Get ready to experience the ultimate comfort food that will make your taste buds dance and your hunger disappear! Imagine a hearty, soul-warming chili perfectly crowned with a golden, moist buttermilk cornbread that's crispy on the outside and tender on the inside. This Buttermilk Cornbread Topped Chili isn't just a meal—it's a culinary adventure that transforms ordinary dinner into an extraordinary experience that will have your family and friends begging for seconds. Whether you're looking to impress at a potluck or craving a satisfying weekend meal, this recipe is about to become your new go-to comfort dish!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup buttermilk
- 1 cup cornmeal
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sugar
- 2 large eggs
- 1/2 cup melted butter
- 4 cups chili (prepared)
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your cornbread cooks evenly and rises properly.
- In a large mixing bowl, combine the dry ingredients for the cornbread: 1 cup of cornmeal, 1 cup of flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/4 cup of sugar. Whisk them together until they are well blended.
- In a separate bowl, whisk together the wet ingredients: 1 cup of buttermilk, 2 large eggs, and 1/2 cup of melted butter. Make sure the melted butter has cooled slightly before adding it to avoid cooking the eggs.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Prepare a baking dish (9x13 inches works well) by greasing it lightly with butter or non-stick spray. Pour the cornbread batter into the prepared baking dish, spreading it evenly.
- Bake the cornbread in the preheated oven for about 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- While the cornbread is baking, heat your prepared chili in a large saucepan over medium heat. Stir occasionally until it is hot throughout.
- Once the cornbread is finished baking, remove it from the oven and let it cool for a few minutes. Then, cut it into squares or rectangles.
- To serve, ladle a generous portion of hot chili into bowls and top each serving with a piece of warm cornbread. Enjoy your Buttermilk Cornbread Topped Chili!
Tips
- • For the fluffiest cornbread, don't overmix the batter. Mix just until the ingredients are combined to keep the texture light. • Use room temperature eggs and buttermilk to help them blend more smoothly with the other ingredients. • If you like a bit of heat, consider adding some diced jalapeños to the cornbread batter or sprinkling some chili powder on top. • Let the cornbread cool for a few minutes after baking to help it set and make it easier to cut into perfect squares. • For extra richness, you can brush the top of the cornbread with melted butter right after it comes out of the oven. • Leftovers can be stored separately and reheated—keep the cornbread and chili in airtight containers in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
