Tested till perfect Chunky Chili Cornbread Cobbler
Chunky Chili Cornbread Cobbler
Photography by Matthew Kimura

Chunky Chili Cornbread Cobbler

A tender, cheese-flavoured topping gives plain old chili a lift. Though it's a bit of work, the effort will be well appreciated.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2008

Recipe4 out of 5 based on 16 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 lb 2lbbeef outside round oven roast
  • 2 tbsp 2tbspvegetable oil
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 1 1celery stalkcelery stalks, diced
  • 1 1carrotcarrots, diced
  • 2 tbsp 2tbspchili powder
  • 1 tsp 1tspdried oregano
  • 1/4 tsp 1/4tsppepper
  • 1 can 1can(19 oz/540 mL) stewed tomatoes with chili seasonings
  • 1 can 1can(14 oz/398 mL) tomato sauce
  • 1 can 1can(19 oz/540 mL) red kidney beanred kidney beans, drained and rinsed
  • 1/4 cup 1/4cupchopped fresh coriander

Cornbread Cobbler:

  • 1 cup 1cupall-purpose flour
  • 1/2 cup 1/2cupcornmeal
  • 2 tsp 2tspbaking powder
  • 1/2 tsp 1/2tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 1 cup 1cupbuttermilk
  • 2 tbsp 2tbspbutter, melted
  • 1 1eggeggs
  • 2 cups 2cupscorn kernels
  • 1 cup 1cupshredded Cheddar cheese
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Cut beef into 1/2-inch (1 cm) cubes. In large shallow Dutch oven, heat oil over medium-high heat; brown beef cubes, in batches. With slotted spoon, transfer to bowl.

Add onion, garlic, celery, carrot, chili powder, oregano and pepper to pan; cook over medium heat, stirring, for about 5 minutes or until onion is softened.

Return beef and any accumulated juices to pan. Stir in tomatoes, tomato sauce and beans; bring to boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Stir in coriander.

Cornbread Cobbler: In bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, butter and egg; pour over flour mixture. Sprinkle with corn; stir just until combined. Spoon in 8 dollops over chili. Sprinkle with cheese.

Bake in 400°F (200°C) oven for 30 to 35 minutes or until topping is golden and no longer doughy underneath. Let stand for 10 minutes before serving.

Additional information : Make-Ahead
Refrigerator: Let chili cool for about 30 minutes; refrigerate in airtight container for up to 24 hours. Transfer to 13- x 9-inch (3 L) glass baking dish; cover with foil and bake in 400°F (200°C) oven for 30 minutes or until bubbly. Make Cornbread Cobbler; continue with recipe.

Freezer: Let chili cool for 30 minutes; freeze in airtight container for up to 1 month. Thaw in refrigerator for 24 hours. Continue as in refrigerator make-ahead.

Nutritional Information Per serving: about

cal 492 pro 41g total fat 15g sat. fat 6g
carb 51g fibre 8g chol 97mg sodium 1,171mg

% RDI:

calcium 22 iron 47 vit A 47 vit C 27
folate 35
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