Chili Cornbread Recipes

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CHILLI CHEESE CORNBREAD



Chilli cheese cornbread image

This cornbread recipe creates the most incredible flavour, and the cornmeal gives it a brilliant, rustic, spongy texture.

Provided by Jamie Oliver

Categories     Bread Recipes     Jamie's America     Bread     Dinner Party     Bonfire night recipes     American     Vegetables

Time 1h10m

Yield 10

Number Of Ingredients 10

olive oil
2 onions
2 corn on the cob
4 large free-range eggs
325 g coarse cornmeal or polenta
250 ml full-fat milk
1 teaspoon baking powder
6 tablespoons plain flour
140 g mature Cheddar cheese
3 fresh green chillies

Steps:

  • This is one of the most delicious cornbreads I've ever had. You get incredible flavour from the onions and sweetcorn, while the cornmeal gives it a rustic, spongy texture that's so brilliant. Two of my favourites, chilli and cheese, do their thing in this bread and really take the flavour to a whole other level. You can serve this cornbread alongside soups or stews, but frankly, I think a good slice of this, with a bit of crunchy salad, makes a brilliant lunch. You could also reheat it in a dry pan the next day for breakfast and eat it with poached eggs and some smoky bacon . . . totally delicious.
  • Preheat the oven to 200ºC/400ºF/gas 6. Grease a 22cm cake tin with oil and line the base with greaseproof paper.
  • Peel and finely slice the onions. Melt the butter in a frying pan on a medium heat, add the onions, then fry gently for 15 to 20 minutes, or until caramelised, golden and sticky.
  • Hold the corn cobs upright on a board and carefully run a small knife from the top of the corn to the bottom, cutting all the kernels off.
  • Add to the caramelised onions and cook for a further 5 minutes. Remove from the heat and set aside to cool.
  • Beat the eggs in a large bowl, then mix in the cornmeal, milk, baking powder, flour and a good pinch of sea salt and black pepper.
  • Grate the cheese, add most of it to the bowl, then beat until well mixed. Deseed, finely chop and stir in 2 chillies, along with the cooled onion and corn mixture.
  • Pour the mixture into the prepared cake tin. Finely slice and sprinkle over the remaining chilli, then pop the cornbread into the oven for 35 minutes, or until golden and cooked through. About 10 minutes before it's ready, sprinkle over your remaining cheese and return it to the oven.
  • Cool for 15 minutes, then turn it out onto a wire rack or serving plate, cheesy side up. Serve straightaway - it's unbelievably good when it's warm.

Nutrition Facts : Calories 337 calories, Fat 14.5 g fat, SaturatedFat 7.4 g saturated fat, Protein 12.5 g protein, Carbohydrate 39.1 g carbohydrate, Sugar 2.8 g sugar, Sodium 0.7 g salt, Fiber 0.3 g fibre

CHILI CORNBREAD BAKE



Chili Cornbread Bake image

A casserole recipe that has become a favorite at our house. It's an excellent make and take - makes for an empty pan and recipe requests.Recipe has made it's way into a number of our local fund raiser cookbooks thanks to the sharing of a local teacher extrordinaire who is also an awesome cook!

Provided by Gerry

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

1 lb ground beef
1 cup onion (chopped)
1/2 cup green pepper (chopped, I often add more)
1 garlic clove (minced)
1 (16 ounce) can red kidney beans (rinsed and drained)
1 (8 ounce) can tomato sauce
1 (35 g) package taco seasoning mix (package size likely varies from brand to brand)
1 cup flour
1 cup yellow cornmeal
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 (8 ounce) can creamed corn
1/2 cup milk
1 egg
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 - grease a 2 quart casserole.
  • In large pan over medium heat cook ground beef, onions, pepper and garlic until meat is browned - drain.
  • Stir in beans, tomato sauce and taco seasoning; reduce heat and simmer 10 minutes.
  • In medium bowl: combine flour, cornmeal, sugar, baking powder and salt; mix well.
  • In small bowl: combine corn, milk and egg - beat well and add to dry ingredients.
  • Spoon half of the cornbread mixture into greased casserole; sprinkle with half the cheese.
  • Spoon chili over cheese; sprinkle with remaining half of the cheese.
  • Spoon remaining corn bread mixture evenly over the cheese spreading gently to cover.
  • Bake at 350 for 30 to 40 minutes or until top is golden brown.

CHILI CORNBREAD



Chili Cornbread image

Our daughter made this recipe for a 4-H food show and won a blue ribbon. It's so simple to prepare, even on hurried, hectic days. We like to eat these squares with sour cream and salsa. - Tracy Johnson, Canyon, Texas

Provided by Taste of Home

Time 1h

Yield 8 servings.

Number Of Ingredients 11

1 cup plus 3 tablespoons cornmeal, divided
1 teaspoon salt
1/2 teaspoon baking soda
4 large eggs
1 can (14-3/4 ounces) cream-style corn
1 cup whole milk
2 tablespoons canola oil
1 pound ground beef, cooked and drained
2 cups shredded cheddar cheese
1 can (4 ounces) chopped green chilies
1 medium onion, chopped

Steps:

  • Sprinkle a greased 13x9-in. baking pan with 1 tablespoon of cornmeal; set aside. In a bowl, combine the salt, baking soda and remaining cornmeal. , In another bowl, beat eggs; add corn, milk and oil. Stir into dry ingredients just until moistened. Pour half of the batter into prepared pan. Layer with beef, cheese, chilies and onion. Top with remaining batter. , Bake at 350° for 45-50 minutes or until golden brown. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 420 calories, Fat 22g fat (11g saturated fat), Cholesterol 178mg cholesterol, Sodium 824mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

JIFFY® CHILI CORNBREAD CASSEROLE



Jiffy® Chili Cornbread Casserole image

This is a chili casserole that my family loves. It has all their favorites: chili, corn, cheese, and cornbread.

Provided by ruthie0404

Categories     Main Dish Recipes     Casserole Recipes

Time 55m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 small onion, minced
1 pound ground beef
1 (15 ounce) can dark red kidney beans
1 (12 ounce) can tomato sauce
1 cup frozen corn
1 (1.25 ounce) package mild chili seasoning mix
1 teaspoon seasoned salt (such as LAWRY'S®)
1 teaspoon white sugar
1 teaspoon brown sugar
½ teaspoon garlic powder
2 dashes Worcestershire sauce
1 (7.5 ounce) package cornbread mix (such as Jiffy®)
⅓ cup milk
1 egg
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
  • Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
  • Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
  • Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 37.5 g, Cholesterol 71.6 mg, Fat 19.3 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 7.6 g, Sodium 1429.6 mg, Sugar 8.1 g

CORNBREAD-CHILI CASSEROLE



Cornbread-Chili Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon vegetable oil
1 medium onion, chopped
1 1/2 pounds lean ground beef
1 1/2 cups mild salsa (medium or hot if preferred)
One 12-ounce bag frozen whole-kernel white shoepeg corn, thawed
1/4 cup vegetable broth
2 tablespoons hot Mexican chili powder
1 teaspoon ground cumin
Salt and freshly ground black pepper
Three 8-ounce boxes cornbread muffin mix (Jiffy preferred)
1 1/2 cups whole milk
1 cup shredded Cheddar (about 4 ounces)
1/4 cup sour cream

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
  • In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

EASY CHILI CORNBREAD BAKE



Easy Chili Cornbread Bake image

Chili and cornbread go so well together, why not bake them in the same pan! I've been making this for years and my kids love it. I use ground turkey, but ground beef could be substituted if preferred. You can make this in individual 12- to 16-ounce casseroles if you prefer. Serve with tortilla chips and top with sour cream if desired.

Provided by Valerie Brunmeier

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

1 pound lean ground turkey
½ cup chopped celery
½ cup chopped onion
1 tablespoon chili powder
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon crushed red pepper
1 (15 ounce) can tomato sauce
1 (15 ounce) can chili beans with chili gravy
1 (15 ounce) can cannellini beans, drained
2 (8.5 ounce) packages cornbread mix
⅔ cup milk
2 eggs
1 cup shredded Cheddar cheese

Steps:

  • Cook turkey, celery, and onion in a skillet over medium heat until turkey is no longer pink, 5 to 7 minutes. Add chili powder, black pepper, cumin, and red pepper. Cook and stir for 2 minutes. Stir in tomato sauce, chili beans, and cannellini beans. Cook until heated through, about 5 minutes. Set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan. Spoon turkey mixture over batter.
  • Bake in the preheated oven, uncovered, until edges of cornbread are nicely browned and center appears to be set, about 20 minutes. Remove from oven and sprinkle Cheddar cheese on top. Return to the hot oven and bake until cheese is melted, 5 to 10 minutes more.

Nutrition Facts : Calories 528.2 calories, Carbohydrate 64.6 g, Cholesterol 106.3 mg, Fat 18.9 g, Fiber 9.8 g, Protein 27.2 g, SaturatedFat 6.6 g, Sodium 1455.3 mg, Sugar 5.5 g

CORNBREAD TOPPED CHILI CON CARNE



Cornbread Topped Chili Con Carne image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 14h30m

Yield up to 20 servings

Number Of Ingredients 33

4 tablespoons olive oil
4 onions, finely chopped
2 cloves garlic, minced
2 teaspoons dried or crushed chili flakes
2 teaspoons ground coriander
2 teaspoons ground cumin
5 cardamom pods, bruised
2 red peppers, seeded and finely diced
3 pounds 4 ounces ground beef
7 cups canned chopped tomatoes
1/2 cup tomato ketchup
1/2 cup tomato puree
1 cup water
2 tablespoons cocoa
3 1/2 cups canned red kidney beans
1 1/2 teaspoons salt
4 cups cornmeal
1/4 cup all-purpose flour
6 teaspoons baking powder
2 teaspoons ground cinnamon
3 cups buttermilk
4 eggs
2 teaspoons honey
1/4 cup vegetable oil
2 cups grated Cheddar
Guacamole, recipe follows
2 cups sour cream
Ground paprika, for dusting
3 3/4 cups grated Cheddar
4 ripe avocados, peeled, stoned and chopped
4 scallions, finely chopped
2 limes, juiced
1/4 cup chopped fresh cilantro leaves

Steps:

  • Heat the oil in a very large pan and fry the onion and garlic until it begins to soften. Add the chili, coriander, cumin, and crushed cardamom pods and stir well.
  • Add the peppers then break up the ground beef into the pan and, using a fork, keep turning it to separate it as the meat browns. Add the chopped tomatoes, ketchup, tomato puree, and water stirring to make a rich red sauce. When the chili starts to boil sprinkle over the cocoa and stir it in. Add the beans and simmer partially covered for 1 1/2 hours. At this point you can cool and freeze the chili, or just keep it in the refrigerator overnight.
  • Preheat the oven to 425 degrees F.
  • Pour the chili into a large, wide dish or keep in the pan you cooked it in if it is ovenproof.
  • Combine the salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey, and oil in a jug, and then stir into the dry ingredients mixing to make a vivid yellow batter.
  • Pour the cornmeal topping over the chili con carne, or blob it over to cover the top as evenly as possible.
  • Sprinkle the cheese over the top of the cornbread and then bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the chili underneath is bubbling. How long this takes depends on the how cold or hot the chili was when it went into the oven. Since it's such a huge vat, you may find it easiest to reheat it on the stove in its pan first.
  • Let the chili stand for about 5 minutes once out of the oven before cutting the cornbread top into squares or slices to serve with a helping of chili underneath.
  • Mash the avocados with the scallions and add the juice of up to 2 limes, to taste. Stir in most of the cilantro and turn into 2 bowls, sprinkling each with the remaining cilantro.
  • Divide the sour cream into another 2 bowls, and dust with a little paprika and, into another pair of bowls add the grated Cheddar so that people can take clumps and add the tangy cheese to their plates of guacamole and sour cream splodged chili.

VEGGIE CHILI CORNBREAD CASSEROLE RECIPE BY TASTY



Veggie Chili Cornbread Casserole Recipe by Tasty image

Here's what you need: olive oil, medium yellow onion, large carrot, large red bell pepper, dried oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, pepper, diced tomato, black beans, kidney bean, pinto bean, frozen corn, lime juice, vegetable broth, large egg, milk, yellow cornmeal, all-purpose flour, brown sugar, salt, baking powder, baking soda, unsalted butter, jalapeño, jalapeño, fresh cilantro

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 6 servings

Number Of Ingredients 31

2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large red bell pepper, chopped
1 teaspoon dried oregano
2 teaspoons cumin
2 tablespoons chili powder
1 ½ teaspoons smoked paprika
¼ teaspoon cinnamon
4 cloves garlic, minced
salt, to taste
pepper, to taste
28 oz diced tomato, 1 can with juices
15 oz black beans, 1 can, rinsed and drained
15 oz kidney bean, 1 can, rinsed and drained
15 oz pinto bean, 1 can, rinsed and drained
1 cup frozen corn
1 tablespoon lime juice
2 cups vegetable broth
1 large egg
1 ½ cups milk
1 ½ cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar, granulated
1 teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
5 tablespoons unsalted butter, melted
1 jalapeño, small, chopped
1 jalapeño, sliced
2 tablespoons fresh cilantro, chopped

Steps:

  • In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion, carrot, and bell pepper and stir. Cook for about 8 minutes, until the vegetables are tender.
  • Add the oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, and pepper. Stir and cook for about 2 minutes, until fragrant.
  • Add the tomatoes, black beans, kidney beans, pinto beans, and corn and stir to combine.
  • Add the lime juice and vegetable broth and stir. Increase the heat to high and bring the chili to a boil, then reduce the heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally.
  • Preheat the oven to 400°F (200°C).
  • In the meantime, prepare the cornbread batter: In a medium bowl, whisk the egg and milk until well-combined.
  • In a large bowl, combine the cornmeal, flour, brown sugar, salt, baking powder, and baking soda.
  • Pour the wet ingredients into the dry ingredients and whisk until smooth. Add the melted butter and stir to combine. Add the jalapeño and stir to incorporate.
  • Remove the chili from the heat. Pour the cornbread batter over the chili and use a spatula to smooth the top and make sure it covers the chili completely.
  • Bake for 25-30 minutes, until the cornbread is fully cooked and a toothpick inserted in the center comes out clean. Let cool for about 10 minutes.
  • Garnish the cornbread with sliced jalapeño and chopped cilantro.
  • Enjoy!

Nutrition Facts : Calories 927 calories, Carbohydrate 119 grams, Fat 39 grams, Fiber 21 grams, Protein 26 grams, Sugar 21 grams

CHILI WITH CORNBREAD TOPPING



Chili with Cornbread Topping image

Cornbread is the perfect partner for canned chili in the easy warmer-upper for two.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 9

1/3 pound lean ground beef (90% lean)
1/4 cup chopped onion
1 can (15 ounces) chili with beans
1/2 cup water
3/4 cup cornbread/muffin mix
3 tablespoons 2% milk
2 tablespoons beaten egg
1/3 cup shredded cheddar cheese
1/4 cup frozen corn, thawed

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes., In a small bowl, combine the cornbread mix, milk and egg. Stir in cheese and corn just until combined. Spread batter evenly over chili. , Bake at 400° for 15-18 minutes or until topping is golden brown.

Nutrition Facts : Calories 657 calories, Fat 19g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 1714mg sodium, Carbohydrate 80g carbohydrate (21g sugars, Fiber 9g fiber), Protein 41g protein.

CHILI BEEF CORNBREAD CASSEROLE



Chili Beef Cornbread Casserole image

This recipe is my potluck standby. And when I hear that someone may need a comforting home-cooked meal, I bring them this casserole. -Lorraine Espenhain, Corpus Christi, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1 pound ground beef
1 tablespoon cornstarch
1 tablespoon dried minced onion
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 can (15 ounces) tomato sauce
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
2 large eggs
1/2 cup 2% milk
3 tablespoons canola oil
1 can (8-1/4 ounces) cream-style corn
1 cup shredded cheddar cheese
Optional: Sour cream and salsa

Steps:

  • Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat., In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese., Spread half the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling., Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.

Nutrition Facts : Calories 482 calories, Fat 22g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 773mg sodium, Carbohydrate 46g carbohydrate (10g sugars, Fiber 3g fiber), Protein 25g protein.

QUICK CHILLI CORNBREAD



Quick chilli cornbread image

This spicy, dense bread is an ideal accompaniment for soup or chowder - it's ready in less than an hour

Provided by Lesley Waters

Categories     Dinner, Lunch, Side dish, Supper

Time 55m

Number Of Ingredients 7

280g fine semolina or polenta
85g plain flour
2 tsp bicarbonate of soda
1large egg
150ml milk
425ml buttermilk or natural yogurt
2large red chillies , seeded and finely chopped

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Generously butter a 25cm x 16cm baking tin or shallow roasting tray. Combine the semolina or polenta, flour and bicarbonate of soda in a large bowl and season. In a jug, combine the egg, milk, buttermilk or yogurt and chillies.
  • Pour the contents of the jug into the bowl of dry ingredients and stir lightly to combine. Do not over stir as this will cause the bread to be tough. Pour the batter into the tin and bake in the oven for 35-40 mins until firm and golden on top. Cut the warm cornbread into pieces to serve. Serve immediately or leave to cool and re-heat, wrapped in foil. Can be frozen for up to 1 month.

Nutrition Facts : Calories 198 calories, Fat 2 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium

CHUNKY CHILI CORNBREAD



Chunky Chili Cornbread image

This is a tasty cornbread with texture and a good flavour! The recipe makes a larger than expected loaf. I use the dough setting on the bread maker and then bake it in a large loaf pan, but you could bake it in the bread machine also.

Provided by BONNIEBELLE2300

Categories     Bread     Yeast Bread Recipes

Time 3h35m

Yield 12

Number Of Ingredients 11

1 ¼ cups water
1 egg
¼ cup nonfat dry milk powder
1 teaspoon salt
2 tablespoons white sugar
2 tablespoons shortening
3 cups bread flour or all-purpose flour
⅓ cup cornmeal
⅔ cup frozen corn kernels, thawed and drained
1 ½ teaspoons red pepper flakes
1 teaspoon bread machine yeast

Steps:

  • Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Set the pan in the machine and close the lid. Select the Dough cycle, and press start.
  • When the cycle is complete, remove the dough to a lightly floured surface, and press out all of the air. Roll dough up into a tight loaf, and pinch the seam. Place into a 9x5 inch loaf pan. Let rise for about 40 minutes, or until your finger leaves an impression when you poke the bread gently.
  • Preheat the oven to 375 degrees F (190 degrees C). Bake the loaf for 30 to 35 minutes in the preheated oven, until nicely browned. When done, the loaf should sound hollow when tapped on the bottom.

Nutrition Facts : Calories 66.3 calories, Carbohydrate 8.7 g, Cholesterol 16 mg, Fat 2.8 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 214.6 mg, Sugar 3.8 g

ONE-SKILLET HEARTY CHILI AND CORNBREAD



One-Skillet Hearty Chili and Cornbread image

The perfect quick and easy comfort food on a cool evening! Start on the stovetop and finish in the oven.

Provided by SunnyDaysNora

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 45m

Yield 8

Number Of Ingredients 26

1 pound ground beef
½ large onion, diced
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (15 ounce) can water
2 tablespoons chili powder
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon unsweetened cocoa powder
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ teaspoon ground paprika
¾ cup all-purpose flour
5 tablespoons cornmeal
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 large egg, lightly beaten
2 tablespoons salted butter, softened
¼ teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.
  • Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.
  • While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
  • Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 45.4 g, Cholesterol 66.9 mg, Fat 13.8 g, Fiber 9.6 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 1111.2 mg, Sugar 11.5 g

CHILI CASSEROLE WITH CORNBREAD



Chili Casserole with Cornbread image

From Betty's Soul Food Collection... Chili and cornbread partner in a homey one-dish dinner bake.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
2 cups Progresso™ dark red kidney beans (from 19-oz can), drained
1 can (14.5 oz) diced peeled tomatoes, undrained
1 1/2 cups frozen corn
3 teaspoons chili powder
1 teaspoon ground cumin
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
1/3 cup shredded Cheddar cheese
1 tablespoon sliced green onion (1 medium)

Steps:

  • Heat oven to 400°F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
  • Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)
  • Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.

Nutrition Facts : Calories 440, Carbohydrate 57 g, Cholesterol 55 mg, Fiber 6 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 13 g, TransFat 1/2 g

CHILI CORNBREAD SALAD



Chili Cornbread Salad image

A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-togethers and also supply copies of the recipe. I never have any leftover salad or recipes. -Kelly Newsom, Jenks, Oklahoma

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 15 servings.

Number Of Ingredients 15

1 package (8-1/2 ounces) cornbread/muffin mix
1 can (4 ounces) chopped green chiles, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

Steps:

  • Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. , In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.

Nutrition Facts : Calories 383 calories, Fat 24g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 839mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 5g fiber), Protein 12g protein.

CHILI CORNBREAD SKILLET RECIPE BY TASTY



Chili Cornbread Skillet Recipe by Tasty image

Here's what you need: olive oil, medium yellow onion, garlic cloves, jalapeño, ground beef, tomato paste, diced tomato, kidney bean, chili powder, ground cumin, cinnamon, dried oregano, kosher salt, water, shredded cheddar cheese, yellow cornmeal, all-purpose flour, sugar, baking powder, kosher salt, milk, large eggs, vegetable oil, fresh cilantro

Provided by Pepsi

Categories     Dinner

Yield 6 servings

Number Of Ingredients 24

1 tablespoon olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 jalapeño, seeded and diced
1 lb ground beef
3 tablespoons tomato paste
1 can diced tomato
1 can kidney bean, drained and rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon cinnamon
½ teaspoon dried oregano
1 teaspoon kosher salt
1 cup water
1 cup shredded cheddar cheese
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup sugar
4 teaspoons baking powder
½ teaspoon kosher salt
1 cup milk
3 large eggs
¼ cup vegetable oil
1 tablespoon fresh cilantro, chopped

Steps:

  • Preheat the oven to 425°F (220°C).
  • Make the chili: Heat the olive oil in a 4-quart cast iron skillet over medium-high heat. Add the onion and cook for 3-4 minutes, or until soft and browned. Add the garlic and jalapeño, and sauté for another minute, until fragrant.
  • Add the ground beef and cook for 5-7 minutes, until cooked through and browned. If there is a large amount of excess oil, spoon out of the skillet and discard.
  • Stir in the tomato paste, diced tomatoes, kidney beans, chili powder, cumin, cinnamon, oregano, salt, and water, and bring to a simmer. Simmer for 10 minutes.
  • Meanwhile, make the cornbread batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  • In a liquid measuring cup or medium bowl, whisk together the milk, eggs, and vegetable oil.
  • While whisking continuously, slowly pour the wet ingredients into the dry ingredients and stir just until everything is moistened.
  • Remove the chili from the heat and sprinkle the shredded cheese evenly across the surface.
  • Pour the cornbread batter over the chili and cheese, and spread evenly all the way to the edges of the pan.
  • Bake for 25 minutes, or until the cornbread is golden brown on top. Remove from the oven and let rest for a few minutes before serving.
  • Scoop the chili and cornbread into bowls and garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 681 calories, Carbohydrate 54 grams, Fat 35 grams, Fiber 5 grams, Protein 36 grams, Sugar 13 grams

CHILI CORNBREAD CASSEROLE



Chili Cornbread Casserole image

A great way to use up that last bit of chili! A very cheap and easy meal. For variations, add cheese, cream corn, onions, and/or jalapenos to the batter. Can be made in advance.

Provided by Cindy1

Categories     One Dish Meal

Time 38m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 package Jiffy cornbread mix
3 cups leftover chili
Pam cooking spray

Steps:

  • Preheat oven to temperature according to cornbread mix.
  • Mix Jiffy cornbread mix according to directions for 8x8 pan.
  • Spray pan with Pam cooking spray.
  • Spread chili in the bottom of the 8x8 pan, then spread the cornbread batter overtop.
  • Bake as directed for cornbread.

VEGGIE CHILI CORNBREAD CASSEROLE



Veggie Chili Cornbread Casserole image

Veggie chili cornbread casserole.

Provided by Taylerand20

Categories     Main Dish Recipes     Casserole Recipes

Time 1h50m

Yield 10

Number Of Ingredients 31

2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large red bell pepper, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 ½ teaspoons smoked paprika
¼ teaspoon ground cinnamon
salt to taste
ground black pepper to taste
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
1 tablespoon lime juice
1 ½ cups milk
1 large egg
1 ½ cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
5 tablespoons unsalted butter, melted
1 small jalapeno pepper, chopped
1 jalapeno pepper, sliced
2 tablespoons chopped fresh cilantro

Steps:

  • Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.
  • Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  • Whisk milk and egg together in a large bowl until well combined.
  • Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.
  • Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.
  • Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.
  • Garnish cornbread casserole with sliced jalapeno and cilantro.

Nutrition Facts : Calories 393.2 calories, Carbohydrate 60.4 g, Cholesterol 36.8 mg, Fat 11.4 g, Fiber 11 g, Protein 13.1 g, SaturatedFat 4.9 g, Sodium 989.6 mg, Sugar 9.7 g

GREEN CHILI CORNBREAD



Green Chili Cornbread image

I serve this wonderful cornbread with honey butter to help tone down the bread's spiciness.-Tracy Golder, Bloomsburg, Pennsylvania

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 package (8-1/2 ounces) cornbread/muffin mix
1 large egg
2 tablespoons butter, melted
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies, drained
1-1/2 cups shredded pepper Jack cheese
1/4 teaspoon hot pepper sauce
HONEY BUTTER:
1/2 cup butter, softened
2 tablespoons honey

Steps:

  • In a large bowl, combine cornbread mix, egg and butter. Stir in the corn, chilies, cheese and hot pepper sauce. , Pour into a greased 11x7-in. baking dish. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. , In a small bowl, combine butter and honey. Serve with warm bread.

Nutrition Facts : Calories 388 calories, Fat 25g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 802mg sodium, Carbohydrate 35g carbohydrate (13g sugars, Fiber 2g fiber), Protein 9g protein.

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