Add the ground beef to a large pot over medium-high heat and cook, occasionally breaking up the beef, until browned, about 6 minutes.
Add the remaining CHILI ingredients (onion, tomatoes, paprika, cumin, garlic, salt, cayenne) to the pot and cook until the chili begins to boil rapidly.
Reduce the heat to low and simmer the chili, occasionally stirring and breaking up the tomatoes, while you make the cornbread.
Preheat the oven to 400°F.
Lightly oil the inside bottom and sides of an 9x13-inch baking.
In a large bowl mix together all the CORNBREAD ingredients (cornmeal, flour, salt, baking powder, milk, eggs, olive oil) until well combined.
Scrape the batter into the baking dish then bake in the preheated oven until and lightly browned on top, about 30 minutes.
When the cornbread is finished baking take it out of the oven then use something cylindrical, like the handle of a wooden spoon, to poke several holes on top of the cornbread, all the way through to the bottom.
Scoop the chili onto the cornbread then spread it out evenly.
Sprinkle on the shredded cheddar cheese then set aside to rest for about 10 minutes.
Slice and serve with the diced jalapenos and sour cream on the side.
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