Witch’s Cauldron Chili & Cornbread Bake
A dramatic, crowd-pleasing Halloween potluck dish featuring hearty chili layered under a golden cornbread crust. Bake it in a black Dutch oven or casserole dish for spooky cauldron vibes — both delicious and thematic!
Equipment
- large skillet
- oven-safe casserole dish or Dutch oven
- mixing bowl
- wooden spoon or spatula
- oven
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 500 g ground beef or plant-based mince
- 1 can diced tomatoes (400g)
- 1 can kidney beans, drained
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1 cup cornmeal
- 1 cup milk (or plant-based alternative)
- 1 egg
- 1 tsp baking powder
- 0.5 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 375°F (190°C). In a large skillet, heat olive oil and sauté onion and garlic until fragrant.
- Add ground beef and cook until browned. Stir in diced tomatoes, beans, and all spices. Simmer for 10–15 minutes.
- Pour the chili mixture into a deep oven-safe dish or Dutch oven, smoothing the top evenly.
- In a separate bowl, whisk together cornmeal, milk, egg, baking powder, and shredded cheese (if using).
- Pour batter evenly over chili. Bake uncovered for 30 minutes, or until the cornbread is golden and cooked through.
- Let cool slightly before serving straight from the dish for a spooky cauldron effect.
Notes
Make it vegetarian by swapping the meat for extra beans, mushrooms, or lentils. You can prep the chili a day ahead and top with fresh cornbread batter before baking. Perfect for serving straight from the oven dish — no extra plating required.