Chilli Cornbread Bowl

Chili Cornbread Bowl

Chili cornbread bowls are a fun and creative way to enjoy classic chili with a delicious cornbread twist. These edible bowls made of cornbread are filled with hearty chili and topped with your favorite toppings for a satisfying and comforting meal.


For the Cornbread Bowls:

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 1 egg

For the Chili:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef or turkey
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • Optional toppings: shredded cheese, sour cream, diced avocado, sliced green onions, chopped cilantro


1. Make the Cornbread Bowls:

  • Preheat the oven to 400°F (200°C). Grease a muffin tin or individual oven-safe bowls.
  • In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
  • In another bowl, mix together the milk, vegetable oil, honey, and egg until well combined.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  • Divide the batter evenly among the prepared muffin tin cups or bowls, filling each about two-thirds full.
  • Bake for 15-20 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
  • Remove from the oven and let cool slightly before removing the cornbread bowls from the muffin tin or bowls. Set aside.

2. Prepare the Chili:

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  • Add the minced garlic and cook for another minute, until fragrant.
  • Add the ground beef or turkey to the pot, breaking it up with a spoon, and cook until browned and cooked through.
  • Stir in the diced tomatoes (with their juices), kidney beans, black beans, corn kernels, chili powder, ground cumin, paprika, salt, and pepper.
  • Bring the chili to a simmer, then reduce the heat to low and let it simmer for about 20-30 minutes to allow the flavors to meld together, stirring occasionally.

3. Assemble the Chili Cornbread Bowls:

  • Once the chili is ready, ladle it into the cornbread bowls.
  • Top each bowl with your favorite toppings, such as shredded cheese, sour cream, diced avocado, sliced green onions, or chopped cilantro.

4. Serve:

  • Serve the chili cornbread bowls immediately, with extra toppings on the side if desired.

Chili cornbread bowls offer a delightful twist on traditional chili, with homemade cornbread serving as both the vessel and a delicious accompaniment to the hearty chili filling. These edible bowls are not only tasty but also fun to eat, making them a hit with both kids and adults alike.

Nutritional Information:
(Serving Size: 1 cornbread bowl filled with chili, without toppings)

  • Calories: 450 kcal
  • Total Fat: 16g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Cholesterol: 60mg
  • Sodium: 680mg
  • Total Carbohydrates: 58g
  • Dietary Fiber: 8g
  • Sugars: 13g
  • Protein: 22g

(Note: Nutritional information may vary depending on specific ingredients and serving size.)

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