Imagine a baking dish emerging from the oven, a golden-brown cornbread crust enveloping a hearty, aromatic chili. The rich, savory scent of spices and simmering beef fills the kitchen, promising comfort with every bite.
This Chili Cornbread Bake is a symphony of flavors and textures, with its warm, fluffy cornbread perfectly complementing the robust chili beneath.
For me, this dish is a lifesaver on those hectic weeknights when time is short, yet the desire for a home-cooked meal is strong.
It’s also a wonderful choice for leisurely Sunday suppers, inviting family to gather around the table. I remember the relief of pulling this out of the oven one busy evening, knowing a wholesome dinner was ready in under an hour.
This dish not only filled our bellies but also brought us together, sharing stories and laughter. Ready? Let’s cook and create some delicious memories!
Why You’ll Love It
- Delivers bold flavor with a satisfying mix of spices and textures.
- Uses pantry staples like canned beans, corn, and diced tomatoes.
- Simplifies meal prep with a one-dish bake for easy cleanup.
- Offers versatile customization with cheese, jalapeños, or green chilies.
- Provides hearty portions perfect for feeding a family or meal prepping.
Ingredients
- 1 pound ground beef — opt for lean cuts to reduce fat.
- 1 medium onion, chopped — use fresh for best flavor.
- 1 bell pepper, chopped — choose any color for variety.
- 2 cloves garlic, minced — fresh garlic enhances aroma.
- 1 can (15 ounces) kidney beans, drained and rinsed — canned beans save time.
- 1 can (15 ounces) corn, drained — sweet corn adds texture.
- 1 can (14.5 ounces) diced tomatoes — opt for no-salt-added to control sodium.
- 2 tablespoons chili powder — adjust for spice preference.
- 1 teaspoon ground cumin — provides earthy undertones.
- 1 teaspoon salt — use sea salt for better taste.
- 1 cup all-purpose flour — unbleached flour is a healthier choice.
- 1 cup cornmeal — stone-ground gives a rustic texture.
- 1 tablespoon baking powder — guarantees the cornbread rises.
- 1/2 teaspoon baking soda — works with baking powder for a light texture.
- 1 cup milk — whole milk makes the cornbread richer.
- 1/4 cup vegetable oil — can substitute with olive oil for a healthier option.
- 1 egg — large size for best binding.
Step-by-Step Method
Preheat the Oven
Set your oven to 400°F (200°C). This guarantees it’s hot enough to properly bake the dish. Proper preheating is essential for even cooking. It helps the cornbread top to rise and become golden brown.
While the oven heats, gather all your ingredients and equipment. This will streamline the cooking process.
Brown the Beef
In a large skillet, brown the ground beef over medium heat until fully cooked. Stir occasionally to prevent sticking. This step adds flavor and texture to the dish.
If there’s excess fat, drain it off before proceeding. Properly cooked beef sets the foundation for the chili layer.
Sauté the Vegetables
Add chopped onion, bell pepper, and minced garlic to the skillet. Sauté until the vegetables are soft, which usually takes about 5 minutes.
This enhances their flavors and integrates them into the beef. Stir frequently to guarantee even cooking and prevent burning.
Simmer the Chili Mix
Stir in kidney beans, corn, diced tomatoes, chili powder, cumin, and salt. Let the mixture simmer for 5 minutes.
This allows the flavors to meld together. Adjust seasoning to your taste. A well-simmered chili mix is key to a flavorful base for the cornbread topping.
Mix Dry Ingredients
In a mixing bowl, combine flour, cornmeal, baking powder, and baking soda. Stir until well blended.
This forms the base for the cornbread mixture. Confirm there are no lumps for a smooth batter. Mixing dry ingredients thoroughly is essential for even rising during baking.
Combine Wet Ingredients
Whisk together milk, vegetable oil, and egg in a separate bowl. This creates a smooth, liquid mixture.
Properly combined wet ingredients will integrate better with the dry mix, resulting in a uniform batter. Whisk until the egg is fully incorporated.
Prepare Cornbread Batter
Pour the wet ingredients into the dry ingredients. Stir until just combined.
Avoid over-mixing to prevent a tough cornbread texture. A few lumps in the batter are acceptable. This mixture will form a delicious, fluffy topping for your chili bake.
Assemble the Dish
Transfer the chili mixture into a 9×13 inch baking dish. Spread it evenly to cover the base.
This guarantees every bite gets a balanced flavor. Then, spread the cornbread batter evenly over the chili. This layer will rise and form a golden crust during baking.
Bake the Dish
Place the dish in the preheated oven. Bake for 25-30 minutes, or until the cornbread is golden brown.
Check for doneness with a toothpick; it should come out clean. Baking time may vary slightly based on your oven. A properly baked cornbread adds a delightful texture contrast.
Rest Before Serving
Let the dish rest for 5 minutes after removing it from the oven. This allows the flavors to settle and makes serving easier.
Resting also helps the cornbread set, preventing it from crumbling when served. A brief resting period guarantees the dish is at its best when enjoyed.
Ingredient Swaps
- For a vegetarian version, substitute the ground beef with a plant-based protein like crumbled tofu or tempeh.
- To make it gluten-free, use a gluten-free flour blend instead of all-purpose flour.
- For a different flavor profile, swap kidney beans with black beans or pinto beans.
- If you’re on a budget, you can use canned tomatoes with green chilies instead of separate diced tomatoes and chili powder.
You Must Know
- Preheat Oven: Confirm your oven is preheated to 400°F (200°C) to achieve a perfectly golden cornbread topping.
- Drain and Rinse: Always drain and rinse the kidney beans to remove excess sodium and any canning liquid for a cleaner taste.
- Saute Vegetables: Sauté the onion, bell pepper, and garlic until soft to enhance their flavors and blend seamlessly with the chili mix.
- Combine Ingredients: Stir the wet and dry cornbread ingredients until just combined; overmixing can result in a dense texture.
- Rest Before Serving: Allow the Chili Cornbread Bake to rest for 5 minutes after baking to set and enhance flavor.
Serving Tips
- Serve with a dollop of sour cream for a creamy contrast.
- Pair with a side salad for a rejuvenating balance.
- Garnish with chopped cilantro and sliced jalapeños for added flavor and heat.
- Accompany with a glass of iced tea or lemonade.
- Serve in individual bowls for easy portion control and presentation.
Storage & Make-Ahead
Chili Cornbread Bake can be stored in the refrigerator for up to 3 days in an airtight container.
For make-ahead convenience, prepare the chili and cornbread batter separately.
This dish also freezes well for up to 2 months, ensuring a quick and hearty meal anytime.
Reheating
To gently reheat Chili Cornbread Bake, use a microwave on medium power.
Alternatively, use an oven at 350°F.
You can also use a stovetop over low heat.
Guarantee even heating without drying out.
Southern Comfort Food Tradition
When I think of Southern comfort food, I’m instantly wrapped in a warm, nostalgic embrace. It’s more than just a meal; it’s a connection to family gatherings, laughter, and stories shared around a bustling kitchen table.
There’s an undeniable sense of home in every bite, filled with love and tradition. For me, dishes like chili cornbread bake capture this essence perfectly.
The savory chili, rich with spices, melds seamlessly with the golden cornbread topping, creating a symphony of flavors that’s both hearty and comforting.
Each spoonful transports me to memories of Sundays spent with loved ones, where food was a celebration of togetherness.
Southern comfort food isn’t just sustenance; it’s a cherished tradition that warms the soul.
Final Thoughts
Give this Chili Cornbread Bake a try for a comforting and satisfying meal that the whole family will love!
Feel free to tweak the recipe to suit your taste by adding some shredded cheese on top or a bit of jalapeño for an extra kick.
Enjoy!
Frequently Asked Questions
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely, you can use ground turkey instead of ground beef. I’ve tried it myself, and it lightens the dish beautifully while maintaining flavor. Just make certain it’s fully cooked before combining with other ingredients for best taste.
Is This Recipe Gluten-Free?
No, this recipe isn’t gluten-free because it includes all-purpose flour. To make it gluten-free, substitute the flour with a gluten-free blend. I love experimenting with these swaps to keep my meals delicious and inclusive!
How Can I Make It Vegetarian?
To make it vegetarian, I’d swap the ground beef with a hearty mix of mushrooms or lentils. This change keeps it rich and satisfying, ensuring every bite is as comforting and flavorful as the original.
What Sides Pair Well With This Dish?
I’d suggest pairing it with a vibrant green salad or tangy coleslaw to balance the flavors. A dollop of sour cream or avocado on the side adds creaminess, while pickled jalapeños bring a delightful zing. Enjoy!
Can I Freeze Leftovers for Later?
Absolutely, you can freeze leftovers! I always let them cool first, then wrap portions in foil or place them in airtight containers. Reheat thoroughly when you’re ready to enjoy this comforting dish again—it tastes just as delicious!
Chili Cornbread Bake
Equipment
- 1 large skillet
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup set
- 1 9×13 inch baking dish
- 1 Spatula
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 1 bell pepper chopped
- 2 cloves garlic minced
- 1 can kidney beans drained and rinsed
- 1 can corn drained
- 1 can diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, brown the ground beef over medium heat until fully cooked.
- Add the chopped onion, bell pepper, and minced garlic to the skillet and sauté until soft.
- Stir in the kidney beans, corn, diced tomatoes, chili powder, cumin, and salt; simmer for 5 minutes.
- In a mixing bowl, combine flour, cornmeal, baking powder, and baking soda.
- Whisk together milk, vegetable oil, and egg in a separate bowl.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Transfer the chili mixture into a 9×13 inch baking dish.
- Spread the cornbread batter evenly over the chili mixture.
- Bake in the preheated oven for 25-30 minutes, until the cornbread is golden brown.
- Let the dish rest for 5 minutes before serving.
Notes
