Introduction

Pork and Black Bean Chili with Cornbread is the ultimate comfort food — a soul-warming, hearty dish that fills your kitchen with irresistible aromas and your bowl with rich, smoky, and deeply satisfying flavors.

This recipe transforms simple ingredients — tender pork, earthy black beans, sweet corn, tomatoes, and a medley of bold spices — into a thick, flavorful chili that feels like a warm hug on a cold evening. The dish is crowned with a golden, buttery cornbread topping that bakes right over the chili, soaking up all those delicious juices while staying crisp and slightly sweet on top.

Whether you’re cooking for family, friends, or just yourself, this dish is the perfect balance of spicy, savory, and slightly sweet comfort — a one-pot meal that’s hearty enough for dinner yet cozy enough for a weekend treat.

Why I Love This Recipe

I love this recipe because it’s the definition of comfort in a bowl. The chili itself is robust and flavorful — the ground pork adds richness, while black beans provide creaminess and body. Then there’s that irresistible cornbread topping — soft, buttery, and slightly sweet, perfectly complementing the spice of the chili underneath.

It’s also one of those recipes that gets better with time — leftovers taste even more delicious as the flavors meld overnight. Plus, it’s a complete meal — protein, fiber, and carbs — all in one dish.

The aroma while baking — smoky chili mingled with sweet cornbread — is reason enough to fall in love with it.

Why It’s a Must-Try Dish

• One-pot comfort meal: A chili and cornbread combo baked together to perfection.
• Hearty yet wholesome: Packed with protein, fiber, and flavor.
• Crowd-pleaser: Perfect for potlucks, family dinners, or game nights.
• Customizable: Adjust spice levels, beans, or toppings easily.
• Meal prep dream: Stores and reheats beautifully.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes

Servings and Nutritional Information

• Servings: 6
• Calories: ~480 kcal per serving (including cornbread)
• Course: Main Course
• Cuisine: American / Southwestern

Ingredients

For the Pork and Black Bean Chili:

• 1 lb (450 g) ground pork (or pork sausage, if preferred)
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, minced (optional, for spice)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 cup corn kernels (fresh or frozen)
• 1 cup tomato sauce
• 2 tbsp tomato paste
• 1 cup chicken or vegetable broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp oregano
• Salt and black pepper to taste

For the Cornbread Topping:

• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ cup sugar (optional, for sweetness)
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup milk (or buttermilk)
• 2 eggs
• 4 tbsp melted butter (plus more for brushing)

Cooking Directions

Step 1: Prepare the Chili Base

1. Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat.
2. Add ground pork and cook until browned, breaking it apart with a spoon.
3. Add onion, garlic, bell pepper, and jalapeño. Cook until softened, about 5 minutes.
4. Stir in tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper.
5. Add black beans, diced tomatoes, corn, tomato sauce, and broth.
6. Simmer for 10–15 minutes until thickened slightly.

Step 2: Prepare the Cornbread Batter

1. In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
2. In another bowl, whisk milk, eggs, and melted butter.
3. Combine wet and dry ingredients until just mixed (do not overmix).

Step 3: Assemble and Bake

1. Spoon cornbread batter evenly over the chili mixture in the skillet.
2. Smooth the top with a spatula.
3. Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, until the cornbread is golden brown and a toothpick inserted in the center comes out clean.

Step 4: Rest and Serve

Let rest for 10 minutes before serving so the flavors meld and the chili thickens.

Step-by-Step Preparation Method

1. Brown the Pork: Use a heavy skillet for even heat. Break meat into small crumbles for good texture.
2. Sauté Veggies: Add onion, garlic, and peppers for flavor depth.
3. Simmer the Chili: Combine tomatoes, beans, corn, and spices; let simmer to concentrate flavors.
4. Mix Cornbread Batter: Keep it slightly thick so it sits well on top of the chili.
5. Bake to Perfection: The cornbread rises as it bakes, forming a golden, fluffy crust.
6. Cool Slightly: Rest to allow the chili underneath to thicken and balance.

How to Serve

Serve generous scoops of the chili-cornbread bake directly from the skillet. Garnish with:

• Fresh cilantro or parsley
• A dollop of sour cream or Greek yogurt
• Sliced jalapeños
• Shredded cheese
• A squeeze of lime

Pair it with a side salad, roasted vegetables, or even avocado slices for a complete meal.

For drinks, iced tea, light beer, or a citrusy margarita complement it perfectly.

Recipe Tips

• Use an oven-safe skillet so you can go from stove to oven seamlessly.
• Don’t overmix the cornbread batter — it should be light and fluffy.
• Balance flavors: Adjust spice and salt before topping with cornbread.
• Add a touch of honey to the batter for a sweet-savory combo.
• If you like it extra hearty, add kidney beans or pinto beans too.

Recipe Variations

1. Spicy Southwest Style: Add chipotle peppers in adobo or smoked jalapeños for a smoky kick.
2. Cheesy Cornbread Topping: Mix shredded cheddar or Monterey Jack into the cornbread batter.
3. BBQ Pork Chili: Stir in ¼ cup barbecue sauce for a tangy-sweet flavor.
4. Vegetarian Version: Replace pork with lentils or crumbled tofu and use vegetable broth.
5. White Chili Variation: Use white beans, green chilies, and omit tomatoes for a creamy twist.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing (unbaked): Freeze the chili base for up to 3 months. Add fresh cornbread batter before baking.
• Freezing (baked): Wrap tightly and freeze for up to 2 months. Thaw and reheat in the oven at 350°F (175°C).
• Reheating: Warm in the oven or microwave until hot throughout.

Special Equipment Needed

• Large oven-safe skillet or Dutch oven
• Mixing bowls
• Whisk and wooden spoon
• Measuring cups and spoons
• Spatula

Frequently Asked Questions (FAQ)

Q1. Can I make this ahead of time?
Yes! Prepare the chili base and refrigerate. Add the cornbread topping just before baking.

Q2. Can I use canned chili instead of homemade?
You can, but homemade chili gives much deeper flavor and texture.

Q3. What can I substitute for black beans?
Kidney beans, pinto beans, or even cannellini beans work well.

Q4. Can I make it dairy-free?
Use plant-based milk and vegan butter for the cornbread.

Q5. How do I make it gluten-free?
Substitute all-purpose flour with a gluten-free flour blend in the cornbread batter.

Conclusion

Pork and Black Bean Chili with Cornbread is a comforting, flavor-packed meal that brings together the boldness of chili and the homey sweetness of cornbread into one unforgettable dish.

It’s hearty, wholesome, and brimming with warmth — the perfect dish for chilly nights, family dinners, or anytime you crave something that feels like home. The tender pork, creamy black beans, and golden cornbread create a harmony of taste and texture that’s simply irresistible.

Whether you make it for a crowd or just for yourself, this recipe will quickly become a go-to comfort classic in your kitchen.