Easy Chili Cornbread Bake
This Chili Cornbread Bake is easy to make and you probably already have most the ingredients you need right in your pantry. Make this easy dinner for your family tonight!
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Chili Cornbread Casserole
I don’t know about you but when I eat chili, I break up my cornbread all into my chili! 🙂 The hint of sweetness the cornbread adds to the dish, makes chili and cornbread the perfect dinner combination.
The great thing about this chili cornbread bake is that you can use a variety of ingredients, so if you don’t have something in the recipe, leave it out or try something else.
Ingredients for Chili Cornbread Bake
- 1 T Olive Oil
- 1 lb Ground Turkey- You could also use ground beef or another ground meat that you prefer.
- 1/2 c Chopped Onion- If you are making this for kids or someone who doesn’t like onion, you can leave it out or grate the onion instead so it isn’t visible in the dish.
- 1 can of beans with the liquid- any you have on hand, chili beans, black beans, white beans, any kind will work.
- 1 can Stewed Tomatoes
- Chili Seasoning Packet- I like to use Mrs. Dash Chili Seasoning because it is salt free and I can control the sodium I add.. You can also make your own chili seasoning using a few different spices.
- 1 T Cornstarch + 1 T Water- This helps thicken the chili just a little bit.
- 1 box Jiffy cornbread and the ingredients listed on box – The cornbread mixture tops the turkey chili. You can use your favorite cornbread mixture. If you use a cornbread mix that makes 12 muffins, only use half the mixture on top of the Chili Cornbread Casserole.
How To Make Chili Cornbread Bake
- Preheat oven to 4000
- In a medium-large skillet, heat up olive oil over medium heat.
- Add ground turkey and chopped onions to skillet. Cook 10 minutes, until turkey is almost cooked through and onions are soft. Drain any excess grease from turkey if necessary.
- Salt and pepper ground turkey.
- Add beans, tomatoes (squish with hands as you add to pan), seasoning packet, and cornstarch mixture to skillet.
- Boil and stir for 10 minutes or until thickened. Salt and Pepper to taste.
- Transfer chili mixture to an 8×8 baking dish.
- Make your cornbread according to package directions in a mixing bowl.
- Put the wet cornbread mixture on top of the chili in spoonfuls and spread out on top.
- Bake for 20 minutes or until cornbread is golden brown on top. If you use a cornbread mix other than Jiffy the time might be different. Typically bakes as long as the cornbread box recommends.
You can serve it up how it is or top it with your favorite chili toppings!
Chili Cornbread Casserole Topping Ideas
- Shredded Cheese
- White or Green Onion
- Sour Cream
- Avocado
- Hot Sauce
Chili Cornbread Bake Servings
This casserole serves 6. If you really love it and want a larger portion, it serves 4. If I am having people over I like to double the recipe and bake it in a 13×9 inch pan.
Chili Cornbread Casserole Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. This is one of those dinners that tastes even better the next day when all the flavors have come together.
Other Family Dinner Ideas You Might Like
If you try my Chili Cornbread Bake recipe, please leave a rating and let me know in the comments below. I hope you love this as much as we do!
Be sure to tag #cakestokale on Instagram and Facebook if you make any of my recipes, I love to see them and share them!
Easy Chili Cornbread Bake
Chili Cornbread Bake is easy to make and a hit with the whole family!
Ingredients
- -1 T Olive Oil
- -1 lb Ground Turkey
- -1/2 c Chopped Onion
- -Chili Seasoning Packet
- -1 can any beans with the liquid
- -1 can Stewed Tomatoes
- -1 T Cornstarch + 1 T Water
- -1 box Jiffy cornbread and the ingredients listed on box
- Salt and pepper
Instructions
- Preheat oven to 400°
- In a medium-large skillet, heat up olive oil over medium heat.
- Add ground turkey and chopped onions to skillet. Cook 10 minutes, until turkey is almost cooked through and onions are soft. Drain any excess grease from turkey if necessary.
- Salt and pepper the ground turkey.
- Add beans, stewed tomatoes (squish with hands as you add to skillet), seasoning packet, and cornstarch mixture to skillet.
- Boil and stir for 10 minutes or until thickened. Salt and pepper to taste.
- Transfer chili mixture to an 8x8 baking dish.
- Make your cornbread according to package directions in a mixing bowl, do not bake.
- Put the wet cornbread mixture on top of the chili in spoonfuls and spread out on top.
- Bake for 20 minutes or until cornbread is golden brown on top. If you use a cornbread mix other than Jiffy the time might be different. Typically bakes as long as the cornbread box recommends.
Notes
Topping Ideas
- Shredded Cheese
- White or Green Onion
- Sour Cream
- Avocado
- Hot Sauce
Recommended Products
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 393Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 57mgSodium: 655mgCarbohydrates: 45gNet Carbohydrates: 39gFiber: 6gSugar: 10gProtein: 21g
Nutrition is calculated with products I use, therefore it is not always accurate. The recipe and directions posted here are property of Cakes to Kale and subject to copyright. You may not screenshot this recipe for sharing on social media.