Mix Bake Chili Cornbread
Get ready to savor the ultimate comfort food fusion with this Mix Bake Chili Cornbread recipe! This hearty one-pan dish combines a flavorful, spiced chili base with a golden, fluffy cornbread topping, all baked to perfection in just 35 minutes. Featuring a savory blend of ground beef or plant-based meat, beans, tomatoes, and aromatic spices, it's topped with an easy-to-make cornbread batter that can be customized with shredded cheddar for an extra-cheesy twist. Perfect for cozy dinners or game-day gatherings, this recipe offers a warm, satisfying meal with minimal cleanup. Garnish with green onions for a fresh pop of color and flavor. Whether you're feeding a crowd or meal-prepping for the week, this baked chili cornbread casserole is sure to please!
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Recipe Information
Ingredients
- 1 pound ground beef or plant-based ground meat
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 can diced tomatoes (14.5 oz can)
- 1 can kidney or black beans, drained and rinsed (15 oz can)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 package cornbread mix (about 8.5 oz package)
- 0.75 cup milk (as directed on cornbread mix package)
- 1 egg (as directed on cornbread mix package)
- 0.5 cup shredded cheddar cheese (optional)
- 3 stalks chopped green onions (for garnish, optional)
Instructions
Preheat the oven to 400°F (200°C). Lightly grease a 9-inch oven-safe skillet or baking dish.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Add the minced garlic and ground beef (or plant-based ground meat). Cook until the meat is browned and fully cooked, breaking it up with a spatula as it cooks. Drain excess grease if needed.
Stir in the canned diced tomatoes, beans, chili powder, cumin, paprika, salt, and black pepper. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld together. Remove from heat.
While the chili simmers, prepare the cornbread batter according to the package instructions by combining the cornbread mix, milk, and egg in a bowl. Stir until just combined. If desired, fold in the shredded cheddar cheese for extra flavor.
Transfer the chili mixture into the prepared skillet or baking dish, spreading it out evenly. Pour the cornbread batter over the top, spreading it gently with a spatula to cover the chili.
Bake in the preheated oven for 20-25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
Allow the mix bake to cool for 5 minutes before serving. Garnish with chopped green onions, if desired.
Serve warm and enjoy this comforting, one-pan dish!
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 758 mg | 33% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 10.0 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 201 mg | 15% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 606 mg | 13% | |
*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.
