• chilli cooked or canned
  • Cornbread mix
  • jars 1 pint

This is an ingenious way of serving chili – in a glass jar, topped with cornbread.

You can make the chili from scratch, or heat up your favourite type, then add some cornbread mixture to the top of the glass jar, bake in the oven, and it’s done after 25 minutes.

It’s a complete meal in itself, so you don’t have to cook any sides, and you only have the glass jars and cutlery to wash up after eating!


Preheat oven to 350F/160C fan/gas mark 4.

Make or heat up the chilli on the hob until it’s warmed through.

Spoon hot chilli into each jar until it’s about 2 inches from the top.

Make your cornbread mixture according to the recipe or pack instructions.

Pour 1/2 cup of prepared cornbread batter into the jars on top of the chilli.

Place jars on a rimmed baking pan, and bake for 25-28 minutes, or until a skewer inserted into the center of the cornbread comes out clean.


You can also do this with stew as well as chilli.