Chili Cornbread Bake


My husband loved this meal. The chili and cornbread were a great combination.

Chili Cornbread Bake
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: American
Serves: 8
  • 1 lb ground beef
  • 1 cup onion, chopped
  • ½ green pepper, chopped
  • 1 garlic clove, minced
  • 1 (16 ounce) can red kidney beans, drained and rinsed
  • 1 (8 ounce) can tomato sauce
  • 1 package taco seasoning mix
  • 1 cup flour
  • 1 cup yellow cornmeal
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 (8 ounce) can creamed corn
  • ½ cup milk
  • 1 egg
  • 1 cup shredded cheddar cheese
  1. Preheat oven to 350 degrees F.
  2. Grease a 2 quart casserole.
  3. In a large skillet over medium heat cook ground beef, onions, pepper and garlic until meat is browned, drain.
  4. Stir in beans, tomato sauce and taco seasoning; reduce heat and simmer 10 minutes.
  5. In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well.
  6. In a small bowl, combine corn, milk and egg, beat well and add to dry ingredients.
  7. Spoon half of the cornbread mixture into greased casserole, sprinkle with half the cheese.
  8. Spoon chili over cheese, sprinkle with remaining half of cheese.
  9. Spoon remaining corn bread mixture evenly over the cheese spreading gently to cover.
  10. Bake at 350 for 30 to 40 minutes or until top is golden brown.


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