Chili Cheese Cornbread: Easy Comfort Food Recipe
Author
Chili cheese cornbread is one of those cozy dishes that just gets better with every bite. It’s like a warm hug on a chilly day, combining the heartiness of chili with the comforting fluffiness of cornbread. Trust me, if you’re looking for easy comfort food, this recipe is your new best friend.
More recipes from Cookingwithcj that you'll love
Watch How to Make It
What I love about this dish is how simple it is to whip up. You can have it ready for a weeknight dinner or as a crowd-pleasing side at your next gathering. Plus, it’s a fantastic way to use up leftover chili if you happen to have some hanging around.
Now, let’s dive into why you’ll love this recipe.
Why You'll Love This Recipe
First off, the flavor is incredible. The smoky sausage and gooey cheese elevate the typical cornbread to something really special. And let’s not forget about those spicy jalapeños on top, which add the perfect kick.
You’re not just making a side dish; you’re creating a flavor bomb that everyone will be raving about.
Another reason to fall in love with this recipe is its versatility. You can easily swap ingredients based on what you have on hand. Not a fan of sausage?
No problem-skip it or use ground beef or turkey instead. Want to amp up the spice? Toss in some chopped green chilies or a sprinkle of cayenne pepper.
The possibilities are endless, which means you can make this dish your own every time.
Ingredients & Tools You'll Need
To get started, you’ll need a few simple ingredients that you probably already have in your pantry. We’re talking about two cans of Hormel chili, which brings a great depth of flavor without any fuss. For the cornbread mix, I always go with Jiffy-it’s reliable and gives a nice, sweet flavor that pairs beautifully with the chili.
You’ll also need an egg, some milk, and a cup of shredded cheddar jack cheese. I like to load up on the cheese here because, let’s be real, who doesn’t love a gooey, cheesy topping? Finally, grab some sliced jalapeños for that extra zing.
A cast iron pan is my go-to for this recipe, as it helps with even cooking and gives a nice crust.
How To Make It
Making this chili cheese cornbread is super straightforward, and I promise you won’t need culinary skills worthy of a Michelin star. It’s all about layering those flavors and letting them meld together beautifully.
Preparation
First, let’s get everything ready. Preheat your oven to 350°F so it’s nice and hot when you’re ready to bake. In a cast iron pan, add the cans of chili along with the diced smoked sausage.
Give it a good stir to mix those flavors together. Now, in a separate bowl, prepare the cornbread mix according to the package directions, but remember to fold in that shredded cheese. That’s where the magic happens-trust me on this one.
Once your cornbread mixture is ready, pour it right over the chili and sausage mixture in the pan. Don’t worry about spreading it perfectly; it’ll settle as it bakes. Finally, top it off with those sliced jalapeños for an extra pop of flavor.
Cooking
Now, pop it in the oven and let it work its magic. In about 15 to 20 minutes, you’ll start to see the top turn a lovely golden brown. You’ll also smell that delicious aroma wafting through your kitchen.
When it’s done, the cornbread should feel firm to the touch and have a nice crust. If you give it a little jiggle, it should hold its shape without any wiggle. Let it cool for a few minutes before serving-if you can wait that long!
Serving & Variations
When it comes to serving, this dish is incredibly adaptable. You can enjoy it as a standalone meal or serve it with a side salad for a lighter option. It’s also fantastic with a dollop of sour cream or some avocado slices on top.
A common consensus among home cooks is that adding a sprinkle of fresh cilantro or green onions elevates the flavor even more.
If you want to mix things up, consider trying different types of cheese or even adding corn kernels to the cornbread batter for extra texture. You could also swap out the sausage for cooked chicken or turkey for a lighter take. And if you have leftovers, this dish stores well in the fridge for a few days-just reheat it in the oven to bring back that delicious crust.
Frequently Asked Questions
What are the main ingredients in Chili Cheese Cornbread?
The main ingredients typically include cornmeal, flour, cheese, chili powder, canned chili, eggs, milk, and baking powder.
How do I store leftover Chili Cheese Cornbread?
Store leftover cornbread in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Can I use a different type of cheese?
Yes, you can use different types of cheese such as cheddar, pepper jack, or Monterey Jack based on your preference.
How long do I bake Chili Cheese Cornbread?
Bake the cornbread in a preheated oven at 400F for about 20-25 minutes or until golden brown.
Can I add more toppings to the cornbread?
Absolutely! You can add toppings like jalapenos, chopped onions, or additional cheese before baking for extra flavor.
Wrapping Up
So there you have it-chili cheese cornbread that’s easy to make and absolutely delicious. This dish is a guaranteed crowd-pleaser that will have everyone coming back for seconds. Give it a try, and I promise you won’t be disappointed.
Recipe created by cookingwithcj for Trust Me Try It.
Even more from Cookingwithcj
Ingredients
- 2 / 10oz cans of Hormel chili.
- 1 cup diced smoked sausage.
- 1 box Jiffy cornbread mix.
- 1 egg.
- 1/3 cup of milk.
- 1 cup shredded cheddar jack cheese.
- Sliced jalapeños.
Instructions
- Add the cans of chili and smoked sausage to a cast iron pan
- Mix the corn bread mix according to the directions, also add in the shredded cheese
- Pour the cornbread mix over the top of the chili
- Add the sliced jalapeños to the top
- Place in a 350f for 15-20 minutes
- Remove from the oven and let cool for a few minutes
- Serve and enjoy!
