Cornbread Bowls For Chili: A Delicious Twist On A Classic Meal

Cornbread Bowls For Chili: A Delicious Twist On A Classic Meal

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The 5 best places to get chili in Houston, according to residents
The 5 best places to get chili in Houston, according to residents from www.click2houston.com

Are you tired of the same old chili served in a boring bowl? Do you want to add some excitement to your mealtime routine? Look no further than cornbread bowls for chili! These bowls are not only delicious and fun to eat, but they also add a unique twist to the classic chili recipe. Here are two different versions of cornbread bowls for chili that will leave you feeling satisfied and wanting more.

Recipe 1: Classic Cornbread Bowls for Chili

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 can of your favorite chili
  • Optional toppings: shredded cheddar cheese, chopped green onions, sour cream

Instructions:

  1. Preheat oven to 375°F.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together milk, melted butter, and eggs. Pour into dry ingredients and stir until just combined.
  4. Spray a muffin tin with non-stick cooking spray. Divide the batter evenly among the muffin cups (about 1/4 cup of batter each).
  5. Bake for 12-15 minutes or until golden brown.
  6. While the cornbread bowls are baking, heat up your favorite chili in a pot on the stove.
  7. Once the cornbread bowls are done, remove from the oven and let cool for a few minutes.
  8. Using a spoon or knife, carefully remove the cornbread bowls from the muffin tin.
  9. Fill each bowl with a generous amount of chili.
  10. Add your desired toppings and enjoy!
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Nutritional Information:

Serving Size: 1 cornbread bowl with chili
Calories: 365
Fat: 20g
Saturated Fat: 12g
Cholesterol: 86mg
Sodium: 695mg
Potassium: 240mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 10g
Protein: 8g
Vitamin A: 790IU
Vitamin C: 0.7mg
Calcium: 138mg
Iron: 1.8mg

Cooking Time:

Prep Time: 10 minutes
Cook Time: 12-15 minutes

Equipment:

  • Muffin Tin
  • Bowl
  • Whisk
  • Spoon or Knife

Serving Suggestions:

These cornbread bowls are perfect for a cozy night in or for a party appetizer. Serve them with a side salad or some tortilla chips for a complete meal.

Variations:

Try adding some diced jalapenos or shredded cheddar cheese to the cornbread batter for an extra kick. You can also switch up the type of chili you use, whether it’s vegetarian, turkey, or beef chili.

Substitutions:

If you don’t have yellow cornmeal, you can substitute it with white cornmeal or corn flour. You can also use buttermilk instead of regular milk for a tangier flavor.

Storage:

Store any leftover cornbread bowls and chili separately in airtight containers in the refrigerator for up to 3 days. Reheat the cornbread bowls in the oven or microwave before adding the chili.

Tips:

  • Make sure to spray the muffin tin with non-stick cooking spray to prevent the cornbread bowls from sticking.
  • Let the cornbread bowls cool for a few minutes before removing them from the muffin tin to prevent them from falling apart.
  • Feel free to adjust the amount of chili you add to each bowl depending on your preference.

Frequently Asked Questions:

Can I make the cornbread bowls ahead of time?

Yes, you can make the cornbread bowls ahead of time and store them in an airtight container at room temperature for up to 2 days.

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Can I freeze the cornbread bowls?

Yes, you can freeze the cornbread bowls for up to 2 months. Let them thaw at room temperature before reheating in the oven or microwave.

What other toppings can I add to the chili?

You can add diced avocado, chopped cilantro, or a squeeze of lime juice for some extra flavor.

Recipe 2: Spicy Cornbread Bowls for Chili

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/4 cup canned diced jalapenos, drained
  • 1/2 teaspoon cayenne pepper
  • 1 can of your favorite chili
  • Optional toppings: shredded cheddar cheese, chopped green onions, sour cream

Instructions:

  1. Preheat oven to 375°F.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together milk, melted butter, and eggs. Pour into dry ingredients and stir until just combined.
  4. Stir in diced jalapenos and cayenne pepper.
  5. Spray a muffin tin with non-stick cooking spray. Divide the batter evenly among the muffin cups (about 1/4 cup of batter each).
  6. Bake for 12-15 minutes or until golden brown.
  7. While the cornbread bowls are baking, heat up your favorite chili in a pot on the stove.
  8. Once the cornbread bowls are done, remove from the oven and let cool for a few minutes.
  9. Using a spoon or knife, carefully remove the cornbread bowls from the muffin tin.
  10. Fill each bowl with a generous amount of chili.
  11. Add your desired toppings and enjoy!

Nutritional Information:

Serving Size: 1 cornbread bowl with chili
Calories: 388
Fat: 21g
Saturated Fat: 12g
Cholesterol: 88mg
Sodium: 740mg
Potassium: 240mg
Carbohydrates: 40g
Fiber: 2g
Sugar: 10g
Protein: 9g
Vitamin A: 790IU
Vitamin C: 0.7mg
Calcium: 138mg
Iron: 1.8mg

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Cooking Time:

Prep Time: 10 minutes
Cook Time: 12-15 minutes

Equipment:

  • Muffin Tin
  • Bowl
  • Whisk
  • Spoon or Knife

Serving Suggestions:

These spicy cornbread bowls are perfect for those who love a little heat in their meals. Serve them with a side salad or some tortilla chips for a complete meal.

Variations:

You can add other spices to the cornbread batter such as chili powder or cumin for a different flavor profile. You can also use a spicier type of chili or add more diced jalapenos to the chili.

Substitutions:

If you don’t have canned diced jalapenos, you can use fresh jalapenos or substitute with canned green chilies. You can also use vegetable oil

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