Cornbread Bowl

Family favorite chili has never tasted better than when served in a cornbread bowl. This cast-iron skillet cornbread with golden brown edges is the best way to enjoy an all-in-one dish.

With its buttery crust complementing the rich flavors of your favorite chili, making a cornbread bowl will become your all-time favorite way to whip up this satisfying dish.

Why you will love making a Cast Iron Cornbread Bowl

Nostalgia– Cornbread and chili are such a right of passage for old-fashioned dinner recipes. Growing up, I was always served a square of cornbread with chili scooped on top. While I loved it and still do, I am not a massive fan of soggy cornbread. This excellent idea that leaves the cornbread in a bowl around a cast iron pan makes sure you get fresh, delicious cornbread with every bite.

Presentation: Feeding a crowd or sitting down for a comfort meal, the beautiful bowl of chili surrounded by cornbread is incredibly delicious and looks restaurant quality.

Ingredients

• Jiffy corn muffin mix – Use this boxed cornbread mix (which is also America’s favorite, according to Jiffy) over just regular yellow cornmeal.
• Chili of any kind – Any favorite chili recipe works well! Canned chili (we used two 15.25 oz cans to fill up our pan) or one of our homemade chili recipes

How to make a Cornbread Chili Bowl

1. Place one box of Jiffy corn muffin mix (8.5 oz) in a mixing bowl.
2. Add one egg and 1/3 cup milk. Mix until just combined.
3. Spoon cornbread batter into a greased skillet and bake at 400 for 15-17 minutes or until the center is set and edges begin to a golden brown. The timing could change depending on the size of the cast iron pan.
4. Remove cast iron pan from oven. Be careful as it will be a hot skillet, and cast iron gets particularly hot.
5. Cool skillet cornbread slightly before cutting a 5″ center round out and spooning the center with hot chili.

What size cast iron pan works best?

This is a 10″ cast iron skillet, and I think a smaller one would make thicker bread, but it worked out fine.

Homemade or Canned Chili?

Homemade Chili – This Wendys Copycat Chili recipe is one of our favorites for the perfect pot of chili. We also recommend slow cooker chili or if its just for you, this chili recipe for one.

Canned Chili – Again, a variety of great canned chilis are usually available at your local grocery store. We recommend Wolf Brand Chili if choosing a canned version or Cincinnati Skyline Chili if choosing frozen.

What toppings go well with Chili?

Top with shredded cheese (we like shredded cheddar), sour cream, sliced red onions, jalapenos, chopped fresh cilantro, and sliced green onion.

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