LEFTOVER CHILI WITH CORNBREAD TOPPING
Cooking for 1 or 2 often results in some leftovers. This recipe can be made using leftover chili with beans and is wonderful for a quick meal for 2 served along with a side salad.
Provided by PaulaG
Categories Beans
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees, spray onion soup bowls with non-stick cooking spray.
- Divide the warmed chili between the 2 bowls.
- Mix together the cornbread mix, milk, egg white, cheese, corn and pepper.
- Pour over the warmed chili and place in the preheated oven for 15 to 18 minutes or until topping is golden brown.
Nutrition Facts : Calories 332.1, Fat 17.8, SaturatedFat 9, Cholesterol 55.6, Sodium 1158.3, Carbohydrate 28.6, Fiber 8.9, Sugar 2.8, Protein 18.8
CORNBREAD TOPPED CAST-IRON SKILLET CHILI
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
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.
17 WAYS TO USE LEFTOVER CORNBREAD
These leftover cornbread recipes will bring new life to your day-old cornbread. From French toast to pudding to crab cakes, cornbread is just as good the second time around!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cornbread dish in 30 minutes or less!
Nutrition Facts :
CHEESY CORNBREAD-TOPPED CHILI RECIPE BY TASTY
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
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
CHILI WITH CORNBREAD TOPPING
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
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.
ONE-SKILLET HEARTY CHILI AND CORNBREAD
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
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
CORN BREAD-TOPPED CHICKEN CHILI
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
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 :
LEFTOVER TURKEY CHILI WITH CHEESY CORNBREAD TOPPING
Spoonfuls of creamy cornbread batter make a satisfying, down-home topping for this hearty chili made from leftover Thanksgiving turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees.
- Heat olive oil in a medium Dutch oven over medium-low heat. Add onions, celery, leek, and carrots; cook, stirring, until soft, about 10 minutes. Stir in tomato paste, chile powder, paprika, cumin, cayenne pepper, and salt until combined. Add stock, crushed tomatoes, gravy, and shredded turkey; increase heat to medium high and simmer, stirring occasionally, for 30 minutes.
- Stir in black beans and top with spoonfuls of cornbread batter, leaving small spaces between each spoonful. Top each spoonful of batter with cheese.
- Transfer Dutch oven to oven and bake until cornbread is cooked through and cheese is slightly browned, about 20 minutes. Serve.
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