Chili Cornbread Bake

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

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  • prep time 25 min
  • total time 1 hr 5 min
  • ingredients 16
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

Nutritional information

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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.