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Simple Chili Cornbread Bake

My family loves chili, and we often eat cornbread with it, so one day I thought, why not combine the two? I know it’s not polite to pat myself on the back, but honestly, I was quite thrilled with the results! This Cornbread Chili Bake combines the favorite flavors, and made the meal much less messy than a bowl of chili was for my toddlers. Top with a bit of shredded cheese and sour cream, serve a green salad on the side, and it’s time for dinner.

Simple Chili Cornbread Bake


Pam @ onceamonthmeals.com


  • 2.25 cups cooked ground beef
  • 1.25 cups chopped onion
  • 2 teaspoons garlic, minced
  • 14.5 ounces Hunt’s diced tomatoes
  • 30 ounces chili beans, undrained
  • 2 Tablespoons chili powder
  • 2 teaspoons cumin
  • 16 ounces cornbread mix


Brown onion and garlic; add in cooked ground beef. Add tomatoes, beans, and spices. Bring to boil and simmer on low for 5 minutes. Divide among two deep dish 8×8 baking dishes. Prepare cornbread batter according to package directions. Spread batter evenly over chili mixture. Cover with foil and bake covered at 400F for 30 minutes. Uncover, and bake an additional 10-20 minutes or until cornbread is golden brown. Serve with sour cream and shredded cheese, if desired.

Freezing Directions:

Prepare as above. After topping chili with cornbread batter, flash freeze until cornbread mixture is set, then cover with foil, label, and freeze. To serve: DO NOT thaw. Bake covered at 400F for 1 hour. Uncover, and bake an additional 25-30 minutes or until cornbread is golden brown. Serve with sour cream and shredded cheese, if desired.

Servings: 8

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10 Responses to “Simple Chili Cornbread Bake”

  1. Pam – this was delish!! I had leftover chili, and decided to make this for lunch. What a great fall recipe. It’ll be perfect for football game food too! :)

  2. Jessica says:

    This was amazing. My husband loved it. I just used a variety of beans we had in the pantry.

  3. Traci says:

    My mother and grandmother used to make this all the time when I was growing up using canned chili, and I still make it now when doing a lazy dinner night. It’s nice to see a recipe without the canned chili, it looks a lot cleaner (not so much liquid in the chili) and I’m going to have to try your version. Thank you!

  4. […] then later they can go directly in the oven for dinner. One I’ve made several times is this Chili Cornbread Bake. I always line my dishes with tinfoil, flash freeze it, then wrap in more foil and store in a […]

  5. Amarette says:

    I was wondering if you can freeze individual portions instead of the whole sha-bang. Maybe by getting those small foil loaf pans? How would you adjust the cooking time and temp? I’m about to have a baby, and individual frozen meals are going to be the easy way to go after the little one arrives.

    • Tricia says:

      Yes, you can most certainly do that. I am not certain on the cooking time adjustments though as we haven’t tried that. i would check it half the time and go from there.

  6. Nikki says:

    Tried this tonight and I must say this is AMAZING!! I used one can of chili beans, a can of dark red kidney beans and a can of chili flavored tomatoes. Omitted the chili spice but did add some cumin. I can say I will make this again!

  7. Sally Beagle says:

    This looks great – I actually just made a batch of chili, and would like to use it with the cornbread topping idea. How many cups of prepared chili should I put in the bottom of each 8×8 pan?

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