Make chili night epic and serve it up in style with this recipe for homemade cornbread chili bowls. A fun meal to share with the whole family!

For this recipe, I used my smoked "over-the-top" chili recipe. It's so good! Any chili recipe works for this (use your favorite)

Use my cornbread batter recipe for this (or store bought mix works too). Combine the dry ingredients in a bowl. 

Add the butter, eggs, and beer (you can substitute the beer with any kind of milk for this recipe as well). Whisk to combine. 

Grease mini cocotte dishes for this (or a large muffin tin). Add in 1/2 cup of batter per cocotte. Do not overfill!

Bake and let the cornbread bowls fully cool. Remove them from the cocotte dishes to make the bowls for the chili. 

Use a pairing knife to gently carve out a hole in the center. Take the excess cornbread and place it in the bottom of the bowl and then add the cornbread bowl back on top. 

Ladle the chili into the cornbread bowl. These are great 1 cup servings or can be used to serve a larger group (if you use the muffin tin method). 

Add your favorite toppings to the chili. I love shredded cheddar cheese, crispy fried jalapenos, hot sauce, and sour cream. Enjoy!

Lauren Nagel is a former culinary instructor sharing fun recipes over at BONAPPETEACH.COM! Follow along for more delicious recipes!