Chili Cornbread Bake
Transform your weeknight dinner routine with this irresistible Chili Cornbread Bake—a hearty one-skillet meal that’s equal parts comforting and flavorful. This recipe layers a robust, smoky chili made with seasoned ground beef, tender kidney beans, and a medley of diced tomatoes, onions, and bell peppers, under a fluffy cornbread topping that bakes to golden perfection. Finished with a generous layer of melted cheddar cheese, each bite offers the perfect balance of savory, spicy, and slightly sweet. Ready in just an hour, this crowd-pleaser is ideal for busy weeknights or casual gatherings. Serve it straight from the skillet for a rustic presentation, and pair it with sour cream or a sprinkle of fresh cilantro for an extra pop of flavor. With simple ingredients and bold, comforting flavors, this chili cornbread casserole is bound to become a new family favorite! Keywords: chili cornbread bake, one-skillet meal, easy dinner, hearty casserole, chili with cornbread topping.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 yellow onion, finely diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 15 ounces diced tomatoes, canned
- 15 ounces kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 package cornbread mix
- 0.75 cup milk (for cornbread mix)
- 1 egg (for cornbread mix)
- 1 cup cheddar cheese, shredded
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet, heat the olive oil over medium heat.
Add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
Add the diced onion, red bell pepper, and minced garlic to the skillet. Cook for an additional 3-5 minutes, stirring frequently, until the vegetables have softened.
Stir in the canned diced tomatoes, kidney beans, chili powder, ground cumin, paprika, salt, and black pepper. Reduce the heat to low and simmer for 10 minutes.
While the chili is simmering, prepare the cornbread batter according to the package instructions, mixing the cornbread mix, milk, and egg in a bowl.
Remove the skillet from heat and top the chili mixture with an even layer of shredded cheddar cheese.
Pour the cornbread batter over the cheese and smooth it out with a spatula.
Place the skillet in the preheated oven and bake for 20-25 minutes, or until the cornbread is golden brown and cooked through. A toothpick inserted into the cornbread should come out clean.
Remove the skillet from the oven and let it cool for 5 minutes before serving. Scoop into bowls and enjoy!
Nutrition Facts
Calories |
3220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.1 g | 191% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 6283 mg | 273% | |
| Total Carbohydrate | 317.7 g | 116% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 78.8 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 1873 mg | 144% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 4448 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
