Ah chili cornbread, this is one of those awesome supper dishes. You know, the ones for that are made for a cold winter’s night?

Yeah, this is one of those alright.

And despite temperatures here in the 50s and 60s lately, I can still see myself digging into one of these.

It’s very similar to a dish I remember Mom making when we were growing up. It’s flavorful, hot, hearty, and jsut a good all-in-one supper.

Chili
1 lb. 85/15 ground beef
10 ounce pico de gallo
15 ounce can tomato sauce
14.5 ounce can chili ready diced tomato
15 ounce can crushed tomatoes
15.5 ounce can light red kidney beans (rinsed & drained)
1.25 ounce chili mix1/2 tablespoon kosher salt

Cornbread
8.5 ounce box Jiffy Cornbread Mix
1 large egg
1/2 cup shredded mild cheddar cheese
1/2 cup sour cream
1/2 cup whole milk
1 tablespoon chopped jalapeno pepper

Preheat the oven to 350°, lightly spray a 3-quart oven dish with nonstick spray.

Preheat a soup pot over medium-high heat.

Brown ground beef, drain then add pico de gallo. Cook the pico de gallo until tender, this will take about 5 minutes.

Add tomato sauce, diced tomato, crushed tomato, beans, chili mix and salt.

Bring to a boil, reduce the heat to simmer and cook another 5-7 minutes, stirring often.

Combine Jiffy mix, egg, cheese, sour cream, milk, and jalapeno pepper in a large bowl. Blend well.

Pour the meat mixture into prepared dish. Spoon the corn bread batter evenly to cover the meat mixture.

Bake 35-40 minutes until the cornbread is browned and set.

Serve piping hot with a dollop of sour cream.