Chili and cornbread are a great combination that are often associated with football season. Each came into being long before American football became a thing.

Cornbread got its start in Native American cuisine. Maize was a staple crop for many indigenous tribes. The maize would be ground into meal, mixed with water or fat, and cooked over a fire, creating a simple and nutritious bread. European settlers adopted corn (and cornbread) into their diets when they arrived in the Americas.

Chili is a Texan dish. It became a staple of ranchers and cowboys during the 19th century. Dried chili peppers, beef, and whatever other ingredients were available were cooked together over an open fire. It was an easy way to preserve and prepare meat during cattle drives. It was also a filling meal that could be made in large quantities.

Chili and cornbread are often paired together as their flavors are perfectly complementary. The slightly sweet and soft texture of cornbread balances the spicy and robust taste of chili. They are both inexpensive and easy to prepare, as well as easily made in large batches to feed groups of people. Today’s recipe goes a step further in combining these two food items. The chili is incorporated into the cornbread, poke cake style. It’s an ingenious way to serve this combination at a football tailgating event or game day gathering!

Cornbread Chili Bake (adapted from foodnetwork.com)  Total Time required: 1 hour, Active Time: 45 minutes, Makes: 12 – 15 servings

Ingredients:

Cornbread:

• 3 cups stone-ground cornmeal
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 tablespoon kosher salt
• 1 teaspoon baking soda
• 2 cups buttermilk
• 1 cup vegetable oil
• 4 large eggs

Chili:

• 1 tablespoon vegetable oil
• 1 small yellow onion, grated
• 1 pound ground beef (80% lean)
• 2 tablespoons chili powder
• 2 tablespoons tomato paste
• 1 tablespoon kosher salt
• 2 teaspoons chipotle chile powder
• 2 teaspoons ground cumin
• 28-ounces crushed tomatoes

Toppings:

• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 jalapeno, halved, seeded and thinly sliced
• 2 scallions, thinly sliced

Directions:

For the cornbread: Preheat the oven to 375º F. Coat a 9 x 13-inch baking dish with cooking spray.

Whisk together the cornmeal, sugar, baking powder, salt, and baking soda in a large bowl.

Whisk the buttermilk, oil, and eggs in a medium bowl.

Fold the egg mixture into the cornmeal mixture until well combined. Pour the batter into the prepared baking dish.

Bake until the edges are golden brown and the center bounces back when pressed with a finger, about 25 to 30 minutes.

For the chili: While the cornbread bakes, heat the oil in a large saucepan over medium-high heat. Add the onions and cook until they are slightly softened, about 5 minutes.

Add the ground beef and cook until the meat is no longer pink, about 5 minutes.

Add the chili powder, tomato paste, salt, chipotle powder, and cumin to the pot and cook until the spices begin to fry.

Add the tomatoes and bring the mixture to a boil.

Reduce the heat to low and simmer until the chili is slightly thickened, about 20 minutes.

Once the cornbread is baked, use the handle of a large wooden spoon to poke 35 holes into the cornbread, making sure that the spoon goes all the way to the bottom of the baking dish.

Spoon the chili on top of the cornbread and spread it evenly over the top while pressing the chili into the holes.

Cut into 15 pieces.

Serve immediately with cheese, dollops of sour cream, jalapenos, and scallions and serve.

It’s football season!  ~Linda

Cornbread Chili Bake (adapted from foodnetwork.com)  Total Time required: 1 hour, Active Time: 45 minutes, Makes: 12 – 15 servings

Ingredients:

Cornbread:

• 3 cups stone-ground cornmeal
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 tablespoon kosher salt
• 1 teaspoon baking soda
• 2 cups buttermilk
• 1 cup vegetable oil
• 4 large eggs

Chili:

• 1 tablespoon vegetable oil
• 1 small yellow onion, grated
• 1 pound ground beef (80% lean)
• 2 tablespoons chili powder
• 2 tablespoons tomato paste
• 1 tablespoon kosher salt
• 2 teaspoons chipotle chile powder
• 2 teaspoons ground cumin
• 28-ounces crushed tomatoes

Toppings:

• sour cream, sliced green onions, shredded cheddar cheese, sliced jalapeno peppers

Directions:

For the cornbread: Preheat the oven to 375º F. Coat a 9 x 13-inch baking dish with cooking spray.

Whisk together the cornmeal, sugar, baking powder, salt, and baking soda in a large bowl. Whisk the buttermilk, oil, and eggs in a medium bowl. Fold the egg mixture into the cornmeal mixture until well combined. Pour the batter into the prepared baking dish and bake until the edges are golden brown and the center bounces back when pressed with a finger, about 25 to 30 minutes.

For the chili: While the cornbread bakes, heat the oil in a large saucepan over medium-high heat. Add the onions and cook until they are slightly softened, about 5 minutes. Add the ground beef and cook until the meat is no longer pink, about 5 minutes. Add the chili powder, tomato paste, salt, chipotle powder, and cumin to the pot and cook until the spices begin to fry. Add the tomatoes and bring the mixture to a boil. Reduce the heat to low and simmer until the chili is slightly thickened, about 20 minutes.

Once the cornbread is baked, use the handle of a large wooden spoon to poke 35 holes into the cornbread, making sure that the spoon goes all the way to the bottom of the baking dish.

Spoon the chili on top of the cornbread and spread it evenly over the top while pressing the chili into the holes. Cut into 15 pieces, top with cheese, dollops of sour cream, jalapenos, and scallions and serve immediately.