Cornbread baked on top of chili? Yeah, that's a thing!
PREP — 35 Minutes
COOK — 25 Minutes
TOTAL — 1 Hour
- 1 head of cauliflower, cut into small florets
- 1 Poblano Chile Pepper, seeded & diced
- 4 scallions, roughly chopped, plus more for topping
- 3 tablespoons vegetable oil
- 1 tablespoon Schultz's Seasoning & Rub
- 1/2 teaspoon ground cumin
- Sea Salt
- 3/4 cup of cornmeal
- 1/2 cup of all-purpose flour
- 2 teaspoons of baking powder
- 1 tablespoon packed light brown sugar
- 4 tablespoons cold unsalted butter, cubed
- 2/3 cup of cold buttermilk
- 2/3 cup of shredded sharp cheddar cheese
- One 15oz can of black beans, undrained
- 3 tablespoons of Schultz's Chipotle Cooking Sauce
- 1 8oz can of Tomato Sauce
- 1 1/4 cups of fire-roasted corn (frozen & thawed, or in a can)
- 1 1/2 cups of low-sodium vegetable broth
1. Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, Schultz's Seasoning and cumin on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
2. Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
3. Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, Schultz's Chipotle Cooking Sauce, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
4. Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.