Chili Cornbread Bake
Chili Cornbread Bake combines hearty chili flavors with comforting cornbread, making it perfect for gatherings or cozy nights in.
Ingredients
For the Chili Mixture
- 1 lb 93% lean ground turkey or lean ground beef
- ½ cup yellow onion, diced
- ½ cup celery, diced
- 1 tsp minced garlic
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp freshly ground black pepper
- ½ tsp red pepper flakes or to taste
- 15 oz tomato sauce
- 16 oz canned chili beans in mild sauce, undrained
- 15 oz cannellini beans or small white beans, drained
For the Cornbread Topping
- 2 packages Jiffy Corn Muffin Mix (8.5 oz each)
- 2 large eggs adjust per package instructions
- ⅔ cup milk adjust per package instructions
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Optional for Serving
- thinly sliced green onion
- cilantro
- sour cream
- hot sauce
- tortilla chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Lightly spray a deep 13x9-inch casserole dish with nonstick cooking spray.
Cooking the Chili
- In a large skillet, heat some nonstick spray over medium heat. Add ground turkey or beef, diced onion, and diced celery. Cook, breaking the meat into small pieces until fully cooked and drain excess grease.
- Add minced garlic, chili powder, ground cumin, black pepper, and red pepper flakes to the skillet. Stir for about 2 minutes until fragrant.
- Pour in the tomato sauce, undrained chili beans, and drained cannellini beans. Let simmer on low heat.
Preparing the Cornbread Batter
- In a large mixing bowl, prepare the Jiffy Corn Muffin Mix according to package instructions.
Assembly and Baking
- Pour cornbread batter evenly into the prepared baking dish.
- Spoon the chili mixture over the top of the cornbread batter.
- Bake uncovered for 30-35 minutes until edges are golden and center is set.
- Remove from the oven and sprinkle cheddar and Monterey Jack cheeses on top. Return to the oven for another 5-10 minutes until cheese is melted and bubbly.
Serving
- Cut into portions and serve warm, garnished with green onions, cilantro, sour cream, and hot sauce if desired.
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Notes
Store leftovers in the refrigerator for up to 3-4 days, or freeze portions for longer storage. For vegetarian versions, substitute meat with shredded chicken or crumbled tofu.