Cornbread Topped Chili Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CORNBREAD-TOPPED CHILI CASSEROLE



Cornbread-Topped Chili Casserole image

In this healthy casserole recipe--sometimes called tamale pie--the cornbread gets crusty at the edges, thanks to a cast-iron skillet. For the best texture, use yellow cornmeal with a medium grind. Serve with lime wedges for a little extra tang.

Provided by EatingWell Test Kitchen

Categories     Healthy Mexican Casserole Recipes

Time 45m

Number Of Ingredients 13

4 tablespoons canola oil, divided
2 cups chopped onion
3 tablespoons chili powder
1 pound lean ground pork (see Tip)
2 cups diced zucchini
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 cups corn kernels, fresh or frozen (thawed)
1 14-ounce can diced tomatoes
1 ½ cups stone-ground cornmeal
¾ teaspoon baking powder
1 large egg
1 cup buttermilk

Steps:

  • Preheat oven to 400 degrees F.
  • Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add onion and chili powder; cook, stirring, until starting to soften, about 2 minutes. Add pork, zucchini and 1/4 teaspoon each salt and pepper and cook, stirring often, until the pork is no longer pink, 4 to 5 minutes. Add corn and tomatoes with their juice and cook until heated through, 3 to 4 minutes more. Remove from heat.
  • Meanwhile, whisk cornmeal, baking powder and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Whisk egg, buttermilk and the remaining 2 tablespoons oil in another bowl. Stir the buttermilk mixture into the cornmeal mixture until combined. Spread the batter over the pork and vegetables. Transfer the pan to the oven.
  • Bake until the cornbread is just cooked through, 15 to 20 minutes.

Nutrition Facts : Calories 490.1 calories, Carbohydrate 54.8 g, Cholesterol 91.8 mg, Fat 20.7 g, Fiber 8.3 g, Protein 28.2 g, SaturatedFat 4 g, Sodium 748.6 mg, Sugar 12 g

CORNBREAD TOPPED CHILI CON CARNE



Cornbread Topped Chili Con Carne image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 14h30m

Yield up to 20 servings

Number Of Ingredients 33

4 tablespoons olive oil
4 onions, finely chopped
2 cloves garlic, minced
2 teaspoons dried or crushed chili flakes
2 teaspoons ground coriander
2 teaspoons ground cumin
5 cardamom pods, bruised
2 red peppers, seeded and finely diced
3 pounds 4 ounces ground beef
7 cups canned chopped tomatoes
1/2 cup tomato ketchup
1/2 cup tomato puree
1 cup water
2 tablespoons cocoa
3 1/2 cups canned red kidney beans
1 1/2 teaspoons salt
4 cups cornmeal
1/4 cup all-purpose flour
6 teaspoons baking powder
2 teaspoons ground cinnamon
3 cups buttermilk
4 eggs
2 teaspoons honey
1/4 cup vegetable oil
2 cups grated Cheddar
Guacamole, recipe follows
2 cups sour cream
Ground paprika, for dusting
3 3/4 cups grated Cheddar
4 ripe avocados, peeled, stoned and chopped
4 scallions, finely chopped
2 limes, juiced
1/4 cup chopped fresh cilantro leaves

Steps:

  • Heat the oil in a very large pan and fry the onion and garlic until it begins to soften. Add the chili, coriander, cumin, and crushed cardamom pods and stir well.
  • Add the peppers then break up the ground beef into the pan and, using a fork, keep turning it to separate it as the meat browns. Add the chopped tomatoes, ketchup, tomato puree, and water stirring to make a rich red sauce. When the chili starts to boil sprinkle over the cocoa and stir it in. Add the beans and simmer partially covered for 1 1/2 hours. At this point you can cool and freeze the chili, or just keep it in the refrigerator overnight.
  • Preheat the oven to 425 degrees F.
  • Pour the chili into a large, wide dish or keep in the pan you cooked it in if it is ovenproof.
  • Combine the salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey, and oil in a jug, and then stir into the dry ingredients mixing to make a vivid yellow batter.
  • Pour the cornmeal topping over the chili con carne, or blob it over to cover the top as evenly as possible.
  • Sprinkle the cheese over the top of the cornbread and then bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the chili underneath is bubbling. How long this takes depends on the how cold or hot the chili was when it went into the oven. Since it's such a huge vat, you may find it easiest to reheat it on the stove in its pan first.
  • Let the chili stand for about 5 minutes once out of the oven before cutting the cornbread top into squares or slices to serve with a helping of chili underneath.
  • Mash the avocados with the scallions and add the juice of up to 2 limes, to taste. Stir in most of the cilantro and turn into 2 bowls, sprinkling each with the remaining cilantro.
  • Divide the sour cream into another 2 bowls, and dust with a little paprika and, into another pair of bowls add the grated Cheddar so that people can take clumps and add the tangy cheese to their plates of guacamole and sour cream splodged chili.

CORNBREAD TOPPED CAST-IRON SKILLET CHILI



Cornbread Topped Cast-Iron Skillet Chili image

Cook chili, bake cornbread and serve dinner in a single skillet. The steam from this chunky, spicy, deep-red chili gives the cornbread topping an extra-fluffy texture.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 20

1 tablespoon vegetable oil
1 1/2 pounds beef chuck, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
3/4 cup fine cornmeal, plus 1 tablespoon for dusting beef
3/4 cup all-purpose flour, plus 1 tablespoon for dusting beef
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, sliced
3 to 4 tablespoons chili powder
2 teaspoons ground cumin
3 cups low-sodium chicken broth
Two 10-ounce cans diced tomatoes with chiles, drained
One 14.5-ounce can kidney beans, drained and rinsed
4 tablespoons sugar
3/4 teaspoon baking soda
1 large egg
1/2 cup milk
1/4 cup sour cream, plus more for serving
3 tablespoons unsalted butter, melted
3/4 cup (about 3 ounces) shredded Cheddar cheese

Steps:

  • Heat the oil in 12-inch cast-iron skillet over high heat until very hot. Sprinkle the beef with salt and pepper and toss with 1 tablespoon of the flour and 1 tablespoon of the cornmeal. Add the beef to the skillet and cook, stirring occasionally, until the meat is browned, 6 to 10 minutes.
  • Reduce heat to medium. Add the onion and garlic and cook, stirring often, until onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the chicken stock, tomatoes, beans and 1 tablespoon of the sugar and bring to simmer. Cook until the meat becomes tender and the sauce has thickened, about 30 minutes. If the liquid reduces to less than three-quarters of the way up the sides of the meat, stir in a little water.
  • Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the remaining 3/4 cup cornmeal, 3/4 cup flour, 3 tablespoons sugar, baking soda and 1 teaspoon salt together in a medium bowl. Whisk the sour cream, milk and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar cheese. Drop oval-shaped spoonfuls of batter on top of the chili, leaving space in between. The batter will not completely cover the chili.
  • Bake until the cornbread is golden brown and springs back when touched, and the chili is hot and bubbly, about 17 minutes. Remove the skillet from the oven and serve with more sour cream.

CHILI WITH CORNBREAD TOPPING



Chili with Cornbread Topping image

Cornbread is the perfect partner for canned chili in the easy warmer-upper for two.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 9

1/3 pound lean ground beef (90% lean)
1/4 cup chopped onion
1 can (15 ounces) chili with beans
1/2 cup water
3/4 cup cornbread/muffin mix
3 tablespoons 2% milk
2 tablespoons beaten egg
1/3 cup shredded cheddar cheese
1/4 cup frozen corn, thawed

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes., In a small bowl, combine the cornbread mix, milk and egg. Stir in cheese and corn just until combined. Spread batter evenly over chili. , Bake at 400° for 15-18 minutes or until topping is golden brown.

Nutrition Facts : Calories 657 calories, Fat 19g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 1714mg sodium, Carbohydrate 80g carbohydrate (21g sugars, Fiber 9g fiber), Protein 41g protein.

CORNBREAD-TOPPED SKILLET CHILI



Cornbread-Topped Skillet Chili image

In this hearty and satisfying dinner recipe, you can enjoy 2 in 1: cornbread served on top of turkey (or beef) chili. Everything is cooked in the same pan.

Provided by Sally

Categories     Dinner

Time 1h

Number Of Ingredients 24

1 Tablespoon olive oil
1 lb ground turkey or ground beef (I use 94% lean but anything works)
1 cup chopped onion
1 cup chopped green bell pepper (or any color)
1/2 of a jalapeño, finely chopped
2 teaspoons minced garlic
2 (8 ounce) cans tomato sauce
1 (15 ounce) can diced tomatoes
1 (16 ounce) can kidney beans
1 Tablespoon chili powder
1 Tablespoon packed light or dark brown sugar
1 and 1/2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground cumin
1 cup (120g) cornmeal
1 cup (125g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (115g) unsalted butter, melted and slightly cooled
1/4 cup (50g) packed light or dark brown sugar
1 large egg, at room temperature
1 cup (240ml) buttermilk or whole milk, at room temperature
optional: 1 cup corn (fresh, frozen, or canned)
optional for serving: shredded cheddar cheese

Steps:

  • In a large oven-proof skillet (12 inches like this one) over medium heat, heat the oil for 1 minute. Add the ground turkey, onion, peppers, jalapeño, and garlic. Sauté until browned and cooked through, breaking up with a spoon as you go- about 10 minutes. Stir in the rest of the chili ingredients, then reduce to medium-low heat. Cover and allow to simmer for 15 minutes.
  • Meanwhile, preheat the oven to 375°F (191°C).
  • Also meanwhile, whisk all of the cornbread ingredients together in a large bowl including the optional corn. Remove the chili from heat and spread the cornbread batter on top.
  • Bake for 30 minutes or until the cornbread is golden on top and cooked through. Serve warm. We enjoy each serving with shredded cheddar cheese on top.

CHEESY CORNBREAD-TOPPED CHILI RECIPE BY TASTY



Cheesy Cornbread-Topped Chili Recipe by Tasty image

Here's what you need: onion, celery, red pepper, carrot, fire-roasted tomato, red kidney bean, chickpeas, black beans, corn, taco seasoning, salt, pepper, cornbread mix, mexican blend cheese, fresh cilantro, sour cream

Provided by Dylan Keith

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

2 cups onion, diced
2 cups celery, diced
2 cups red pepper, diced
2 cups carrot, diced
15 oz fire-roasted tomato
15 oz red kidney bean
15 oz chickpeas
15 oz black beans
15 oz corn
1 package taco seasoning
salt, to taste
pepper, to taste
1 box cornbread mix, prepared
2 cups mexican blend cheese
fresh cilantro
sour cream

Steps:

  • Saute onions, celery, red peppers, and carrots in a pan. Salt and pepper to taste.
  • Mix in package of taco seasoning.
  • Add fire-roasted tomatoes, kidney beans, chickpeas, black beans, and corn.
  • Simmer for 15 minutes.
  • Preheat oven to 375˚F (190˚C).
  • Prepare boxed cornbread mix according to box instructions, then fold in the cheese.
  • Spread cheesy cornbread batter over chili.
  • Bake at 375˚F (190˚C) for 20 minutes.
  • Let cool for a few minutes, then garnish with sour cream and cilantro
  • Enjoy!

Nutrition Facts : Calories 695 calories, Carbohydrate 102 grams, Fat 19 grams, Fiber 23 grams, Protein 33 grams, Sugar 23 grams

EASY CHILI CORNBREAD BAKE



Easy Chili Cornbread Bake image

Chili and cornbread go so well together, why not bake them in the same pan! I've been making this for years and my kids love it. I use ground turkey, but ground beef could be substituted if preferred. You can make this in individual 12- to 16-ounce casseroles if you prefer. Serve with tortilla chips and top with sour cream if desired.

Provided by Valerie Brunmeier

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

1 pound lean ground turkey
½ cup chopped celery
½ cup chopped onion
1 tablespoon chili powder
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon crushed red pepper
1 (15 ounce) can tomato sauce
1 (15 ounce) can chili beans with chili gravy
1 (15 ounce) can cannellini beans, drained
2 (8.5 ounce) packages cornbread mix
⅔ cup milk
2 eggs
1 cup shredded Cheddar cheese

Steps:

  • Cook turkey, celery, and onion in a skillet over medium heat until turkey is no longer pink, 5 to 7 minutes. Add chili powder, black pepper, cumin, and red pepper. Cook and stir for 2 minutes. Stir in tomato sauce, chili beans, and cannellini beans. Cook until heated through, about 5 minutes. Set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan. Spoon turkey mixture over batter.
  • Bake in the preheated oven, uncovered, until edges of cornbread are nicely browned and center appears to be set, about 20 minutes. Remove from oven and sprinkle Cheddar cheese on top. Return to the hot oven and bake until cheese is melted, 5 to 10 minutes more.

Nutrition Facts : Calories 528.2 calories, Carbohydrate 64.6 g, Cholesterol 106.3 mg, Fat 18.9 g, Fiber 9.8 g, Protein 27.2 g, SaturatedFat 6.6 g, Sodium 1455.3 mg, Sugar 5.5 g

ONE-SKILLET HEARTY CHILI AND CORNBREAD



One-Skillet Hearty Chili and Cornbread image

The perfect quick and easy comfort food on a cool evening! Start on the stovetop and finish in the oven.

Provided by SunnyDaysNora

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 45m

Yield 8

Number Of Ingredients 26

1 pound ground beef
½ large onion, diced
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (15 ounce) can water
2 tablespoons chili powder
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon unsweetened cocoa powder
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ teaspoon ground paprika
¾ cup all-purpose flour
5 tablespoons cornmeal
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 large egg, lightly beaten
2 tablespoons salted butter, softened
¼ teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.
  • Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.
  • While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
  • Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 45.4 g, Cholesterol 66.9 mg, Fat 13.8 g, Fiber 9.6 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 1111.2 mg, Sugar 11.5 g

CORNBREAD TOPPED CHILI CON CARNE



Cornbread Topped Chili Con Carne image

Excellent chili recipe to feed a large crowd. Great party food, as it is prepared the day before, and requires only half an hour or so before serving.

Provided by kdsale

Categories     Meat

Time 2h40m

Yield 20 serving(s)

Number Of Ingredients 24

4 tablespoons olive oil
4 onions, finely chopped
2 garlic cloves, minced
2 teaspoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
2 red bell peppers, seeded and finely chopped
3 lbs ground beef
7 cups canned diced tomatoes
1/2 cup ketchup
1/2 cup tomato puree
1 cup water
2 tablespoons cocoa
3 1/2 cups red kidney beans
1 1/2 teaspoons salt
4 cups cornmeal
1/4 cup all-purpose flour
6 teaspoons baking powder
2 teaspoons ground cinnamon
3 cups buttermilk
4 eggs
2 teaspoons honey
1/4 cup vegetable oil
2 cups cheddar cheese, grated

Steps:

  • Heat oil in very large pan (approx. 7 quarts). Fry onion and garlic until soft. Add chili, coriander, and cumin. Stir well.
  • Add peppers and break up ground beef into the pan and, using a fork, keep turning it to separate as the meat browns. Add diced tomatoes, ketchup, tomato puree, and water. Stir to make a rich, red sauce. When chili starts to boil, sprinkle cocoa and stir together. Add the beans and simmer partially covered for 1 1/2 hours. At this point you can cool and freeze the chili, or just keep it in the refrigerator overnight.
  • Preheat oven to 425°F.
  • Pour chili into a large, wide dish or keep in the dish you cook it in if it is ovenproof.
  • Combine salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together buttermilk, eggs, honey, and oil in a jug. Then stir into the dry ingredients mixing to make a vivid yellow batter.
  • Pour cornmeal topping over chili, or blob over to cover the top as evenly as possible.
  • Sprinkle the cheese over top of cornbread and bake in oven for 30 minutes or until cornbread topping is risen and golden, and chili underneath is bubbling. (Optional - reheat chili on stove before baking to speed up prep time.).
  • Let chili stand for 5 minutes once out of the oven, before cutting the cornbread top into squares or slices to serve with a helping of chili underneath.
  • Serve with sour cream or guacamole.

Nutrition Facts : Calories 454, Fat 22.2, SaturatedFat 7.9, Cholesterol 101.9, Sodium 731.5, Carbohydrate 41.6, Fiber 6.6, Sugar 9.3, Protein 24.2

CORN BREAD-TOPPED CHICKEN CHILI



Corn Bread-Topped Chicken Chili image

After seeing a recipe for a slow cooker chicken potpie, I knew I had to try it. I loved the idea of a no-fuss chicken casserole, but wanted a Southwestern taste. I added peppers, spices and a crust that is more like a corn bread topping.-Nicole Filizetti, Grand Marais, Michigan

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 6 servings.

Number Of Ingredients 19

1 can (16 ounces) kidney beans, rinsed and drained
2 cans (2-1/4 ounces each) sliced ripe black olives, drained
1 cup frozen whole kernel corn, thawed and drained
1 cup tomato juice
1 can (4 ounces) chopped green chilies, drained
2 tablespoons minced fresh cilantro
1 tablespoon chili powder
1/2 teaspoon ground chipotle pepper
1 small onion, finely chopped
1 small sweet red pepper, chopped
2 tablespoons canola oil, divided
2 garlic cloves, minced
1-1/4 pounds boneless skinless chicken breasts, cubed
2 tablespoons cornstarch
1/2 teaspoon salt, divided
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup 2% milk

Steps:

  • In a 4-qt. slow cooker, combine the first eight ingredients. In a large skillet, saute onion and red pepper in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Transfer to slow cooker. In a small bowl, toss chicken with cornstarch and 1/4 teaspoon salt; stir into bean mixture. Cover and cook on low for 3-4 hours or until chicken is tender., In a small bowl, combine the cornmeal, baking powder, baking soda and remaining salt. Stir in milk and remaining oil. Drop by tablespoonfuls over chicken mixture. Cover and cook 1 hour longer or until a toothpick inserted in center of topping comes out clean.

Nutrition Facts :

CHILI CORNBREAD SKILLET RECIPE BY TASTY



Chili Cornbread Skillet Recipe by Tasty image

Here's what you need: olive oil, medium yellow onion, garlic cloves, jalapeño, ground beef, tomato paste, diced tomato, kidney bean, chili powder, ground cumin, cinnamon, dried oregano, kosher salt, water, shredded cheddar cheese, yellow cornmeal, all-purpose flour, sugar, baking powder, kosher salt, milk, large eggs, vegetable oil, fresh cilantro

Provided by Pepsi

Categories     Dinner

Yield 6 servings

Number Of Ingredients 24

1 tablespoon olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 jalapeño, seeded and diced
1 lb ground beef
3 tablespoons tomato paste
1 can diced tomato
1 can kidney bean, drained and rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon cinnamon
½ teaspoon dried oregano
1 teaspoon kosher salt
1 cup water
1 cup shredded cheddar cheese
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup sugar
4 teaspoons baking powder
½ teaspoon kosher salt
1 cup milk
3 large eggs
¼ cup vegetable oil
1 tablespoon fresh cilantro, chopped

Steps:

  • Preheat the oven to 425°F (220°C).
  • Make the chili: Heat the olive oil in a 4-quart cast iron skillet over medium-high heat. Add the onion and cook for 3-4 minutes, or until soft and browned. Add the garlic and jalapeño, and sauté for another minute, until fragrant.
  • Add the ground beef and cook for 5-7 minutes, until cooked through and browned. If there is a large amount of excess oil, spoon out of the skillet and discard.
  • Stir in the tomato paste, diced tomatoes, kidney beans, chili powder, cumin, cinnamon, oregano, salt, and water, and bring to a simmer. Simmer for 10 minutes.
  • Meanwhile, make the cornbread batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  • In a liquid measuring cup or medium bowl, whisk together the milk, eggs, and vegetable oil.
  • While whisking continuously, slowly pour the wet ingredients into the dry ingredients and stir just until everything is moistened.
  • Remove the chili from the heat and sprinkle the shredded cheese evenly across the surface.
  • Pour the cornbread batter over the chili and cheese, and spread evenly all the way to the edges of the pan.
  • Bake for 25 minutes, or until the cornbread is golden brown on top. Remove from the oven and let rest for a few minutes before serving.
  • Scoop the chili and cornbread into bowls and garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 681 calories, Carbohydrate 54 grams, Fat 35 grams, Fiber 5 grams, Protein 36 grams, Sugar 13 grams

More about "cornbread topped chili recipes"

THIS CORNBREAD TOPPED SKILLET CHILI IS A RECIPE FROM …
this-cornbread-topped-skillet-chili-is-a-recipe-from image
2016-10-21 1 (15 ounce) can diced tomatoes. 1 (16 ounce) can kidney beans. 1 Tablespoon chili powder. 1 Tablespoon packed light or dark brown sugar. 1 and 1/2 teaspoons dried oregano. 1 teaspoon salt. 1 teaspoon cumin (for that key …
From allcreated.com


CORNBREAD TOPPED CHILI RECIPE: CROCKPOT COOKING …
cornbread-topped-chili-recipe-crockpot-cooking image
2019-09-29 Use the package directions and prepare the cornbread batter, then uncover the crockpot and drop the batter in little piles around the top of the hot mixture to form 'biscuits.'. Cover and continue cooking on LOW for 30 more …
From slickhousewives.com


BAKED CHILI WITH CORNBREAD BISCUIT TOPPING RECIPE - FOOD NEWS
Spoon the Cornbread Topping over the chicken mixture, leaving a 1/2-inch border around the sides. Bake until the topping is golden brown, 15 to 20 minutes. Remove the chili from the oven and sprinkle the cheese on top. Return to the oven until melted, 2 minutes. Remove from the oven and garnish with the chopped green onions.
From foodnewsnews.com


CAMPFIRE CHILI WITH CORNBREAD TOPPING - MOUNTAIN MAT
Add ground beef and cook until almost all pink is gone. Add the 2 packages of Chili Seasoning mix (I like the McCormick 30% less sodium one), stir to combine. Dump in kidney beans (undrained), pinto beans (undrained), diced tomatoes (drained). Stir to combine. Simmer on med-low while you mix up the cornbread package.
From mountainmat.com


CORNBREAD CHILI PIE {LEFTOVER CHILI RECIPE} - EASY FAMILY RECIPES
2020-04-14 Bake cornbread as directed in a 12 in round skillet or pie pan. Once done, poke the cornbread all over with the handle of a wooden spoon to create holes throughout the cake. Layer chili on top of the cornbread. Then top with cheddar cheese. Bake at 350˚F for 20-30 minutes or until heated through and cheese is melted.
From easyfamilyrecipes.com


CHILI CORNBREAD SKILLET - BUDGET BYTES
2019-12-12 Begin to preheat the oven to 425ºF. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until very well combined. In a separate bowl, whisk together the milk, egg, and oil. Pour the milk mixture into the bowl with the cornmeal mixture and stir just until everything is moistened.
From budgetbytes.com


DUTCH OVEN CHILI TOPPED WITH CORNBREAD — OUR WEST NEST
2021-10-14 1 egg, lightly beaten. 2 tablespoons honey. DIRECTIONS. PREHEAT your Dutch oven to 400 degrees. SAUTE your onion in oil over medium heat until soft and just beginning to brown. ADD your garlic and spices and SAUTE for 1 minute. ADD in the beans, tomatoes, chiles, and tomato paste and STIR to combine.
From ourwestnest.com


CORNBREAD-TOPPED SKILLET CHILI RECIPE - RECIPES.NET
2022-03-21 Stir in the rest of the chili ingredients then reduce to medium-low heat. Cover and allow to simmer for 15 minutes. Whisk all of the cornbread ingredients together in a large bowl. Remove the chili from heat and spread the cornbread batter on top. Bake for 30 minutes or until the cornbread is golden on top and cooked through.
From recipes.net


CORNBREAD-TOPPED SLOW COOKER CHILI - SOBEYS INC.
Combine turkey (crumbled), chorizo, tomatoes, white beans, onion, tomato paste, garlic, chili powder and cumin in large slow cooker (4.5 to 6 L capacity). Cover and cook 3 to 3 1/2 hr. on LOW setting until turkey is cooked through. Step 2. Just before turkey mixture finishes cooking, prepare cornbread muffin mix according to package directions ...
From sobeys.com


CORNBREAD TOPPED CHILI RECIPE | MOMS WHO THINK
2014-02-03 2. In a large broiler-proof skillet cook beef until brown, stirring occasionally. Drain off fat. 3. Add to beef the undrained chili beans, salsa, and corn; heat through. Spread into an even layer. 4. Meanwhile, in a small bowl, combine stuffing mix, butter, and parsley. Sprinkle evenly over beef mixture.
From momswhothink.com


CORNBREAD TOPPED CHILI - COOKING IN STILETTOS
2022-05-23 For the Cornbread: Preheat the oven to 425 degrees F. In a large bowl, combine the cornmeal, flour, salt, baking powder and baking soda. Whisk together the eggs, buttermilk, melted butter and honey. When everything is combined, stir into the dry ingredients to make a slightly lumpy batter. Pour the cornmeal topping over the chili, spreading the ...
From cookinginstilettos.com


CORNBREAD TOPPED CHILI RECIPE | MOMS WHO THINK | RECIPE | TOP …
Sep 19, 2019 - One of the best things about making chili is that it’s easy. You always need a side of cornbread to make the chili to compliment the chili! You always need a side of cornbread to make the chili to compliment the chili!
From pinterest.ca


CORNBREAD TOPPED CHILLI CON CARNE | NIGELLA'S RECIPES
Preheat the oven to gas mark 7/220°C/200°C Fan/425ºF. Tip the chilli into a large, wide dish or keep in the pan that is ovenproof. Combine the salt, cornmeal, flour, baking powder and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey and oil in a jug, and then stir into the dry ingredients, mixing to make a vivid yellow batter.
From nigella.com


CHILI CORNBREAD CASSEROLE - MAMA LOVES FOOD
2021-09-17 Instructions. In a 9x13" casserole dish, mix together the 3 cans of chili, diced tomatoes, kidney beans and cannellini beans. Spread evenly along the bottom of the dish. Sprinkle the shredded cheese evenly over the chili mixture. Using a blender (upright or immersion) blend together the cornbread mix, creamed corn, and eggs.
From mamalovesfood.com


BUTTERMILK CORNBREAD TOPPED CHILI - NUTMEG NANNY
2022-06-13 Mix together buttermilk with baking soda and pour into the egg/sugar mixture. Stir to combine. Add the dry ingredients and stir to combine. Fold in corn and cheese. Set aside. For chili: Preheat oven to 375 degrees. Set a 12-inch cast iron (or oven safe) skillet on the stove over medium-high heat.
From nutmegnanny.com


BEST CORNBREAD-TOPPED CHILI POT PIE RECIPES - FOOD NETWORK …
2017-10-04 Spread cooked chili evenly into a deep ovenproof baking dish with a capacity of 4 cups (1 quart). Set aside while you prepare the cornbread topping. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside. In a medium bowl, whisk the milk, eggs and melted butter.
From foodnetwork.ca


CROCKPOT MEXICAN CHILI WITH CORNBREAD TOPPING - THE FAMILY FREEZER
2014-10-06 Add ground beef, onion, peppers, corn, seasoning, and tomato soup to crockpot. Cover with lid and cook on “low” setting for 6-8 hours, until beef is cooked through. Break apart beef and mix all ingredients. Top with shredded with cheese and assembled corn muffin batter. Add lid and cook on “high” setting for 60 minutes or until ...
From thefamilyfreezer.com


CHILI PIE WITH CORNBREAD TOPPING - CATHERINE'S PLATES
Add in chicken broth and 1/2 cup of corn. Season with salt and pepper if needed. Let simmer for 5 minutes, stirring occasionally. Meanwhile make cornbread mixture according to the package. Add other 1/2 cup of corn and cheddar cheese and mix well. Place spoonfuls for cornbread mixture all over the chili mixture and spread evenly to cover.
From catherinesplates.com


CORNBREAD-TOPPED CHILI CASSEROLE RECIPE | EATINGWELL
In this healthy casserole recipe--sometimes called tamale pie--the cornbread gets crusty at the edges, thanks to a cast-iron skillet. For the best texture, use yellow cornmeal with a medium grind. Serve with lime wedges for a little extra tang.
From tar2.endofinternet.net


CORNBREAD-TOPPED VENISON SKILLET CHILI - TOGETHER AT THE TABLE
2022-01-31 Cornbread Topping • 1 1/3 cup all-purpose flour • 2/3 cup cornmeal • 2/3 cup sugar • 1 tablespoon baking powder • 1/2 teaspoon kosher salt • 4 tablespoons unsalted butter, melted (plus extra for the pan if making skillet cornbread) • 1 1/4 cup milk • 1/4 cup oil • 2 large eggs. Instructions 1. In a large oven-proof skillet (12 inches) over medium heat, heat the oil for 1 ...
From togetheratthetable.ca


CORNBREAD TOPPED CHILI RECIPES ALL YOU NEED IS FOOD
Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the chicken stock, tomatoes, beans and 1 tablespoon of the sugar and bring to simmer. Cook until the meat becomes tender and the sauce has thickened, about 30 minutes. If the liquid reduces to less than three-quarters of the way up the sides of the meat, stir in a little …
From stevehacks.com


VEGAN CHILI TOPPED WITH CORNBREAD » I LOVE VEGAN
Cook until mushrooms begin to soften, about 2 minutes. Preheat oven to 350°F. Add kidney beans, tomatoes, "beef" crumbles, vegetable broth, and water. Turn heat to medium and simmer for 35 minutes. Taste and adjust seasoning. Prepare cornbread batter. Divide chili …
From ilovevegan.com


EASY CROCKPOT CHILI WITH CORNBREAD ON TOP - FAMILY FOCUS BLOG
2014-04-17 Cook mixture in crockpot on HIGH for approximately 2hrs. (Or you can cook on LOW for about 4hrs.) In a medium bowl, mix together baking powder, cornmeal, flower, eggs, vegetable oil, and cream corn. Gently pour cornbread mixture on top of the cooked chili base. Cook on HIGH 1.5-2 hrs or until corn bread is completely cooked.
From familyfocusblog.com


BEST CORNBREAD TOPPED CAST-IRON SKILLET CHILI RECIPES
2017-02-21 Heat the oil in 12-inch cast-iron skillet over high heat until very hot. Sprinkle the beef with salt and pepper and toss with 1 tablespoon of the flour and 1 tablespoon of the cornmeal. Add the beef to the skillet and cook, stirring occasionally, until the meat is browned, 6 to 10 minutes. Step 2. Reduce heat to medium.
From foodnetwork.ca


CORNBREAD TOPPED CHILI — THE YUMMY VEGAN
2020-10-15 Remove the lid for the last 10 minutes tohelp the Chili cook down. 4. While the Chili is cooking mix together the ingredients for the Cornbread (combine the Dry first and then add in the wet) and set aside. 5. Remove the Bay Leaves and pour the cooked Chili into a baking dish, top with shredded Cheese and then layer the Cornbread mixture on top ...
From theyummyvegan.com


CHILLY? HAVE SOME CHILI. TOPPED WITH CHILE (CORNBREAD).
2011-01-13 Sprinkle the chili with 1 to 1 1/2 cups shredded cheddar cheese, if desired. Top with the cornbread batter. Bake for about 25 minutes, until the top is set and a toothpick inserted into the cornbread comes out clean. Remove the chili from the oven. Cook's prerogative to …
From kingarthurbaking.com


GAME DAY CORNBREAD TOPPED CHILI IN A JAR - LADY BEHIND THE CURTAIN
2022-05-23 Instructions. Preheat oven to 350°. Spoon hot chili into each jar about 2 inches from the top. Pour 1/2 cup of prepared cornbread batter on top of chili.
From ladybehindthecurtain.com


CORNBREAD TOPPING RECIPE RECIPES ALL YOU NEED IS FOOD
Heat the oil in 12-inch cast-iron skillet over high heat until very hot. Sprinkle the beef with salt and pepper and toss with 1 tablespoon of the flour and 1 tablespoon of the cornmeal. Add the beef to the skillet and cook, stirring occasionally, until the meat is browned, 6 to 10 minutes. Reduce heat to medium.
From stevehacks.com


LIGHTENED-UP CHILI WITH CORNBREAD TOPPING - SWEET SAVORY AND …
2021-10-16 Break the ground beef up with a wooden spoon. Cook the beef for about 8-10 minutes or until it is no longer pink. Add the chili powder, garlic powder, onion powder, kosher salt, cumin and paprika. Add the tomato paste and stir …
From sweetsavoryandsteph.com


BEEF AND BEAN SKILLET CHILI TOPPED WITH CORNBREAD
2019-12-02 Pour the cornbread batter over to the top of the chili and bake on the middle rack for 15-17 minutes or until the cornbread is golden, set, and springs back when touched. Remove the skillet from the oven and brush the top with the melted butter. Serve hot with sour cream and cheddar cheese, if desired. clock.
From browniebites.net


CHILI CORNBREAD CASSEROLE - BELLE OF THE KITCHEN
2016-02-05 Instructions. Preheat oven to 375 degrees and lightly coat a 2-quart casserole dish with cooking spray. Set aside. Brown ground beef with onion in a large skillet. Once meat is cooked and onion is soft, add in garlic, chili powder, and cumin. Cook until garlic is fragrant, about 30 seconds. Add in crushed tomatoes and corn, then simmer for 5-7 ...
From belleofthekitchen.com


TACO CHILI CORNBREAD SKILLET - CONFESSIONS OF A FIT FOODIE
2022-01-24 Preheat oven to 400 degrees. Heat a large, deep, 10 inch oven safe skillet over medium-high heat. Once hot, add the oil and then add the ground meat to the skillet and brown, breaking it up as it cooks. Add in yellow onion, …
From confessionsofafitfoodie.com


CORNBREAD TOPPED THREE BEAN CHILI - JOY THE BAKER
2018-07-12 While the mixture simmers, mix up the cornbread mix, adding cheese and pickled jalapeños if you’d like. Place a rack in the center of the oven and preheat oven to 375 degrees F. Remove the pan from the stove, taste and season with more salt and pepper if needed. Scoop cornbread mixture atop the hot chili mixture in 8 or 9 dollops.
From joythebaker.com


BEST CORNBREAD TOPPED CAST-IRON SKILLET CHILI RECIPES | COMFORT …
Aug 17, 2018 - A comfort food recipe for making the best Cornbread Topped Cast-Iron Skillet Chili. Aug 17, 2018 - A comfort food recipe for making the best Cornbread Topped Cast-Iron Skillet Chili. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca


CORNBREAD TOPPED CHILI - THE OLD HEN
Divide chili into four oven-safe dishes. Pour cornbread mix into a bowl and add 3 tablespoons of sugar then continue with instructions on the box. After finished stirring together the cornbread mixture, divide over chili dishes, leaving room for cornbread and the rising of the cornbread. Bake on a cookie sheet in the oven preheated to 350F.
From theoldhen.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #breads     #main-dish     #beef     #oven     #chili     #one-dish-meal     #inexpensive     #ground-beef     #meat     #equipment

Related Search