This Chili vs. Cornbread Bake is a unique two-in-one dish that is perfect for group entertaining and would be perfect for fans watching games! Tender golden cornbread with jalapeños blended in meets a Mexican-inspired chili. This is a fun new way to enjoy two favorite recipes in one dish.
- 1 lb. lean ground beef
- 1 packet (1.4 oz.) taco or chili seasoning mix
- 2 cans (8 oz. each) tomato sauce
- 1 can (15 1/4 oz.) no-salt added whole-kernel corn, drained
- 1 can (15 oz.) black beans, rinsed and drained
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, divided
- 2 boxes (8.5 oz. each) dry corn muffin mix
- 2 large eggs
- 1 can (4 oz.) diced green chilies, undrained
- 1 1/2 cups (6 oz.) shredded cheddar cheese, divided
PREHEAT oven to 400° F. Grease 13 x 9-inch baking dish.
COOK beef in large skillet over medium-high heat until no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans and 3/4 cup evaporated milk. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.
COMBINE corn muffin mix, remaining evaporated milk, eggs, chilies and 1 cup shredded cheese in medium bowl; stir until just moistened. Spread mixture over meat filling. Sprinkle with remaining 1/2 cup cheese.
BAKE for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving.
Serving suggestion: Serve along with chopped avocado, sour cream and salsa.
Review This Recipe
My family has always been used to having "made from scratch" meals, but with our sports schedule, time has become a major issue. I made this dish with ground chicken and they LOVED it! However, next time, I will double the chili portion. My one son couldn't wait to get to the leftovers!!! It's not often they rave about my new recipe endeavors :) Have tried many recipes from this site and have all been fantastic...Thanks!!!
This is a delicious recipe. Very versatile for a picky family.
I made this for my boyriend and cousin who both looked at it liked "ewwww, what's that" then they ate it and it was ALLLLLL SMILES!
This was really good and so simple to make. I did increase the cooking time by at least 10 minutes.
Too sweet cornbread
I used an inexpensive cornbread muffin mix and it was sweet... yuk! So I would caution readers to be careful of the mix they buy, or use one they are familiar with. I will make this again and just mix up some of my own cornbread for the top; I think that would make it good for my family.
I recently prepared this dish and was greatly surprised at how good it was. And then tonight I made the meat mixture and added steamed rice instead of the cornbread on top, this was a delicious change and I will be using the meat mixture as the start for other creative dishes. Thanks for this recipe.
I loved it.
I thought this recipe deserved a 5; however my husband and son would have enjoyed more meat and beans. I made the casserole about 1/2 hour before baking and the cornbread rose so much that it overpowered the chili layer. But I would definitely make this again.
new family fav!
I recently made this for Super Bowl night and it was a big hit! My daughter, a very picky eater, LOVED this meal. The only thing I changed was that I increased baking time by ten minutes.
So simple, so easy and so very good. My entire family loved it and asked me to make it again a few days later!
cornbread chili bake
Great! The recipe was a success. Prepared for a family at church, and they loved it and asked for a copy of this recipe.
My husband loves this, it is very hardy and a good man filler upper,lol. I lost my original recipe, so thanks for finding for me.
Excellent! Taste great and easy to prepare! My family loved it and has asked for it again.
an extra kick
I have used a very similar recipe for years and have always enjoyed it. One recommendation: add about 1/2 cup crushed onions to the cornbread mix and also sprinkle some of them on top before adding the cheese. It's yummy!
I love this recipe especially during the winter. I find it very filling and comforting. I will sometimes substitute pepper jack cheese for half the cheddar or maybe a Mexican blend of cheeses for all the cheddar-depends on what I have in the fridge. Since there are only 2 of us I can divide the recipe into 2 casserole dishes, cook them both and freeze one for another time. Serve with a dollop of sour cream and a sprinkling of green onions and it's perfect.
this was yummy!
We made this last night - very, very good! Used pinto beans instead of black and added some garlic to the meat mixture. Definitely going into the "keeper" recipe file.