CHILI CORNBREAD BAKE
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
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 BAKE
Lean, flavorful chili baked over a layer of cornbread and topped with lots of melted cheese. This Chili Cornbread Bake is the perfect casserole to serve at your next game day gathering or makes for a delicious meal any night of the week.
Provided by Valerie Brunmeier
Categories Main Course
Time 1h
Number Of Ingredients 16
Steps:
- Spray a large skillet with cooking spray and place over medium heat. Cook turkey, celery and onion until turkey, breaking up the turkey with a spoon. Cook till turkey is no longer pink. Add garlic, chili powder, black pepper, cumin, and crushed red pepper. Cook and stir for 2 minutes. Stir in tomato sauce and beans. Turn heat down to low and allow to simmer while preparing cornbread.
- Preheat oven to 350 degrees. Spray a deep 13 x 9 casserole dish with cooking spray. Prepare corn muffin mix with eggs and milk according to package directions and pour batter into prepared baking dish. Remove chili mixture from heat and spoon over the batter. Bake, uncovered, for 30-35 minutes. Edges of cornbread should be nicely browned and center should appear to be set. Carefully remove dish from oven and sprinkle with cheese. Return to oven and bake 5-10 minutes more, until cheese is melted.
- Serve with tortilla chips and top with sour cream if desired.
Nutrition Facts : Calories 636 kcal, Carbohydrate 67 g, Protein 43 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 139 mg, Sodium 1837 mg, Fiber 12 g, Sugar 20 g, ServingSize 1 serving
CORNBREAD CHILI BAKE
My husband has loved this recipe since the day we were married. He requests it often. It's easy to make, and I usually have the ingredients on hand.-Becky Grubaugh, Newton, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Place chili beans in a greased 8-in. square baking dish. Top with onion and cheese. Prepare cornbread mix according to package directions. , Drop batter by spoonfuls over cheese. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Serve immediately.
Nutrition Facts :
CORNBREAD CHILI POKE BAKE
Deep red chili fills holes that have been poked in cornbread to create meaty and sweet layers. Topped with the classic accompaniments of cheese, sour cream, jalapenos and scallions, and you've got an easy way to feed a crowd.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 12 to 15 servings
Number Of Ingredients 22
Steps:
- For the cornbread: Preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
- Whisk together the cornmeal, sugar, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, oil and eggs in a medium bowl. Fold the egg mixture into the cornmeal mixture until well combined. Pour into the prepared baking dish and bake until the edges are golden brown and the center bounces back when pressed with a finger, 25 to 30 minutes.
- For the chili: Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onions and cook until slightly softened, about 5 minutes. Add the ground beef and cook until no longer pink, about 5 minutes. Add the chili powder, tomato paste, salt, chipotle powder and cumin and cook until the spices begin to fry. Add the tomatoes and bring to a boil. Reduce the heat to low and simmer until slightly thickened, about 20 minutes.
- Once the cornbread is baked, use the handle of a large wooden spoon to poke 35 holes into the cornbread, making sure that the spoon goes all the way to the bottom of the baking dish.
- Spoon the chili on top of the cornbread and spread evenly with the wooden spoon while pressing the chili into the holes. Top with the cheese, dollops of sour cream, jalapenos and scallions. Cut into 15 pieces and serve immediately.
CORNBREAD-CHILI CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
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.
JIFFY® CHILI CORNBREAD CASSEROLE
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
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
CHILI CASSEROLE WITH CORNBREAD
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
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 CASSEROLE
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
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.
EASY CHILI CORNBREAD BAKE
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
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
CHILI CORNBREAD
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
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.
GROUND BEEF CHILI & CORNBREAD STUFFING BAKE
Here's an easy, cheesy beef and chili bake with everything they love-including chunky salsa and savory cornbread stuffing.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings, about 1-1/3 cups each
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Add hot water to stuffing mix; stir just until moistened.
- Brown meat in large skillet; drain. Stir in beans, tomato sauce, salsa and cumin. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheese. Cover with stuffing.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 440, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 85 mg, Sodium 1260 mg, Carbohydrate 38 g, Fiber 6 g, Sugar 6 g, Protein 34 g
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