Prep 15 mins
Cook 45 mins
A hearty meatless meal for a cool fall evening - chili and cornbread all in one!
- 1⁄2 tablespoon oil
- 1 garlic clove, minced
- 1 jalapeno, minced (seeded if desired)
- 1⁄2 small onion, minced
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (11 ounce) can mexicorn
- 1 (8 ounce) can tomato sauce
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon cayenne (or more depending on how hot you want the chili)
- 3⁄4 cup flour
- 3⁄4 cup cornmeal
- 1 1⁄2 tablespoons sugar
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 cup cheddar cheese, shredded
- 1 egg
- 1 cup buttermilk
- 2 tablespoons butter, melted and cooled
- Preheat oven to 375 degrees.
- Heat oil in a large skillet.
- Add garlic, jalapenos, and onion and saute until soft. About 5 minutes.
- Stir in remaining chili ingredients and bring to a boil.
- Reduce heat and simmer for about 10 minutes until chili is thickened.
- While chili is simmering, prepare cornbread.
- Combine dry ingredients in a medium sized bowl.
- Add cheese and mix well.
- In a small bowl, combine wet ingredients and stir well.
- Add to dry ingredients and stir just until combined.
- Spray a 10X10 casserole dish with spray oil.
- Pour chili in prepared dish.
- Pour cornbread batter over top.
- Bake 20 - 25 minutes until a toothpick inserted in the cornbread comes out clean.
- Cool for about 5 minutes and serve with sour cream and salsa, if desired.
We really did enjoy this recipe very much. Made pretty much as directed....with the addition of groung turkey.....DH will not eat chili that does not have meat in it. Will be making this again for sure.
This recipe is so great! It makes for a very moist cornbread ontop of a superbly spiced chilli
I really enjoyed the excellent combination of flavours, especially the cinnamon in the tomato sauce!
It baked through perfectly in the given time and the directions were clear and easy to follow. All in all this was not as time consuming as I first thought. However it looked like it was. icon_smile.gif
I made half of the chili with corn and half without and liked both ways very much. My only other change to your recipe was to use dried, soaked, cooked beans and fresh bell pepper. If using canned beans, I would recommend cutting the salt in half.
THANK YOU SO MUCH for sharing a real WINNER of a recipe with us and GOOD LUCK!
Made and reviewed for the Dining on a Dollar Contest November 2010
This was good! I had to leave the mexicorn out it, my family would not eat it mixed with other ingredients. They like the corn separate. I also put a pinch of cinnamon and added a little sugar.
Overall it was hearty. I will make it next time and may add a little coco powder to the sauce. I do use cayenne. Black beans was perfect with this chili!