Easy Chili with Cornbread Topping in Jars
The last time I wrote about serving food in jars, I was asked to keep the ideas coming. With the big football game only a few days away, I thought it might be fun to add a twist to the traditional chili with cornbread recipe. It’s great for the big game day, weekend entertaining or even regular weeknight dinners.
The assembly couldn’t be easier, which makes them a perfect option for entertaining. Make the chili in advance and scoop it into the jars. Then, assemble the cornbread topping, pour it on top of the chili, and bake it just before serving. The time in the oven will ensure the chili is warmed through evenly, and the glass vessels will keep your mess to a minimum.
Baking time for the cornbread will depend on the size of jar you use. Large 500 ml jars make a ‘man size’ serving, but small 125 ml jars are the perfect addition to a buffet filled with other foods, or even as an appetizer before the main course is served.
Tell us, do you like to do food in jars? If so, what’s your favourite meal to serve this way?
Any of these chili recipes would work well for this idea…
Recipe: Chili with Cornbread Topping in Jars
You’ll Need
- 1 cup medium-grind cornmeal
- 1 cup whole-wheat flour
- 1 tsp salt
- 1 tsp chili powder
- 4 tsp baking powder
- 1 egg
- 1 cup milk
- ¼ cup melted butter
Prep and Cook
- Preheat the oven to 400°F.
- Sift together the cornmeal, whole-wheat flour, salt, chili powder. and baking powder.
- Add the egg, milk, and melted butter. Beat until smooth.
- Scoop ¼ cup cornbread mixture into each 500ml jar (use more batter in a larger jar and less in a smaller jar).
- Bake for 15 to 20 minutes or until the cornbread is cooked through the centre. Scoop any extra cornbread batter into muffin cups to bake alongside the jars of chili.
