Chili Cornbread Bowl
This recipe combines two ultimate comfort foods: spicy chili and fluffy cornbread, brought together in a creative edible bowl. The chili is rich and flavorful, simmered with ground beef or beans, tomatoes, and spices. It’s then ladled into homemade or shortcut cornbread bowls — crisp on the outside, soft inside — making every bite both satisfying and fun to eat!
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: ~1 hour
Servings: 4–6 bowls
Ingredients
For the Chili:
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 lb (450g) ground beef or turkey (or 2 cans beans for vegetarian)
1 tbsp tomato paste
1 can (14 oz) diced tomatoes
1 can (15 oz) kidney beans or black beans, drained
1 cup corn kernels (fresh or frozen)
1½ tsp chili powder
½ tsp cumin
½ tsp smoked paprika
Salt & pepper to taste
Optional: pinch of cayenne or chipotle for extra heat
For the Cornbread Bowls:
1 cup cornmeal
1 cup all-purpose flour (or gluten-free flour)
1 tbsp sugar (optional)
1 tbsp baking powder
½ tsp salt
1 cup milk (or plant-based milk)
2 large eggs
¼ cup oil
Optional: ½ cup shredded cheese or chopped jalapenos
Optional Toppings:
Sour cream or Greek yogurt
Shredded cheese
Sliced green onions
Avocado
Jalapeno slices
Instructions
Step 1: Make the Chili
In a large pot or skillet, heat olive oil. Add onion, garlic, and bell pepper. Saute until soft (about 4–5 minutes).
Add ground meat (if using) and cook until browned.
Stir in tomato paste, diced tomatoes, beans, corn, and all spices.
Simmer on low for 20–25 minutes, stirring occasionally. Adjust seasoning.
Step 2: Make the Cornbread Bowls
Preheat oven to 375°F (190°C).
Grease large muffin tins, oven-safe ramekins, or use a back-of-muffin-pan method for bowl shapes.
In a large bowl, whisk dry ingredients: cornmeal, flour, sugar, baking powder, and salt.
In another bowl, mix milk, eggs, and melted butter. Combine with dry ingredients.
Stir in cheese or jalapeños if using.
Spoon batter into greased bowls or molds, filling ~⅔ full.
Bake for 15–20 minutes, or until golden and a toothpick comes out clean.
Let cool slightly, then hollow out the center gently to create a bowl shape.
Step 3: Assemble
Fill each cornbread bowl with hot chili.
Top with cheese, sour cream, or toppings of choice.
Serve immediately!
Tips & Notes
Make-ahead friendly: Chili can be made up to 3 days in advance or frozen.
Use boxed cornbread mix to save time (e.g., Jiffy or gluten-free options).
For mini bowls: Use a muffin tin and gently press down the center after baking.
Add beer or broth to the chili for extra depth.
Try with leftover pulled pork or shredded chicken for variation.
Frequently Asked Questions
Q: Can I make the bowls ahead of time?
A: Yes! Bake and cool, then store covered at room temp for 1–2 days. Warm before filling.
Q: Can I make this gluten-free?
A: Yes, just use a gluten-free flour blend in the cornbread.
Q: What’s the best way to shape the bowls?
A: Use ramekins or oven-safe bowls and remove some center after baking. Or bake upside down on a muffin tin for a bowl shape.
Q: How do I store leftovers?
A: Store chili and cornbread separately for best texture. Reheat in microwave or oven.
Q: Can I freeze the chili?
A: Absolutely. It freezes beautifully for up to 2 months.
Serving Suggestions
Serve with a fresh salad or coleslaw.
Make a chili bar for guests with various toppings.
Pair with a cold beer, lemonade, or sparkling water.
Nutrition Facts
Calories: ~420–500
Protein: 20g
Fat: 18g
Carbs: 45g
Fiber: 7g
Sugar: 5g
Sodium: 580mg