Imagine a cozy evening, a warm bowl of chili in hand, and the delightful crunch of homemade cornbread cradling it all. Welcome to the world of Homemade Cornbread Bowls for Chili—a culinary creation that not only satisfies your taste buds but also elevates your dining experience to a whole new level! With just a few simple ingredients and a little bit of love, you can whip up these charming, edible bowls that are perfect for any chili night. Get ready to impress your family and friends with this unique twist on a classic dish—let's dive into the recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 bowls
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 eggs
Instructions
- Preheat the oven to 400°F (204°C). Generously grease a 6-cup jumbo muffin tin with cooking spray or butter to ensure easy removal of cornbread bowls.
- In a large mixing bowl, combine the dry ingredients: cornmeal, all-purpose flour, baking powder, sugar, and salt. Whisk together until thoroughly blended and no lumps remain.
- In a separate medium bowl, whisk together the wet ingredients: milk, vegetable oil, and eggs until well combined and smooth.
- Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the cornbread tough.
- Divide the batter evenly among the prepared muffin tin cups, filling each about 3/4 full. This will allow room for the cornbread to rise and create a bowl shape.
- Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes. Then, carefully use a butter knife to loosen the edges of each cornbread bowl.
- Gently remove the cornbread bowls from the tin and place on a wire rack to cool completely. The bowls should have a sturdy, slightly crisp exterior perfect for holding chili.
- Once cooled, fill each cornbread bowl with your favorite chili recipe and serve immediately for the best texture and flavor.
Tips
- Grease Generously: Make sure to generously grease your muffin tin to prevent the cornbread bowls from sticking. This will ensure easy removal and a perfect shape!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough cornbread, so keep it gentle.
- Fill Smartly: Fill each muffin cup about 3/4 full to allow for rising. This will help create that perfect bowl shape for your chili.
- Check for Doneness: Bake until the tops are golden brown and a toothpick comes out clean. Ovens can vary, so keep an eye on them during the last few minutes of baking.
- Cool Before Filling: Allow the cornbread bowls to cool slightly before removing them from the tin. This helps them firm up and makes them easier to handle.
- Customize Your Chili: Feel free to get creative with your chili filling! Whether it’s a classic beef chili, a vegetarian option, or a spicy white chili, these cornbread bowls can hold it all.
- Serve Immediately: For the best texture and flavor, fill and serve the cornbread bowls right after cooling. They’re best enjoyed fresh and warm!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 7g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 55mg
