Corn Bread & Chili (winter) Recipe
Make Corn Bread & Chili (winter) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Corn Bread
Chili
Method
Corn Bread
- 1
Preheat the oven
Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or line it with parchment paper.
- 2
Mix dry ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until well combined.
- 3
- 4
Combine mixtures
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
- 5
Bake
Pour the batter into the prepared baking pan and bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Cool and serve
Allow the cornbread to cool in the pan for 10 minutes before transferring to a wire rack. Cut into squares and serve warm.
Chili
- 7
- 8
Brown the meat
Add the ground beef or turkey to the pot. Cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.
- 9
Add remaining ingredients
Stir in the canned diced tomatoes, kidney beans, chili powder, cumin, salt, black pepper, and water. Mix well to combine.
- 10
Simmer
Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally.
- 11
Serve
Taste and adjust seasoning if necessary. Serve hot with the cornbread on the side.