Skillet Chili Cornbread

  • 3 (9 oz) packages Marukome Miso Chili
  • ½ cup Hearthy Foods Sweet Potato Flour
  • 1 cup cornmeal
  • ½ cup flour
  • ½ cup brown sugar
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • ½ cup butter, melted
  • 1 ½ cups buttermilk
  • 1 cup shredded Mexican cheese blend
  • Sliced jalapenos and chopped cilantro for garnish
  1. Firstly, preheat the oven to 400 degrees Fahrenheit and grease a 10 inch cast iron skillet.
  2. Layer the Marukome Miso Chili in the bottom of the skillet and set aside.
  3. In a large bowl, add Hearthy Foods Sweet Potato Flour, cornmeal, flour, brown sugar, baking powder, and salt. Mix in egg, butter, and buttermilk and stir until smooth.
  4. Spread batter on top of the chili layer and bake for 20 minutes. Remove from the oven and top with shredded Mexican cheese blend and bake for an additional 5 minutes or until the cheese melts.
  5. Let cool and garnish with sliced jalapenos and chopped cilantro. Scoop into bowls and enjoy!