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Chilli Topped with Cornbread, Red Onion, Red Pepper, Red Chilli and Garlic

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A thick layer of delicious, spicy Chilli Con Carne or Vegetarian Chilli with Black Beans, Sweetcorn and Chickpeas all topped with light and fluffy cornbread which is preloaded and bursting with the flavours from red onions, red pepper, red chilli and garlic. When you cook the cornbread on top of the chilli, you get a lovely gooey layer where the chilli infuses with the under layer of the cornbread – this is absolutely the best bit!

How to make Chilli Topped with Cornbread, Red Onion, Red Pepper, Red Chilli and Garlic

Don’t be put off by the long list of ingredients! I tend to make this dish when I have batch cooked some chilli and therefore on nights I make this, I only need to make the cornbread and prepare the suggested accompaniments. You need roughly half the chilli in either the Chilli Con Carne or the Vegetarian Chilli recipe on this blog.

Collect all your ingredients together:

For the cornbread –

  • Wet ingredients:
  • red onion, peeled and chopped
  • red pepper/capsicum, stalk removed, deseeded and chopped
  • cloves of garlic, peeled and finely chopped
  • unsalted butter
  • milk
  • white wine vinegar
  • large eggs, beaten
  • creamed corn from a tin
  • sweetcorn kernels
  • maple syrup or honey
  • Dry ingredients:
  • plain/all-purpose flour
  • cornmeal/polenta
  • baking powder
  • bicarbonate of/baking soda
  • chilli flakes
  • fine salt and freshly ground black pepper

Chilli Con Carne or Vegetarian Chilli:

Serving suggestions:

  • chopped coriander
  • guacamole or slices of avocado
  • salsa or chopped tomatoes
  • sour cream
  • grated cheese – I use mature cheddar

Prepare the wet ingredients for the cornbread:

  1. Roughly chop the onion, pepper and garlic and then pulse in the food processor until chopped to your liking. We like ours chopped quite finely.
  2. Melt the butter, either in a large saucepan or frying pan and add the onion, pepper, garlic and chilli. Cook over a moderate heat, stirring from time to time, until soft and slightly caramelised. this will take around 5 – 7 minutes. Set aside.
  3. As soon as you start cooking the vegetables make the buttermilk by mixing the milk and vinegar together. Set aside for 3-4 minutes – it will curdle. This is what it is meant to do!
  4. Mix the buttermilk with the eggs and add to the cooling fried vegetables in the pan.
  5. Now add the sweetcorn, creamed corn and maple syrup or honey and stir to mix well.

Get the dry ingredients together:

  1. Weigh all the ingredients into a good sized mixing bowl.
  2. Stir well to mix.

Mix the wet and dry ingredients together and cover the chilli:

  1. Pour the wet ingredients onto the dry ingredients.
  2. Stir to mix thoroughly.
  3. Spread out your chilli into the base of a cast iron pan or a baking dish.
  4. Top with the cornbread.
  5. Spread it evenly over the chilli, ensuring you spread it right up to the edges of the dish.

Cook!

Bake on the centre shelf of a pre-heated oven for about 40 – 50 minutes or until cooked. (Closer to 50 minutes in my oven but check after 40 minutes.) It is cooked when:

  • the centre feels springy when lightly touched with your finger and no imprint remains, or
  • a toothpick inserted into the centre of the cornbread comes out clean.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodilkitchen. You could also leave a comment in the box directly below the recipe.

Chilli Topped with Cornbread, Red Onion, Red Pepper, Red Chilli and Garlic

When you cook the cornbread on top of the chilli, you get a lovely gooey layer where the chilli infuses with the under layer of the cornbread – this is absolutely the best bit! Serves 4 – 6

Course Dinner, Lunch, Supper
Cuisine Mexican
Keyword chilli con carne, cornbread, vegetarian chilli
Prep Time 20 minutes
Cook Time 50 minutes
Author Susan

Ingredients

Cornbread Wet ingredients:

  • 150g/ 1 red onion, peeled and chopped
  • 100g/1 red pepper/capsicum, stalk removed, deseeded and chopped
  • 16g/4 cloves of garlic, peeled and finely chopped
  • 120g unsalted butter
  • 240ml milk
  • 20ml/4 teaspoons white wine vinegar
  • 2 large eggs, beaten
  • 270g/1 cup creamed corn from a tin
  • 140g/1 cup sweetcorn kernels – frozen or tinned
  • 4 tablespoons/60ml maple syrup or runny honey

Cornbread Dry ingredients:

  • 130g plain/all-purpose flour
  • 120g cornmeal/polenta
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of/baking soda
  • ½ teaspoon chilli flakes
  • ½ teaspoon fine salt
  • ¼ teaspoon freshly ground black pepper

Chilli Con Carne or Vegetarian Chilli layer:

Serving suggestions:

  • chopped coriander
  • guacamole or slices of avocado
  • salsa or chopped tomatoes
  • sour cream
  • grated cheese – I use mature cheddar

Instructions

  1. Prepare the wet ingredients for the cornbread: roughly chop the onion, pepper and garlic and then pulse in the food processor until chopped to your liking. We like ours chopped quite finely.

  2. Melt the butter, either in a large saucepan or frying pan and add the onion, pepper, garlic and chilli. Cook over a moderate heat, stirring from time to time, until soft and slightly caramelised. this will take around 5 – 7 minutes. Set aside.

  3. As soon as you start cooking the vegetables make the buttermilk by mixing the milk and vinegar together. Set aside for 3-4 minutes – it will curdle. This is what it is meant to do!

  4. Mix the buttermilk with the eggs and add to the cooling fried vegetables in the pan.

  5. Now add the sweetcorn, creamed corn and maple syrup or honey and stir to mix well.

  6. Get the dry ingredients together: weigh all the ingredients into a good sized mixing bowl.

  7. Stir well to mix.

  8. Mix the wet and dry ingredients together and cover the chilli: pour the wet ingredients onto the dry ingredients.

  9. Stir to mix thoroughly.

  10. Spread out your chilli into the base of a cast iron pan or a baking dish.

  11. Top with the cornbread batter.

  12. Spread it evenly over the chilli, ensuring you spread it right up to the edges of the dish.

  13. Cook!

    Bake on the centre shelf of your oven for about 40 – 50 minutes or until cooked. Mine takes closer to 50 minutes but start checking after 40 minutes. If the top is getting too brown, loosely cover with foil. It is cooked when:

    – the centre feels springy when lightly touched with your finger and no imprint remains, or – – when a toothpick inserted into the centre of the cornbread comes out clean.

  14. Take out of the oven and serve hot, sprinkled with coriander and with your choice of serving suggestions.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • measuring jug
  • chopping board and knife
  • food processor
  • large saucepan or frying pan
  • mixing bowl
  • deep sided large 30cm/12 inch cast iron skillet or greased baking dish

Buttermilk – mixing the vinegar with milk makes buttermilk. You could replace the milk and vinegar with 260ml buttermilk.

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