Chili and Cornbread | Chili Cornbread Skillet Pie
Chili and Cornbread | Chili Cornbread Skillet Pie - This Chili and Cornbread Skillet Pie is super easy to follow and prepare. This one-dish dinner is a favorite for many because just like I said, one-dish is popular among the busy times we live in. The filling cooks on the stove top then gets topped with a cornbread batter before going in the oven.
Ingredients
1.5 lbs. Ground Beef
2 (8 oz.) cans Tomato Sauce
1 (10 oz.) can Diced Tomatoes w/Green Chile's
1 (14 oz.) can of Kidney Beans, drained
1 (14 oz.) can Black Beans, drained
1 Yellow Onion, Large and diced
4 Garlic Cloves, minced
2 tbsp Chili Powder
2 tsp Cumin
1 tsp Oregano
2 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
1 cup of Cheddar Cheese, grated, can be added to your cornbread (optional)
1 (8 oz.) can Creamed Corn or whole Sweet Corn (optional)
Preheat oven to 375* F
Serves 6 - 8
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Juanita’s Hominy & Green Chile Cornbread
A filling dish with all the traditional taste of Juanita's Hominy!
Hatch Green Chile Cornbread
Hatch Green Chile Cornbread
INGREDIENTS
1 cup all purpose flour
1 cup yellow cornmeal
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup packed brown sugar
2 large eggs
1/2 cup buttermilk (and more if needed)
1 stick (or 1/2 cup) melted unsalted butter, cooled slightly
1 cup roasted and chopped Hatch Green Chiles (approximately 4)
1 cup canned sweet corn kernels or thawed frozen corn (fire roasted corn is the best),
drained
DIRECTIONS
Preheat oven to 400. Wash and dry Hatch green chiles. Put green chiles on the grill or over open flame on gas cooktop. Flip to roast chiles until charred on all sides. Remove chiles from heat and place in ziplock plastic bag or dish with plastic wrap on top. Allow to steam for 10-15 minutes. After steaming, remove chiles. Rub or peel charred skin off. After charred skin is removed, cut off top of chiles. Split open and remove all seeds. Dice and set aside.
Lightly butter a square pan or round cake pan.
Whisk dry ingredients together, set aside.
In a large mixing bowl whisk the eggs, buttermilk, and cooled butter together. Stir in the chiles and corn.
Fold the dry ingredients into the wet, mixing just until combined.
Spread the batter evenly into the prepared pan. Top with a few extra chopped chiles.
Bake for 30-35 minutes until risen, browned along the edges, and done in the center. You can check with a toothpick. Cool on a rack or serve hot from the pan with warm butter and drizzle of honey on top!
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Serves: 4-6
Reasor's, Bring Your Table To Life
Green Chili Cornbread Waffles | SAM THE COOKING GUY
With pulled pork & a fried egg. If there’s a heaven…this will be waiting for me when I get there (assuming I get there).
00:00 Intro
00:43 Making batter
3:10 Making an egg
3:35 Making a waffle
4:49 Plating
5:27 First Bite
7:03 Outro
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Hatch Green Chile Cornbread
Being from the South, homemade cornbread was a part of many of our family meals growing up. Now that I have my own family, I still enjoy making cornbread with weeknight meals, but adding Hatch Green Chiles when they are in season, just makes the cornbread even more delicious!
INGREDIENTS
1 cup all purpose flour
1 cup yellow cornmeal
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup packed brown sugar
2 large eggs
1/2 cup buttermilk (and more if needed)
1 stick (or 1/2 cup) melted unsalted butter, cooled slightly
1 cup roasted and chopped Hatch Green Chiles (approximately 4)
1 cup canned sweet corn kernels or thawed frozen corn (fire roasted corn is the best), drained
DIRECTIONS
Preheat oven to 400.
Wash and dry Hatch green chiles. Put green chiles on the grill or over open flame on gas cooktop. Flip to roast chiles until charred on all sides. Remove chiles from heat and place in ziplock plastic bag or dish with plastic wrap on top. Allow to steam for 10-15 minutes. After steaming, remove chiles. Rub or peel charred skin off. After charred skin is removed, cut off
top of chiles. Split open and remove all seeds. Dice and set aside.
Lightly butter a square pan or round cake pan. Whisk dry ingredients together, set aside. In a large mixing bowl whisk the eggs, buttermilk, and cooled butter together. Stir in the chiles and corn. Fold the dry ingredients into the wet, mixing just until combined. Spread the batter evenly into the prepared pan. Top with a few extra chopped chiles. Bake for 30-35 minutes until risen, browned along the edges, and done in the center.
You can check with a toothpick. Cool on a rack or serve hot from the pan with warm butter and drizzle of honey on top!
For more recipes like this, follow me on Instagram @justmeheatherb.
#cornbreadrecipe #hatchgreenchile #hatchgreenchilecornbread #cornbreadrecipe #justmeheatherb
Green Chile Cornbread
Finally. A green chile cornbread that is moist, flavorful, and filled with corn and chiles! We've been experimenting for a couple of years now and believe we now have a winner!
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