Chili Cornbread Bake

Looking for a beefy chili and cornbread dinner? Then check out this casserole recipe.

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Servings 8

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2 Ratings

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ingredients 16
Prep Time 25 min
Total Time 1 hr 5 min

Ingredients

CHILI

1: lb. ground beef

1: cup chopped onions

1/2: cup chopped green bell pepper

1: garlic clove, minced

1: (15 1/2- or 15-oz.) can light red kidney beans, drained, rinsed

1: (8-oz.) can tomato sauce

1: (1 1/4-oz.) pkg. taco seasoning mix

CORNBREAD

1: cup all-purpose flour

1: cup yellow cornmeal

2: tablespoons sugar

3: teaspoons baking powder

1/2: teaspoon salt

1: (8 1/2-oz.) can cream-style corn, undrained

1/2: cup milk

1: egg

4: oz. (1 cup) shredded Cheddar cheese

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Directions

1 Heat oven to 350°F. Grease 2-quart casserole. In large skillet, cook ground beef, onions, bell pepper and garlic over medium-high heat until beef is thoroughly cooked. Drain. Stir in kidney beans, tomato sauce and taco seasoning mix. Reduce heat; simmer 10 minutes.
2 Meanwhile, in medium bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well. In small bowl, combine corn, milk and egg; beat well. Add to dry ingredients; stir just until moistened.
3 Spoon 1/2 the cornbread mixture into greased casserole; sprinkle with 1/2 the cheese. Spoon chili over cheese; sprinkle with remaining cheese. Spoon remaining cornbread mixture evenly over cheese, spreading gently to cover.
4 Bake at 350°F. for 30 to 40 minutes or until top is golden brown. Let stand 5 minutes before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 140),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 7g, 7% ),
Cholesterol: 75mg; 75%;
Sodium: 1110mg; 1110%;
Total Carbohydrate: 47g; 47%
(Dietary Fiber 6g 6% Sugars 11g 11% ),
Protein: 21g; 21%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 25%;
Calcium: 40%;
Iron: 35%;

Exchanges:

3 Starch; 3 Other Carbohydrate; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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CinC7787

report Posted May. 19, 2011 12:09 PM

This is a great recipe. I changed it a little bit to make it even easier. I used 1/2 a box of cornbread mix instead of making my own. Then I microwaved the dish for about 7 - 9 minutes instead of baking it in the oven for 30 minutes. It turned out great and was really quick to make. I also added a little bit of chili powder to the meat to give it more of a chili taste.