Chili-Stuffed Cornbread Bowl
Serves 615 mins prep40 mins cook
A delicious and gluten-free chili-stuffed cornbread bowl with jalapeño-honey cornbread. Perfect for filling with your favorite chili and topping off for an epic meal. Made with ricotta cheese, honey, eggs, and a blend of gluten-free flour and cornmeal, this dish is a comforting treat.
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What you need
Instructions
1: Preheat the oven to 350°F. 2: Add ricotta, honey and eggs and whisk until smooth. 3: Add flour, cornmeal, salt and baking powder and whisk together. 4: Add the wet mixture and the puréed corn to the dry and fold together until fully mixed. Fold in the jalapeños. 5: Add to a greased cast iron dish or round cake pan (8-inch). 6: Bake for 35-40 minutes (cover it with foil after the first 20 minutes to keep it from browning too much). 7: Let it cool for about 20 minutes, then use a sharp knife to cut around the edges (leave about 2.5 inches on the edge).View original recipe