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Chili Cornbread Bake

Is there anything that says comfort food more than chili and cornbread?  This simple dish combines both of them, and provides easy cleanup using just two pans.  It also uses a  homemade chili mix instead of buying the store-bought package.  I love the chili mix so much that I now use it in place of my normal one.  Top with any of your family’s favorite chili toppings such as extra cheese, jalapenos, or sour cream.

Chili Cornbread Bake


Katie @ onceamonthmeals.com


  • 1 Tablespoon vegetable oil
  • 1 cup onions, chopped
  • 1 cup green bell pepper, chopped
  • 3 teaspoons garlic, minced
  • 1 pound ground beef, browned
  • 30 ounces kidney beans, drained
  • 28 ounces tomato sauce
  • 3 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 package cornbread mix
  • 0.5 cup cilantro, chopped
  • 1.5 cups shredded cheddar cheese


Preheat oven to 350.  In a large pot over medium heat, saute onion in vegetable oil for about 4 minutes.  Add in bell pepper and garlic and cook another 2 minutes.  Add ground beef, beans, tomato sauce, chili powder, cumin and paprika.  Stir well to combine.  Bring to a boil, then reduce heat.  Simmer, covered, for 20 minutes.  While the chili is cooking, prepare cornbread mix according to directions on package but do not bake.  Stir cilantro into the cornbread mixture.  Remove chili from heat and pour into baking pan.  Top with cornbread mixture and sprinkle cheese on top.  Bake at 350 for 20-25 minutes.

Freezing Directions:

Prepare as directed above but do not bake.  Cover tightly with foil.  Label and freeze.  To serve: thaw in fridge.  Bake at 350 for 20-25 minutes.

Servings: 8


**conversion chart image provided by Erik Spiekermann


6 Responses to “Chili Cornbread Bake”

  1. Sandra Miener says:

    Hello, I am from europe (germany) and as too often, I can´t find the ready made mixes at our stores, could I substitute the cornbread mix with cornflower and eggs? I gess I am not the only non-american once a month fan, maybe others know this problem too (I haven´t even heard of hashbrowns here, are they a sort of shredded raw potatoes?)

    • Kelly says:

      Hi Sandra! Yes you could substitute it with cornflower or cornmeal. And hashbrowns are just raw shredded potatoes. Happy cooking!

  2. Desiree says:

    When freezing, we freeze the cornbread mixture raw on top of the chili, correct?

    Also, how long will this meal keep in the freezer?

    • katie says:

      Desiree, that is correct. Just pour the cornbread mix on top of the chili and freeze. It should last 3-6 months in the freezer as long as it is covered tightly.

  3. Heather Pettey says:

    Hi! What size baking dish do you recommend for this?

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