Chili Cornbread Recipe

Name: Chili Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cornmeal, plus; 3 tablespoons cornmeal; 1 teaspoon salt; ½ teaspoon baking soda; 4 eggs; 14 34 ounces cream-style corn; 1 cup milk; 2 tablespoons vegetable oil; 1 lb ground beef, cooked and drained; 2 cups cheddar cheese; 4 ounces green chilies, chopped; 1 medium onion, chopped

Servings: persons

1 cup cornmeal, plus
3 tablespoons cornmeal
1 teaspoon salt
½ teaspoon baking soda
4 eggs
14 34 ounces cream-style corn
1 cup milk
2 tablespoons vegetable oil
1 lb ground beef, cooked and drained
2 cups cheddar cheese
4 ounces green chilies, chopped
1 medium onion, chopped

1
Sprinkle in greased 13x9-inch baking pan 1 tablespoon corn meal; set aside.
2
In a bowl combine salt, baking soda, and remaining cornmeal.
3
In another bowl, beat eggs; add corn, milk and oil.
4
Stir into dry ingredients, just until moistened.
5
Pour half the batter into prepared pan.
6
Layer with beef, cheese, chilies, and onion.
7
Top with remaining batter.
8
Bake at 350F for 45 to 50 minutes or until golden brown.
9
Let stand for 5 minutes before cutting.

2039

kcal

Calories

187

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup cornmeal, plus, 3 tablespoons cornmeal, 1 teaspoon salt, ½ teaspoon baking soda, and more.

Yes, Chili Cornbread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chili Cornbread

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