Chili Cornbread

A rich and hearty chili topped with a layer of golden brown cornbread baked to perfection in one pan. It’s the ultimate comfort food for fall. And to take this chili cornbread from a 10 to an 11, whip up some homemade Garlic and Sun-Dried Tomato Butter on the side.

Camila’s Chili Cornbread helped earn her the title of Star Baker for Bread Week in Season 7 of The Great Canadian Baking Show.

Chili Cornbread

By Camila García Hernández

Ingredients

Chili:

• 1½ tsp olive oil
• ¾ lb (340 g) ground beef
• ½ cup (70 g) yellow onion, chopped
• ½ cup (70 g) bell pepper, chopped
• ½ jalapeno, seeded and finely chopped
• 2 tsp minced garlic
• 1½ tsp chili powder
• 1 tsp dried oregano
• ½ tsp cumin
• ½ tsp salt
• 1 cup tomato sauce
• ¾ cup diced tomatoes, drained
• 1 cup canned kidney beans, drained and rinsed
• 1½ tsp brown sugar

Cornbread:

• 1 cup (142 g) all-purpose flour
• ¾ cup (120 g) fine cornmeal
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup (113 g) unsalted butter, melted and cooled slightly
• ¼ cup (50 g) packed brown sugar
• 1 egg, room temperature
• 1 cup whole milk, room temperature
• 1½ cups (one 341-ml can) canned corn, drained and rinsed
• ½ cup (55 g) shredded cheddar cheese

Garlic and Sun-Dried Tomato Butter:

• 1 cup 35% cream, room temperature
• 1 tbsp sun-dried tomato, finely chopped
• 2 tsp minced garlic

Garnish (optional):

• 3 Swiss cheese, optional
• Green onions, thinly sliced
• Cilantro, chopped

Preparation

Chili:

Heat a non-stick skillet over medium heat. Add olive oil, ground beef, onion, bell pepper, jalapeno and garlic. Cook until the vegetables are soft and the meat is browned, about 8 to 10 minutes. Add spices and salt and cook one minute more. Add tomato sauce, diced tomatoes, beans and brown sugar. Bring to a simmer, cover and cook for 15 minutes. 

Cornbread:

Heat oven to 375 F.

In a large bowl, whisk together flour, cornmeal, baking powder and salt. In a separate medium bowl, whisk together the butter, brown sugar, egg and milk. Add the wet ingredients to the flour mixture and mix until just combined. Fold in the corn and cheese.

Pour the chili into a 9-inch springform pan, spreading to flatten. Pour the cornbread batter on top. Bake until golden, about 40 to 45 minutes. Cool 15 minutes before releasing it from the pan to serve.

Garlic and Sun-Dried Tomato Butter:

While the cornbread is baking, you can prepare the butter.

In the bowl of a stand mixer fitted with a whisk attachment, whip the cream: start on slow and gradually increase the speed until the cream curdles and separates into the solids and buttermilk, about 10 minutes. Using a fine strainer, rinse the butter three times in a bowl of cold water. (The buttermilk will keep in the fridge for two weeks. Save it and treat yourself to some pancakes!) Add butter back into the mixer with the sundried tomatoes and garlic and whip until combined.

Garnish (optional):

Cut five circles (roughly 2 inches across) from the cheese slices. Cut two circles in half. Using another piece of rolled-up cheese as a centre or "stem," roll three half-circles and three full circles into a rose. Pin in place with a toothpick. Trim the stem if necessary and seal the bottom of the flower by carefully running boiling water over it. Use a cookie cutter to cut the remaining cheese into desired shapes. Place both on the cornbread to decorate. Serve sprinkled with green onions and cilantro.

Makes one 9-inch cornbread