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.
Serve this chilli con cornbread with a side of chipotle coleslaw and be sure to check our other recipes to use leftover chilli con carne.
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Prep time
1hr
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Cook time
45 mins
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Total time
1 hr 45 mins
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Ideal for
Dinner
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Make it
Mexican
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Serves
4
Find us in the
Mexican Section
Ingredients
For The Chilli Con Carne:
- 500g Minced beef
- 2 Medium onions
- 2 Garlic cloves
- 1 Stick celery
- 2 Red peppers
- 1 Carrot
- 1 tsp Cumin powder
- 2 tsp Chipotle Paste
- 1 tsp Cinnamon powder
- 400g Kidney beans (tinned)
- 2 x 400g Chopped tomatoes (tinned)
- Olive oil
- Small bunch coriander
- Salt & pepper
For The Cornbread:
- 1 Large onion
- 2 Cloves of garlic
- 1 250g Tin of sweetcorn (or use 2 ears of fresh corn)
- 4 Eggs
- 330g Cornmeal/Polenta
- 250ml Milk
- 1 Knob of butter
- A handful of grated cheddar
- 1tsp Baking powder
- 6tbsp Plain flour
- Salt & pepper
- Olive oil
How to make it
- 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.
- Throw in the Chipotle Paste, cumin, cinnamon, tomatoes, kidney beans and finely chopped coriander stalks.
- 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.
- Add salt & pepper.
- Put a lid on it, leaving a small gap and cook on low heat for about an hour (longer if you have time).
- Now start making your cornbread. Pre-heat your oven to 200C. Finely slice the onion & garlic and gently fry in butter for 15 mins, stirring occasionally to prevent burning.
- Meanwhile, combine the eggs, milk, cornflour/polenta, flour, baking powder, sweetcorn, a pinch of salt & pepper & cheddar. Add the onion & garlic once softened and caramelised. Mix well.
- 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.
- 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.
- You can also use Serranos Chillies as an optional topping to serve with.
