Ingredients
Scale
- 1 medium onion diced
- 1 lb. ground beef or turkey
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 3/4 tsp. kosher salt
- 1/2 tsp. garlic powder
- 1/4 tsp. cayenne pepper optional
- 28 oz. can diced tomatoes drained
- 15 oz. can black beans rinsed and drained
- 1 1/4 c. buttermilk
- 1 egg
- 2 tbsp. vegetable oil
- 1 1/4 c. cornmeal
- 1/2 c. flour
- 1/2 tsp. salt
- 3/4 tsp. baking soda
- 1 c. shredded Mexican cheese
- 1 slices jalapeño thinly sliced, or 1/4 c. pickled jalapeno (optional)
Instructions
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Preheat oven to 400 degrees F. Spray a 9 x 13″ pan with cooking spray.
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Spray a large skillet with cooking spray, and heat over medium-high heat. Saute onion for 3-5 minutes, until translucent. Add meat, chili powder, cumin, oregano, 3/4 tsp salt, garlic powder, and cayenne pepper. Stir together, and brown and crumble meat until almost cooked through.
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Stir in tomatoes and beans, and bring to a simmer. Reduce heat to medium, and simmer for about 5 minutes.
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Meanwhile, in a large bowl, whisk together buttermilk, egg, and vegetable oil. Add cornmeal, flour, 1/2 tsp. salt, and baking soda, and stir together until combined.
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Transfer meat mixture to prepared baking dish. Sprinkle cheese over the top. Pour cornbread batter evenly over meat, and arrange jalapeno slices over the top (if desired).
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Bake in preheated oven for 25-30 minutes, until cornbread topping is evenly browned.
- Prep Time: 5
- Cook Time: 45
- Category: Main
37 comments
Is the salt meant to be divided? In the instructions, you add salt to the meat mixture and again to the cornbread, but it is only listed in the ingredients with the meat seasonings.
Hi Jennifer, you want to add 3/4 tsp of salt to the meat and 1/2 tsp of salt to the cornbread mixutre. I updated the recipe, sorry for the confusion. Hope you enjoyed the recipe!
Would this work with any cornbread batter? We are gluten free, so I would have to modify your recipe.
Nice recipe I got here. Thanks for it!
Good Morning Andi, what kind of oregano did you use for this recipe? I usually purchasing my spices at a Penzey’s store in my area. Right now I have Turkish and Mexican oregano in my spice cabinet
Hi, Esteban :) I only have one kind of dried oregano, and I would assume it’s Mexican. I would choose that. Thank you!
This was so good! I have to admit, I was a little worried about making it, cause I just didnt know how cornbread mixed with chili would be.(Iam one of those that doesnt like things touching each other on my plate), but i had made a batch of chili and we were tired of eating it plain. I did cheat and use a packet of cornbread mix, and I only made a small pan. HUGE MISTAKE! I now have another pan in the oven so we can finish dinner. Everyone loved it. Thanks for a great recipe
So glad you liked it, Titan! Maybe this will help you turn over a new leaf and start putting more foods together :) Have a good evening!
Love this site
Thank you so much, Jean!!
just curious if you still have to add the baking soda if you use self rising corn meal and self rising flour? I thought that may be something I could omit if using both of those. :)
Gonna try it tonight for supper! Can’t wait!!!
Hi, Christie! I’m sorry I didn’t see your question before you made this tonight. I hope you had a good result with omitting the baking soda. Generally, if you use self rising corn meal or flour, you can leave out the added baking soda, baking powder, and/or salt. Let me know how it turned out!
This was fantastic, the whole family loved it! Thanks Andi
I’m so happy to hear it, Josie! Thank you!
Do you think I could just use a box of jippy cornbread mix instead of making the topping? Thanks….I love recipes like this!
Yes for sure! The Jiffy mix will work fine. It will just be sweeter than this version. Hope you like it!
My husband won 2nd place in a chili cookoff with this recipe! I modified it to what we had around the house. Intead of Cayenne powder I used Chipotle powder. And instead of home made cornbread on top I used a box of jiffy and added a can of corn to it. Great recipe. I don’t like chili usually but this is something I would eat again and again. And super easy! It took less than 20 mins to prep then threw it in the oven.
Oh wow! Congratulations on the win! Most of my recipes are easy to modify with what you have on hand. I’m a very “throw in what you’ve got” kind of cook ;) Thanks, Erien!
HI!! Ok, so I’ve made this twice now. First, exactly how the recipe states. Second, with some changes to suit our family’s likes. I used a can of chili beans instead of black beans, made sure to drain the canned tomatoes (forgot the first time so it was a little runny), and I doubled the cornmeal topping because we like it a little thicker (omitting the added flour). The first time I added the flour and it was much too thick. Second time it turned out perfect!! Thanks for the recipe!!
Hi, Mindi! I’m so happy to hear that you like this recipe. We really enjoyed it too! Thanks so much for taking the time to come back and let me know. I’ll have to try chili beans next time too. Have a good weekend!
Is there any way to make this with just the boxed cornbread mix? Like Jiffy??
Yes for sure! Just mix it up with the box instructions and spread it on top. It will be a sweeter crust than my recipe but still good! Thanks, Lawren :)
Another nice recipe, Andi. Thank you.
Thank you, Liz!
Use a bit less milk and the batter will not be so runny. I reduced the amount because my cornbread recipe has a ratio of less milk/flour for the amount of milk in this recipe. Mine turned out GREAT and my teenage grandchildren loved it!!
I’m so glad you liked it, Lana! I was happy with my original version of this recipe because the thinner batter was easy to pour and baked up fine. I did add 1/2 c. flour to the recipe since the other commenter said she thought it was too thin. Like you said, you can just add a little more cornmeal or flour to taste if you like. Have a great Sunday!
Thanks for sharing. Hoping to have this for supper tonight.
I hope you enjoy it! Thanks for stopping by and leaving a comment :)
I did make it and my husband ate 3 servings!
I was a little surprised that the cornbread had no flour in it, but I don’t make cornbread often so I went ahead. It ended up being very thin, both before baking (soupy) and the baked layer too. I think I’d prefer it a little thicker. But I’d still make it again.
Ps. I googled it and “people” said that some types of cornmeal work less well than others.
I’m sorry it didn’t turn out quite right for you! I did notice that the batter was thin before baking, but it baked up fine for me (as pictured). Even so, I value your feedback and am going to change the recipe to add 1/2 c. flour. That might give more predictable results. Thanks again, and I hope that works out better for you next time! I’m glad your husband liked it so much :)
I wish they gave the nutrition info. Mainly because I am lazy and don’t want to figure it out. It looks dalish so I may have to tell myself that’s it is totally within my diabetic diet LOL
Sorry I don’t have nutritional info, but I just found this site where you can enter a recipe’s ingredients and get that info. According to caloriecount.about.com, the recipe (when serving six) has 488 calories and 21 g fat per serving. It gives other details too. Thanks so much for your comment, and I hope that helps!
Looks marvelous. I can’t wait to try it!
Thank you, Teresa! Someone on Pinterest said she was going to make it with leftover chili she had in the fridge, which is a great idea too!
That’s my plan for tomorrow night :) Thanks for the recipe! It looks delicious!
Please let me know you like it, Sara! I did extensive taste testing since I ate it for dinner and then lunch the next two days, so I feel pretty sure you will enjoy it :) Thank you for coming by and leaving me a note!