Chili Cornbread Cobbler
Chili Cornbread Cobbler is a savory take on traditional fruit cobbler. Slightly spicy beef chili is baked under lightly sweetened cornbread for a one pot meal that couldn't be easier to make.
servings
Ingredients
Chili (or use your own recipe)
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 large red bell pepper (chopped)
- 1 jalapeno or habanero pepper (chopped (optional))
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp dry oregano
- 1 tsp ground Chipotle powder (optional)
- 1 pound lean ground beef
- 3 tablespoons tomato paste
- 15 oz canned chopped tomatoes
- 1 cup water
- 1 can black beans (drained and rinsed)
Topping
- 2 ½ oz cornmeal (⅔ cup)
- 2 oz all purpose flour (⅓ cup, see note)
- 1 oz sugar (2 Tbsp)
- ½ teaspoons baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 4 oz buttermilk (½ cup)
- 2 oz melted butter
- 1 egg
Instructions
Make the chili
- Heat 2 tablespoons olive oil In a 10" or 12" cast iron skillet over medium heat. Saute 1 medium onion, 2 cloves garlic, 1 large red bell pepper, 1 jalapeno or habanero pepper, 1 tsp kosher salt, 1 tsp ground cumin1 tsp dry oregano, 1 tsp ground Chipotle powder until the veggies are soft.
- Add 1 pound lean ground beef and cook until the meat is no longer pink. Stir in 3 tablespoons tomato paste, 15 oz canned chopped tomatoes, 1 cup water. Reduce the heat to medium/low and cook for 30 minutes. Remove from the heat and add 1 can black beans. Adjust seasoning to taste.
Assembly
- Preheat the oven to 375 °F.
- Whisk together 2 ½ oz cornmeal, 2 oz all purpose flour, 1 oz sugar, ½ teaspoons baking powder, ¼ tsp baking soda, ½ tsp salt in a mixing bowl. Combine 4 oz buttermilk, 2 oz melted butter, and 1 egg. Pour the buttermilk mixture into the dry ingredients and stir just until combined.
- Drop dollops of the batter all over the chili and spread to an even layer. If you use a larger pan it might not cover the entire surface, that's OK.
- Bake until the topping is golden brown and the chili is bubbling, about 20 minutes if the chili was warm when you put it in the oven, a little longer if you start with cold chili.
- Serve warm. I like it sprinkled with chopped cilantro, queso fresco and sliced avocado sprinkled with lime juice.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!