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Crusty Cornbread Chili


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  • Chili -
  • 1/2 lb. ground beef
  • 1/4 cup onion, chopped
  • 1/4 cup green peppers, chopped
  • 1/2 tsp. garlic, chopped
  • 1/4 cup frozen corn kernels
  • 1 (14.5oz.) can pettite diced tomatoes
  • 3/4 cup canned black beans, drained and rinsed
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/8 tsp. cayenne
  • 1/2 tsp. salt
  • Cornbread Topping -
  • 3/4 cup cornbread mix
  • 1 egg
  • 3 tbsp. milk
  • 1/3 cup cheddar, shredded



Step 1

Preheat oven to 350

Saute the onions, peppers, garlic, and ground beef in the 10-inch skillet over medium-high heat until the beef has browned and is no longer pink.
Add the corn, tomatoes, beans, and spices to the beef mixture and bring to a simmer. Remove from heat. In a separate bowl, combine the cornbread mix, egg, and milk. Stir until smooth and fold in the cheddar cheese.
Use a Tbsp. to drop heaping dollops of the cornbread mixture on top of the chili.
Bake for 15 - 20 minutes, or until the chili is bubbly and the cornbread has browned.


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