My favorite chili baked with a crusty cheddar cornbread topping! A happy marriage.
There’s ground beef, beans, corn, onions, peppers, tomatoes and lots of lovely warm spices to round out the chili. You can make it red pepper hot or not, it’s up to you.
The cornbread has cheddar cheese in the batter and on top too. There’s also fresh chopped onions and sour cream to help keep it moist. Not that it needs it, because baking the chili underneath it is the best way I know to keep it from being dry and crumbly. It soaks up some of the flavorful chili sauce as it bakes.
You can make it even cheesier by sprinkling extra cheese on top of the chili before you add the cornbread batter….