Why You’ll Love This Sourdough Cornbread Chili Bake Recipe
If you’re looking for a dish that combines comfort and flavor, you’re going to love this Sourdough Cornbread Chili Bake recipe. It’s the perfect blend of rich chili and fluffy cornbread, all in one delightful bake.
I appreciate how the sourdough adds a unique tangy twist that elevates the traditional chili experience. Plus, it’s incredibly easy to whip up, making it my go-to for busy weeknights.
Every bite is a warm hug, satisfying my cravings while also filling my kitchen with mouthwatering aromas. Trust me, this dish will quickly become a family favorite you’ll want to make again and again!
Ingredients of Sourdough Cornbread Chili Bake
When it comes to whipping up a cozy meal that feels like a warm embrace, the Sourdough Cornbread Chili Bake really takes the cake—or should I say, the cornbread? This dish is a delightful mix of spicy chili and fluffy cornbread, all baked together in one dish. What’s not to love?
Plus, it’s packed with hearty ingredients that make it filling and satisfying. So, let’s explore what you’ll need to create this comforting masterpiece.
Ingredients for Sourdough Cornbread Chili Bake:
- 1 tablespoon cooking oil
- 1/3 cup chopped onion
- 1 lb ground beef
- 1/2 teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon ground cumin powder
- 1/2 teaspoon garlic salt
- 2 teaspoons Worcestershire sauce
- 1 (8 ounce) can tomato sauce
- 1 cup chopped canned tomato
- 1 cup kidney beans or black beans
- 3/4 cup cornmeal
- 1/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup sourdough starter
- 3/4 cup milk
- 1 egg
- 2 tablespoons cooking oil
Now, as you gather your ingredients, keep in mind that this recipe is versatile. If you’re feeling adventurous, you could swap out the ground beef for turkey or even go meatless with some lentils or mushrooms.
And don’t fret too much about the type of beans; kidney beans offer a classic chili taste, while black beans add a lovely richness. Also, if you don’t have sourdough starter on hand, a quick search for a substitute can save the day.
Whatever you choose, just remember to have fun with it; cooking should be enjoyable, not a chore. So roll up your sleeves, and let’s get ready to bake some deliciousness.
How to Make Sourdough Cornbread Chili Bake
Now that you have all your ingredients for the Sourdough Cornbread Chili Bake laid out, it’s time to roll up your sleeves and engage in the cooking process. First things first, grab a skillet and heat up 1 tablespoon of cooking oil over medium heat. Once that oil is shimmering like it’s ready for a dance party, toss in 1/3 cup of chopped onion. Sauté those until they’re soft and fragrant, which should take about 3 to 5 minutes.
Then, it’s time to add the star of the show: 1 pound of ground beef. Brown that beef until it’s cooked through, which, let’s be honest, is the part where your kitchen starts to smell heavenly. Don’t forget to sprinkle in 1/2 teaspoon of salt, 2 teaspoons of chili powder, 1 teaspoon of ground cumin, and 1/2 teaspoon of garlic salt. Give it all a good stir to combine those flavors, and let it simmer for about 15 minutes after adding in 2 teaspoons of Worcestershire sauce, an 8-ounce can of tomato sauce, 1 cup of chopped canned tomatoes, and your choice of beans—1 cup of kidney or black beans. This mixture is the definition of comfort food.
While your chili is simmering away, let’s whip up the cornbread batter. In a large mixing bowl, combine 3/4 cup of cornmeal, 1/4 cup of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of baking soda. You want to make sure these dry ingredients are well mixed, so give them a good whisk.
Now, in a separate bowl, combine 1/2 cup of sourdough starter, 3/4 cup of milk, 1 egg, and 2 tablespoons of cooking oil. Mix until it’s smooth, then pour this wet mixture into your dry ingredients. Here’s the trick: blend just enough to moisten everything. We’re not aiming for a workout here, just a well-combined batter.
Once your chili is ready and bubbling, transfer it into a greased 2-quart baking dish. Carefully spread the cornbread batter over the top, using a wet knife to smooth it out without disturbing the chili underneath.
Now comes the waiting game. Preheat your oven to 425ºF and pop that dish in for about 20 to 25 minutes, or until the cornbread is a glorious golden-brown. The smell wafting from your oven will have you questioning if you should even wait for it to cool before indulging.
Once it’s out, let it sit for a few moments to settle, then serve it up. You’ll have a hearty meal that’s perfect for chilly nights, and trust me, it’ll disappear faster than you can say “seconds, please.” Enjoy!
Sourdough Cornbread Chili Bake Substitutions & Variations
While I love the classic Sourdough Cornbread Chili Bake, there’s always room for creativity in the kitchen.
You can swap ground beef for turkey or even a plant-based meat alternative for a lighter dish. If you’re not a fan of kidney beans, black beans or pinto beans work just as well.
For a kick, add diced jalapeños or your favorite hot sauce to the chili. You can also experiment with different flours, like whole wheat or corn flour, to change the texture.
And if you’re out of sourdough starter, regular yogurt or buttermilk can suffice for moisture and flavor!
Additional Tips & Notes
To guarantee your Sourdough Cornbread Chili Bake turns out perfectly every time, I recommend prepping your ingredients ahead of time.
Chop your onions and measure out your spices before you start cooking. This way, everything’s ready when you need it.
If you want extra flavor, consider adding some diced jalapeños or cheese on top before baking.
Don’t skip letting the chili simmer; it really enhances the taste.
Finally, keep an eye on the baking time—ovens can vary. Once it’s golden brown, let it cool for a few minutes before serving.
Trust me, it’ll be worth the wait!