Comfort food at it's finest. I have no idea what real cowboys actually ate, but in my head, they are out under the stars with a giant pot of chili over an open fire, with a big hunk of sweet cornbread on the side. This puts these two favorite dishes together! This recipe gives you the big bold flavor of chili toned down by the sweet, homy cornbread - made perfect with a cool scoop of sour cream and the brightness of cilantro.
Ingredients:
1 small pot your favorite chili recipe, prepared
1 box of your favorite cornbread batter recipe (I like Jiffy)
1 egg
1/3 cup milk
1 – 2 cups shredded cheddar cheese, or a shredded cheese blend.
Crazy Simple Instructions:
Pour the chili in the bottom of a black iron skillet, to about 1/3 – 1/2 of the way to the top. Add cheese on top of meat to form a barrier. Top chili and cheese with uncooked cornbread batter.
Bake per cornbread instructions until golden brown – 400 degrees F for about 20 minutes. Spoon it out with a great big spoon!
Top with sour cream, grated cheddar cheese, and a little cilantro for garnish.
Enjoy out under the stars.... or on the couch in front of the fireplace!
Written Method:
Pour the chili in the bottom of a black iron skillet, to about 1/3 – 1/2 of the way to the top. Add cheese on top of meat to form a barrier. Top chili and cheese with uncooked cornbread batter. Bake per cornbread instructions until golden brown – 400 degrees F for about 20 minutes. Spoon it out with a great big spoon! Top with sour cream, grated cheddar cheese, and a little cilantro for garnish. Enjoy out under the stars.... or on the couch in front of the fireplace!
Notes:- This would also be great in individual ramekins.
- If you anticipate having leftovers, consider putting more chili in the bottom, as the cornbread will start soaking up the chili after it sits a while, even with the waxy layer of cheese.
Looking for more simple recipes for your family? Please visit my Recipe Index for tons of ideas!
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