Cooking with Chef Bryan: Chili cornbread bake

Chili cornbread bake. (Photo: KUTV)

(KUTV) Recipe Courtesy Chef Bryan Woolley


  • 6 cups prepared chili
  • 1 cup corn meal
  • 1 cup flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 cup sugar
  • 1 cup shredded parmesan cheese
  • 1/3 cup oil
  • 1 cup milk
  • 1 large egg
  • molasses for drizzling


  1. Preheat your oven to 350 degreeā€™s.
  2. Place one cup of chili into 6 high sided ramekins and set aside.
  3. In a large mixing bowl add the corn meal, flour, baking flour, salt, sugar, cheese, oil, milk and egg. Whisk everything together to combine.
  4. Pour the corn meal batter over the chili until it is just about to the top of the ramekin.
  5. Drizzle the top with molasses.
  6. Place the prepared chili cornbread bakes in the oven and bake for about 30 minutes or until the cornbread is cooked through and golden brown.
  7. Serve and enjoy!