Savory chili cornbread bake (Printable Version)
Hearty ground beef chili layered with a fluffy, sweet cornbread topping baked to golden perfection.
# Everything You’ll Need:
→ Chili Mixture
01 -
2 tablespoons olive oil
02 -
2 pounds lean ground beef
03 -
1 cup diced yellow onion
04 -
1 tablespoon minced garlic
05 -
2 tablespoons tomato paste
06 -
14.5-ounce can petite diced tomatoes, drained
07 -
30-ounce can tomato sauce
08 -
15-ounce can mild chili beans in sauce, drained but not rinsed
09 -
1.25-ounce packet chili seasoning mix
→ Cornbread Topping
10 -
3/4 cup whole milk
11 -
2 large eggs, room temperature
12 -
2 (8.5-ounce) boxes Jiffy brand cornbread mix
13 -
3/4 cup sweet yellow corn, drained
14 -
1 cup shredded mild cheddar cheese
→ Optional Garnishes
15 -
Shredded mild cheddar cheese
16 -
Sour cream
17 -
Thinly sliced green onions (scallions)
# Steps to Cook:
01 -
Heat olive oil in a large 12-inch skillet over medium-high heat. Add ground beef, yellow onion, and garlic. Cook 6 to 8 minutes until beef is no longer pink. Drain excess fat.
02 -
Stir tomato paste into beef mixture. Add drained diced tomatoes, tomato sauce, chili beans with sauce, and chili seasoning mix. Stir to blend thoroughly.
03 -
Bring mixture to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 15 minutes to develop flavors. Remove from heat.
04 -
Transfer chili mixture evenly into a 9x13-inch baking dish and set aside.
05 -
Preheat oven to 400°F (204°C).
06 -
In a large bowl, whisk whole milk and eggs until combined. Add Jiffy cornbread mix and stir gently just until moistened; do not overmix. Let rest 2 to 3 minutes.
07 -
Fold sweet corn and shredded cheddar cheese into the batter. Spread mixture evenly over the prepared chili in the baking dish.
08 -
Bake casserole 30 to 35 minutes, or until cornbread is golden at edges and a toothpick inserted into the center comes out clean or with a few moist crumbs. Optionally cover during last 10 to 15 minutes to prevent overbrowning.
09 -
Allow casserole to rest 10 to 15 minutes before serving. Garnish individual servings with sour cream, additional shredded cheddar cheese, and sliced green onions if desired.
# Extra Suggestions:
01 -
Drain corn thoroughly before adding to batter to avoid soggy texture. Do not overmix cornbread batter to ensure tender crumb. Store refrigerated up to 3 days; freeze chili base up to 1 month. Reheat covered at 350°F to maintain moisture.