Cornbread with chili topping

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 12 - 14

Cornbread with a chili con carne meat topping is a great idea for a large crowd, as you serve the meat and sides right away, and it's perfect for eating on the go, for example, at a party or a buffet. The thick, meaty chili sauce fills the dozens of holes poked into the soft cornbread, creating a delicious, thick layer. The savory flavor of the meat pairs beautifully with the sweet cornbread. Top it with classic chili toppings—grated cheese, jalapeño rings, sour cream, and green onions—cut into bite-sized squares, and serve.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cornbread

3 cups stone-ground cornmeal
1/4 cup sugar
1 tbsp baking powder
1 tbsp coarse salt
1 teaspoon of baking soda
2 cups of sour milk or kefir
1 cup vegetable oil
4 large eggs

Chili topping

450 g of ground beef with 20% fat content
1 tbsp. vegetable oil
1 small onion, grated
2 tbsp. chili powder
2 tbsp tomato paste
1 tbsp coarse salt
2 tsp chipotle chili powder
2 tsp ground cumin
1 can (800 g) of canned crushed tomatoes
1 cup grated cheddar
0.5 cup sour cream
1 jalapeño, halved, seeded and thinly sliced
2 green onions, thinly sliced

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C). Spray a 9 x 13-inch baking dish with cooking spray.
Cornbread:

In a large bowl, combine the cornmeal, sugar, baking powder, salt, and baking soda. In a medium bowl, combine the buttermilk, vegetable oil, and eggs. Fold the egg mixture into the flour mixture and knead into a dough. Pour the batter into the prepared baking pan and bake until the edges are golden and the center springs back when lightly pressed with a finger, 25-30 minutes.

Chili topping:

Meanwhile, heat the vegetable oil in a large saucepan over medium heat. Add the onion and cook until slightly softened, about 5 minutes. Add the ground beef and cook until darkened, about 5 minutes. Add the chili powder, tomato paste, salt, chipotle powder, and cumin and cook until the spices begin to toast. Add the tomatoes and bring to a boil. Reduce the heat to low and simmer until slightly thickened, about 20 minutes.
Once the cornbread is cooked, use the handle of a large wooden spoon to poke 35 holes in the cornbread, making sure the handle of the spoon goes all the way to the bottom.
Spoon the chili over the cornbread and spread it evenly with a wooden spoon, pressing the meat sauce into the holes. Top with cheese, sour cream, jalapeños, and green onions. Cut into 15 wedges and serve immediately.