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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large oven-safe skillet, heat the olive oil over medium heat.

Step 3

Add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat if necessary.

Step 4

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.

Step 5

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.

Step 6

While the chili is simmering, prepare the cornbread batter according to the package instructions, mixing the cornbread mix, milk, and egg in a bowl.

Step 7

Remove the skillet from heat and top the chili mixture with an even layer of shredded cheddar cheese.

Step 8

Pour the cornbread batter over the cheese and smooth it out with a spatula.

Step 9

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.

Step 10

Remove the skillet from the oven and let it cool for 5 minutes before serving. Scoop into bowls and enjoy!

Nutrition Facts

Serving size	(2196.4g)

Amount per serving	% Daily Value*
Calories	3219.7

Total Fat 149.1g	0%
Saturated Fat 62.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 633.6mg	0%
Sodium 6282.8mg	0%
Total Carbohydrate 317.7g	0%
Dietary Fiber 41.3g	0%
Total Sugars 78.8g
Protein 164.0g	0%

Vitamin D 157.0IU	0%
Calcium 1872.6mg	0%
Iron 31.5mg	0%
Potassium 4447.5mg	0%

*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.

Source of Calories

Fat: 41.1%

Protein: 20.1%

Carbs: 38.9%