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.

Prep time

1hr
Cook time

45 mins
Total time

1 hr 45 mins
Ideal for

Dinner
Make it

Mexican
Serves

4

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.