Chili-Stuffed Cornbread

Name: Chili-Stuffed Cornbread
Prep time: 30 min
Total time: 30 min
Yield: 12 servings
Ingredients: 1 tbsp neutral oil; 1 small Yellow Onion, finely chopped; 1 jalapeño, ribs and seeds removed, ( ), finely chopped optional; 2 Garlic, finely chopped; 1 lb Beef, ground; Kosher Salt; Ground Black Pepper, freshly; 1 tbsp chili seasoning; 1 tsp Ground Cumin; 0.5 tsp Garlic Powder; 2 tbsp Tomato Paste; 1 (15.5-oz.) can pinto beans, drained rinsed; 1 (10-oz.) can tomatoes with mild green chiles, diced; 1 tsp beef stock concentrate (such as Better Than Bouillon); 0.5 cup (1 sick) unsalted butter; 2 cup (240 g.) all-purpose flour; 2 cup yellow cornmeal; 2 tbsp Granulated Sugar; 4 tsp Baking Powder; 2 tsp Kosher Salt; 0.5 tsp Baking Soda (Sodium bicarbonate); 4 large eggs, to blend, beaten; 3 cup Buttermilk; 2 cup cheddar, shredded divided; Sour Cream, for serving

This golden, crumbly cornbread has a surprise middle stuffed with beefy chili and cheddar cheese.

Brooke1999

Prep30 min

Total30 min

Servings12

Difficultyhard

AmericanSidesAppetizers

Ingredients

1 tbspneutral oil
1 smallYellow Onion, finely chopped
1jalapeño, ribs and seeds removed, ( ), finely chopped optional
2Garlic, finely chopped
1 lbBeef, ground
Kosher Salt
Ground Black Pepper, freshly
1 tbspchili seasoning
1 tspGround Cumin
0.5 tspGarlic Powder
2 tbspTomato Paste
1(15.5-oz.) can pinto beans, drained rinsed
1(10-oz.) can tomatoes with mild green chiles, diced
1 tspbeef stock concentrate (such as Better Than Bouillon)
0.5 cup(1 sick) unsalted butter
2 cup(240 g.) all-purpose flour
2 cupyellow cornmeal
2 tbspGranulated Sugar
4 tspBaking Powder
2 tspKosher Salt
0.5 tspBaking Soda (Sodium bicarbonate)
4 largeeggs, to blend, beaten
3 cupButtermilk
2 cupcheddar, shredded divided
Sour Cream, for serving

Instructions

1
In a large pot over medium heat, heat oil. Cook onion and jalapeño (if using), stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.
2
Add beef; generously season with salt and pepper. Cook, breaking up meat with a wooden spoon, until browned, about 6 minutes. Drain any excess fat, if needed. Add chili seasoning, cumin, and garlic powder and stir to combine. Add tomato paste and cook, stirring constantly, until paste turns brick red in color, about 1 minute.
3
Add beans, tomatoes, and beef stock concentrate. Bring to a simmer and cook, stirring occasionally, until thickened, 8 to 10 minutes; season with salt, if needed. Let cool slightly.
4
Arrange a rack in bottom third of oven; preheat to 375°. Place butter in a 13" x 9" baking dish. Place dish in preheated oven to melt butter.
5
In a large bowl, whisk flour, cornmeal, granulated sugar, baking powder, salt, and baking soda. Add eggs and buttermilk and whisk to combine (it’s okay if there are still some small lumps—overmixing can lead to dense cornbread). Carefully pour and scrape melted butter from preheated baking dish into batter and stir to combine.
6
Pour about two-thirds of batter into bottom of preheated dish, then sprinkle with 1 cup cheese. Top with an even layer of chili, leaving about 1/2" around the border. Sprinkle with remaining 1 cup cheese. Top with remaining cornbread batter and gently spread into an even layer.
7
Bake cornbread until top is golden brown, about 25 minutes. Cover with foil and continue to bake until a tester inserted into the center comes out clean, 10 to 15 minutes more. Let cool 10 minutes. Dollop with sour cream.