Chili tastes great with cornbread. Pot Pie is one of the most comforting dishes in history. I had the idea to combine the two, and it was a great success! We had this chili pot pie on a Friday night after a long work week and it really hit the spot. I wasn't even sure if the muffin recipe would work. I really wanted them to pop almost like a souffle, so I beat the egg whites before folding them into the batter. I also added a bunch of cheddar. I guess I got lucky, cause the cornbread was some of the tastiest we all had ever had. The steam from the chili helped keep the bread nice and moist as it cooked.
The start of some mighty fine muffins.
As mentioned, I beat the egg whites to a stiff peak before adding them to the mix.
You can use any chili recipe for this. I made one with some pulled pork carnitas that day.
Half way through the cooking, I knew I was headed in the right direction.
These things blew up like a nice souffle.
I made some of them in mugs, and some in these deeper mini pots.
When you break in to the moist muffin to reveal the spicy juicy chili, it's a special moment.
The chili I made is from this recipe I recently posted on tablespoon.
The cornbread I altered from this Ina Garten Recipe.
3 Cups Flour
1 Cup Sugar
1 Cup Cornmeal
2 Tablespoons Baking Powder
1 1/2 Teaspoons salt
2 Cups Milk
1/2 Pound Butter Softened
3 Large Eggs
1 Overflowing cup of Sharp Cheddar
Split the eggs. Mix the dry ingredients well. Mix the wet ingredients including the egg yolks but not the whites. Mix the wet into the dry and stir to combine. Add the cheese. Whisk the egg whites to stiff peaks. Mix half of the egg mixture into the cornbread batter. Finally, gently fold the rest of the egg whites into the batter. Fill baking dishes with the hot chili about 2/3 of the way up and top with the cornbread batter. Bake at 350 for about a half hour until golden and lightly browned at the edges.