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Mary Kay

Hot Chili topped with Jalapeno Cornbread Crust


Give your favorite chili a new burst of spiciness with a jalapeno crusted topping. It’s like making an individual “pot pie” with chili and cornbread topping…and it’ll certainly warm you up on a cool fall or freezing winter day.

 

Start with a delicious hot mug of chili, homemade or otherwise. Top it with a crusty jalapeno cornbread topping. Make it as fiery as you like or calm it down without the jalapeno. Add a side of cheddar cheese and sour cream to cool down your taste buds if it gets too spicy.

 

I make it with my hubby’s chili recipe on my blog (under Entrees - Soups/Salads/Sandwiches) and save out a mug’s worth to make my very own individual Hot Chili Mug with Jalapeno Cornbread Crust on top. Scoop the chili into a large mug and dollop some of the crust batter on top. Bake, cool and eat alongside sour cream and cheddar melted on top, if you like.

 

Recipe serves 4 mugs or ramekins.

 

Preheat the oven to 375F degrees a few minutes before you’re ready to bake.

Place a baking sheet into the oven to heat.

 

Gather up the Cornbread Batter Ingredients:

½ C Flour

2 T Sugar

¾ C Cornmeal

½ t Salt

½ t Baking soda

2/3 C Buttermilk

¼ C Oil

1 Egg, room temp

1 Jalapeno, diced and sliced

 

Make and bake:

-Whisk together the dry ingredients, flour, sugar, cornmeal, salt and baking soda. Set aside.

-In a separate small bowl, whisk together the buttermilk, oil and egg.

-Stir together the buttermilk and cornmeal mixtures to create the cornbread batter. It should be on the thick side.

-Dice half of the stemmed and seeded jalapeno and stir into the batter.

-Slice the rest of the jalapeno and set aside for garnish.


-After spooning about 1 to 1 ½ cups of your chili into 4 oven safe mugs or ramekins, make sure you have about an inch of space above the level of the chili,

-Carefully spoon and smooth a half cup of the cornbread batter on top of the chili in each mug. Spread it, but not quite to the edges.

-Place the mugs onto the baking sheet, to collect any spillage.

-Bake at 375F degrees for 20-25 minutes. I check it at the 20-minute mark so it does not get too done. The top should be a soft light golden brown.

-Sprinkle a few jalapeno dices on top and serve hot with a dollop of sour cream and shredded spicy cheese such as pepper jack cheese or even a strong cheddar cheese.

 

Enjoy this combination of cornbread and your favorite chili by digging down into the mug with a good-sized spoon. -Pull out a combination of chili and cornbread…what a delicious bite! Keep in mind that the chili may be a little less liquid than when you set it into the oven. The cornbread will soak up a little of the chili.

 

Tips:

-Go ahead and use your favorite chili, whether store bought or homemade.

-Keep in mind that the thinner your chili is, the more the liquid part will be absorbed into the underside of the cornbread topping.

 

I enjoy trying different chili recipes and different toppings. However you enjoy your Hot Chili Topped with Jalapeno Cornbread, “Bake your own Memories!”

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