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Chili Cornbread Bake

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Chili Cornbread Bake

Katie
The Cook
8 Servings
13 Ingredients
6 Comments

This Chili Cornbread Bake is a simple dish that uses a homemade chili mix instead of store bought.

8 Servings
13 Ingredients
6 Comments

Ingredients

  • 1 tablespoon Vegetable Oil
  • 1 cup dice Onion
  • 1 cup dice Bell Pepper, Green
  • 3 teaspoons mince Garlic, Cloves
  • 2 ¼ cups cook Ground Beef
  • 30 ounces drain and rinse Kidney (Dark Red) Beans, Canned
  • 28 ounces Tomato Sauce
  • 3 tablespoons Chili Powder
  • 1 tablespoon Cumin
  • 1 teaspoon Paprika
  • 6 ½ ounces Cornbread Mix
  • ½ cups chop Cilantro, Fresh
  • 1 ½ cups Cheddar Cheese, Shredded

Containers

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Bake

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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

  • Not available.

6 Comments

Join the discussion
  1. 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?)

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

  2. When freezing, we freeze the cornbread mixture raw on top of the chili, correct?Also, how long will this meal keep in the freezer?

    1. 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.

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