Chili vs. Cornbread Bake

Chili vs. Cornbread Bake

In this recipe:

based on 15 reviews
This Looks YUMMY!
10 min.
40 min.
12 servings

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
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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.

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Thumbs up!

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!!!

- Lynn Accorti from Bay Village, Ohio


This is a delicious recipe. Very versatile for a picky family.

- Marianne Sandwick from GILBERT


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!

- Angela Cage from Plano, TX


This was really good and so simple to make. I did increase the cooking time by at least 10 minutes.

- Pamela Christensen from Deltona, FL

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.

- Jeannie Marshall from Marion, KY

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • Calories: 240
  • Calories from Fat: 90
  • Total Fat: 10g (15% of DV)
  • Saturated Fat: 5g (26% of DV)
  • Cholesterol: 60mg (20% of DV)
  • Sodium: 700mg (29% of DV)
  • Carbohydrates: 28g (9% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 8g
  • Protein: 12g
  • Vitamin A: 4% of DV
  • Vitamin C: 4% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

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

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