cayenne, diced jalapeños, or hot sauce to the chili.
• For a Sweeter Cornbread: Increase sugar to 1/3 cup or use honey instead.
• Vegetarian Option: Swap ground beef with lentils or plant-based crumbles and use vegetable broth.
• Thicker Chili: Let it simmer longer or mash some beans for a thicker texture.
• Cornbread Texture: For a moist, richer cornbread, use buttermilk instead of milk.

Storage & Reheating

• Chili: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
• Cornbread: Keep in an airtight container at room temperature for up to 3 days or refrigerate for a week.
• Reheating: Warm chili on the stovetop or microwave, and reheat cornbread in the oven at 300°F for 10 minutes.

Conclusion

This Cornbread and Chili Recipe is a must-try for anyone looking for a hearty and comforting meal. With its rich and spicy flavors paired with sweet, crumbly cornbread, it’s a dish that satisfies every craving. Whether enjoyed on a chilly night or at a family gathering, this meal is simple, nourishing, and incredibly delicious. Try it today and enjoy the perfect blend of flavors and textures in every bite!