White Chili Cornbread Bake: A Delicious & Easy Recipe

White chili cornbread bake – just the name conjures up images of cozy nights, comforting flavors, and a dish that’s both hearty and satisfying. Have you ever craved something that feels like a warm hug in a bowl? This recipe is exactly that! Forget spending hours in the kitchen; this is a simple, delicious meal that comes together quickly, making it perfect for busy weeknights or casual weekend gatherings.

While cornbread itself has deep roots in Native American cuisine, becoming a staple in the Southern United States, the combination with white chili is a more modern, innovative twist. White chili, typically made with chicken or turkey, white beans, and green chilies, offers a creamy, flavorful base that perfectly complements the slightly sweet and crumbly texture of cornbread. It’s a delightful fusion of textures and tastes that will leave you wanting more.

People adore this white chili cornbread bake because it’s incredibly versatile and customizable. You can easily adjust the spice level to your liking, add different toppings, or even swap out the protein in the chili. But beyond its adaptability, it’s simply delicious! The creamy, savory chili paired with the slightly sweet, golden cornbread creates a symphony of flavors that’s hard to resist. Plus, it’s a one-dish wonder, making cleanup a breeze. So, are you ready to experience the ultimate comfort food? Let’s get baking!

Ingredients:

• For the White Chili:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 jalapeño pepper, seeded and minced (optional)
• 1 pound ground chicken or turkey
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups chicken broth
• 2 (15-ounce) cans great northern beans, rinsed and drained
• 1 (4-ounce) can diced green chiles, undrained
• 1 cup frozen corn
• Salt and pepper to taste
• For the Cornbread Topping:
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg, lightly beaten
• 1 cup shredded Monterey Jack cheese, divided
• Optional Toppings:
• Sour cream or Greek yogurt
• Chopped green onions
• Shredded cheddar cheese
• Hot sauce
• Avocado slices

Preparing the White Chili:

1. Sauté the Aromatics: In a large Dutch oven or pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, green bell pepper, and jalapeño (if using) and cook for another 2-3 minutes, until fragrant. Make sure you stir frequently to prevent burning.
2. Brown the Meat: Add the ground chicken or turkey to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Browning the meat is key to developing a rich flavor, so don’t rush this step!
3. Add the Spices: Stir in the ground cumin, dried oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute more, allowing the spices to bloom and release their flavors. The aroma should be amazing at this point!
4. Simmer the Chili: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the great northern beans, diced green chiles (undrained), and frozen corn. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 20 minutes, or up to 30 minutes, to allow the flavors to meld. The longer it simmers, the better it tastes! Stir occasionally to prevent sticking.
5. Season to Taste: Season the chili with salt and pepper to taste. Remember that the chicken broth and canned beans already contain salt, so start with a small amount and add more as needed.

Preparing the Cornbread Topping:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish. I like to use cooking spray for easy cleanup.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt. Make sure everything is well combined to ensure even rising.
3. Combine Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, and egg. Whisk until the egg is fully incorporated and the mixture is smooth.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in a tough cornbread. A few lumps are okay!
5. Add Cheese: Gently fold in half of the shredded Monterey Jack cheese (1/2 cup). This will add a cheesy goodness to the cornbread.

Assembling and Baking:

1. Pour Chili into Baking Dish: Pour the prepared white chili into the greased 9×13 inch baking dish, spreading it evenly.
2. Pour Cornbread Batter over Chili: Pour the cornbread batter evenly over the chili. Try to distribute it as evenly as possible so that each bite has a good balance of chili and cornbread.
3. Top with Remaining Cheese: Sprinkle the remaining shredded Monterey Jack cheese (1/2 cup) over the cornbread batter. This will create a delicious, cheesy crust.
4. Bake: Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on it.
5. Let Cool Slightly: Let the cornbread bake cool for a few minutes before serving. This will allow it to set up a bit and make it easier to slice.
6. Serve and Enjoy: Serve hot, topped with your favorite toppings such as sour cream or Greek yogurt, chopped green onions, shredded cheddar cheese, hot sauce, or avocado slices. This white chili cornbread bake is a hearty and satisfying meal that’s perfect for a chilly evening!

Tips and Variations:

• Spice Level: Adjust the amount of jalapeño pepper and cayenne pepper to control the spice level of the chili. If you prefer a milder chili, omit the jalapeño and cayenne pepper altogether.
• Meat Options: You can substitute ground turkey or chicken with ground pork or even shredded cooked chicken.
• Bean Variations: Feel free to use other types of beans, such as cannellini beans or navy beans, in place of the great northern beans.
• Cheese Options: Monterey Jack cheese can be substituted with cheddar cheese, pepper jack cheese, or a blend of cheeses.
• Vegetarian Option: For a vegetarian version, omit the ground meat and add more beans or vegetables, such as diced sweet potatoes or butternut squash.
• Make Ahead: The white chili can be made ahead of time and stored in the refrigerator for up to 3 days. The cornbread batter is best made fresh, but you can mix the dry ingredients and wet ingredients separately and combine them just before baking.
• Freezing: Leftover white chili cornbread bake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before reheating in the oven.
• Broth: Using homemade chicken broth will elevate the flavor of the chili.
• Cornbread Sweetness: Adjust the amount of sugar in the cornbread to your liking. Some people prefer a sweeter cornbread, while others prefer a more savory one.
• Herbs: Fresh cilantro or parsley can be added to the chili or used as a garnish for added flavor and freshness.

Serving Suggestions:

• Serve with a side salad for a complete meal.
• Pair with a dollop of sour cream or Greek yogurt for added creaminess.
• Top with chopped green onions for a fresh, vibrant flavor.
• Add a sprinkle of shredded cheddar cheese for extra cheesiness.
• Drizzle with hot sauce for a spicy kick.
• Garnish with avocado slices for a creamy, healthy topping.

Enjoy your delicious White Chili Cornbread Bake!

Conclusion:

This White Chili Cornbread Bake isn’t just another recipe; it’s a flavor explosion waiting to happen! The creamy, comforting white chili nestled beneath a golden, slightly sweet cornbread crust is a match made in culinary heaven. It’s the perfect dish for a chilly evening, a potluck gathering, or simply when you’re craving something satisfying and a little bit different. Trust me, the combination of textures and flavors will have everyone asking for seconds – and the recipe!

What makes this bake a must-try? First, it’s incredibly easy to make. We’re talking minimal prep time and straightforward instructions, making it perfect for even the most novice cooks. Second, it’s unbelievably delicious. The white chili is packed with tender chicken, creamy beans, and just the right amount of spice, while the cornbread adds a touch of sweetness and a delightful crumbly texture. Third, it’s versatile! You can easily customize it to your liking.

Serving Suggestions and Variations:

For a complete meal, serve this White Chili Cornbread Bake with a dollop of sour cream or Greek yogurt, a sprinkle of chopped cilantro, and a squeeze of lime juice. A side of fresh avocado slices adds a creamy coolness that complements the warmth of the chili. If you’re feeling adventurous, try adding a drizzle of hot sauce for an extra kick.

Want to switch things up? Here are a few variations to consider:

* Spice it up: Add a pinch of cayenne pepper or a chopped jalapeño to the white chili for a spicier flavor.
* Vegetarian option: Substitute the chicken with extra beans, such as cannellini or great northern beans, and add some chopped vegetables like bell peppers or zucchini.
* Cheesy goodness: Stir in some shredded cheddar or Monterey Jack cheese into the cornbread batter for an extra cheesy flavor. You can also sprinkle some cheese on top before baking for a golden, bubbly crust.
* Cornbread variations: Experiment with different types of cornbread mixes. A honey cornbread mix would add an extra touch of sweetness, while a jalapeño cornbread mix would complement the spiciness of the chili.
* Topping ideas: Get creative with your toppings! Consider adding crumbled tortilla chips, chopped green onions, or a dollop of guacamole.

Don’t just take my word for it – try it yourself!

I’m confident that this White Chili Cornbread Bake will become a new favorite in your household. It’s the perfect comfort food for any occasion, and it’s guaranteed to impress your family and friends.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience a culinary delight. I can’t wait to hear what you think!

Once you’ve tried this recipe, please share your experience in the comments below. Did you make any variations? What did you think of the flavor? I’m always eager to hear your feedback and learn from your culinary adventures. Happy baking! Let me know what you think of this white chili cornbread bake!

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