ONE-SKILLET HEARTY CHILI AND CORNBREAD
The perfect quick and easy comfort food on a cool evening! Start on the stovetop and finish in the oven.
Provided by SunnyDaysNora
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 45m
Yield 8
Number Of Ingredients 26
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.
- Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.
- While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
- Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 45.4 g, Cholesterol 66.9 mg, Fat 13.8 g, Fiber 9.6 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 1111.2 mg, Sugar 11.5 g
CHILI CASSEROLE WITH CORNBREAD
From Betty's Soul Food Collection... Chili and cornbread partner in a homey one-dish dinner bake.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
- Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)
- Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.
Nutrition Facts : Calories 440, Carbohydrate 57 g, Cholesterol 55 mg, Fiber 6 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 13 g, TransFat 1/2 g
JIFFY® CHILI CORNBREAD CASSEROLE
This is a chili casserole that my family loves. It has all their favorites: chili, corn, cheese, and cornbread.
Provided by ruthie0404
Categories Main Dish Recipes Casserole Recipes
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
- Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
- Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
- Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 37.5 g, Cholesterol 71.6 mg, Fat 19.3 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 7.6 g, Sodium 1429.6 mg, Sugar 8.1 g
CORNBREAD TOPPED CHILI CON CARNE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 14h30m
Yield up to 20 servings
Number Of Ingredients 33
Steps:
- Heat the oil in a very large pan and fry the onion and garlic until it begins to soften. Add the chili, coriander, cumin, and crushed cardamom pods and stir well.
- Add the peppers then break up the ground beef into the pan and, using a fork, keep turning it to separate it as the meat browns. Add the chopped tomatoes, ketchup, tomato puree, and water stirring to make a rich red sauce. When the chili starts to boil sprinkle over the cocoa and stir it in. Add the beans and simmer partially covered for 1 1/2 hours. At this point you can cool and freeze the chili, or just keep it in the refrigerator overnight.
- Preheat the oven to 425 degrees F.
- Pour the chili into a large, wide dish or keep in the pan you cooked it in if it is ovenproof.
- Combine the salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey, and oil in a jug, and then stir into the dry ingredients mixing to make a vivid yellow batter.
- Pour the cornmeal topping over the chili con carne, or blob it over to cover the top as evenly as possible.
- Sprinkle the cheese over the top of the cornbread and then bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the chili underneath is bubbling. How long this takes depends on the how cold or hot the chili was when it went into the oven. Since it's such a huge vat, you may find it easiest to reheat it on the stove in its pan first.
- Let the chili stand for about 5 minutes once out of the oven before cutting the cornbread top into squares or slices to serve with a helping of chili underneath.
- Mash the avocados with the scallions and add the juice of up to 2 limes, to taste. Stir in most of the cilantro and turn into 2 bowls, sprinkling each with the remaining cilantro.
- Divide the sour cream into another 2 bowls, and dust with a little paprika and, into another pair of bowls add the grated Cheddar so that people can take clumps and add the tangy cheese to their plates of guacamole and sour cream splodged chili.
CHILI CORN BREAD SALAD
This is a delicious salad for anytime of the year. I make mine in trifle bowl..it's so pretty with the layers of color, and mighty tasty.. I figure with summer around the corner this would be a great time to share another great salad recipe. Enjoy! Recipe from my Taste of Home - August/September 1999 issue.
Provided by Cassie *
Categories Other Side Dishes
Time 40m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 400 degree F. Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
- 2. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside Crumble half of the corn bread into a 13-in. x 9-in. dish. ( I use a trifle bowl, it will be full ). Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper,olives, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.
- 3. This is a very well received salad...guests will love it. Enjoy!
CHILI CORNBREAD SALAD
A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-togethers and also supply copies of the recipe. I never have any leftover salad or recipes. -Kelly Newsom, Jenks, Oklahoma
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. , In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.
Nutrition Facts : Calories 383 calories, Fat 24g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 839mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 5g fiber), Protein 12g protein.
WHAT TO SERVE WITH CHILI: 18 TASTY SIDE DISHES (+BAKED POTATOES)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Side Dish
Time 29m
Number Of Ingredients 3
Steps:
- Poke several holes in the potatoes on all sides.
- Rub potatoes with olive oil on a baking pan.
- Sprinkle sea salt over the potatoes liberally.
- Bake in a 425°F oven for 55-60 minutes.
- Serve with butter, sour cream, chives, cheese, and bacon bits.
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
CORNBREAD SALAD WITH SMOKED CHILE VINAIGRETTE
Provided by Bobby Flay
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Spread cornbread in an even layer on a baking sheet and bake for 20 minutes, or until crispy. Place the cornbread in a large bowl and add the peppers, onions and garlic. Mixtogether the vinaigrette ingredients, add to the cornbread mixture and toss to combine.
- Let sit 15 minutes at room temperature before serving.
CHILI CORNBREAD SALAD
This is a really popular "pot-luck" dish in our area. I have to admit, I only ever eat it if I'm taking it somewhere, but I love this dish.
Provided by Kelly
Categories < 60 Mins
Time 45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Prepare corn bread batter according to package directions.
- Stir in the the chilies, cumin, and oregano. Spread in a greased 8-in square baking pan. Bake at 400 F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
- In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.Crumble half of the corn bread into a 13 x 9 in dish.
- Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers.
- Cover and refrigerate for 2 hours.
Nutrition Facts : Calories 541.1, Fat 29.1, SaturatedFat 11.1, Cholesterol 46.5, Sodium 893.8, Carbohydrate 55.8, Fiber 10.2, Sugar 9.3, Protein 18.2
CHILI CORNBREAD SALAD
Make and share this Chili Cornbread Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 3h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Prepare corn bread batter according to package directions.
- Stir in the chilies, cumin, oregano, and sage.
- Spread in a greased 8-inch square baking dish.
- Bake at 400 degrees for 20-25 minutes or until tests done; cool.
- In a small bowl, combine mayo, sour cream and dressing mix; set aside.
- Crumble half of the cornbread into a 13x9 inch dish.
- Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green peppers, onions, bacon and cheese.
- Repeat layers (dish will be very full).
- Cover and refrigerate for 2 hours.
Nutrition Facts : Calories 402.2, Fat 16.8, SaturatedFat 8, Cholesterol 34.7, Sodium 595.2, Carbohydrate 50.2, Fiber 10, Sugar 8.7, Protein 16.2
17 WAYS TO USE LEFTOVER CORNBREAD
These leftover cornbread recipes will bring new life to your day-old cornbread. From French toast to pudding to crab cakes, cornbread is just as good the second time around!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cornbread dish in 30 minutes or less!
Nutrition Facts :
CHILI CORNBREAD CASSEROLE
Chili cornbread casserole with savory chili, melty cheese, and sweet cornbread topping is easy to make and tastes amazing!
Provided by April Woods
Categories Main Course
Number Of Ingredients 8
Steps:
- In a 9x13" casserole dish, mix together the 3 cans of chili, diced tomatoes, kidney beans and cannellini beans. Spread evenly along the bottom of the dish.
- Sprinkle the shredded cheese evenly over the chili mixture.
- Using a blender (upright or immersion) blend together the cornbread mix, creamed corn, and eggs. Pour cornbread batter over the cheese and chili.
- Bake at 400F degrees for 25 to 30 minutes until top is browned and chili mixture bubbling in the corners.
Nutrition Facts : Calories 392 kcal, ServingSize 1 serving
CHILI CORNBREAD SALAD
This recipe came from Taste of Home. It makes a large dish, great for potlucks. I have never taken it anywhere that someone didn't ask for the recipe and the dish is usually empty when I leave. I usually take several copies of the recipes to share. You can make this a day ahead.
Provided by Linda Barker
Categories Other Salads
Time 40m
Number Of Ingredients 15
Steps:
- 1. Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano & sage. Spread in a greased 8" square baking pan. Bake at 400 degrees for 20-25 min. or until done. Cool. In a small bowl, combine mayo, sour cream & dressing mix. Set aside.
- 2. Crumble half of the cornbread into a 13"X9"X2" dish.Layer with half of beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon & cheese. Repeat the layers (dish will be very full). Cover & refrigerate for at least 2 hours.
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10 BEST SIDES TO GO WITH CHILI - A COUPLE COOKS
From acouplecooks.com
Cuisine AmericanTotal Time 40 minsCategory Side DishCalories 175 per serving
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, kosher salt, and sugar.
- Whisk together the milk and apple cider vinegar in a liquid measuring cup. Melt the butter, then pour both the milk and butter into the dry ingredients. Stir until just combined. Pour into the prepared pan.
- Bake about 30 minutes until the center has firmed up and a toothpick comes out clean. Allow to cool in the pan completely, about 30 minutes. Then run a knife around the edges and invert. Cut into 16 squares and serve. Store any leftovers at room temperature covered with a towel for about 3 days, or in a sealed container at room temperature for about 5 days.
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- Preheat oven to 350 degrees and spray two 12-cup muffin tins or square baking cup pan (for more authentic cornbread squares).
- To a large mixing bowl add milk, buttermilk, corn, creamed corn, sugar, oil, egg, and cornmeal and whisk well.
- Sift together flour, baking powder, and salt, then add to the wet ingredients and whisk until just combined.
CHILI CORNBREAD SKILLET - BUDGET BYTES
From budgetbytes.com
4.7/5 (60)Total Time 1 hrServings 6Calories 696 per serving
- Dice the onion and mince the garlic. Slice the jalapeño lengthwise, scrape out the seeds, and then dice the pepper. Add the cooking oil, onion, garlic, and jalapeño to a large 4-quart oven safe skillet. Sauté over medium heat until the onions are soft and translucent (about 5 minutes).
- Drain the canned beans then add them to the skillet with the tomato paste, diced tomatoes, chili powder, cumin, oregano, salt, and water. Stir to combine.
- Allow the chili to come up to a simmer. Let the chili continue to simmer, stirring occasionally, as you prepare the cornbread topping.
- Begin to preheat the oven to 425ºF. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until very well combined. In a separate bowl, whisk together the milk, egg, and oil. Pour the milk mixture into the bowl with the cornmeal mixture and stir just until everything is moistened.
CORNBREAD - CULINARY HILL
From culinaryhill.com
Ratings 3Category BreadCuisine AmericanTotal Time 1 hr
- Adjust an oven rack to the middle position and preheat oven to 375 degrees. Coat a 9-inch round or square baking pan with nonstick spray.
- Make a well in the cornmeal mixture and add milk, eggs, and melted butter. Mix together just until combined (do not overmix). The batter should be slightly lumpy.
- Pour batter into prepared pan. Bake until golden brown around the edges and on top, about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
18 BEST SIDE DISHES FOR CHILI - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2021-04-30
- Cauliflower Cheese Bread. If you crave garlic bread with your chili, but are trying to limit gluten, this genius recipe for cauliflower cheese "bread" is cause for celebration.
- Baked Vegan Sweet Potato Fries. Crisp, salty, full of flavor, and oven-baked, these vegan-friendly sweet potato fries are always a popular snack at game day parties.
- Fried Green Tomatoes. If you've never tried fried green tomatoes, you're in for a treat. Not only is this easy, Southern-style recipe a clever way to transform unripe tomatoes into a crispy, crunchy treat, their slightly sour taste offers refreshing balance to richer, beefy chili.
- Buttermilk Cornbread. Dense, crumbly, and not too sweet, this classic buttermilk cornbread gets its perfectly crispy crust from baking in a cast iron skillet.
- Vegetarian Oven-Baked Cheese and Bell Pepper Quesadillas. Lean into the Tex-Mex vibes of black bean chili by pairing it with these easy, cheesy quesadillas.
- Quick and Easy Creamy Coleslaw. You need only a bag of package shredded coleslaw mixture and a few basic pantry ingredients to make this quick and easy coleslaw.
- Loaded Baked Potato Skins With Cheese and Bacon. Some people sprinkle cheese, green onions, and bacon bits atop their chili bowls... but why stop there? You can use the same ingredients to dress up the most delicious loaded baked potato skins.
- Elote (Mexican Street Corn) Elote is salty, sweet, crunchy, and creamy in every bite. Enjoy it on the cob in summer when fresh corn is bountiful; pan sauté frozen corn in other seasons to make esquites, an off-the-cob version of the flavorful snack.
- Brussels Sprout Dill Salad. Crunchy, cheesy, dilly, fresh, and bright, you won't believe how delicious this unique raw vegetable salad tastes. Throw it together in mere minutes with shaved or shredded Brussels sprouts, fresh dill, roasted salted almonds, aged cheese, and an easy-breezy vinaigrette dressing for a fantastic side dish for soups and stews, or an elegant starter to any autumn meal.
- Air Fryer Onion Rings. If you have an air fryer appliance, or an oven with an air fryer setting, you can make crispy, irresistible onion rings. These rival any you could get a a fast food restaurant but without the extra fat and calories of deep-fried onion rings.
GREEN CHILI CORNBREAD SALAD - DAD WHATS 4 DINNER
From dadwhats4dinner.com
Cuisine AmericanEstimated Reading Time 4 minsCategory SaladTotal Time 50 mins
- In small bowl, combine ranch dressing mix, buttermilk and mayo, blend well and refrigerate until ready for salad assembly.
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