Cornbread Chili Bites Recipe

Prepare Oven and Pan

Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or line with paper liners; these will be cornbread 'bites.'

Whisk together dry ingredients: in a large bowl combine 1 cup all-purpose flour, 1 cup yellow cornmeal, 2 tbs sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 3/4 tsp salt until evenly mixed.

Combine wet ingredients: in a separate bowl whisk 1 cup buttermilk, 1 large egg, and 3 tbs melted butter until smooth.

Fold together and add mix-ins: pour the wet into the dry ingredients and stir just until combined (do not overmix). Fold in 1 cup shredded sharp cheddar, 1/2 cup drained diced green chiles, and 2 tbs chopped cilantro if using.

Portion and bake: divide batter evenly among the 12 muffin cups (about 1/4 cup batter each). Top each with a pinch of extra cheddar if desired. Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean and tops are golden. Cool in the pan 5 minutes, then transfer to a wire rack.

Heat a medium skillet over medium heat and add 1 tbs olive oil. When shimmering, add 1 cup finely chopped yellow onion and sauté 4–5 minutes until translucent.

Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Add 1 cup ground beef or plant-based crumbles. Break up with a spoon and cook until browned (4–6 minutes for beef; 3–4 for crumbles). If using beef, drain excess fat leaving about 1 tsp in the pan.

Stir in 1 tbs chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika and 1 tbs tomato paste; cook 1–2 minutes to bloom the spices and deepen flavor.

Add 1/2 cup drained fire-roasted diced tomatoes and 1/2 cup rinsed beans (if using). Pour in 1/4 cup beef or vegetable broth to loosen. Simmer gently 6–8 minutes until flavors meld and mixture is slightly thickened. Taste and season with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp agave nectar if desired. Remove from heat and let cool slightly so it is thick but scoopable.

Make the vinaigrette: whisk together 3 tbs extra-virgin olive oil, 1 tbs apple cider vinegar, 1 tsp agave nectar, 1/2 tsp Dijon mustard, 1/4 tsp salt, 1/8 tsp black pepper, and 1 tbs minced cilantro until emulsified. Taste and adjust seasoning.

Assemble the bites: Using a small spoon or melon baller, hollow a shallow well in the top center of each cooled cornbread bite (remove about 1 tablespoon of crumb). Fill each well with about 1 to 1 1/2 teaspoons of the chili (a small spoonful so bites remain tidy).

Garnish and finish: Top each filled cornbread bite with a small dollop (about 1/2 tsp) of sour cream or crema if using, and a sprinkle of the reserved 1/4 cup shredded cheddar. Drizzle a few drops of agave vinaigrette over each bite or place the vinaigrette in a small dipping bowl. Serve warm or at room temperature.

Make-ahead and reheat: Chill chili and cornbread separately up to 2 days. To reheat, warm cornbread 5–7 minutes at 325°F (160°C) and reheat chili gently on the stovetop; assemble just before serving.