Did you know you can make chili and cornbread in the same pan? This crowd-pleasing chili and cornbread bake is simple variation on a classic American meal. Use your favorite chili recipe or the one included here. This is a great way to repurpose leftover chili as well!
When I was growing up, my church had a chili cook-off every year on Super Bowl Sunday. I remember the judges tasting from their Dixie cups of chili, glasses of milk and water at the ready. They gave out awards for “Best Tasting Chili” and the “Hottest Chili”, though, I think the “prizes” were just bragging rights.
Though this recipe has not earned me any prizes, I think it is a winning combination. When you have chili, you’ve got to have cornbread to go with it. This recipe combines both elements in the same dish, making for easier cleanup.
I love that this recipe is versatile and filling, and it will warm you right up, whether you have it on Super Bowl Sunday or not.
Sweet or Heat?
How do you like your chili: a little sweet, or putting off some heat?
I confess, I tend to make my chili a little on the sweeter side, but it works for my family. If I were the only one eating it, I would increase the heat. But for the sake of my two kids (and my husband), I try to keep things more mild.
To that end, I have a special something I like to use to flavor my chili.
BBQ Sauce in Chili???
I know it is unconventional, but hear me out. BBQ sauce has a smoky, sweet, and tangy flavor combination that lends itself perfectly to chili. I never have liquid smoke on hand (which many chili recipes call for), but I always have at least a little BBQ sauce.
Though I tend to make my chili a little sweeter than normal, you can easily cut back on the brown sugar if you prefer a more savory taste. But the BBQ sauce brings both a smokiness and tanginess that you don’t want to miss out on.
Comment below if you have a favorite unconventional ingredient for chili!
Variations for Chili and Cornbread Bake
Use your favorite chili recipe! I included my basic chili recipe here, but feel free to change it up with your own award-winning recipe.
Change up your meat or go meatless! I typically use ground beef or elk meat, but you can also use ground turkey, sausage, or stew meat.
Add 1 cup of frozen or canned corn to the cornbread topping or to the chili. This is an easy way to add heartiness to the meal and stretch it even further.
Sneak some extra veggies into the chili. Some ideas include sweet potatoes, corn, peas, and green beans. The sky is the limit!
Adjust the seasonings to your heat preference. This is a “family friendly” chili recipe that my young kids enjoy eating, not an episode of “Hot Ones” on YouTube.
Add hot peppers or hot sauce to up the heat. You can absolutely add jalapeños, Anaheim peppers, or your favorite spicy pepper or hot sauce. They say, “Fortune favors the bold”… but maybe that doesn’t that apply with spiciness.
Bake in a 9×13″ baking dish. I make this using a large, deep oven-safe frying pan, but you can definitely transfer warm chili to a baking dish, then spread the chili on top. Make sure your chili is warm before baking, since it only bakes for about 15 minutes.
How to Make Chili and Cornbread Bake
Make chili or reheat leftover chili
Use a large, deep oven safe pan, or transfer warm chili to a 9×13″ baking pan before adding the topping.
Sprinkle with shredded cheese
I typically use cheddar or Colby jack.
Make cornbread topping
I used this recipe from BudgetBytes.com. I love Beth’s affordable and tasty recipes!
Spread cornbread topping mixture over shredded cheese and bake
Serve it with your favorite chili toppings!
I love more shredded cheese, sour cream, sliced green onions, and black olives.
Chili and Cornbread Bake Recipe
Chili Ingredients
- 2 Tbsp. oil
- 1 onion, diced
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 lb. ground meat (turkey, beef, venison)
- 1 can diced tomatoes
- 3 Tbsp. chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp oregano
- 1/4 tsp red pepper flakes
- 1/4 tsp cayenne pepper
- 3 oz (1/2 small can) tomato paste
- 1 Tbsp. Better Than Bouillon*
- 1-2 cups water or beef broth
- 2 cans beans (kidney, pinto, black, etc.)
- 1/3 cup BBQ sauce
- 1-2 Tbsp. brown sugar
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup shredded cheddar cheese
Cornbread Topping Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 Tbsp. baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 large egg
- 1/4 cup oil
Instructions for Chili Cornbread Bake
- Preheat oven to 425°.
- Heat 2 Tbsp. of oil in large, oven-safe pan over medium-high heat.
- Make chili, or if using leftover chili, warm it on the stove and skip to #10.
- Add onions and carrots to pan, and sauté until the onions are soft and translucent. Stir in minced garlic until fragrant, about 30 seconds.
- Add ground meat to pan. Cook until browned.
- Add diced tomatoes and chili powder, cumin, paprika, garlic powder, onion powder, oregano, red pepper flakes, and cayenne pepper. Stir.
- Add tomato paste and Better Than Bouillon (if using). Gradually stir in 1-2 cups of water until chili is at your desired thickness.
- Stir in beans, BBQ sauce, brown sugar, and salt and pepper to taste.
- Simmer over low heat while making the cornbread topping.
- Make cornbread topping: In a medium sized bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a small bowl, whisk together milk, egg, and oil.
- Pour milk and egg mixture into flour mixture. Stir until just combined.
- Sprinkle cheese over chili, then spread cornbread mixture over the top.
- Bake for 15 minutes until the cornbread is golden brown and cooked through.
- Serve with your favorite chili toppings! I love shredded cheese, sour cream, green onions, and olives.
Now it is time to get your hands dirty. Happy cooking, friends!
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Chili and Cornbread Bake
Crowd-pleasing chili and cornbread bake is simple variation on a classic American meal. Use your favorite chili recipe or the one included here.
Ingredients
Chili
- 2 Tbsp. oil
- 1 onion, diced
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 lb. ground meat (turkey, beef, venison)
- 1 can diced tomatoes
- 3 Tbsp. chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp oregano
- 1/4 tsp red pepper flakes
- 1/4 tsp cayenne pepper
- 3 oz (1/2 small can) tomato paste
- 1 Tbsp. Better Than Bouillon*
- 1-2 cups water or beef broth
- 2 cans beans (kidney, pinto, black, etc.)
- 1/3 cup BBQ sauce
- 1-2 Tbsp. brown sugar
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup shredded cheddar cheese
Cornbread Topping
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 Tbsp. baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 large egg
- 1/4 cup oil
Instructions
- Preheat oven to 425°.
- Heat 2 Tbsp. of oil in large, oven-safe pan over medium-high heat.
- Make chili, or if using leftover chili, warm it on the stove and skip to #10.
- Add onions and carrots to pan, and sauté until the onions are soft and translucent. Stir in minced garlic until fragrant, about 30 seconds.
- Add ground meat to pan. Cook until browned.
- Add diced tomatoes and chili powder, cumin, paprika, garlic powder, onion powder, oregano, red pepper flakes, and cayenne pepper. Stir.
- Add tomato paste and Better Than Bouillon (if using). Gradually stir in 1-2 cups of water until chili is at your desired thickness.
- Stir in beans, BBQ sauce, brown sugar, and salt and pepper to taste.
- Simmer over low heat while making the cornbread topping.
- Make cornbread topping: In a medium sized bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a small bowl, whisk together milk, egg, and oil.
- Pour milk and egg mixture into flour mixture. Stir until just combined.
- Sprinkle cheese over chili, then spread cornbread mixture over the top.
- Bake for 15 minutes until the cornbread is golden brown and cooked through.
- Serve with your favorite chili toppings!*
Notes
*My favorite chili toppings are shredded cheese, sour cream, green onions, and olives.
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