Amp up you white chili game by preparing it in a cast iron, with pepperjack cornbread baked on top, and served with chipotle crema!
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It’s finally cooling down which means it’s chili time!
Normally when I crave chili I gravitate towards my dad’s classic beef and bean version, but sometimes I like a little variety with chicken, known as white chili or in this case ghost chili for the upcoming spooky holiday.
I have shared a white chicken chili before and this recipe today is an adaptation from that. The updates included hominy, red bell pepper, Greek yogurt instead of sour cream, a cornbread topping, and served with a chioptle crema.
It’s also prepared in a large cast iron skillet so you can throw it in the oven in order to bake the cornbread right on top. Less dishes!
This chili was already a favorite of mine, but the addition of the cornbread topping won me over all over again. The sweetness from the cornbread perfectly balanced out the spiciness of the chili.
I chose a boxed mix in order to cut down on prep time but you can use a boxed mix or your favorite cornbread recipe. Just make sure to not overfill the skillet when adding the raw batter, otherwise it will overflow as it bakes and expands.
I know from experience – hahaha.
Looking for more chili recipes? You’re in luck because this post is also part of a virtual #ChiliCookOff!
We have delicious recipes from across the country to get your chili making to the next level of delicious!
- Beef Chorizo and Bean Chili from Cheese Curd In Pardise
- Chasen’s Chili from That Recipe
- Slow Cooker Chicken Chilifrom A Day in the Life on the Farm
- White Chicken Chili from Making Miracles
- Salsa Verde White Chicken Chili from Sweet Beginnings
- Chili Impossible Pie from Shockingly Delicious
- Slow Cooker Chili Verde with Pork from Karen’s Kitchen Stories
- Turkey Chili Verde (Instant Pot) from Palatable Pastime
- Ghost Chili with Cornbread Topping and Chipotle Crema from The Spiffy Cookie
Post updated 10/23/20, photos above and below are the originals.
Source: Adapted from Annie’s Eats and a friend of The Spiffy Cookie, Brandi.
Did you make this recipe? I want to see!
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16 comments
I’ve never thought to bake the cornbread on top of the chili, but I love the idea! And I am definitely in the mood for some white chili today.
It’s such a great all-in-one!
[…] Ghost Chili with Cornbread Topping and Chipotle Crema from The Spiffy Cookie […]
I am loving that cornbread crust….this sounds absolutely delicious to me but my husband is spice sensitive so I will have to tone it down quite a bit.
The name is deceiving as it’s not made with ghost peppers. Was more of a play on words with it being near Halloween and a white chili, so it’s a ghost haha.
Made this for dinner tonight and it was delicious, despite the fact that I forgot to add the cilantro at the right time and that I forgot all about the crema. The cornbread part was somewhat of a disaster. I used a box mix, which came out way too liquid, so I added more cornmeal, and even then it did not cook completely in 25 minutes. Not sure what the problem was; perhaps I need less liquid in the chili? The batter just mostly sank into the chili. Next time I’ll do scratch corn bread, and will also cut the cayenne/black pepper combo, and go for plain jack cheese. I’m afraid that our old stomachs have become wimpy… But this recipe is definitely a keeper. I’m glad to finally find a recipe I like that does not have chili powder or tomatoes in it.
Glad it was a keeper despite the hiccoughs! It’s been awhile since I made it but I definitely don’t remember the cornbread batter sinking. Guess I’ll have to remake it again soon ;-)
I love white chili, and I’m anxious to try this one with hominy in it. I love soups with hominy like posole. I’m going to try and make this one day this week.
I really hope you do!
I love a white chicken chili and yours looks SO good. Love the addition of hominy – I love that stuff!
This was actually my first experience with hominy! I had no idea what it way before, but assumed it was some kind of corn.
I do not have nearly enough white chicken chili in my life. NOT NEARLY enough.
I love chicken chili but this is a step above my usual recipe! yum!
chipotle creama is really all I need.
I have been known to use that on hot dogs.
Yes, its good! LOL
I’ve been adding more and more layers as the morning’s worn on so I think I’d take a huge steaming bowl of your chili for lunch if I could. I think it’s awesome that you’re calling it ghost chili….I need to do that for Dudette.
I prefer white chicken chili over beef chili. This looks delicious. I especially love the cornbread and crema. Yum!