Easy Pumpkin Bread

Easy Pumpkin Bread
This easy recipe (seriously – it only takes 10 minutes to prep!) becomes a go-to as soon as fall rolls around. Made with canned pumpkin, this quick bread is moist, with the perfect amount of sweetness. 
READ: Easy Pumpkin Bread

Easy Pumpkin Bread

This easy recipe (seriously - it only takes 10 minutes to prep!) becomes a go-to as soon as fall rolls around. Made with canned pumpkin, this quick bread is moist, with the perfect amount of sweetness. 

READ: Easy Pumpkin Bread

Grandma’s Biscotti Recipe

Grandma’s Biscotti Recipe
My grandma’s recipe for biscotti – classic twice-baked Italian cookies that are first shaped like a slab or flat log and baked, then sliced diagonally and baked again – is the best!
READ: Grandma’s Biscotti Recipe

Grandma’s Biscotti Recipe

My grandma's recipe for biscotti - classic twice-baked Italian cookies that are first shaped like a slab or flat log and baked, then sliced diagonally and baked again - is the best!

READ: Grandma’s Biscotti Recipe

Ultimate Oreo Cake

Ultimate Oreo Cake
The ultimate Oreo cake! Triple layer chocolate cake, cookies and cream filling, chocolate fudge frosting, and white chocolate glaze. Then garnished with more chocolate frosting Oreo cookies.
READ: Ultimate Oreo Cake

Ultimate Oreo Cake

The ultimate Oreo cake! Triple layer chocolate cake, cookies and cream filling, chocolate fudge frosting, and white chocolate glaze. Then garnished with more chocolate frosting Oreo cookies.

READ: Ultimate Oreo Cake

Hush Puppies with Spicy Dipping Sauce

Hush Puppies with Spicy Dipping Sauce
These hush puppies are a Southern classic and this recipe is absolutely the best; a simple batter that comes together quickly and only takes minutes to fry up. A perfect side dish or appetizer for your next seafood…

Hush Puppies with Spicy Dipping Sauce

These hush puppies are a Southern classic and this recipe is absolutely the best; a simple batter that comes together quickly and only takes minutes to fry up. A perfect side dish or appetizer for your next seafood (or, heck, any!) meal!

READ: Hush Puppies with Spicy Dipping Sauce

Apple Muffins with Cinnamon-Sugar Topping

Apple Muffins with Cinnamon-Sugar Topping
These apple-cinnamon muffins pack huge apple flavor thanks to apple cider and chopped apples, with a fabulous cinnamon-sugar crunch on top.
READ: Apple Muffins with Cinnamon-Sugar Topping

Apple Muffins with Cinnamon-Sugar Topping

These apple-cinnamon muffins pack huge apple flavor thanks to apple cider and chopped apples, with a fabulous cinnamon-sugar crunch on top.

READ: Apple Muffins with Cinnamon-Sugar Topping

Easy Homemade Granola Recipe

Easy Homemade Granola Recipe
This easy homemade granola is sweetened with maple syrup (or honey), mixed with almonds and dried fruit, bakes up super chunky, and is the absolute best!
READ: Easy Homemade Granola Recipe

Easy Homemade Granola Recipe

This easy homemade granola is sweetened with maple syrup (or honey), mixed with almonds and dried fruit, bakes up super chunky, and is the absolute best!

READ: Easy Homemade Granola Recipe

Our Favorite Zucchini Bread Recipe

Our Favorite Zucchini Bread Recipe
This easy zucchini bread recipe made with brown sugar, cinnamon, and vanilla for a delicious flavor is the absolute best! A summer staple!
READ: Our Favorite Zucchini Bread Recipe

Our Favorite Zucchini Bread Recipe

This easy zucchini bread recipe made with brown sugar, cinnamon, and vanilla for a delicious flavor is the absolute best! A summer staple!

READ: Our Favorite Zucchini Bread Recipe

Hummingbird Cake

Hummingbird cake is an easy, sweet taste of the tropics with banana, pineapple, and the best cream cheese frosting! Make this recipe for dessert today!

The post Hummingbird Cake appeared first on Brown Eyed Baker.

Hummingbird cake is an easy, sweet taste of the tropics with banana, pineapple, toasted pecans, and the best cream cheese frosting! Make this recipe for dessert today!

A hummingbird cake on a cake pedastal with slices removed.

I love making (and eating!) big, beautiful layer cakes – there’s something so stunning about looking at a tall, smoothly-iced cake and then cutting into it and seeing layer after layer.

I made hummingbird cupcakes many years ago, and I thought the flavor would be perfect for translating into a wonderfully epic layer cake. This is essentially a banana cake, with crushed pineapple, reduced pineapple juice, chopped pecans, and warm spices that taste like the Caribbean.

In addition to one heck of an amazing cake, this is filled and frosted with the best cream cheese frosting I’ve ever made and that comes together quickly and easily. I was totally skeptical of the mixing process for the frosting – everything is mixed on low or medium-low speed, which is vastly different from every other buttercream mixture I’ve made – they are usually whipped at a much higher speed. Even though I was skeptical, I went with it, and the results were phenomenal. Cream cheese frosting can be so difficult to get right, and this one is absolutely luscious – silky smooth and easily spreadable.

You’ve found a delicious dessert you’ll want to come back to again and again!

An overhead photo of hummingbird cake cut into, with pecans on top.

Why is it called hummingbird cake?

No birds will be harmed in the making of this cake!

Despite the name, there are no birds included in the recipe. Instead, the name is thought to come from the fact that the cake is sweet enough to attract hummingbirds seeking nectar.

This dessert recipe comes from the Carribean country of Jamaica, originating in the 1960’s. It’s a banana cake similar to my traditional version, but with the addition of sweet pineapple and pecans. The recipe was sent to the United States by the Jamaican Tourist Board, as a way to entice Americans to visit their country.

Originally, the name was “doctor bird cake”. This is because the Jamaicans call hummingbirds doctor birds (because of their probing beaks). There are plenty of other names for this dessert, though. Popular names include: “the cake that doesn’t last”, “bumblebee cake”, “Jamaica cake”, and “bird of paradise cake”.

No matter what you call it, this cake is delicious!

A collage of ingredients used for making hummingbird cake.

Ingredients

One of the amazing things about this cake is that it has more fruit than flour. We are talking about 4 cups of fruit versus 3 cups of flour. This makes the cake super moist, full of flavor, and dense yet fluffy.

Aside from the usual suspects like flour, sugar, eggs, baking powder, baking soda, salt, and vanilla, let’s chat about these special additions:

  • Vegetable Oil – using oil instead of butter makes the cake lighter, fluffier, and more tender.
  • Cinnamon – gives the cake a wonderfully warm flavor.
  • Pineapple – canned, crushed, and with the juice. Don’t drain it!
  • Bananas – Use very ripe bananas. You want them to be mushy and super sweet!
  • Pecans – toasted and chopped.

For the cream cheese frosting, we use contrasting temperatures for our butter and cream cheese, so be sure to remember:

  • Unsalted Butter – make sure it’s room temperature and not cold.
  • Cream Cheese – you want this to be chilled, and cut into smaller pieces

Cake batter being mixed together.

Cake batter for hummingbird cake being mixed together in a bowl.

How to make it

  1. Preheat the Oven – Heat your oven to 350F, and prepare three 8” round cake pans by greasing, flouring, and lining them with parchment.
  2. Drain the Pineapple – Pour the canned pineapple into a fine-mesh sieve placed over a small saucepan. Use a spatula to press the fruit and drain as much juice from it as possible. Set the pineapple aside, and reduce the liquid over medium heat to about ⅓ cup.
  3. Mix the Dry Ingredients – In a medium mixing bowl, whisk together the flour, baking powder and soda, cinnamon, and salt.
  4. Make the Batter – In a large mixing bowl, whisk the sugar and eggs, and then whisk in the oil. Use a spatula to mix in the pineapple, peeled and mashed bananas, nuts, vanilla, and juice. Then, gently fold the dry mix into it until just combined.
  5. Bake the Cakes – Divide the batter evenly between the cake pans, and bake for about 35-40 minutes, until golden brown and a toothpick inserted into the center comes out clean. Make sure to rotate the pans halfway through to ensure an even bake. Allow the cakes to cool on a wire rack for twenty minutes before turning them out and removing the parchment. Let them cool completely on the rack – at least two hours.
  6. Make the Frosting: Beat together the butter, sugar, vanilla and salt on low speed with an electric mixer until combined and smooth. Scrape down the sides of the bowl, and mix for an additional two minutes. Increase the speed to medium-low, and add the cold cream cheese one piece at a time. Mix until smooth, plus two minutes.
  7. Put it all Together: Place one cake layer on a serving platter, and spread 2 cups of frosting evenly over top. Lightly press the second cake layer on top and spread 2 cups of frosting evenly over the top of that. Spread what is left of the frosting onto the sides of the cake. Sprinkle the top of the cake with the chopped pecans. Refrigerate for at least 1 hour before serving.

Hummingbird cake on a cake pedestal with pecans.

Recipe Tips and Tricks

  • Take your butter out of the fridge one hour before you make the frosting. As a result, it will be soft enough to combine with the cream cheese, but still cool.
  • Bananas – Make sure they are super ripe and spotty brown for a cake that’s ultra moist with lots of banana flavor!
  • Pecans – The pecans can be omitted without needing to be replaced with anything else.
  • Cake Size – I love large, three-layer cakes but you can also make this cake using two 9-inch cake pans. The batter will also work for a Bundt pan; start checking around 50 minutes, but bake time could be closer to an hour. There is too much batter for a 9×13-inch cake.
  • Cupcakes – This recipe will make around 24 to 32 cupcakes. Fill cupcake liners two-thirds full with batter and bake for 20 to 22 minutes, until a toothpick inserted in center comes out clean.
  • Make-Ahead Instructions – You can bake the cakes and prepare the frosting up to one day in advance. Wrap the baked and cooled cakes in plastic wrap and keep at room temperature. The frosting should be stored, covered, in the refrigerator. Remove and allow to come to room temperature before using it.
  • Freezing Instructions – Both the cake layers and assembled and frosted cake can be frozen. Wrap cake layers or assembled cake in plastic wrap and then foil and freeze for up to 2 months. Thaw in the refrigerator overnight then allow to come to cool room temperature before serving.

A slice of hummingbird cake on a plate with a fork.

More Tropical-Flavored Cakes

I hope you’ll enjoy this hummingbird cake anytime you get a craving for a little taste of the tropics! If you make it, I’d love if you would take a moment to stop back and share a review below. ENJOY! 😍

Print

Hummingbird Cake

Hummingbird cake is an easy, sweet taste of the tropics with banana, pineapple, toasted pecans, and the best cream cheese frosting! Make this recipe for dessert today!
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 40 minutes
Servings 16 servings
Calories 733kcal
Author Michelle

Ingredients

For the Cake:

  • 16 ounces canned crushed pineapple in juice
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups granulated sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 4 very ripe large bananas peeled and mashed (about 2 cups)
  • cup pecans toasted and chopped
  • 2 teaspoons vanilla extract

For the Frosting:

  • cups unsalted butter at room temperature
  • 5 cups powdered sugar
  • teaspoons vanilla extract
  • ½ teaspoon salt
  • 20 ounces cream cheese chilled and cut into 20 pieces

To Garnish:

  • ½ cup pecans toasted and chopped

Instructions

  • Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch cake pans (you can also do two 9-inch pans), line the bottoms with parchment paper, grease the parchment and flour the pans; set aside.
  • Drain the pineapple in a fine-mesh strainer set over a small saucepan, pressing to remove as much juice as possible. Place the saucepan over medium heat until reduced to ⅓ cup, about 5 minutes; set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
  • In a large bowl, whisk together the sugar and eggs, then whisk in the oil. Using a rubber spatula, stir in the bananas, pecans, vanilla, drained pineapple, and reduced pineapple juice. Gently stir in the flour mixture until just combined.
  • Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake until dark golden brown on top and a toothpick inserted in the center comes out clean, 35 to 40 minutes (a little less for the 9-inch pans), rotating the pans halfway through baking. Let the cakes cool in pans on a wire rack for 20 minutes, then turn out of the pans, remove parchment paper and allow to cool completely, at least 2 hours.
  • Make the Frosting: Using an electric mixer, beat the butter, sugar, vanilla and salt on low speed until smooth, then mix for an additional 2 minutes, scraping down the bowl as needed. Increase the speed to medium-low and add the cream cheese one piece at a time and mix until smooth, then mix for an additional 2 minutes.
  • Place one cake layer on a serving platter. Spread 1½ cups of frosting over top, then top with another cake layer, pressing lightly to adhere. Spread another 1½ cups of frosting over that layer, then top with the third cake layer. Spread the remaining frosting evenly over the sides and top of the cake. Sprinkle the top of the cake with the chopped pecans. Refrigerate for at least 1 hour before serving. The cake can be stored in the refrigerator for up to 2 days.

Video

Notes

  • Take your butter out of the fridge one hour before you make the frosting. As a result, it will be soft enough to combine with the cream cheese, but still cool.
  • Bananas - Make sure they are super ripe and spotty brown for a cake that's ultra moist with lots of banana flavor!
  • Pecans - The pecans can be omitted without needing to be replaced with anything else. 
  • Cake Size - I love large, three-layer cakes but you can also make this cake using two 9-inch cake pans. The batter will also work for a Bundt pan; start checking around 50 minutes, but bake time could be closer to an hour. There is too much batter for a 9x13-inch cake.
  • Cupcakes - This recipe will make around 24 to 32 cupcakes. Fill cupcake liners two-thirds full with batter and bake for 20 to 22 minutes, until a toothpick inserted in center comes out clean.
  • Make-Ahead Instructions - You can bake the cakes and prepare the frosting up to one day in advance. Wrap the baked and cooled cakes in plastic wrap and keep at room temperature. The frosting should be stored, covered, in the refrigerator. Remove and allow to come to room temperature before using it.
  • Freezing Instructions - Both the cake layers and assembled and frosted cake can be frozen. Wrap cake layers or assembled cake in plastic wrap and then foil and freeze for up to 2 months. Thaw in the refrigerator overnight then allow to come to cool room temperature before serving.
Nutritional values are based on one serving

Nutrition

Calories: 733kcal | Carbohydrates: 95g | Protein: 7g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 108mg | Sodium: 416mg | Potassium: 332mg | Fiber: 3g | Sugar: 71g | Vitamin A: 1002IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 2mg

(Recipe from The Best of America’s Test Kitchen 2015)

Originally published in 2015, this has been updated to include new photos, a helpful video tutorial, and more in-depth recipe tips.

[photos by Dee of One Sarcastic Baker]

The post Hummingbird Cake appeared first on Brown Eyed Baker.

Grandma’s Banana Nut Bread

My grandma’s recipe for banana nut bread is a classic banana bread recipe packed full of mashed bananas and chopped walnuts; it can be prepped in 10 minutes and bakes up super moist and dense. A family favorite!

The post Grandma’s Banana Nut Bread appeared first on Brown Eyed Baker.

My grandma’s recipe for banana nut bread is a classic banana bread recipe packed full of mashed bananas and chopped walnuts; it can be prepped in 10 minutes and bakes up super moist and dense. A family favorite!

A stack of banana nut bread slices on a pink tea towel.

Growing up, there was never a lack of things to eat at my grandma’s house. There were tins filled with pizzelle and biscotti that were never empty. I mean, never. They were always sitting, filled to the brim, on the last step near the dining room.

My favorite days were the ones when I would walk in and see my grandma in the kitchen, surrounded by loaves upon loaves of pepperoni bread. My second favorite day was banana bread day. Smelling the air infused with bananas and warm bread was intoxicating. These also got churned out many at a time. And nothing could beat a thick slice slathered with soft butter. Divine.

I’m thrilled to be sharing her recipe with you; this bread is super moist, packed full of banana flavor, and best of all – it comes straight from my grandma’s kitchen. Which makes it the best banana bread ever, naturally.

A photo of labeled ingredients for banana nut bread.

The Secret to Super Moist Bread

There might not be anything worse than dry banana bread, am I right? The lineup of ingredients for making my grandma’s banana nut bread is pretty standard, but there are two key ingredients in this recipe that ensure it stays supremely moist:

  • Vegetable Oil: The first key in keeping the bread incredibly moist and maintaining a tender crumb.
  • Bananas: Look for bananas that at the very least are spotty brown, but the browner the better! The riper the bananas, the sweeter it is and the more moisture it will impart.

A bowl of mashed bananas next to a bowl of banana bread batter with chopped walnuts.

Recipe Success Tips

A few extra notes to ensure you are sitting down to the absolute best banana bread that you’ve ever had…

  • As mentioned above, be sure to use the ripest bananas you can find. It amps up the flavor, plus ensures that the bread retains ultimate moisture.
  • Make nut substitutions if you’d like. Walnuts are a classic, but pretty much any other nut will work – try pecans, peanuts, anything! You can also omit the nuts if you’d prefer, as well.
  • Add chocolate chips if you’re feeling it. You can swap them in for the nuts, or do half and half.
  • Storage: Wrap the cooled bread tightly in plastic wrap and store at room temperature for up to 5 days.
  • Freezing: This bread freezes exceptionally well. Wrap in plastic wrap, then tightly in foil and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.
  • Converting to Muffins: If you’d like to turn this banana nut bread into banana muffins, line a muffin pan with paper liners and fill each about ¾ full. You should get around 18 muffins. Bake at 350 degrees for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean.

Side by side photos of banana bread batter and baked loaves.

As you might be able to tell, this banana bread recipe doesn’t make a super-high loaf, but it’s one of the things I love most about it. It’s condensed, moist and packed full of flavor. It makes a perfect breakfast bread, and is also an amazing dessert to have with coffee.

I feel so fortunate that I was able to spend so much time with my grandma as I grew up, and that I have so many incredible memories tied to her house and to the food that she made.

Each time I make one of her recipes and have a simple smell bring me back to her kitchen, I know she is thrilled that I’ve carried on making so many of the recipes that our family has loved over the years, including this banana bread.

An overhead shot of a sliced loaf of banana nut bread.

If Banana Bread Is Your Jam, Try These Recipes:

If you make this recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much!

Grandma's Banana Nut Bread

My grandma’s recipe for banana nut bread – a classic banana bread recipe packed full of mashed bananas and chopped walnuts. A family favorite!

  • 2 cups all-purpose flour
  • 1½ teaspoons baking soda
  • Pinch salt
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 medium ripe bananas (mashed (about 1⅓ cups or 303 grams))
  • 1 cup coarsely chopped walnuts
  1. Preheat oven to 350 degrees F. Grease two 8×4-inch loaf pans; set aside.
  2. In a medium bowl, whisk together the flour, baking soda and salt; set aside. In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract. Add the bananas and stir gently to combine. Add the flour mixture and stir until completely blended. Using a rubber spatula, fold in the walnuts.
  3. Divide the mixture into the two loaf pans. Bake for 35 to 45 minutes, or until a thin knife inserted into the center comes out clean. If the loaves begin to get too dark before they are done in the middle, cover with foil. Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. The bread can be stored, wrapped tightly in plastic wrap, at room temperature for up to 5 days. To freeze, wrap in plastic wrap then in aluminum foil and freezer for up to 3 months.
  • Be sure to use the ripest bananas you can find. It amps up the flavor, plus ensures that the bread retains ultimate moisture.
  • Make nut substitutions if you’d like. Walnuts are a classic, but pretty much any other nut will work – try pecans, peanuts, anything! You can also omit the nuts if you’d prefer, as well.
  • Add chocolate chips if you’re feeling it. You can swap them in for the nuts, or do half and half. 
  • Storage: Wrap the cooled bread tightly in plastic wrap and store at room temperature for up to 5 days.
  • Freezing: This bread freezes exceptionally well. Wrap in plastic wrap, then tightly in foil and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.
  • Converting to Muffins: If you’d like to turn this banana nut bread into banana muffins, line a muffin pan with paper liners and fill each about ¾ full. You should get around 18 muffins. Bake at 350 degrees for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean.

Nutritional values are based on one serving

Originally published in 2010, this has been updated to include new photos, a helpful video tutorial, and more in-depth recipe tips.

[photos by Ari of Well Seasoned]

The post Grandma’s Banana Nut Bread appeared first on Brown Eyed Baker.

Chili Cornbread Skillet

Some nights you just need something warm, comforting, and easy to help melt off the stresses of the day, like a big bowl of chili. And maybe some cornbread, too, for good measure. This easy Chili Cornbread Skillet has all the comfort of a pot of chili, with homemade cornbread baked right on top to […]

The post Chili Cornbread Skillet appeared first on Budget Bytes.

Some nights you just need something warm, comforting, and easy to help melt off the stresses of the day, like a big bowl of chili. And maybe some cornbread, too, for good measure. This easy Chili Cornbread Skillet has all the comfort of a pot of chili, with homemade cornbread baked right on top to avoid excess dishes. Oh, and I hid a layer of gooey cheddar cheese between the chili and cornbread, too. Because cheese makes everything better!🧀

Originally posted 10-5-2013, updated 12-12-2019.

Cozy Chili Cornbread Skillet

Chili cornbread skillet in the skillet with wooden spoon, a serving scooped out onto a plate on the side.

What Kind of Skillet Should I Use?

You’ll want a deep, 4-quart skillet for this recipe. I used my 10″ 4-quart Oxo stainless steel skillet for this recipe. If needed, you could also use a smaller wide soup pot or Dutch oven. Using an oven safe skillet or pot is the best option, but read on if you do not own an oven safe skillet or pot.

What if I Don’t Have an Oven Safe Skillet?

If you only own teflon skillets, skillets with plastic handles, or skillets that have other non-safe parts, you can still make this recipe. Simply let the chili simmer in your skillet or pot while you make the cornbread, and then transfer to a 4-quart casserole dish before topping with the cornbread batter and baking.

Can I Add Meat to the Chili Cornbread Skillet?

Absolutely! I made a vegetarian version this time around because it’s quite cost effective and it makes the meal more pantry-staple friendly, but you can always add meat if you have it on hand or prefer your chili con carne. Simply replace one can of beans with one pound ground beef or turkey. Brown the meat in the skillet before adding the onion, garlic, and jalapeño in the beginning. 

Meal Prep and Freezer Friendly

This Chili Cornbread Skillet holds up extremely well in the refrigerator, and is also freezer friendly. As with any meal prep recipe, make sure to divide the dish into single serving portions right after cooking and get it into the refrigerator as soon as possible, so it cools quickly. Once cooled, the chili cornbread will keep in the refrigerator for about four days, or can be transferred to the refrigerator and kept frozen for about 3 months. You can see some of my favorite meal prep containers here.

Chili Cornbread Skillet in the skillet with some scooped out, on a yellow surface with black and white striped napkin

 

Chili Cornbread Skillet

This hearty and comforting Chili Cornbread Skillet is an easy, one-pot meal that is sure to make the whole family happy. Freezer friendly!

Chili

  • 1 Tbsp cooking oil ($0.04)
  • 2 cloves garlic ($0.16)
  • 1 yellow onion ($0.32)
  • 1 jalapeño (optional) ($0.15)
  • 1 15 oz. can fire roasted diced tomatoes ($0.89)
  • 1 6 oz. can tomato paste ($0.39)
  • 3 15 oz. cans beans (kidney, pinto, black) ($2.67)
  • 1 Tbsp chili powder* ($0.30)
  • 1 tsp cumin ($0.10)
  • 1/2 tsp oregano ($0.05)
  • 1 tsp salt ($0.05)
  • 1 cup water ($0.00)
  • 1 cup shredded cheddar ($0.85)

Cornbread

  • 1 cup yellow cornmeal ($0.24)
  • 1 cup all-purpose flour ($0.15)
  • 1/4 cup sugar ($0.20)
  • 4 tsp baking powder ($0.24)
  • 1/2 tsp salt ($0.02)
  • 1 cup milk ($0.31)
  • 1 large egg ($0.23)
  • 1/4 cup cooking oil ($0.16)
  1. Dice the onion and mince the garlic. Slice the jalapeño lengthwise, scrape out the seeds, and then dice the pepper. Add the cooking oil, onion, garlic, and jalapeño to a large 4-quart oven safe skillet. Sauté over medium heat until the onions are soft and translucent (about 5 minutes).

  2. Drain the canned beans then add them to the skillet with the tomato paste, diced tomatoes, chili powder, cumin, oregano, salt, and water. Stir to combine.

  3. Allow the chili to come up to a simmer. Let the chili continue to simmer, stirring occasionally, as you prepare the cornbread topping.

  4. Begin to preheat the oven to 425ºF. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until very well combined. In a separate bowl, whisk together the milk, egg, and oil. Pour the milk mixture into the bowl with the cornmeal mixture and stir just until everything is moistened.

  5. Sprinkle the cheddar cheese over top of the simmering chili. Carefully pour the cornbread batter over the chili and cheese, and spread it around until the surface is evenly covered.

  6. Transfer the skillet to the fully preheated oven and bake for 25 minutes, or until the cornbread is golden brown on the surface. To serve, simply scoop the cornbread and chili beneath onto a plate or bowl, and enjoy!

*The chili powder is a mild blend of chile peppers and other spices. It is not cayenne pepper, which is very spicy. I use this product, which has no heat at all. If your chili powder is spicy, start with a small amount and add more as needed.

Love chili? Check out my Simple Homemade Chili recipe with tons of ways to customize the flavors to make it your own! 

A plate with one serving of Chili Cornbread Skillet on a yellow surface with striped napkin

 

How to Make Chili Cornbread Skillet – Step by Step Photos

Diced onion jalapeño and garlic

Dice one yellow onion and mince two cloves of garlic. Slice the jalapeño lengthwise, scrape out the seeds with a spoon, then dice the remaining pepper. Add the onion, garlic, and jalapeño to a skillet with 1 Tbsp cooking oil. Sauté over medium heat until the onion is soft and translucent (about 5 minutes).

Remaining chili ingredients added to the skillet

Drain three 15 oz. cans of beans (any combo of kidney, black bean, or pinto—I used two black beans, one kidney). Add the beans to the skillet along with one 15 oz. can of fire roasted diced tomatoes, one 6 oz. can of tomato paste, 1 Tbsp chili powder, 1 tsp cumin, 1/2 tsp oregano, 1 tsp salt, and 1 cup water. Stir to combine. Allow the chili to come up to a simmer over medium heat. Continue to simmer the chili, stirring occasionally, as you prepare the cornbread batter.

Cornbread dry ingredients in a white bowl

Begin preheating the oven to 425ºF. Combine 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 4 tsp baking powder, and 1/2 tsp salt in a large bowl. Stir until they are very well combined.

Cornbread wet ingredients in a separate white bowl

In a separate bowl, whisk together 1 cup milk, 1 large egg, and 1/4 cup cooking oil. Pour the bowl of whisked wet ingredients into the bowl with the cornmeal mixture and stir just until the batter is combined (don’t over stir).

Add Cheese to Simmering Chili

Before adding the cornbread batter to the chili, sprinkle 1 cup of shredded cheddar over the surface of the chili.

Spread cornbread batter over chili in skillet

Carefully spread the cornbread batter over the surface of the hot chili, making sure to spread from edge to edge.

Baked chili cornbread skillet finished

Bake the Chili Cornbread Skillet in the fully preheated 425ºF oven for about 25 minutes, or until the top of the cornbread is golden brown.

Close up of chili cornbread skillet being scooped out of the skillet

To serve, simply scoop the cornbread and chili beneath out of the skillet and onto a plate or bowl.

Chili cornbread skillet with some scooped out onto a white plate beside the skillet

COMFORT FOOD.

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