Homemade Cornbread Bowls For Chili

Make chili night epic and serve it up in style with this recipe for homemade cornbread chili bowls. A fun and enjoyable way to share your favorite chili recipe with the whole family.

Course Main Course

Cuisine American

Keyword Chili Bread Bowl Recipe, Homemade Cornbread Bowls For Chili

Prep Time 15

Cook Time 15

Servings Cornbread Bowls

Calories 417kcal

Author Bon Appeteach

Equipment

6 Mini Cocottes or Large Muffin Tin

Ingredients

Cornbread Batter:

1 cup Flour
1 cup Yellow Cornmeal
1/3 cup White Sugar granulated
1/2 tsp. Salt
1 tbsp. Baking Powder
5 tbsp. Melted Butter
1 Egg
3/4 cup Milk or nondairy milk

Cornbread Chili Bowls:

1 batch Over The Top Chili
1/2 cup Shredded Cheddar Cheese garnish
1/2 cup Sour Cream garnish
2 Green Onions garnish

Instructions

Baking Instructions:

Preheat the oven to 350 F. Grease the mini cocotte dishes with non stick spray or line a large muffin tin with muffin liners.
To a mixing bowl add the flour, cornmeal, sugar, baking powder and salt. Whisk to combine. Then add in the melted butter, egg, and milk. Mix until it all comes together (do not overmix).
Pour 1/2 cup of batter into each cocotte or muffin liner. Place the cocottes onto a baking sheet for easy transfer in and out of the oven.
Bake for 15 minutes or until the cornbread bowls are golden brown and a toothpick inserted into the center comes out clean.
Let cool to room temperature before using. These can also be made ahead of time as well.

Making The Cornbread Chili Bowl:

Remove the cornbread from the cocotte (or muffin tin).
Use a pairing knife to carefully cut out a hole in the center of the muffin for the chili. Leave a small edge and be careful to not cut through to the bottom. Place the excess cornbread into the bottom of the cocotte (or bowl you're serving out of) to not waste the cornbread.
Place the cornbread bowl back into the cocotte over the extra cornbread in the bottom. Scoop a large ladle of chili and place it into the center of the cornbread bowl.
Garnish with your favorite toppings and serve the chili cornbread bowls and enjoy!

Notes

This recipe uses my smoked cornbread batter, but you do not have to use the smoker with this recipe. Baking will work just as well here (though smoking would be delicious too if preferred).

Nutrition