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Cornbread Chili Cobbler with a serving spoon taking out a scoop.

Cornbread Chili Cobbler


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

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5 from 6 reviews

  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour
  • Yield: 8 servings 1x

Description

Cornbread Chili Cobbler is a fun take on the classic cornbread and chili meal. Simmer easy homemade beef chili in a skillet and then top with dollops of homemade cornbread. Bake the dish until it’s bubbling and golden brown. The perfect, savory cobbler. 


Ingredients

Scale

For the chili:

  • 1 pound ground beef
  • 1 small onion, diced
  • 1 tablespoon garlic, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 15 oz can black beans, rinsed and strained
  • 14.5 oz can diced tomatoes
  • 15 oz can tomato sauce

For the cornbread topping:

  • 1 cup flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 1 tablespoon honey
  • 1 cup milk
  • 1 stick (8 tablespoons) butter, melted and cooled
  • 1 large egg

Instructions

For the chili:

  1. Heat the olive oil over medium heat in a large, oven-safe skillet. Add in the onion and sauté for several minutes until translucent. Add in the hamburger and cook until fully browned, breaking it up into pieces along the way, about 10 minutes. Stir in the chili powder, cumin and salt.
  2. Pour the diced tomatoes and tomato sauce into the ground hamburger mixture and stir until fully combined. Add in the black beans and stir to combine. Reduce the heat to low and allow to simmer for about 5 minutes.

For the cornbread topping:

  1. Preheat your oven to 350 degrees. In a medium bowl, mix together the flour, cornmeal, baking powder, salt and sugar. Whisk in the honey, milk, melted butter and egg until smooth.
  2. Use a large spoon to evenly dollop the cornbread over the top of the prepared chili. Bake for 35 minutes, or until the cornbread is golden brown on top. Serve with desired toppings. Enjoy!

Notes

  • If you don’t have an oven-proof skillet, you can always pour the prepared chili into a large baking dish before topping with the cornbread and baking.
  • Light red kidney beans can also be used if desired.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Dinner
  • Method: Baking

Nutrition

  • Serving Size: 1
  • Calories: 438
  • Sugar: 16g
  • Sodium: 793mg
  • Fat: 17.5g
  • Carbohydrates: 47.1g
  • Fiber: 5.2g
  • Protein: 25g

Keywords: Cornbread Chili Cobbler

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