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Simple Chili Cornbread Bake

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Simple Chili Cornbread Bake

Pam
The Cook
8 Servings
8 Ingredients
9 Comments

My family loves chili, and we often eat cornbread with it, so one day I thought, why not combine the two? This Cornbread Chili Bake combines the flavors, and made the meal much less messy than a bowl of chili was for my toddlers.

8 Servings
8 Ingredients
9 Comments

Ingredients

  • 1 ¼ cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 2 ¼ cups cook Ground Beef
  • 14 ½ ounces Diced Tomatoes, Canned
  • 30 ounces Kidney (Dark Red) Beans, Canned
  • 2 tablespoons Chili Powder
  • 2 teaspoons Cumin
  • 16 ounces Cornbread Mix

Containers

  • 1 8x8 Baking Pan

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.

9 Comments

Join the discussion
  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. 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!

  3. 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.

    1. 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.

  4. 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!

  5. 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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