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Chili Cornbread Bake

(2)
  1 reviews
  • 25 min prep time
  • 1 hr 5 min total time
  • 16 ingredients
  • 8 servings
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Looking for a beefy chili and cornbread dinner? Then check out this casserole recipe.

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

Steps

  • 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
% Daily Value
Total Fat
16g
25%
Saturated Fat
7g
35%
Cholesterol
75mg
25%
Sodium
1110mg
46%
Total Carbohydrate
47g
16%
Dietary Fiber
6g
24%
Protein
21g
21%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
40%
40%
Iron
35%
35%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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