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    You are in: Home / Recipes / Chili Cornbread Bake Recipe
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    Chili Cornbread Bake

    Chili Cornbread Bake. Photo by Dotty2

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Gerry's Note:

    A casserole recipe that has become a favorite at our house. It's an excellent make and take - makes for an empty pan and recipe requests.Recipe has made it's way into a number of our local fund raiser cookbooks thanks to the sharing of a local teacher extrordinaire who is also an awesome cook!

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    Units: US | Metric




    1. 1
      Preheat oven to 350 - grease a 2 quart casserole.
    2. 2
      In large pan over medium heat cook ground beef, onions, pepper and garlic until meat is browned - drain.
    3. 3
      Stir in beans, tomato sauce and taco seasoning; reduce heat and simmer 10 minutes.
    4. 4
      In medium bowl: combine flour, cornmeal, sugar, baking powder and salt; mix well.
    5. 5
      In small bowl: combine corn, milk and egg - beat well and add to dry ingredients.
    6. 6
      Spoon half of the cornbread mixture into greased casserole; sprinkle with half the cheese.
    7. 7
      Spoon chili over cheese; sprinkle with remaining half of the cheese.
    8. 8
      Spoon remaining corn bread mixture evenly over the cheese spreading gently to cover.
    9. 9
      Bake at 350 for 30 to 40 minutes or until top is golden brown.

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    Ratings & Reviews:

    • on December 13, 2009


      I made this last night and, unforunately, did not care for it. The taste was fine, but the texture and technique were lacking. First, there is too much cornbread for this small amount of chili. The bread overwhelms the chili. Second, the cornbread batter has no shortening or oil in it, so it cooked up much heavier and denser than cornbread usually is. Third, the bottom cornread layer ended up very leaden in comparison to the top layer, which cooked normally. If I were to try this again, I would use my regular cornbread recipe, make a half-batch, and spread it over the top of the chili, skipping the bottom layer altogether.

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    • on September 10, 2013

      This was absolutely delicious! Amazing taste with not an extraordinary amount of effort. Both my picky 4 year old and 18 month old loved it, as well as my husband (and me!). And in the grand scheme of things it doesn't seem overly unhealthy, given that there's no butter or oil in the corn bread (which was just fine without it). Already looking forward to the leftovers in my lunch tomorrow!

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    • on December 22, 2009


      This is a good one meal dish to have for dinner. i added a can of petite tomatoes and an extra can of beans. My family has always been fond of chili and this disappeared quickly. Prepared as a participant in the December 2009 Partying the Diabetic Way Event.

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    Read All Reviews (8)


    Nutritional Facts for Chili Cornbread Bake

    Serving Size: 1 (278 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 380.1
    Calories from Fat 98
    Total Fat 10.9 g
    Saturated Fat 4.0 g
    Cholesterol 67.1 mg
    Sodium 580.1 mg
    Total Carbohydrate 51.1 g
    Dietary Fiber 6.9 g
    Sugars 6.8 g
    Protein 20.8 g

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