Beef Chili Cornbread Topping (Printable)

Savory beef chili layered under golden, fluffy cornbread for a hearty and comforting main dish.

# What You'll Need:

→ Beef Chili

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→ Cornbread Topping

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# Directions:

01 - Preheat the oven to 400°F.
02 - In a large ovenproof skillet or Dutch oven, heat olive oil over medium heat. Add onion and sauté until softened, about 3 minutes.
03 - Add garlic and red bell pepper; cook for another 2 minutes.
04 - Stir in ground beef, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
05 - Mix in tomato paste, diced tomatoes, kidney beans, black beans, beef broth, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne if using.
06 - Simmer uncovered for 10-15 minutes, stirring occasionally, until slightly thickened.
07 - While the chili simmers, prepare the cornbread topping: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
08 - In another bowl, whisk milk, eggs, and melted butter. Pour wet ingredients into dry and stir just until combined. Fold in shredded cheddar, if using.
09 - Remove chili from heat and spread evenly in the skillet or transfer to a 9x13-inch baking dish.
10 - Spoon cornbread batter evenly over the chili, spreading gently to cover.
11 - Bake for 25-30 minutes, until the cornbread is golden and a toothpick inserted into the topping comes out clean.
12 - Let stand 10 minutes before serving.

# Expert Hints:

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  • The cornbread creates this incredible crust that stays slightly tender underneath where it meets the chili
  • Everything cooks in one pan so you get maximum flavor with minimum cleanup
  • The contrast between the slightly sweet topping and savory spiced beef base is honestly addictive
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  • The cornbread batter needs to be slightly thick to stay on top of the chili
  • Do not overmix the cornbread batter or it will become tough and dense
  • The toothpick test should go through the cornbread only, not deep into the chili
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  • Cast iron skillets create the nicest crust but any ovenproof pan works
  • Let the chili cool slightly before spreading the batter so it does not sink
  • A hot pan helps the cornbread start cooking immediately when it hits the surface

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