Chili-Stuffed Cornbread (Print Version)
# Ingredients:
→ Chili
01 -
1/4 cup coconut oil
02 -
1 large onion, chopped into small pieces
03 -
3 jalapenos, diced finely
04 -
1.5 pounds of 80/20 ground beef
05 -
28 oz can of crushed tomatoes
06 -
5 minced garlic cloves
07 -
1 tsp dried oregano
08 -
A pinch of ground clove
09 -
3 tbsp chili powder
10 -
1 tsp cumin powder
11 -
1 tbsp of apple cider vinegar
12 -
1 tbsp of Worcestershire sauce
→ Cornbread
13 -
1 cup of all-purpose flour
14 -
1/2 cup of corn flour
15 -
2 eggs
16 -
1/2 teaspoon of baking soda
17 -
1/2 cup of yellow cornmeal
18 -
2 tsp salt
19 -
2 tsp baking powder
20 -
2 tbsp sugar
21 -
3 cups sour cream
# Instructions:
01 -
Start by heating up the coconut oil, then toss in the beef and cook it for about 5 minutes to brown it. Next, throw the onion and jalapenos into the pot, and cook everything for 10 minutes. Add the garlic, give it 2 more minutes. Finally, stir in the rest, cover it up, and let it slow-cook on low heat for 1 to 2 hours.
02 -
Take the chili and pour it into a 9x9 container lined with parchment paper, making sure it's about 2 inches deep. Seal it up and store it in the fridge overnight to set.
03 -
Preheat your oven to 425°F. Mix up all your dry ingredients, then stir in the eggs and sour cream just until it all comes together.
04 -
Get 4 small springform pans ready by greasing them. Spread a layer of the batter on the bottom. Cut out rounds of the chilled chili and place them in the pans. Then, cover the chili with the remaining batter.
05 -
Bake the assembled pies for about 25 minutes until they're cooked through. Let them cool for 5 minutes before taking them out of their pans. Add sour cream, shredded cheese, and jalapeno slices on top before serving.
# Notes:
01 -
Make sure the chili rests in the fridge overnight.
02 -
You'll need mini springform pans for this recipe.
03 -
Feel free to add your favorite toppings!