Chili and Cornbread Jarfait Recipe

Cornbread

1. Preheat oven to 375º. Place 12-inch cast iron skillet in the oven while it preheats.
2. In a small mixing bowl, combine flour, cornmeal, salt, baking soda and baking powder. Set aside.
3. Take 1 Tbsp butter and set aside for greasing skillet later.
4. Melt the remaining butter in a large bowl in the microwave. Set aside.
5. Add oil, sugar, and honey to melted butter. Stir until combined.
6. Add eggs and buttermilk to wet ingredients and whisk until fully incorporated.
7. Stir dry ingredients into wet ingredients while being careful not to over-mix. A few lumps in batter are OK.
8. Remove skillet from oven. Grease bottom and sides of skillet with melted butter.
9. Pour batter into hot skillet. Bake for 28-32 minutes. The cornbread is done when top begins to turn golden brown, edges begin to pull away from pan, and the center is set. Test by inserting a toothpick. If toothpick comes out clean, cornbread is done.
10. Remove from oven and let cool for 5-10 minutes before slicing and serving. This is best served right away so the edges are nice and crispy!

Chili

1. Heat oil in a large pot over medium-high heat. Add onion, bell pepper, zucchini, and jalapeños then sauté until tender. Add mushrooms and cook until tender. Add garlic and cook until fragrant. Add Meatball & Meatloaf Mix and cook fully through.
2. Add corn, tomatoes, black beans, chili powder, cumin, oregano, smoked paprika, then salt and pepper to taste. Cook for 1-2 minutes. Stir in chicken stock and tomato sauce. Bring to a heavy simmer. Continue to simmer for 20-25 minutes or until flavors are fully developed. Keep chili warm until ready to build jarfait.

Chili and Cornbread Jarfait

1. Working one mason jar at at time, fill 1/3 full with chili. Top with cheese. Add a layer of cornbread cubes. Be sure to use enough cubes to form a complete layer with as few cracks as possible. Fill rest of mason jar with chili. Top with cheese, sour cream, and avocado. Repeat with remaining ingredients. Enjoy!