Homemade Chili and Honey Butter Cornbread Dinner
Homemade Chili and Honey Butter Cornbread Dinner is a medium Southern American recipe that serves 8. 350 calories per serving. Recipe by The Southern Mountain Kitchen on YouTube.
Prep: 20 min | Cook: 1 hr 45 min | Total: 2 hrs 20 min
Cost: $36.01 total, $4.50 per serving
Ingredients
- 1 cup All-Purpose Flour (sifted)
- 1 cup Cornmeal (fine ground)
- 2 cup Granulated Sugar (adjust sweetness to taste)
- 3.5 teaspoon Baking Powder (ensure fresh)
- 1 teaspoon Salt (kosher or table salt)
- 1 Large Egg (room temperature)
- 0.33 cup Unsalted Butter (melted)
- 1 cup Buttermilk (can substitute with regular milk)
- 0.5 cup Unsalted Butter (melted for honey butter topping)
- 6 tablespoon Honey (liquid honey)
- 1 pound Ground Beef (80% lean)
- 1 Medium Onion (diced)
- 1 cup Green and Red Pepper Blend (frozen mix saves time)
- 0.5 teaspoon Black Pepper (ground)
- 0.5 teaspoon Salt (kosher)
- 2 teaspoon Chili Powder (mild flavor)
- 1 teaspoon Steak Seasoning (optional)
- 1 teaspoon Cayenne Pepper (adjust for heat)
- 0.5 teaspoon Paprika (smoked if available)
- 0.5 teaspoon Garlic Powder
- 2 can Diced Tomatoes with Chilies (14.5 oz each, undrained)
- 2 can Kidney Beans (15 oz each, undrained)
- 1.5 cup Water
- 1 tablespoon Hot Sauce (adjust to taste)
Instructions
Preheat Oven
Set the oven to 400°F and let it fully preheat.
Time: PT10M
Temperature: 400°F
Combine Dry Ingredients
In a mixing bowl whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly distributed.
Time: PT5M
Add Wet Ingredients
Break the egg into the bowl, add the melted butter, and pour in the buttermilk. Stir just until combined; do not overmix.
Time: PT5M
Prepare Skillet
Lightly coat the 9‑inch cast iron skillet with a thin layer of oil, wiping it around the bottom and sides.
Time: PT2M
Bake Cornbread
Pour the batter into the prepared skillet and place it in the oven. Bake for 20‑25 minutes, or until a toothpick inserted in the center comes out clean.
Time: PT25M
Temperature: 400°F
Cool and Poke Holes
Remove the cornbread from the oven, let it sit for 4‑5 minutes, then poke holes across the top with a fork or skewer.
Time: PT5M
Make Honey‑Butter Topping
Melt 8 Tbsp butter, then whisk in 6 Tbsp honey until smooth.
Time: PT5M
Glaze Cornbread
Pour the honey‑butter over the warm cornbread, letting it soak into the holes and edges. Smooth with a spoon and let sit 3‑4 minutes.
Time: PT5M
Brown Beef and Vegetables
In a large pot over medium‑high heat, add the ground beef, diced onion, and frozen pepper blend. Cook, stirring, until the beef is browned and the vegetables are softened, about 10 minutes.
Time: PT10M
Season the Base
Stir in pepper, salt, chili powder, steak seasoning, cayenne, paprika, and garlic powder. Cook for another 2 minutes to toast the spices.
Time: PT2M
Add Tomatoes, Beans, and Water
Add the two cans of diced tomatoes (with juices), the two cans of kidney beans (undrained), and 1½ cup water. Stir to combine.
Time: PT3M
Incorporate Hot Sauce
Raise the heat to bring the mixture to a gentle boil, then stir in hot sauce to taste (1 Tbsp to start).
Time: PT5M
Simmer Chili
Reduce heat to low, cover the pot with a lid, and let the chili simmer for 1 hour 30 minutes, stirring occasionally.
Time: PT1H30M
Final Taste Check
Remove the lid, taste the chili, and adjust salt, pepper, or hot sauce if needed. Keep warm until serving.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 6 g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Egg, Dairy, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour
- Instead of Cornmeal: Polenta
- Instead of Granulated Sugar: Honey, Maple Syrup
- Instead of Baking Powder: Baking Soda + cream of tartar
- Instead of Salt: Sea Salt
- Instead of Large Egg: Egg substitute
- Instead of Unsalted Butter: Margarine
- Instead of Buttermilk: Milk + 1 tbsp lemon juice
- Instead of Unsalted Butter: Margarine
- Instead of Honey: Maple syrup
- Instead of Ground Beef: Ground turkey, Ground chicken
- Instead of Medium Onion: Shallot
- Instead of Green and Red Pepper Blend: Fresh bell peppers
- Instead of Steak Seasoning: Seasoned salt
- Instead of Cayenne Pepper: Paprika
- Instead of Garlic Powder: Fresh garlic
- Instead of Diced Tomatoes with Chilies: Fresh diced tomatoes + jalapeno
- Instead of Kidney Beans: Black beans
- Instead of Hot Sauce: Tabasco, Chili flakes
Equipment Needed
- Mixing Bowl
- Whisk or Spoon
- Measuring Cups
- Measuring Spoons
- 9‑inch Cast Iron Skillet
- Oven
- Large Pot
- Spatula or Wooden Spoon
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Preheat Oven
- Combine Dry Ingredients
- Bake Cornbread
- Brown Beef and Vegetables
- Simmer Chili
Chef Tips from the Video
- Buttermilk adds tenderness and a slight tang to the cornbread; if unavailable, add 1 Tbsp lemon juice to regular milk.
- Poking holes before adding honey‑butter ensures the glaze penetrates the crumb.
- Simmer the chili uncovered for the last 10‑15 minutes for a thicker consistency.
- Use a cast‑iron skillet for a crispier crust on the cornbread.
Troubleshooting
Cornbread is dense or dry
Do not overmix the batter; ensure the buttermilk is fresh and the oven is fully preheated.
Cornbread sticks to the skillet
Generously oil the skillet and preheat it briefly before adding the batter.
Chili is too watery
Uncover the pot during the last 15 minutes of simmering to allow excess liquid to evaporate.
Chili is bland
Add more salt, a pinch of extra chili powder, or additional hot sauce after simmering.
Storage
Refrigerator: Store cornbread in an airtight container for up to 4 days; chili for up to 5 days.
Freezer: Freeze cornbread slices wrapped tightly for up to 2 months; chili freezes well for up to 3 months.
Room temperature: Cornbread can sit at room temperature for 1‑2 days if covered; do not leave chili out longer than 2 hours.
Make-Ahead Tips
- Cornbread can be baked a day ahead; reheat in a 350°F oven for 10 minutes.
- Chili tastes better the next day; store and reheat gently on the stove.
Frequently Asked Questions
What is the cultural significance and history of homemade chili and honey butter cornbread in Southern American cuisine?
Cornbread has been a staple of Southern cooking since the colonial era, originally made with simple cornmeal and baked over a fire. Adding honey butter reflects the Southern love of sweet‑savory pairings, while chili showcases the region’s embrace of bold, comforting one‑pot meals.
What are the traditional regional variations of Southern cornbread in the Southern United States?
In the Deep South, cornbread is often made with buttermilk and cooked in a cast‑iron skillet for a crunchy crust. In the Upper South, it may include sugar or honey for sweetness, and some versions add cheese or jalapeños for extra flavor.
How is homemade chili traditionally served in Southern American households?
Southern chili is commonly served hot with a side of cornbread, over rice, or with shredded cheese and chopped onions. It’s a popular dish for family gatherings, game‑day parties, and casual weekend meals.
What occasions or celebrations is homemade chili and honey butter cornbread traditionally associated with in Southern culture?
This combo is a favorite at backyard barbecues, football tailgates, and holiday gatherings like Thanksgiving or New Year’s Eve, where comfort food and hearty flavors are celebrated.
What authentic ingredients are essential for Southern chili and honey butter cornbread versus acceptable substitutes?
Authentic ingredients include buttermilk, cornmeal, and ground beef for the chili. Acceptable substitutes are milk with lemon juice for buttermilk, whole‑wheat flour for all‑purpose flour, and ground turkey instead of beef.
What other Southern dishes pair well with homemade chili and honey butter cornbread?
Pair this meal with collard greens, pickled vegetables, a simple green salad, or a side of baked beans for a full Southern spread.
What are the most common mistakes to avoid when making homemade chili and honey butter cornbread?
Common mistakes include overmixing the cornbread batter, not preheating the oven, under‑seasoning the chili, and forgetting to poke holes before adding the honey‑butter glaze.
Why does this recipe use buttermilk in the cornbread instead of regular milk?
Buttermilk reacts with the baking powder to create extra lift and adds a subtle tang that balances the sweetness of the honey butter, resulting in a tender crumb.
Can I make the chili ahead of time and how should I store it?
Yes, the chili improves after a night in the refrigerator. Store it in an airtight container and reheat gently on the stove; it can also be frozen for up to three months.
What texture and appearance should I look for when the cornbread is done?
The top should be golden‑brown with a crisp edge, and a toothpick inserted into the center should come out clean. The interior should be moist but not soggy.
How do I know when the chili is done cooking?
The chili is done when the beef is tender, the flavors have melded after at least 1½ hours of low simmer, and the sauce has thickened to your liking.
What does the YouTube channel The Southern Mountain Kitchen specialize in?
The Southern Mountain Kitchen focuses on traditional Southern comfort foods, farm‑to‑table recipes, and step‑by‑step tutorials that emphasize simple, wholesome ingredients.
How does the YouTube channel The Southern Mountain Kitchen's approach to Southern cooking differ from other Southern cooking channels?
The Southern Mountain Kitchen combines rustic, home‑style techniques with clear, detailed explanations and often highlights ingredient substitutions for modern kitchens, whereas many other channels focus more on quick shortcuts.
Last updated: August 21, 2026
