Buttermilk Cornbread Topped Chili

This buttermilk cornbread topped chili is the perfect combination of thick hearty chili and lightly sweetened cornbread. It’s similar to a casserole and works perfectly when made in a giant cast iron skillet. You’ll love this dish! 

This buttermilk cornbread topped chili is the perfect combination of thick hearty chili and lightly sweetened cornbread. It's similar to a casserole and works perfectly when made in a giant cast iron skillet. You'll love this dish! 

Hi, I’m Brandy and I’m a chili fanatic. Seriously. Freaking. Love. Chili.

I usually think of chili as this dish you have to make in the morning and then let it simmer on the stove or bubble away in the slow cooker BUT not this chili. Nope. This chili is ready in under an hour and then topped with a homemade slightly sweet cornbread. Normally I take my cornbread without sugar but for this recipe, it works.

Trust me.

This buttermilk cornbread topped chili is the perfect combination of thick hearty chili and lightly sweetened cornbread. It's similar to a casserole and works perfectly when made in a giant cast iron skillet. You'll love this dish! 

I also LOVE that I can make this chili in my large 12-inch cast iron skillet and then just top it with the buttermilk cornbread and give it a quick bake in the oven. it’s so simple and so crazy good.

Plus, it reheats like a dream so if you can’t finish the whole skillet don’t worry.

 

This buttermilk cornbread topped chili is the perfect combination of thick hearty chili and lightly sweetened cornbread. It's similar to a casserole and works perfectly when made in a giant cast iron skillet. You'll love this dish! 

This buttermilk cornbread topped chili is packed full of tomato flavor, red kidney beans, green chilis and lots of traditional chili spices. You know the ones – chili powder, smoked paprika, and cumin.  The big chili 3. Ok, I’m not sure if they are actually called that but that is what I’m calling them.

#YOLO?

Oh, speaking of #YOLO I totally bought some discount spices today and I’m so excited about my good deal. You know that weird rack in the grocery store that shows you all the dented cans and boxes of products that are discounted? Well, they had some chili powder with a broken lid. Yep. Bought it. I don’t care about your broken cap. I have my own containers!

This buttermilk cornbread topped chili is the perfect combination of thick hearty chili and lightly sweetened cornbread. It's similar to a casserole and works perfectly when made in a giant cast iron skillet. You'll love this dish! 

Looking for even more chili recipes? Try my Chipotle Ground Turkey Chili, Ground Pork Chinese ChiliSlow Cooker Beef Chorizo Taco Chili, Turkey Wild Rice Chili, Slow Cooker Pumpkin ChiliShort Rib Chili or my Easy Vegetable Chili

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Buttermilk Cornbread Topped Chili

This buttermilk cornbread topped chili is the perfect combination of thick hearty chili and lightly sweetened cornbread. It's similar to a casserole and works perfectly when made in a giant cast iron skillet. You'll love this dish! 

Ingredients:

For buttermilk cornbread:

  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, melted
  • 2/3 cup dark brown sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 cup corn
  • 1 cup shredded pepper jack cheese

For chili:

  • 1-1/2 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, diced
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 2 (14 ounce) cans diced tomatoes with green chilies
  • 1 (15 ounce) can red kidney beans, drained
  • 1 (8 ounce) can tomato sauce
  • 1 (4 ounce) can fire roasted diced green chilies (use the juices)
  • 1 cup beef stock
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • Kosher salt, to taste

Source: Buttermilk Cornbread from Barbara Bakes and Quick Chili from Nutmeg Nanny

Directions:

For buttermilk cornbread:
In a medium-sized mixing bowl add cornmeal, flour and kosher salt. Whisk together and set aside.

In a large mixing bowl mix together melted butter, brown sugar, and eggs until smooth.

Mix together buttermilk with baking soda and pour into the egg/sugar mixture. Stir to combine.

Add the dry ingredients and stir to combine. Fold in corn and cheese.

Set aside.

For chili:
Preheat oven to 375 degrees.

Set a 12-inch cast iron (or oven safe) skillet on the stove over medium-high heat.

Add the ground beef and when the beef is almost browned add in the onion, garlic, chili powder, smoked paprika, and cumin.

Continue cooking until the onions are soft and the meat is fully browned.

If there is a lot of grease in the pan drain off the grease.

Add the diced tomatoes, beans, tomato sauce, green chilies, beef stock, tomato paste and brown sugar. Stir to combine.

Simmer for about 30 minutes or until thick and hearty. You want the chili to be a bit thicker than traditional chili because it's going to get spooned out.

When the chili has cooked top with the cornbread batter, spread evenly and bake for 30-35 minutes or until browned and fully cooked.

31 Responses to “Buttermilk Cornbread Topped Chili”

  1. #
    1
    Tara @ Chip Chip Hooray — December 5, 2011 at 12:38 pm

    Uh, genius? I love chili and cornbread, but baking one on top of the other…dude, this just screams “comfort.”

  2. #
    2
    Barbara @ Barbara Bakes — December 5, 2011 at 1:48 pm

    What a great idea! I’ll have to give this a try. Thanks for all the kind words!

  3. #
    3
    nichole — December 5, 2011 at 1:48 pm

    Looks warm, comforting and delicious!

  4. #
    4
    hungryandfrozen — December 5, 2011 at 2:09 pm

    I know a similar recipe to this, and it’s one of my favourites. I’m always trying to spoon off more than my fair share of cornbread though 😉

  5. #
    5
    Sweet as Sugar Cookies — December 5, 2011 at 3:14 pm

    Mmm, looks like one great dinner.

  6. #
    6
    Deborah — December 5, 2011 at 3:44 pm

    I love that you put the cornbread on top of the chili! And I love Barbara and her blog – you are right, so many great recipes!!

  7. #
    7
    Erica — December 5, 2011 at 4:46 pm

    PERFECTION! I was totally thinking chili tonight…now I know I need cornbread to go with 😉

  8. #
    8
    Lyndsey@TheTinySkillet — December 5, 2011 at 5:18 pm

    Yum! This is the perfect time of year for this lovely dish! Looks so nice!

  9. #
    9
    Stephanie — December 5, 2011 at 8:49 pm

    Proustian moment: childhood vacations at the beach with my grandparents, a box of Jiff, and a pot of chili turning into that same cornbread on chili casserole! Nice substantial food after a day of hard play.

  10. #
    10
    Reeni — December 5, 2011 at 9:56 pm

    This is happiness. Delicious and comforting happiness!

  11. #
    11
    Joanne — December 5, 2011 at 10:35 pm

    Oh man, if I had gotten barbara, I don’t know WHAT I would have done. I’d have to make, like twenty recipes.

    Fabulous choice, though. Can’t go wrong with chili and cornbread!

  12. #
    12
    Chiara @ The Wandering Cook — December 6, 2011 at 5:17 am

    How do you come up with ideas such as this? It looks and sounds awesome!!!

  13. #
    13
    Jessica / Green Skies and Sugar Trips — December 6, 2011 at 8:39 am

    Oh WOW, Sweet Baby Jesus and CLUTCH MY PEARLS!!!! This looks GOOD!

  14. #
    14
    Sue — December 6, 2011 at 12:22 pm

    What a perfect winter meal! Looks so good! Gotta add it to my “list”!

  15. #
    15
    Veronica Miller — December 6, 2011 at 3:24 pm

    I love spicy chili with sweet cornbread and love that you combined the two in one dish! So smart! I bet this was delicious-it certainly looks so!

  16. #
    16
    Raina — December 6, 2011 at 7:17 pm

    Yum! There are so many things I love about this, making the cornbread with the chili is a fantastic idea. It looks delicious:)

  17. #
    17
    A Canadian Foodie — December 6, 2011 at 9:12 pm

    What a great recipe. A very simple idea with great effect. Perfect for a potluck or cozy night at home. Buttermilk makes everything I bake better.
    🙂
    valerie

  18. #
    18
    Sylvie @ Gourmande in the Kitchen — December 7, 2011 at 4:37 am

    Oh wow, cornbread baked right on your chili?! That is genius.

  19. #
    19
    Diana @ a girl, a dog & an oven — December 7, 2011 at 8:34 am

    Yum! Can comfort food get any better? And I’m always on the lookout for new chili recipes. Looks delish!

  20. #
    20
    grace — December 7, 2011 at 8:07 pm

    we call this chili casserole, and it’s always a hit!

  21. #
    21
    Angie @ Bigbearswife — December 12, 2011 at 3:06 pm

    Corn Bread and Chili go hand in hand! this is perfect with the cornbread on top!

  22. #
    22
    Paula - bell'alimento — January 23, 2018 at 2:24 pm

    Love the idea of topping chili with cornbread!

  23. #
    23
    Erin Dee — January 23, 2018 at 2:42 pm

    Love this one skillet comfort food dinner! You can never go wrong with chili and cornbread!

  24. #
    24
    Jen — January 23, 2018 at 6:57 pm

    The cornbread on top is genius!! The perfect flavor combination!

  25. #
    25
    Sabrina — January 23, 2018 at 7:17 pm

    This looks delicious! I would love a big bowl of this on a cold day.

  26. #
    26
    Dorothy at Shockingly Delicious — January 23, 2018 at 8:44 pm

    My favorite combo!! I love that you have the spicy chili and the sweet cornbread together! Cast iron skillets make everything better too!

  27. #
    27
    Delaney | Melanie Makes — January 23, 2018 at 10:45 pm

    This meal is so comforting!

  28. #
    28
    Allyson Zea — January 24, 2018 at 9:16 am

    Wow!!! My family would go crazy over this!!!

  29. #
    29
    Jen — February 2, 2018 at 6:31 pm

    Made this tonight for dinner! Oh em geeeee. Can you say lick the plate clean???

  30. #
    30
    Beth Kelley — February 12, 2018 at 6:20 pm

    Brandy – this is soon good. Just made it for my son and husband. Thank you for such a great website for such great food. Delicious.

    • nutmegnanny replied: — February 19th, 2018 @ 10:15 pm

      Thank you, Beth! I’m so glad everyone enjoyed it!

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