How to make it

  • In your 9x13 pan add the 3 tbsp of canola or vegetable. Swirl oil around to cover bottom evenly and sides. Set aside.
  • 1 med to large onion chopped, in a skillet on low to medium heat add 3 tbsps of canola or vegetable oil add the chopped onion and sprinkle a little salt and pepper on onions. Saute until translucent or soft, remove from heat and set aside.
  • In a small bowl beat 2 eggs and set aside.
  • Set a oven rack to middle of the oven. Just like you were going to bake cakes.
  • In a large bowl put sifter in it or use a fine mesh strainer ( I have a hand held one) in the sifter add one cup of all purpose flour, 1 1/4cup yellow cornmeal ( if you only have white that will be fine too) 1 tsp salt ( I use Kosher) regular salt just fine, 1/2 tsp black pepper (peppermill is fine) regular in a box is fine too, 2 tsps of baking powder, sift dry ingredients into bowl. Add 1/8 tsp red pepper flakes, and 1 tsp dried parsley. Combine. At this point if you like sweet cornbread ( we don't) you may add 1/4 cup of white sugar. Combine again if you've added the sugar. Set aside dry ingredients only for a few minutes.
  • Grate 4 cups yellow cheese (You will use 1 cup with your dry ingredients). You choose either mild or sharp today I used both ( just combined them). You will need 1 cup of creamed corn, and 1 1/4 cups of buttermilk.
  • Now put your bowl of dry ingredients in front of you again, add 1 cup of cheese, creamed corn, buttermilk, combine (batter may be dry) add the 2 beaten eggs and the onions. Will be wet now and combine thoroughly. Set aside. Place plastic wrap on remaining cheese and put in fridge.
  • Place your prepared pan in oven to heat up. This should take no more than a few minutes. PLEASE watch your pan. Don't let it get to be smoking!! For me it's about 3 - 5 minutes in a very hot oven.
  • With oven mitts in hands take pan out of oven and place on a heat proof surface or on top of your stove, give your cornbread one last stir and pour into hot pan, careful don't get burned. The oil may rise a little to the edge or top of the cornbread that will be fine, no problem. Spread evenly in pan. Place cornbread in oven and bake at 400 for 30 minutes set your timer.
  • Now in a medium pot heat up your favorite 2 cans of chili with beans or with out. I buy Dennisons with beans.Just heat the chili up. When heated through set aside. Remember to put the remaining 3 cups cheese in the fridge until you need it.
  • Now after 30 minutes take cornbread out of the oven and let sit for 5 minutes. DO NOT TURN OVEN OFF, after 5 minutes have lasped take a pencil and with the eraser part poke holes in cornbread all over, now take your chili and spread it all over the cornbread covering holes if you need more chili just add some more but heat the 3rd can up too ( make a note on your recipe here you need 3 cans of chili instead of 2 cans). Sprinkle your cheese coverning the chili. Now place your chili cheese cornbread in the oven and bake for 7-10 minutes until bubbly and cheese is melted. Remove from oven and don't forget to turn it off ( I done this lol) let chili cheese cornbread rest for about 3 minutes.
  • Cut into desired squares or scoop out onto a plate. You may garnish this will chopped raw onion, sour cream, guacamole, anything your heart desires.

Reviews & Comments 3

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    " It was excellent "
    valinkenmore ate it and said...
    What a work of art! Can't wait till it cools off enough here to make this! Husband and I both love cornbread and chili! Might have to use my own chili though! Love it and thanks again for the great post!
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    " It was excellent "
    momo_55grandma ate it and said...
    love the ingredients in this{Avid chili eater} will add some pepper jack cheese to the mix YUMMIE thanks bunches high5
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    " It was excellent "
    minitindel ate it and said...
    hi sherry thats my name too lol everyone calls me tink on here and other places lol good to meet you great recipe by the way thank you

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