Chili With Cornbread Baked on Top

A recipe to bring to a new mom or dad.

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  1. Yield: 6-8 servings
  2. Prep: 30 minutes
  3. Cook: 20 minutes
  4. Total: 50 minutes

This chili with cornbread is my favorite thing to make for parents of newborns. It's a delicious way of showing you care and are excited for and supportive of the new family.

The art of bringing food to a new mom (or dad) isn't just in choosing a recipe and making it. The whole point of bringing a meal is to be helpful and supportive, so you want to bring everything in a way that's as low maintenance as possible. I bring things in recyclable or disposable containers, and make it clear that I don't expect them to be returned. Often, I buy a new dish, bake the food in it, and give the meal and the dish to the family as a gift. When I bring the food I try to include a note about what's in everything, and I make an effort not to stay too long when I'm dropping off the food (unless I'm invited to stick around).


  1. 1 cup cornmeal
  2. 2 Tablespoons sugar
  3. 2 teaspoons baking powder
  4. 1 cup flour
  5. 1 Tablespoon apple cider vinegar
  6. 1 cup + 2 Tablespoons milk (use soy or rice milk if using beef in chili)
  7. 1/2 teaspoon garlic powder
  8. 1/2 teaspoon cumin
  9. 2 Tablespoons chili powder
  10. 2 Tablespoons molasses
  11. 1 19 oz cans beans, your choice
  12. 12 oz frozen corn
  13. 1 poblano chili pepper, seeded and minced
  14. 1 teaspoon salt
  15. 2 teaspoons unsweetened cocoa powder
  16. 1 14oz can tomato sauce
  17. 1 14oz can diced tomatoes with juice
  18. 1 1/2 cups fake ground beef, crumbled (or real beef, if you want a meat meal)
  19. 2 Tablespoons olive oil
  20. 1 large green bell pepper, chopped
  21. 1 large onion, chopped
  22. 1/2 teaspoon salt
  23. 2 Tablespoons vegetable oil


Preheat oven to 400F. Lightly oil a 9×13″ casserole dish and set aside.

In a large saucepan on medium heat, sauté the onions and green peppers in oil until onions are translucent. Add the rest of the chili ingredients and simmer for 5-10 minutes. If using real beef, simmer for at least 15 minutes.

To prepare topping: in a small bowl, while chili is cooking, stir together the milk and vinegar. Set aside.

In a medium bowl, stir together the flour, cornmeal, sugar, baking powder, and salt. Add the oil, and the milk mixture, stirring together gently until just mixed.

Transfer chili from pot to baking dish and spoon biscuit batter evenly on top of chili. Bake, uncovered, for 15-20 minutes.

Garnish with grated cheese, chopped green onions, and sour cream.

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Tamar Fox is an associate editor at She has an MFA in fiction writing from Vanderbilt University, and a BA from the University of Iowa. She has worked as the editor of the religion blog at, and is on the Editorial Board at The Jew and the Carrot. She spent a summer as a fellow at Yeshivat Hadar, and was a Senior Apprentice Artist for four years at Gallery 37 in Chicago.

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