A hearty and flavorful chili topped with a cheesy cornbread crust, perfect for a cozy dinner.
Preheat your oven to 375°F (190°C).
Preheating the oven ensures even cooking of the cornbread topping.
Heat a drizzle of oil in a large skillet over medium heat.
Using a non-stick skillet can make cleanup easier.
Add the minced garlic and diced onion to the skillet and sauté until softened, about 5 minutes.
Stir frequently to prevent the garlic from burning.
Stir in the black beans, diced tomatoes, tomato sauce, chili powder, oregano, cumin, salt, cinnamon, and cayenne. Bring to a boil.
Adjust the spices to your taste preference.
Reduce the heat and let the chili simmer for about 10 minutes until thickened.
Stir occasionally to prevent sticking.
In a medium bowl, combine the flour, cornmeal, sugar, salt, baking powder, and baking soda.
Sift the dry ingredients for a smoother batter.
Stir in the shredded cheddar cheese.
Coating the cheese in the dry mix helps distribute it evenly.
In a small bowl, whisk together the egg, buttermilk, and melted butter.
Ensure the butter is not too hot to avoid cooking the egg.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Do not overmix to keep the cornbread tender.
Spray a 10x10 casserole dish with cooking spray and pour in the chili mixture.
Spread the chili evenly for a uniform topping.
Spread the cornbread batter over the chili.
Use a spatula to smooth the batter evenly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the cornbread comes out clean.
Check the cornbread at 20 minutes to avoid overbaking.
Let the casserole cool for 5 minutes before serving.
Serve with sour cream and salsa for added flavor.
Continue in our app for the best experience
