- 1 (15 ounce) can Amy’s Kitchen Chili
- 1 cup shredded cheese, or more if you prefer
- Optional toppings: sliced radishes, green onion, jalapeno, cilantro, Greek yogurt, salsa
- 1/2 cup unsweetened almond milk, or regular milk
- 1 1/2 teaspoons apple cider vinegar
- 1/2 cup finely ground cornmeal, certified gluten free if necessary
- 1/2 cup gluten free flour, or regular flour
- 2 tablespoons sugar
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, or egg replacer
- 2 tablespoons vegetable oil
- 1/2 cup corn kernels
- Pre-heat the oven to 350 degrees Fahrenheit. Add the milk and apple cider vinegar to a small bowl and let sit. Combine the cornmeal, flour, baking powder, baking soda, sugar and salt in a large bowl and mix.
- Add the egg, milk and oil to the dry mixture and stir until everything is combined. Next, stir in the corn kernels.
- Line a 15 inch pizza pan with parchment paper and pour cornbread batter on. Batter will spread out on it’s own quite a bit but you can also use a spoon to make sure it’s in a round shape. Batter probably won’t go all the way to the sides of the pizza pan, but that is ok. Bake cornbread in the oven for about 15 minutes, or until cooked through. Raise oven temperature to 400 degrees Fahrenheit once you remove the cornbread.
- Open the can of chili and drain most of the extra liquid off the top, either using a thin strainer or the lid from the can. Evenly spread the chili out over the cornbread and top with grated cheese. Place the cornbread back into the oven and bake until cheese is melted, 5-10 minutes.
- Garnish with desired garnishes and slice. The cornbread is much more crumbly than an actual pizza crust so it is easiest to enjoy with a fork.
Cornbread recipe is dairy free and can easily be adapted to be vegan. If making this recipe vegan, just use an egg replacer in the cornbread and top with non-dairy cheese or omit the cheese all together.