How to make it

  • Heat oven to 400ยบ F. Heat large skillet over medium~high heat and cook
  • ground beef, stirring, until cooked through, about 7-8 minutes. Stir in salsa,
  • beans, tomatoes, corn and chili seasoning mix. Simmer 10 minutes, until
  • slightly thickened.
  • Meanwhile prepare corn muffin batter according to package directions;
  • set batter aside. Spoon hot chili into center of 2~quart rectangular or
  • oval baking dish; spoon cornbread batter around edges of chili. Bake
  • for 20 minutes; sprinkle with cheese and bake another 5 minutes until
  • cheese is melted and corn bread is deeply golden.
  • Serve individual portions in shallow soup bowls garnished with cilantro.
  • Make ahead tip: Make chili the day before and store refrigerated; heat
  • chili on top of stove before making casserole. Serves 6.

Reviews & Comments 2

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  • zena824 11 years ago
    Chili and cornbread is a definate favorite here in the deep south.... Add alittle cheese...another dash of hot sauce.... cut up a jalapeno pepper on top... some more onion....Yummy!!!!!
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  • thepiggs 11 years ago
    It's funny that you just posted this recipe, as I had just been looking at a similar recipe but with frozen plain corn and olives and a different cheese.
    I think a combo of the two recipes would be delicious.
    Add some chopped onion and about a cup of frozen corn to your recipe and change the kidney beans to black beans and this would be perfect for me.
    It's different but still the same idea.
    The picture with my recipe looks so similar to a tamale pie but not with the polenta topping, but with the cornbread recipe.
    I'm glad you posted this. I know this will be a gread recipe.
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