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Chili vs. Cornbread Bake

Chili vs. Cornbread Bake
Makes:
12 servings
Prep Time:
10
minutes
Total Time:
40
minutes
Low Calorie
based on
15 reviews
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.

In this recipe:


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Ingredients:

  • 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

Directions:

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.


Reviews:

Review This Recipe
  •  Star(s)

    Thumbs up!

    Lynn Accorti from Bay Village, Ohio

    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!!!

  •  Star(s)

    Awesome!

    Marianne Sandwick from GILBERT

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

  •  Star(s)

    Mmmmmm!

    Angela Cage from Plano, TX

    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!

  •  Star(s)

    YUMMY!

    Pamela Christensen from Deltona, FL

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

  •  Star(s)

    Too sweet cornbread

    Jeannie Marshall from Marion, KY

    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.

  •  Star(s)

    Great Start

    DEBRA REDD from Houston, TX

    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.

  •  Star(s)

    I loved it.

    Jennifer Van Keppel from Indianapolis, IN

    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.

  •  Star(s)

    new family fav!

    Carla Duncan from Hendersonville, NC

    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.

  •  Star(s)

    Great!

    LYNN BORG from Encinitas, CA

    So simple, so easy and so very good. My entire family loved it and asked me to make it again a few days later!

  •  Star(s)

    cornbread chili bake

    JOANNA JACKSON from OWENS CROSS ROADS, AL

    Great! The recipe was a success. Prepared for a family at church, and they loved it and asked for a copy of this recipe.

  •  Star(s)

    Cornbread Bake

    Tammy Faulkner from Vinemont, AL

    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.

  •  Star(s)

    Family Favorite

    susan f from Bellefontaine OH

    Excellent! Taste great and easy to prepare! My family loved it and has asked for it again.

  •  Star(s)

    an extra kick

    Teena Jones from Pinnacle, NC

    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!

  •  Star(s)

    Winter Favorite

    deb yates from

    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.

  •  Star(s)

    this was yummy!

    judy pabst from greeley, co

    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.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • 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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Chili vs. Cornbread Bake

Ingredients

  • 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

 

Directions

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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