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    Kirby & Amy Inc.

    Chili Cornbread Casserole

    -

    servings

    45 minutes

    total time
    Start Cooking

    Ingredients

    Chili

    2 tablespoons olive oil

    1 1/4 pounds 90/10 lean ground beef

    1 small yellow onion, chopped (about 3/4 cup)

    3 tablespoons tomato paste

    1 tablespoon finely chopped garlic

    1 tablespoon chili powder

    2 teaspoons ground coriander

    1 teaspoon ground cumin

    1 teaspoon dried oregano

    1/2 teaspoon black pepper

    1(15-ounce) can red kidney beans, drained and rinsed

    1 (14.5-ounce) can diced fire-roasted tomatoes, undrained

    1/2 cup chicken stock

    2 teaspoons kosher salt, divided

    Cornbread

    1/2 cup fine yellow cornmeal

    1/2 cup all purpose flour

    1 tablespoon granulated sugar

    1 1/2 teaspoons baking powder

    4 ounces sharp Cheddar cheese, shredded (about 1 cup), divided

    1/2 cup thinly sliced scallions, plus more for garnish

    1 jalapeno, finely chopped, plus more for garnish (about 2 tablespoons)

    3/4 cup whole buttermilk

    1/4 cup unsalted butter, melted

    1 large egg, lightly beaten

    Directions

    Preheat oven to 425°F. Heat oil in a 10-inch cast-iron skillet over medium-high. Add beef and onions; cook, stirring often, until beef is browned and crumbly, 5 to 7 minutes.

    Stir in tomato paste, garlic, chili powder, coriander, cumin, oregano and pepper; cook on medium, stirring constantly, until fragrant and ground beef is coated in tomato paste, about 1 minute.

    Stir in beans, diced tomatoes, chicken stock and 1 teaspoon salt. Bring to a boil over medium-high, and cook 2 minutes. Remove from heat.

    Stir together cornmeal, flour, sugar, baking powder, 1/2 cup Cheddar, scallions, jalapenos, and remaining 1 teaspoon salt in a medium bowl. Whisk in, buttermilk, melted butter, and egg, until fully combined. Pour batter over hot filling in skillet, spreading batter to edges of skillet. Top with remaining 1/2 cup Cheddar. Place skillet on a rimmed baking sheet.

    Bake until topping is golden and firm, about 20 minutes. Let rest at least 5 minutes before serving. Recipe developed by Renu Dhar

    Nutrition

    Serving Size

    -

    Calories

    1317 kcal

    Total Fat

    43 g

    Saturated Fat

    17 g

    Unsaturated Fat

    0 g

    Trans Fat

    -

    Cholesterol

    187 mg

    Sodium

    2233 mg

    Total Carbohydrate

    147 g

    Dietary Fiber

    34 g

    Total Sugars

    29 g

    Protein

    90 g

    -

    servings

    45 minutes

    total time
    Start Cooking

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    Ingredients

    Chili

    2 tablespoons olive oil

    1 1/4 pounds 90/10 lean ground beef

    1 small yellow onion, chopped (about 3/4 cup)

    3 tablespoons tomato paste

    1 tablespoon finely chopped garlic

    1 tablespoon chili powder

    2 teaspoons ground coriander

    1 teaspoon ground cumin

    1 teaspoon dried oregano

    1/2 teaspoon black pepper

    1(15-ounce) can red kidney beans, drained and rinsed

    1 (14.5-ounce) can diced fire-roasted tomatoes, undrained

    1/2 cup chicken stock

    2 teaspoons kosher salt, divided

    Cornbread

    1/2 cup fine yellow cornmeal

    1/2 cup all purpose flour

    1 tablespoon granulated sugar

    1 1/2 teaspoons baking powder

    4 ounces sharp Cheddar cheese, shredded (about 1 cup), divided

    1/2 cup thinly sliced scallions, plus more for garnish

    1 jalapeno, finely chopped, plus more for garnish (about 2 tablespoons)

    3/4 cup whole buttermilk

    1/4 cup unsalted butter, melted

    1 large egg, lightly beaten

    Directions

    1

    Preheat oven to 425°F. Heat oil in a 10-inch cast-iron skillet over medium-high. Add beef and onions; cook, stirring often, until beef is browned and crumbly, 5 to 7 minutes.

    2

    Stir in tomato paste, garlic, chili powder, coriander, cumin, oregano and pepper; cook on medium, stirring constantly, until fragrant and ground beef is coated in tomato paste, about 1 minute.

    3

    Stir in beans, diced tomatoes, chicken stock and 1 teaspoon salt. Bring to a boil over medium-high, and cook 2 minutes. Remove from heat.

    4

    Stir together cornmeal, flour, sugar, baking powder, 1/2 cup Cheddar, scallions, jalapenos, and remaining 1 teaspoon salt in a medium bowl. Whisk in, buttermilk, melted butter, and egg, until fully combined. Pour batter over hot filling in skillet, spreading batter to edges of skillet. Top with remaining 1/2 cup Cheddar. Place skillet on a rimmed baking sheet.

    5

    Bake until topping is golden and firm, about 20 minutes. Let rest at least 5 minutes before serving. Recipe developed by Renu Dhar