Cornbread Chili Bake

Cornbread Chili Bake
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Don’t you just love Fall! We get to snuggle into warm blankets, donning fuzzy socks and pulling out all of those pretty Winter clothes we stored away last Spring. But the best part is the FOOD! Cornbread Chili Bake is hardy and satisfying, and is a favorite for us to kick off the cooler seasons. Let me show how to make this for your table tonight.

All in the Prep

Cornbread Chili Bake is so easy it basically puts itself together, and you all know that I value recipes that scream simplicity. There are two parts to this deliciousness: the filling and the topping.

Let’s start with the filling. It is a basic chili mix with some pizzazz mixed in. Brown about a pound of ground beef in a skillet. It’s OK if there is still a little pink in there. Remember this is going to be baking in the oven, as well. Drain off the grease.

cooked hamburger

Rough chop a large tomato. If you only have smalls, that’s OK, too. Remember this is your kitchen! Chop up a couple of them and add them to the pot with the seasonings, corn, Ranch Style Beans, and picante sauce. Simmer for 5 to 10 minutes on low.

If you would prefer to use my original chili recipe, you can find it here.

chili ingredients including cooked hamburger, diced tomatos, beans and salsa

Pour the mixture into a 9×13 Pyrex dish. You don’t have to spray it with cooking spray for this one. I have never had a problem with any of it sticking. Cover the mix with a generous helping of shredded cheese. Any kind will do. I used H.E.B. Mexican Blend shredded cheese. I love how it melts evenly even when I overdose the dish with it as I usually do.

cornbread chili bake

Topping it off with Gold

Prepare 2 boxes of Jiffy Corn Muffin Mix according to the recipe on the box. This is where you can add your own flare if you want. A can of green chili’s usually gets added to mine at this point but I forgot when I made this one. No one minded. It was so good!

I have a copycat version of the old favorite Jiffy Corn Muffin Mix right here!

Pour the cornbread batter over the chili mixture. It’s perfectly fine if you see chili around the edges. This cornbread rises to the occasion. Bake for 30 minutes until the cornbread is a golden brown.

cornbread chili bake uncooked

See what I meant by this was an easy recipe? I always hope for leftovers for the next day but it is always gone. My guys here love it and I am sure your family will too.

cornbread chili bake

Special Announcement! As you all have noticed, I have been absent for a bit. I am excited to announce why. My daughter, Terri from Happy Hippo Sewing, and I have been working on a special project or two just for you. We have made our own blank recipe book in the Oh My Gravy style and will be publishing it very soon! Just in time for the holidays! These will make amazing Christmas gifts and since they are hard cover books, they will withstand even our cooking habits.

One of the things my children have asked me to do is to get a copy for each of them and fill them in with our family recipes so they can always have them. Yes, they could have them just from my typed versions, but isn’t it always a great thing when we find great-grandma’s cozy cobbler recipe written in her own hand? I treasure these and pass them down. Maybe with this cookbook, you can, too. Keep watch for the publication announcement! It will be oh my gravy good!

cornbread chili bake

Cornbread Chili Bake

Chili and cornbread always go together and in this Cornbread Chili Bake, you have the best of both worlds!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Mexican
Servings 6
Calories 811 kcal

Ingredients
  

  • 1 lb ground beef
  • 2 15 oz cans Ranch Style Beans drained
  • 1 15 oz can whole kernel corn drained
  • 1 lg tomato rough chopped
  • cup picante sauce
  • 1 tsp paprika
  • 1 Tbsp chili powder
  • 2 tsp garlic powder
  • 1 cup Shredded Cheese

Cornbread Topping:

  • 2 box Jiffy Corn Muffin Mix
  • 2 eggs
  • 2/3 cup milk

Optional Ingredients:

  • 1 can chopped green chilies
  • 1 onion chopped

Instructions
 

  • Preheat oven to 375°.
  • Brown a pound of ground beef in a medium to large sauce pan. Drain the grease.
    cooked hamburger
  • Add the seasonings, picante sauce, drained canned corn and Ranch Style beans, and rough chopped tomato to the meat. Mix well.
  • Pour into a 9×13 glass Pyrex dish and top with the cheese.
    cornbread chili bake
  • In a separate bowl, mix together 2 boxes of Jiffy Corn Muffin Mix according to directions using the 2 eggs and 2/3 milk along with any of the optional ingredients. Pour over the chili mixture.
  • Bake for 30 minutes or until the cornbread is golden brown.
    cornbread chili bake



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