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Chilli Con Cornbread

Chilli Con Carne is often eaten with cornbread in the Southern States Of USA and makes for a delicious alternative to rice. Serve it on the side in chunks or make a lid for your pot of chilli to keep it warm until you’re ready to serve. This cornbread recipe has chunks of sweetcorn, caramelised onion & garlic for a bit of extra flavour & texture. It’s not just cornbread that Gran Luchito goes with, check out our recipe for Tear and Share Smoked Chilli Garlic Loaf.

Chilli Con Cornbread Recipe

Ideal For: Mexican
Cook time: 
Total time: 

Ingredients Ingredients

For The Chilli Con Carne:
  • 11lb 2oz Minced beef
  • 2 Medium onions
  • 2 Garlic cloves
  • 1 Stick celery
  • 2 Red peppers
  • 1 Carrot
  • 1 tsp Cumin powder
  • 2 tsp Gran Luchito Smoked Chilli Paste
  • 1 tsp Cinnamon powder
  • 14oz Kidney beans (tinned)
  • 2 x 14oz Chopped tomatoes (tinned)
  • Olive oil
  • Small bunch cilantro
  • Salt & pepper
For The Cornbread:
  • 1 Large onion
  • 2 Cloves of garlic
  • 1 9oz Tin of sweetcorn (or use 2 ears of fresh corn)
  • 4 Eggs
  • 11 ½oz Cornmeal
  • 1 cup Milk
  • 1 Knob of butter
  • Handful of grated cheddar
  • 1tsp Baking soda
  • 6tbsp All purpose flour
  • Salt & pepper
  • Olive oil

Instructions Instructions

  1. Start with the chilli. Finely chop all the fresh veg (onion, garlic, celery, carrot, peppers) and gently fry in 2 lugs of olive oil for 8-10 mins or until nice and soft in a large casserole dish.
  2. Throw in the Gran Luchito Smoked Chilli Paste, cumin, cinnamon, tomatoes, kidney beans and finely chopped cilantro stalks.
  3. Fry the minced beef with a lug of olive oil in another frying pan to brown (this will add flavour to the meat) then add to the other ingredients and mix well.
  4. Add salt & pepper.
  5. Put a lid on it, leaving a small gap and cook on a low heat for about an hour (longer if you have time).
  6. Now start making your cornbread. Pre-heat your oven to 400F. Finely slice the onion & garlic and gently fry in butter for 15 mins, stirring occasionally to prevent burning.
  7. Meanwhile, combine the eggs, milk, cornmeal, flour, baking soda, sweetcorn, a pinch of salt & pepper & cheddar. Add the onion & garlic once softened and caramelised. Mix well.
  8. Grease a cake tin and line with greaseproof paper. Pour in the mixture and pop in the oven. Check after 20mins. It should take around 30 mins.
  9. Once you're happy with the consistency of the chilli, spoon into bowls and top with slices of the cornbread (we griddled ours after the oven to get some nice charring) and any other accompaniment.

In the UNITED STATES Gran Luchito Smoked Chilli Paste Is Available online with Amazon




Chilli Con Cornbread with Gran Luchito Chilli Con Cornbread with Gran Luchito

Chilli Con Cornbread with Gran Luchito Chilli Con Cornbread with Gran Luchito

Check Out Our Article On “Nine Wicked Ways To Eat Chilli Con Carne” For More Ideas 

Have you tried this Chilli Con Cornbread recipe? If so please let us know how you got on.


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