Mix & Bake Chili Cornbread Recipe

Name: Mix & Bake Chili Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; ¼ cup yellow cornmeal; 2 (2 1/4 teaspoon) envelopes quick-rising yeast; 2 tablespoons sugar; ½ teaspoon salt; ⅔ cup very warm milk (120 F to 130 F); 3 tablespoons corn oil; 1 egg; ½ cup whole kernel corn, frozen or canned, drained; 1 lb ground beef; ½ cup diced onion; ½ cup chopped red pepper; ½ cup chopped green pepper; 1 teaspoon chili powder (optional); 1 (32 -39 g) package chili seasoning mix; 1 (500 g) can dark red kidney beans, drained; 1 (250 ml) can tomato sauce; 1 cup shredded Mexican blend cheese

Servings: persons

1 cup all-purpose flour
¼ cup yellow cornmeal
2 (2 1/4 teaspoon) envelopes quick-rising yeast
2 tablespoons sugar
½ teaspoon salt
⅔ cup very warm milk (120 F to 130 F)
3 tablespoons corn oil
1 egg
½ cup whole kernel corn, frozen or canned, drained
1 lb ground beef
½ cup diced onion
½ cup chopped red pepper
½ cup chopped green pepper
1 teaspoon chili powder (optional)
1 (32 -39 g) package chili seasoning mix
1 (500 g) can dark red kidney beans, drained
1 (250 ml) can tomato sauce
1 cup shredded Mexican blend cheese

1
Brown ground beef and drain.
2
Spray an 8x8-inch baking pan with cooking spray.
3
Mix cornbread batter ingredients in pan.
4
Add remaining chili ingredients to browned hamburger in large skillet.
5
Cook and stir over medium-high heat about 10 minutes, until mixture simmers.
6
(I actually turned it down and let it simmer, only stirring it a couple of times while I mixed the batter up.
7
).
8
Top batter evenly with chili filling.
9
Sprinkle with shredded cheese.
10
Bake by placing in COLD oven; set the temperature to 350F Bake for 30 minutes, or until done.

716

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 cup all-purpose flour, ¼ cup yellow cornmeal, 2 (2 1/4 teaspoon) envelopes quick-rising yeast, 2 tablespoons sugar, and more.

Yes, Mix & Bake 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.

That's it — enjoy your meal!

Mix & Bake Chili Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions