Buttermilk Cornbread Topped Chili

This warming buttermilk cornbread topped chili is perfect for cold winter weather. It’s packed with ground beef, beans and lots of spices.

This warm buttermilk cornbread topped chili is perfect for cold winter weather. It's packed with ground beef, beans and lots of spices.

It’s that time again…Secret Recipe Club! This month I was more than happy to see my secret match was Barbara from Barbara Bakes. She is an amazing blogger who I have been reading for over 3 years. The only issue I had was which recipe to try! I’m not even kidding when I say she has some of the most amazing desserts and savory dishes.

This warm buttermilk cornbread topped chili is perfect for cold winter weather. It's packed with ground beef, beans and lots of flavorful spices.

I finally settled on trying a buttermilk cornbread recipe but decided to spice things up a bit.  I didn’t change anything in the recipe but I did decide to cook it on top of a quick chili. Normally I prefer my cornbread un-sweet but because I made my chili spicy the sweetness of the cornbread paired deliciously.

One of the great things about this meal is that it can be made quickly (think weeknight dinner) and is still packed full of flavor. Plus, the chili can be made and baked in the same vessel and the cornbread is made in just one skillet. Very minimal cleanup…always a plus!

This warm buttermilk cornbread topped chili is perfect for cold winter weather. It's packed with ground beef, red kidney beans and lots of spices.

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Buttermilk Cornbread Topped Chili

This warming buttermilk cornbread topped chili is perfect for cold winter weather. It's packed with ground beef, beans and lots of spices.

Ingredients:

For Buttermilk Cornbread:

  • 1 stick butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup flour
  • 1/2 teaspoon salt

For Chili:

  • 1 1/2 lb. ground beef
  • 1 medium onion - diced
  • 2 cloves garlic - diced
  • 2 (14 ounce) cans zesty chili style diced tomatoes
  • 1 (4 ounce) can fire roasted diced green chilies (use the juices)
  • 1 (15 ounce) can red kidney beans, drained
  • 1 (6 ounce) can tomato paste
  • 1 (8 ounce) can tomato sauce
  • 1 cup water
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 2 teaspoons Tabasco sauce
  • Salt and pepper to taste

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

Directions:

For Buttermilk Cornbread:
Melt butter in skillet, remove from heat, add in sugar and eggs and beat until combined. Combine buttermilk w/baking soda and stir into pan. Stir in cornmeal, flour and salt until blended.

Bake in a 375 degree oven in either a greased 8x8 dish or overtop quick chili.

For Chili:
Brown ground beef with onions until cooked. (If there is a lot of grease in the pan I would recommend draining) Add garlic and cook for 1 minute until fragrant. Add remaining ingredients and cook over medium heat for 30 minutes until thick and flavors have combined.

I cooked my chili in a large 12 inch cast iron skillet and then topped with the cornbread. You could also put your chili in individual gratin dishes or even deep dish ceramic bowls. (Just make sure it's oven safe)

Once your chili is placed in it's baking vessel take the uncooked cornbread batter and dollop, then smooth over chili. Cook for 15 minutes, at 375 degrees, until cornbread is cooked.



21 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!

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