Cornbread and Chili with Extra Cheese is the ultimate comfort food combination! This hearty dish features a spicy chili loaded with beans and ground meat, topped with melted cheese, and served alongside fluffy cornbread. It’s perfect for warming up on cold nights and is a crowd-pleaser at gatherings. Best of all, it’s easy to prepare, making it the ideal recipe for busy weeknights!
Table of Contents
- Why You’ll Love This Recipe
- Ingredients for Cornbread and Chili with Extra Cheese
- How to Make Cornbread and Chili with Extra Cheese
- Tips for Making Cornbread and Chili with Extra Cheese
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Cornbread and Chili with Extra Cheese
- Reheating Cornbread and Chili with Extra Cheese
- Serving Suggestions
- FAQs
- Try these cornbread and chili with extra cheese related recipes next!
- Beef Stew
- Stuffed Peppers
- Chicken Pot Pie
- Taco Soup
Why You’ll Love This Recipe
- Ultimate Comfort Food. Combining the heartiness of chili with the sweet fluffiness of cornbread creates a perfect meal for any time, especially during colder months.
- Quick and Easy to Prepare. With simple ingredients and straightforward instructions, this recipe is designed for busy cooks who want delicious home-cooked food in no time.
- Extra Cheese! Who doesn’t love a gooey, cheesy topping? This dish elevates a classic chili by mixing melted cheese right in with the chili and adding even more on top!
Ingredients for Cornbread and Chili with Extra Cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground Beef: The main protein for the chili, adding rich flavor and texture.
- Canned Beans: Any combination of kidney and black beans provides extra fiber and heartiness to the dish.
- Canned Tomatoes: Bring moisture and acidity, balancing the richness of the beef.
- Chili Seasoning: A blend of chili powder, cumin, and garlic powder to create a flavorful spice mix.
- Shredded Cheese: Use a mix of cheddar and Monterey Jack for that gooey, melty topping.
- Cornmeal: The key ingredient for cornbread, providing texture and sweetness.
- Milk: Adds moisture to the cornbread, making it fluffy and light.
- Eggs: Bind the cornbread ingredients together, adding richness.
How to Make Cornbread and Chili with Extra Cheese
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat if necessary.
- Add beans, canned tomatoes, and chili seasoning to the pot. Stir to combine and let simmer for 20 minutes, allowing flavors to meld.
- Meanwhile, preheat your oven to 400°F (200°C) and prepare cornbread batter by mixing together cornmeal, flour, milk, eggs, and a pinch of salt.
- Once the chili has finished simmering, stir in half of the shredded cheese until melted.
- Prepare a baking dish with the cornbread batter on one side and pour the chili mixture on the other side of the dish.
- Top the chili with remaining cheese, then bake for 20-25 minutes until the cornbread is golden and cooked through.
- Remove from the oven and let cool slightly before serving.
Tips for Making Cornbread and Chili with Extra Cheese
- Spice it Up: If you like heat, add diced jalapeños or cayenne pepper to the chili for an extra kick.
- Fresh Herbs: Garnish with chopped cilantro or green onions for a fresh touch once you serve the dish.
- Use Leftovers Creatively: The chili can be served over rice or in tacos if you want to change things up.
Make-Ahead Instructions
- You can prepare the chili a day in advance and store it in the fridge. Simply reheat when ready to serve.
- The cornbread can also be made ahead of time and kept in an airtight container until you’re ready to bake it with the chili.
Storing Leftovers
Store leftover chili in an airtight container in the fridge for up to 3 days. The cornbread can be wrapped in plastic wrap and kept in a similar way.
Freezing Cornbread and Chili with Extra Cheese
- Allow the chili to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
- The cornbread can be individually wrapped in plastic wrap and then placed in a freezer bag for easy thawing later.
Reheating Cornbread and Chili with Extra Cheese
- To reheat the chili, place it in a saucepan over medium heat until warmed through, stir occasionally.
- For the cornbread, pop it in the microwave for 20-30 seconds or warm in the oven at 350°F (175°C) for 10 minutes.
Serving Suggestions
FAQs
Can I make this recipe vegetarian?
Absolutely! You can replace the ground beef with lentils or a meat substitute.
What type of cheese should I use?
For best results, use a combination of cheddar and Monterey Jack cheese for the right melting qualities.
How long can I keep leftovers in the fridge?
Both cornbread and chili can be stored in the refrigerator for up to 3 days.
Can I make cornbread without eggs?
Yes! You can use applesauce or a mixture of flaxseed meal and water as egg substitutes in cornbread.
What can I serve with cornbread and chili?
Serve with toppings like sour cream, sliced green onions, or avocado for extra flavor.
