Chili vs. Cornbread Bake
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
Directions, Reviews, Nutrition
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.
What did you think? Share Your Review »
Thank you for reviewing 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.
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.