Chunky Chili Cornbread Cobbler Chunky Chili Cornbread Cobbler

Chunky Chili Cornbread Cobbler 150 Image by: Chunky Chili Cornbread Cobbler 150 Author: Canadian Living

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

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2008


Cornbread Cobbler:


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.

Nutritional facts Per serving: about

  • Sodium 1171 mg
  • Protein 41 g
  • Calories 492.0
  • Total fat 15 g
  • Cholesterol 97 mg
  • Saturated fat 6 g
  • Total carbohydrate 51 g


  • Iron 47.0
  • Folate 35.0
  • Calcium 22.0
  • Vitamin A 47.0
  • Vitamin C 27.0
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Chunky Chili Cornbread Cobbler