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Monday, December 12, 2011

Cornbread Cowboy Chili


Comfort food at it's finest.  I have no idea what real cowboys actually ate, but in my head, they are out under the stars with a giant pot of chili over an open fire, with a big hunk of sweet cornbread on the side.  This recipe puts these two favorite dishes together!  

This one pot recipe gives you the big bold flavor of chili toned down by the sweet, homey cornbread - made perfect with a cool scoop of sour cream and the brightness of cilantro.
Ingredients:
  • 1 small pot of your favorite chili recipe, prepared
  • 1 box of your favorite cornbread batter recipe (I like Jiffy)
  • 1 egg
  • 1/3 cup milk
  • 1 - 2 cups shredded cheddar cheese or a shredded cheese blend.
  • garnish - sour cream, cilantro


Crazy Simple Instructions:
Make you chili as desired.  
This is a great use for my leftover Man Chili

Make the cornbread per package directions.  If you prefer a different brand, use that.  The one I use calls for an egg and 1/3 cup milk.
1 box cornbread mix
1 egg
1/3 cup milk

Pour the chili in the bottom of a black iron skillet, to about 1/3 – 1/2 of the way to the top.  Add cheese on top of meat to form a barrier.  Top chili and cheese with uncooked cornbread batter.
a small batch of chili (made from 1 pound ground beef)
2 cups shredded cheddar cheese
prepared cornbread mix

Bake per cornbread instructions until golden brown – 400 degrees F for about 17 - 20 minutes.
Spoon it out with a great big spoon!  Top with sour cream, grated cheddar cheese, and a little cilantro for garnish.
Enjoy out under the stars.... or on the couch in front of the fireplace! 


Cooks Notes:  This would also be great in individual ramekins.  If you anticipate having leftovers, consider putting more chili in the bottom, as the cornbread will start soaking up the chili after it sits a while, even with the waxy layer of cheese. 
Looking for more simple recipes for your family?  Please visit my Recipe Index for tons of ideas! 

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Here are some bonus recipes for you!
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Written Method:
Pour the chili in the bottom of a black iron skillet, to about 1/3 – 1/2 of the way to the top.  Add cheese on top of meat to form a barrier.  Top chili and cheese with uncooked cornbread batter.  Bake per cornbread instructions until golden brown – 400 degrees F for about 20 minutes.  Spoon it out with a great big spoon!  Top with sour cream, grated cheddar cheese, and a little cilantro for garnish. Enjoy out under the stars.... or on the couch in front of the fireplace!

2 comments:

  1. Is the chili supposed to already be hot when you pour on the cornbread? Thanks! :)

    ReplyDelete
    Replies
    1. Hi there -

      I've always made them consecutively, so I have used hot or warm chili. I think if the chili was cold from the refrigerator, it may not be hot enough in the 20 minutes to make the cornbread. For leftover chili, I would recommend heating it until its at least room temp/warm before adding the cornbread.

      This is one of my husband's favorites!! :)
      Julie

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