Ingredients for the Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/3 cup melted butter, plus extra for the skillet
- 2 tablespoons honey
- 1/4 cup sour cream, optional for an extra-moist texture
How to Make the Cornbread
Preheat your oven to 400°F (200°C). Place a 9- or 10-inch cast-iron skillet in the oven while it heats. A hot skillet is the secret to that beautifully crisp, browned crust.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk the eggs with the buttermilk, melted butter, honey, and sour cream until smooth.
Pour the wet mixture into the dry ingredients. Stir gently just until everything is combined. Avoid overmixing—a few small lumps are perfectly fine and will help keep the cornbread tender.
Carefully remove the hot skillet from the oven and add about 1 tablespoon butter. Swirl it around so the bottom and sides are coated.
Pour in the batter. You should hear a little sizzle as it hits the hot skillet.
Bake for 20–25 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to rest for about 10 minutes before cutting it into wedges. Brush the warm top with melted butter and drizzle with honey if you like.
Homemade Beef Chili to Serve With It
Ingredients
- 1 lb (450 g) ground beef
- 1 medium onion, diced
- 1 bell pepper, diced
- 3 garlic cloves, minced
- 1 can (15 oz/425 g) kidney beans, drained
- 1 can (15 oz/425 g) black beans, drained
- 1 can (14.5 oz/410 g) diced tomatoes
- 1 can (15 oz/425 g) tomato sauce
- 1–2 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- A pinch of cayenne, optional
Directions
Heat a large pot over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until nicely browned. Drain excess fat if necessary.
Add the onion and bell pepper and cook for about 5 minutes, until they begin to soften. Stir in the garlic and cook for another 30 seconds.
Add the chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne. Stir for about a minute so the spices become fragrant.
Pour in the diced tomatoes, tomato sauce, tomato paste, and beef broth. Add both types of beans and stir everything together.
Bring to a gentle boil, then reduce the heat and simmer uncovered for 30–45 minutes, stirring occasionally. The longer it gently simmers, the richer and thicker it becomes. Add a splash of broth if it gets thicker than you prefer.
Taste and adjust the seasoning before serving.
The Perfect Bow
Spoon the hot chili into bowls and serve with generous wedges of warm skillet cornbread. Add shredded cheddar, sour cream, sliced green onions, or jalapeños to the chili if desired.
And don’t forget the best part: crumble a little cornbread directly into the chili so it absorbs all that savory sauce.