Recipes / Dinner

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.

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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

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large saucepan, brown onion and garlic; add in cooked ground beef.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large saucepan, brown onion and garlic; add in cooked ground beef.
  2. Add tomatoes, beans, and spices.
  3. Bring to boil and simmer on low for 5 minutes.
  4. Divide into baking pans.
  5. Prepare cornbread batter according to package directions.
  6. Spread batter evenly over chili mixture.
  7. Cover with foil and bake covered at 400F for 30 minutes.
  8. Uncover, and bake an additional 10-20 minutes or until cornbread is golden brown.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
4"x2" piece
Amount Per Serving
Calories
500
Total Fat
16g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
56mg
Sodium
963mg
Total Carbohydrates
60g
Fiber
6g
Sugar
15g
Protein
28g
WW Freestyle
13

Categories

shellfish-free, fish-free, traditional, dairy-free, fall, winter, spring, egg-free, soup/stew/chili

Categories

shellfish-free, fish-free, traditional, dairy-free, fall, winter, spring, egg-free, soup/stew/chili

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! 🙂

    Reply

  3. 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!

    Reply

  4. 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.

    Reply

    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.

      Reply

  5. 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!

    Reply

  6. 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?

    Reply