Chili Cornbread Food

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CHILI CORNBREAD BAKE



Chili Cornbread Bake image

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!

Provided by Gerry

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

1 lb ground beef
1 cup onion (chopped)
1/2 cup green pepper (chopped, I often add more)
1 garlic clove (minced)
1 (16 ounce) can red kidney beans (rinsed and drained)
1 (8 ounce) can tomato sauce
1 (35 g) package taco seasoning mix (package size likely varies from brand to brand)
1 cup flour
1 cup yellow cornmeal
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 (8 ounce) can creamed corn
1/2 cup milk
1 egg
1 cup shredded cheddar cheese

Steps:

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

CORNBREAD CHILI BAKE



Cornbread Chili Bake image

Delicious chili recipe and the whole family loves it.

Provided by Danetta Kerns

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 35m

Yield 10

Number Of Ingredients 5

cooking spray
3 (15 ounce) cans chili with beans
¼ (1 pound) loaf processed cheese food (such as Velveeta®), thinly sliced
1 (16 ounce) package cornbread mix (such as Marie Callender's®)
1 ½ cups water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Spread chili evenly over the bottom of the dish. Arrange processed cheese in a single layer over the chili.
  • Mix cornbread mix with water in a large bowl until smooth. Spread evenly over processed cheese.
  • Bake in the preheated oven until chili is heated through and cornbread topping is golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 367.9 calories, Carbohydrate 47.4 g, Cholesterol 31.3 mg, Fat 15.3 g, Fiber 8.5 g, Protein 12.4 g, SaturatedFat 6 g, Sodium 1304.4 mg, Sugar 2.3 g

CHILI CORNBREAD CASSEROLE



Chili Cornbread Casserole image

A great way to use up that last bit of chili! A very cheap and easy meal. For variations, add cheese, cream corn, onions, and/or jalapenos to the batter. Can be made in advance.

Provided by Cindy1

Categories     One Dish Meal

Time 38m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 package Jiffy cornbread mix
3 cups leftover chili
Pam cooking spray

Steps:

  • Preheat oven to temperature according to cornbread mix.
  • Mix Jiffy cornbread mix according to directions for 8x8 pan.
  • Spray pan with Pam cooking spray.
  • Spread chili in the bottom of the 8x8 pan, then spread the cornbread batter overtop.
  • Bake as directed for cornbread.

EASY CHILI CORNBREAD BAKE



Easy Chili Cornbread Bake image

Chili and cornbread go so well together, why not bake them in the same pan! I've been making this for years and my kids love it. I use ground turkey, but ground beef could be substituted if preferred. You can make this in individual 12- to 16-ounce casseroles if you prefer. Serve with tortilla chips and top with sour cream if desired.

Provided by Valerie Brunmeier

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

1 pound lean ground turkey
½ cup chopped celery
½ cup chopped onion
1 tablespoon chili powder
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon crushed red pepper
1 (15 ounce) can tomato sauce
1 (15 ounce) can chili beans with chili gravy
1 (15 ounce) can cannellini beans, drained
2 (8.5 ounce) packages cornbread mix
⅔ cup milk
2 eggs
1 cup shredded Cheddar cheese

Steps:

  • Cook turkey, celery, and onion in a skillet over medium heat until turkey is no longer pink, 5 to 7 minutes. Add chili powder, black pepper, cumin, and red pepper. Cook and stir for 2 minutes. Stir in tomato sauce, chili beans, and cannellini beans. Cook until heated through, about 5 minutes. Set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan. Spoon turkey mixture over batter.
  • Bake in the preheated oven, uncovered, until edges of cornbread are nicely browned and center appears to be set, about 20 minutes. Remove from oven and sprinkle Cheddar cheese on top. Return to the hot oven and bake until cheese is melted, 5 to 10 minutes more.

Nutrition Facts : Calories 528.2 calories, Carbohydrate 64.6 g, Cholesterol 106.3 mg, Fat 18.9 g, Fiber 9.8 g, Protein 27.2 g, SaturatedFat 6.6 g, Sodium 1455.3 mg, Sugar 5.5 g

CHILI CASSEROLE WITH CORNBREAD



Chili Casserole with Cornbread image

From Betty's Soul Food Collection... Chili and cornbread partner in a homey one-dish dinner bake.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
2 cups Progresso™ dark red kidney beans (from 19-oz can), drained
1 can (14.5 oz) diced peeled tomatoes, undrained
1 1/2 cups frozen corn
3 teaspoons chili powder
1 teaspoon ground cumin
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
1/3 cup shredded Cheddar cheese
1 tablespoon sliced green onion (1 medium)

Steps:

  • Heat oven to 400°F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
  • Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)
  • Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.

Nutrition Facts : Calories 440, Carbohydrate 57 g, Cholesterol 55 mg, Fiber 6 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 13 g, TransFat 1/2 g

QUICK CHILLI CORNBREAD



Quick chilli cornbread image

This spicy, dense bread is an ideal accompaniment for soup or chowder - it's ready in less than an hour

Provided by Lesley Waters

Categories     Dinner, Lunch, Side dish, Supper

Time 55m

Number Of Ingredients 7

280g fine semolina or polenta
85g plain flour
2 tsp bicarbonate of soda
1large egg
150ml milk
425ml buttermilk or natural yogurt
2large red chillies , seeded and finely chopped

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Generously butter a 25cm x 16cm baking tin or shallow roasting tray. Combine the semolina or polenta, flour and bicarbonate of soda in a large bowl and season. In a jug, combine the egg, milk, buttermilk or yogurt and chillies.
  • Pour the contents of the jug into the bowl of dry ingredients and stir lightly to combine. Do not over stir as this will cause the bread to be tough. Pour the batter into the tin and bake in the oven for 35-40 mins until firm and golden on top. Cut the warm cornbread into pieces to serve. Serve immediately or leave to cool and re-heat, wrapped in foil. Can be frozen for up to 1 month.

Nutrition Facts : Calories 198 calories, Fat 2 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium

CORNBREAD TOPPED CAST-IRON SKILLET CHILI



Cornbread Topped Cast-Iron Skillet Chili image

Cook chili, bake cornbread and serve dinner in a single skillet. The steam from this chunky, spicy, deep-red chili gives the cornbread topping an extra-fluffy texture.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 20

1 tablespoon vegetable oil
1 1/2 pounds beef chuck, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
3/4 cup fine cornmeal, plus 1 tablespoon for dusting beef
3/4 cup all-purpose flour, plus 1 tablespoon for dusting beef
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, sliced
3 to 4 tablespoons chili powder
2 teaspoons ground cumin
3 cups low-sodium chicken broth
Two 10-ounce cans diced tomatoes with chiles, drained
One 14.5-ounce can kidney beans, drained and rinsed
4 tablespoons sugar
3/4 teaspoon baking soda
1 large egg
1/2 cup milk
1/4 cup sour cream, plus more for serving
3 tablespoons unsalted butter, melted
3/4 cup (about 3 ounces) shredded Cheddar cheese

Steps:

  • Heat the oil in 12-inch cast-iron skillet over high heat until very hot. Sprinkle the beef with salt and pepper and toss with 1 tablespoon of the flour and 1 tablespoon of the cornmeal. Add the beef to the skillet and cook, stirring occasionally, until the meat is browned, 6 to 10 minutes.
  • Reduce heat to medium. Add the onion and garlic and cook, stirring often, until onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the chicken stock, tomatoes, beans and 1 tablespoon of the sugar and bring to simmer. Cook until the meat becomes tender and the sauce has thickened, about 30 minutes. If the liquid reduces to less than three-quarters of the way up the sides of the meat, stir in a little water.
  • Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the remaining 3/4 cup cornmeal, 3/4 cup flour, 3 tablespoons sugar, baking soda and 1 teaspoon salt together in a medium bowl. Whisk the sour cream, milk and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar cheese. Drop oval-shaped spoonfuls of batter on top of the chili, leaving space in between. The batter will not completely cover the chili.
  • Bake until the cornbread is golden brown and springs back when touched, and the chili is hot and bubbly, about 17 minutes. Remove the skillet from the oven and serve with more sour cream.

JIFFY® CHILI CORNBREAD CASSEROLE



Jiffy® Chili Cornbread Casserole image

This is a chili casserole that my family loves. It has all their favorites: chili, corn, cheese, and cornbread.

Provided by ruthie0404

Categories     Main Dish Recipes     Casserole Recipes

Time 55m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 small onion, minced
1 pound ground beef
1 (15 ounce) can dark red kidney beans
1 (12 ounce) can tomato sauce
1 cup frozen corn
1 (1.25 ounce) package mild chili seasoning mix
1 teaspoon seasoned salt (such as LAWRY'S®)
1 teaspoon white sugar
1 teaspoon brown sugar
½ teaspoon garlic powder
2 dashes Worcestershire sauce
1 (7.5 ounce) package cornbread mix (such as Jiffy®)
⅓ cup milk
1 egg
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
  • Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
  • Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
  • Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 37.5 g, Cholesterol 71.6 mg, Fat 19.3 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 7.6 g, Sodium 1429.6 mg, Sugar 8.1 g

CHILI CORNBREAD SALAD



Chili Cornbread Salad image

Make and share this Chili Cornbread Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breads

Time 3h

Yield 12 serving(s)

Number Of Ingredients 15

1 (8 1/2 ounce) package cornbread mix
1 (4 ounce) can chopped green chilies, undrained
1/8 teaspoon cumin
1/8 teaspoon dried oregano
1 pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 (2/3 ounce) package envelope ranch dressing mix
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
10 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese

Steps:

  • Prepare corn bread batter according to package directions.
  • Stir in the chilies, cumin, oregano, and sage.
  • Spread in a greased 8-inch square baking dish.
  • Bake at 400 degrees for 20-25 minutes or until tests done; cool.
  • In a small bowl, combine mayo, sour cream and dressing mix; set aside.
  • Crumble half of the cornbread into a 13x9 inch dish.
  • Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green peppers, onions, bacon and cheese.
  • Repeat layers (dish will be very full).
  • Cover and refrigerate for 2 hours.

Nutrition Facts : Calories 402.2, Fat 16.8, SaturatedFat 8, Cholesterol 34.7, Sodium 595.2, Carbohydrate 50.2, Fiber 10, Sugar 8.7, Protein 16.2

CHILI CORNBREAD



Chili Cornbread image

Our daughter made this recipe for a 4-H food show and won a blue ribbon. It's so simple to prepare, even on hurried, hectic days. We like to eat these squares with sour cream and salsa. - Tracy Johnson, Canyon, Texas

Provided by Taste of Home

Time 1h

Yield 8 servings.

Number Of Ingredients 11

1 cup plus 3 tablespoons cornmeal, divided
1 teaspoon salt
1/2 teaspoon baking soda
4 large eggs
1 can (14-3/4 ounces) cream-style corn
1 cup whole milk
2 tablespoons canola oil
1 pound ground beef, cooked and drained
2 cups shredded cheddar cheese
1 can (4 ounces) chopped green chilies
1 medium onion, chopped

Steps:

  • Sprinkle a greased 13x9-in. baking pan with 1 tablespoon of cornmeal; set aside. In a bowl, combine the salt, baking soda and remaining cornmeal. , In another bowl, beat eggs; add corn, milk and oil. Stir into dry ingredients just until moistened. Pour half of the batter into prepared pan. Layer with beef, cheese, chilies and onion. Top with remaining batter. , Bake at 350° for 45-50 minutes or until golden brown. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 420 calories, Fat 22g fat (11g saturated fat), Cholesterol 178mg cholesterol, Sodium 824mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

CHILE CORN BREAD



Chile Corn Bread image

Provided by Food Network

Time 1h

Yield 8 servings per loaf

Number Of Ingredients 13

2 1/2 cups yellow cornmeal
1/2 cup white flour
1/2 cup whole wheat flour
2 tablespoons sugar
1 tablespoon salt
3 eggs
1 1/2 cups buttermilk
1/2 cup corn oil (or canola oil)
1 (14-ounce) can cream style corn
1 (4-ounce can) chopped green chiles
1/3 cup chopped green onions
2 cups sharp Cheddar, grated
2 or 3 tablespoons sun dried tomatoes, chopped

Steps:

  • Pre-heat oven to 425-degrees F.
  • In a large bowl, combine first 5 ingredients and mix together. In a separate bowl, beat eggs slightly, and blend into mixture. Blend in buttermilk and oil. When well blended, add the remaining ingredients 1 at a time (the batter will be lumpy).
  • Grease 2 (9 by 11-inch) pans, or 3 (8 by 10-inch) pans. Pour batter into pans, distribute evenly.
  • Bake 30 to 45 minutes.

CHILI WITH CORNBREAD DUMPLINGS



Chili With Cornbread Dumplings image

Tasty chili topped with corn muffin dumplings makes this recipe a easily put together mid-week meal. Even my son who is my best critic when it comes to chili gave this a thumb-up.

Provided by lisar

Categories     Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 large onion, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
1 lb lean ground beef
1 cup oats
1 (15 ounce) can pinto beans, drained
1 (28 ounce) jar spaghetti sauce
2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
2 cups chicken broth
1 cup cheddar cheese, shredded
1 (8 ounce) box corn muffin mix

Steps:

  • Preheat oven to 400.
  • In a large skillet heat vegetable oil. Add chopped onion and garlic and sauté just a few minutes to the flavors to blend.
  • Add ground beef and cooked until browned. Add oats and incorporate well.
  • Add beans, spaghetti sauce, chicken broth and seasonings; simmer 20 minutes.
  • Spoon chili into a sprayed 13 x 9 baking dish. Sprinkle evenly with cheese.
  • Spoon corn muffin batter (prepared according to package directions), like dumplings over the top of the casserole. Bake 20 to 25 minutes or until corn bread dumplings test done.

Nutrition Facts : Calories 725.4, Fat 27.2, SaturatedFat 9.6, Cholesterol 69.7, Sodium 1542.3, Carbohydrate 82.5, Fiber 13.3, Sugar 21.9, Protein 38.1

ONE-SKILLET HEARTY CHILI AND CORNBREAD



One-Skillet Hearty Chili and Cornbread image

The perfect quick and easy comfort food on a cool evening! Start on the stovetop and finish in the oven.

Provided by SunnyDaysNora

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 45m

Yield 8

Number Of Ingredients 26

1 pound ground beef
½ large onion, diced
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (15 ounce) can water
2 tablespoons chili powder
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon unsweetened cocoa powder
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ teaspoon ground paprika
¾ cup all-purpose flour
5 tablespoons cornmeal
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 large egg, lightly beaten
2 tablespoons salted butter, softened
¼ teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.
  • Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.
  • While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
  • Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 45.4 g, Cholesterol 66.9 mg, Fat 13.8 g, Fiber 9.6 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 1111.2 mg, Sugar 11.5 g

CHILI WITH CORNBREAD TOPPING



Chili with Cornbread Topping image

Cornbread is the perfect partner for canned chili in the easy warmer-upper for two.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 9

1/3 pound lean ground beef (90% lean)
1/4 cup chopped onion
1 can (15 ounces) chili with beans
1/2 cup water
3/4 cup cornbread/muffin mix
3 tablespoons 2% milk
2 tablespoons beaten egg
1/3 cup shredded cheddar cheese
1/4 cup frozen corn, thawed

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes., In a small bowl, combine the cornbread mix, milk and egg. Stir in cheese and corn just until combined. Spread batter evenly over chili. , Bake at 400° for 15-18 minutes or until topping is golden brown.

Nutrition Facts : Calories 657 calories, Fat 19g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 1714mg sodium, Carbohydrate 80g carbohydrate (21g sugars, Fiber 9g fiber), Protein 41g protein.

CHILI CORNBREAD CASSEROLE



Chili Cornbread Casserole image

Chili cornbread casserole with savory chili, melty cheese, and sweet cornbread topping is easy to make and tastes amazing!

Provided by April Woods

Categories     Main Course

Number Of Ingredients 8

3 cans no bean chili (or about 6 cups homemade chili)
1 can diced tomatoes ((15 ounces) drained)
1 can kidney beans ((15 ounces) drained and rinsed)
1 can cannellini beans ((15 ounces) drained and rinsed)
3 cups Mexican blend shredded cheese (cheddar also works)
1 package cornbread mix (we like Jiffy cornbread mix, 8.5 ounces)
1 can creamed corn ((15 ounces))
2 eggs (large)

Steps:

  • In a 9x13" casserole dish, mix together the 3 cans of chili, diced tomatoes, kidney beans and cannellini beans. Spread evenly along the bottom of the dish.
  • Sprinkle the shredded cheese evenly over the chili mixture.
  • Using a blender (upright or immersion) blend together the cornbread mix, creamed corn, and eggs. Pour cornbread batter over the cheese and chili.
  • Bake at 400F degrees for 25 to 30 minutes until top is browned and chili mixture bubbling in the corners.

Nutrition Facts : Calories 392 kcal, ServingSize 1 serving

CORNBREAD-CHILI CASSEROLE



Cornbread-Chili Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon vegetable oil
1 medium onion, chopped
1 1/2 pounds lean ground beef
1 1/2 cups mild salsa (medium or hot if preferred)
One 12-ounce bag frozen whole-kernel white shoepeg corn, thawed
1/4 cup vegetable broth
2 tablespoons hot Mexican chili powder
1 teaspoon ground cumin
Salt and freshly ground black pepper
Three 8-ounce boxes cornbread muffin mix (Jiffy preferred)
1 1/2 cups whole milk
1 cup shredded Cheddar (about 4 ounces)
1/4 cup sour cream

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
  • In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

GREEN CHILE CORNBREAD SKILLET WITH CRISPY PORK AND SPICY HONEY BUTTER



Green Chile Cornbread Skillet with Crispy Pork and Spicy Honey Butter image

When you take something classic like skillet corn bread, and mix it with the true American Hatch green chile, you get something special. The crisped slow-cooked pork and spicy sweet melted butter don't hurt, either.

Provided by Eric Greenspan

Categories     appetizer

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 23

Neutral oil, to coat pan and for frying
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup buttermilk
1 cup Greek yogurt
1/2 cup honey
2 tablespoons unsalted butter, melted
1 large egg
1/2 cup roasted and chopped Hatch green chile, homemade from fresh or store-bought, such as 505 Southwestern Green Chile, plus more for garnish
1 1/4 cups grated Cheddar
2 pounds pork butt, cut into fist-size chunks
Kosher salt
1/2 cup garlic cloves
2 cups fresh orange juice
Peels from 1/2 orange
1/4 pound (1 stick) unsalted butter, at room temperature
1/2 cup honey
1/2 teaspoon cayenne pepper
1/2 teaspoon dark chili powder
1/4 teaspoon kosher salt

Steps:

  • For the cornbread: Preheat the oven to 400 degrees F. Preheat a deep-fryer to 350 degrees F.
  • Coat a 9-inch cast-iron skillet with oil.
  • Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk, Greek yogurt, honey, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the green chiles and 3/4 cup Cheddar.
  • Pour the batter into the prepared skillet and bake for 25 minutes. Use a toothpick to test if the inside is wet. If so, return to the oven and bake until just dry, another 5 minutes. Top with the remaining 1/2 cup Cheddar and let cool for 10 minutes.
  • For the pork: Sprinkle the pork pieces with salt and place in a stovetop pressure cooker. Add the garlic, orange juice and orange peels. Close the lid and bring to pressure over high heat. Cook on high for 45 minutes.
  • Cool and release the pressure according to the manufacturer's directions. Very carefully open the lid and transfer the pork to a plate using a slotted spoon. Let cool until cool enough to handle. Cut the pork into large chunks, then deep-fry, in batches, until crispy, about 5 minutes. Reserve in a bowl or baking dish until all are fried.
  • For the spicy butter: Whisk the butter, honey, cayenne, chili powder and salt in a medium bowl until fully incorporated.
  • Top the cornbread skillet with more roasted Hatch green chile. Break up the fried pork pieces with forks or a knife. Top the cornbread with the pork and large dollops of the spicy honey butter. Cut into large wedges and serve.

CHILI CHEESE CORNBREAD (LOW FAT)



Chili Cheese Cornbread (Low Fat) image

This is just plain tasty. I consider it to be diabetic friendly too. It's excellent with chili or bean soup.

Provided by Annacia

Categories     Quick Breads

Time 28m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup yellow cornmeal
2 tablespoons yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup whole wheat flour
1 1/4 cups low-fat buttermilk
1 egg, lightly beaten
1 egg white
1/4 cup shredded sharp cheddar cheese, low fat preferred
2 tablespoons chopped mild green chilies (or to taste, I use Ortega brand in a can)

Steps:

  • Preheat oven to 425°F.
  • Coat an 8 inch square baking pan with nonstick cooking spray and dust with 2 tablespoons of cornmeal.
  • Sift into a large bowl the remaining cornmeal, baking powder, baking soda, salt and flour.
  • In another bowl, combine buttermilk, eggs, cheese and chilies, then stir into the dry ingredients.
  • Pour batter into the prepared baking pan .
  • Bake 18 minutes or until tester comes out clean. Makes 12 2 inch pieces.

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CHILI AND CORNBREAD RECIPES - THE IDEA ROOM
chili-and-cornbread-recipes-the-idea-room image
Chili Recipes. Chili Pot Pies with Cornbread Crust from Sweet Peas and Saffron. One Pot Chili Recipe from Princess Pinky Girl. 5-Ingredient White Chicken Chili from GIMME some OVEN. The Best Chili on Earth Recipe from …
From theidearoom.net


CHILI CORNBREAD CASSEROLE RECIPE | EATINGWELL
There are better chili recipes. The cornbread can be "tinkered" with and make to taste better. Can't recommend this one. Pros: Can be improved Cons: There is better chili. …
From eatingwell.com
3.8/5 (13)
Total Time 1 hr 30 mins
Category Healthy Casserole Recipes
Calories 494 per serving
  • To prepare chili: Heat oil in a Dutch oven over medium heat. Add onion and cook until beginning to soften, about 4 minutes. Add bell pepper and garlic and cook for 1 minute. Add beef and cook, breaking it up with a wooden spoon, until browned, 4 to 5 minutes. Stir in beans, tomatoes and their juice, chili powder, cumin, paprika and cayenne (if using). Bring to a boil; reduce heat to maintain a simmer, cover and cook until slightly thickened, about 20 minutes.
  • Preheat oven to 350 degrees F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
  • To prepare cornbread: Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, milk and oil in a medium bowl. Add the wet ingredients to the dry ingredients along with cilantro and stir until just combined. Transfer the chili to the prepared baking dish and sprinkle with cheese. Spread the cornbread batter evenly over the chili.
  • Bake the casserole until the top springs back when touched lightly, 20 to 25 minutes. Let stand for 10 minutes before serving.


CHILI CORNBREAD CASSEROLE RECIPE - BROWN SUGAR FOOD BLOG
This Chili Cornbread Casserole makes a lot of food. I used a 9X13 deep casserole dish but I had some chili left over, which was fine with me, but I wanted to let you know that …
From bsugarmama.com
5/5 (1)
Category Entree
Servings 8
Total Time 55 mins
  • Using a large shallow saute pan, heat 2 tbsp. Olive oil on medium heat. Add the onions and bell pepper to the pan. Saute for 5-7 minutes, just until soft and translucent. Next, add the garlic cloves and cook for 3 minutes.
  • Add the ground beef and ground sausage to the pan. Cook the meat with the veggies until cooked through and browned, about 10-15 minutes. Drain any excess grease and return to pan.
  • Season with salt and pepper, stir. Add both cans of tomato sauce, tomato paste and stir until well mixed. Add the chipotle sauce, chili beans, chili seasoning, and stir. Allow simmering for 10-15 minutes.


CORNBREAD CHILI CASSEROLE - SPACESHIPS AND LASER BEAMS
Using a silicone spatula, spread the cornbread evenly on the bottom and up a bit up the sides of the baking dish. STEP EIGHT: Remove the chili from the stovetop and carefully …
From spaceshipsandlaserbeams.com
Ratings 1
Category Main Course
Cuisine American, Mexican
Total Time 55 mins
  • In a 5 quart stock pot over medium-high heat and using a large wooden spoon to stir, brown the ground beef and onions until beef is completely cooked and the onions are translucent. Drain off any excess grease and return to the stock pot.
  • Reduce the heat to medium and add the garlic. Stir often to keep the garlic from burning. Cook for 1 to 2 minutes.
  • Stir in the chili powder, ground cumin, dried oregano leaves, black pepper, and kosher salt. Continue stirring until all the ingredients are well combined. Continue to cook for 5 minutes.


CHILI CORNBREAD CASSEROLE - BELLE OF THE KITCHEN
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and baking soda. In a separate smaller bowl, whisk together milk, eggs and butter. Add liquid mixture to …
From belleofthekitchen.com
4.9/5 (36)
Total Time 55 mins
Category Main
Calories 608 per serving
  • Preheat oven to 375 degrees and lightly coat a 2-quart casserole dish with cooking spray. Set aside.
  • Brown ground beef with onion in a large skillet. Once meat is cooked and onion is soft, add in garlic, chili powder, and cumin. Cook until garlic is fragrant, about 30 seconds. Add in crushed tomatoes and corn, then simmer for 5-7 minutes. Remove from heat and stir in black beans and season with salt and pepper to taste.
  • In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and baking soda. In a separate smaller bowl, whisk together milk, eggs and butter. Add liquid mixture to dry ingredients and mix until combined.
  • Pour chili into prepared baking dish and top with cornbread batter. Bake for about 28-35 minutes or until cornbread is lightly golden.


CHILI & CORNBREAD - LIFE MADE SIMPLE
Preheat oven to 375 degrees F. 2. In large mixing bowl, beat together whole milk, eggs, butter and honey, until light and creamy. 3. Add cornmeal, flour, salt and sugar, mix until …
From lifemadesimplebakes.com
5/5 (1)
Total Time 1 hr 40 mins
Category Soup
Calories 388 per serving
  • In a large pot over medium-high heat, add butter and canola oil. Add peppers, chilies, onion and garlic and cook until tender, about 5 minutes.
  • Add chuck and brown, about 3 minutes. Add ground beef and sausage, stirring gently, trying not to break it up too much. Cook meat until it is nicely browned, about 5 minutes.
  • Add onion powder, garlic powder, chili powder, paprika, cayenne, cumin, coriander, Nature's Seasonings, salt and pepper. Stir and cook for 1 minute.
  • Add tomato sauce, tomato paste and diced tomatoes. Cook for 2 minutes, stirring frequently to prevent sauce from burning.


CHILI CORNBREAD BOWL - HEALTHY SCHOOL RECIPES
Reduce heat to medium-low, cover and simmer for 35-40 minutes, or until thickened. Stir occasionally. Heat to 165°F or higher for 15 seconds and hold at 140 °F or higher. Serving …
From healthyschoolrecipes.com
Estimated Reading Time 2 mins
Calories 498 per serving
  • Brown ground beef on medium high heat and drain fat, if needed . Heat to 165°F for 15 seconds.
  • Stir in water, tomato sauce, undrained kidney beans, and hot sauce. Reduce heat to medium-low, cover and simmer for 35-40 minutes, or until thickened. Stir occasionally. Heat to 165°F or higher for 15 seconds and hold at 140 °F or higher.


JALAPENO CHILI CORNBREAD CASSEROLE - VEGAN RICHA
How to make Chili Cornbread Casserole: In a 9×9 casserole dish, add all of the ingredients under chili and mix well. Add 1 1/2 cups of water and mix in, and even out the …
From veganricha.com
Ratings 26
Calories 368 per serving
Category Main Course, Side Dish
  • In a 9x9 casserole dish, add all of the ingredients under "for the chili" and mix well. Add 1 1/2 cups of water and mix in, and even out the mixture
  • Place in a pre-heated oven at 400 degrees F, and cook for 35 minutes. Meanwhile make your cornbread mixture, and keep ready.
  • Mix all your dry ingredients, cornmeal, salt, baking powder, baking soda, and cornstarch in a bowl, then add in the wet ingredients and mix well.
  • Add in your pickled Jalapenos and cheddar shreds and mix, and let the mixture sit for five minutes to see if you need more non-dairy milk.


CHILI CORNBREAD CASSEROLE - PRINCESS PINKY GIRL
ADD in all of the chili seasoning spices. STIR in the black beans, kidney beans, and mexicorn and let simmer. PREPARE the cornbread and place it into a 9×13 baking dish. …
From princesspinkygirl.com
5/5 (4)
Total Time 50 mins
Category Dinner
Calories 265 per serving
  • In a 5 quart stock pot, over medium-high heat and using a large wooden spoon to stir, brown the ground beef and onions until beef is completely cooked and the onions are translucent. Drain off any excess grease, and return to the stock pot.
  • Reduce the heat to medium and add the garlic. Stir often to keep the garlic from burning. Cook for 1 - 2 minutes.
  • Stir in the chili powder, ground cumin, dried oregano leaves, black pepper and kosher salt. Continue stirring until all the ingredients are well combined. Continue to cook for 5 minutes.


SKILLET CHILI AND CORNBREAD | LITE CRAVINGS | WW RECIPES
While chili simmers, in a medium bowl, whisk together flour, cornmeal, baking soda, almond milk, honey, eggs, and salt. Pour cornbread batter evenly over chili. Bake for 20-25 …
From litecravings.com
5/5 (2)
Total Time 50 mins
Servings 6
Calories 326 per serving
  • Preheat oven to 400. In a very large, oven-proof skillet, brown turkey. Add in onion, garlic, and celery and saute until soft, about 5 minutes.
  • Add in zucchini, both cans of tomatoes, and broth. Bring to a boil, lower heat, and simmer for about 10 minutes.
  • While chili simmers, in a medium bowl, whisk together flour, cornmeal, baking soda, almond milk, honey, eggs, and salt.


CHILI CORNBREAD SKILLET - BUDGET BYTES
In a separate bowl, whisk together 1 cup milk, 1 large egg, and 1/4 cup cooking oil. Pour the bowl of whisked wet ingredients into the bowl with the cornmeal mixture and stir just …
From budgetbytes.com
4.7/5 (60)
Total Time 1 hr
Servings 6
Calories 696 per serving
  • Dice the onion and mince the garlic. Slice the jalapeño lengthwise, scrape out the seeds, and then dice the pepper. Add the cooking oil, onion, garlic, and jalapeño to a large 4-quart oven safe skillet. Sauté over medium heat until the onions are soft and translucent (about 5 minutes).
  • Drain the canned beans then add them to the skillet with the tomato paste, diced tomatoes, chili powder, cumin, oregano, salt, and water. Stir to combine.
  • Allow the chili to come up to a simmer. Let the chili continue to simmer, stirring occasionally, as you prepare the cornbread topping.
  • Begin to preheat the oven to 425ºF. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until very well combined. In a separate bowl, whisk together the milk, egg, and oil. Pour the milk mixture into the bowl with the cornmeal mixture and stir just until everything is moistened.


EASY CHILI CORNBREAD BAKE | FOOD RECIPE
Stir in tomato sauce, chili beans, and cannellini beans. Cook until heated through, about 5 minutes. Set aside. Step 2. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Step 3. Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan.
From foodrecipe.codevivu.com
Servings 8
Calories 528 per serving
Total Time 1 hr 10 mins


TACO CHILI CORNBREAD SKILLET - CONFESSIONS OF A FIT FOODIE
Make the taco chili. Preheat oven to 400 degrees and heat a large, deep, 10 inch oven safe skillet over medium-high heat. Brown meat, then add in veggies. Sauté for 3-4 minutes until fragrant and the veggies start to become tender. Next, add the diced tomatoes and tomato sauce. Let everything simmer. Top with shredded cheese, if you want to.
From confessionsofafitfoodie.com
Category Dinner
Calories 376 per serving
Total Time 45 mins


CHILI CORNBREAD - MY FOOD AND FAMILY
1. Grease 9-inch square baking pan; sprinkle with 1 Tbsp. of the cereal. Set aside. 2. Mix remaining cereal, flour, baking powder and chili powder. Mix egg product, milk, honey and margarine in medium bowl until well blended. Add flour mixture; stir just until moistened. Gently stir in corn and cheese. Spread into prepared pan.
From myfoodandfamily.com
3/5 (2)
Category Home
Servings 9
Total Time 45 mins


RECIPE: CHILI CORNBREAD CASSEROLE - KITCHN
Make the chili: Heat the oil in a Dutch oven or a large, heavy-bottomed oven-safe pot over medium heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until the onions are soft and just starting to brown, about 7 minutes. Add the ground beef and salt and stir, breaking the meat into small pieces.
From thekitchn.com
Estimated Reading Time 3 mins


THE BEST CHILI & CORNBREAD YOU'LL EVER EAT! - CHRISTINA ...
Heat the olive oil, and add the onion, garlic & green pepper in a large saucepan. Cook about 5 minutes. Add taco seasoning, cumin & cinnamon. Stir. Add rinsed beans, and tomatoes (put the juice from the tomato cans into the mixture too). Reduce the heat to a simmer. Cover and simmer for about 1 hour.
From christinamariablog.com
Estimated Reading Time 2 mins


CHILI CORNBREAD BOWLS - 3ABN RECIPES
Chili Cornbread Bowls. Linda Johnson, Cinda Sanner (TDY16078) “Meal in a Bowl“ Ingredients. Cornbread 1 cup unbleached all-purpose flour 1 cup yellow corn meal 1 Tbsp baking powder ½ tsp. sea salt 1¾ cup (14.75 oz. can) cream corn ¼ cup canola oil ¼ cup pure maple syrup Chili 1⅔ cup chili beans 1¼ cup black beans 1 cup great northern beans 1 cup carrots, …
From 3abnrecipes.org
Servings 0.25
Estimated Reading Time 1 min


CHILE-MAPLE SKILLET CORNBREAD RECIPE - TODAY.COM
Preparation. For the cornbread: 1. Preheat the oven to 350 F. Grease a small cast-iron skillet or baking dish with vegan butter. Set aside. 2. In a medium mixing bowl, using a wooden spoon or ...
From today.com
4.2/5 (17)
Category Side Dishes


CASANOVA CHURCHES HOST CELEBRITY CHILI COOK-OFF | FAUQUIER ...
The menu will also include salad, cornbread, brownies and an ice cream bar. The third annual event will be held at the Grace Church Parish Hall on 5108 Weston Road in Casanova. Member comments
From fauquiernow.com


CHUNKY CHILI CORNBREAD - SOUTHERN RECIPES
The recipe Chunky Chili Cornbread is ready in about 3 hours and 35 minutes and is definitely an excellent vegetarian option for lovers of Southern food. This recipe serves 24. One serving contains 90 calories, 3g of protein, and 2g of fat. It is perfect for The Super Bowl. A mixture of bread flour, pepper flakes, nonfat milk powder, and a handful of other ingredients are all it …
From fooddiez.com


THIS CORNBREAD RECIPE WON’T DISAPPOINT | WARRENTON TOYOTA
Many cornbread recipes need buttermilk or creamed corn, but this recipe only needs flour and cornmeal. Ingredients (Yield: Serves 8-10) All Purpose Flour (1 cup) - This allows the bread to rise and give it a spongy, caky consistency. Yellow Cornmeal (1 cup) - Gives the bread the golden-brown color. Granulated Sugar (2/3 cup) - Adds a touch of sweetness. Salt …
From warrentontoyota.com


LEFTOVER CHILI CORNBREAD CASSEROLE - BLUES BEST LIFE
The chili seasoning melds with the diced tomatoes and beans, and then we top it with a delicious layer of warm cornbread. This chili cornbread casserole recipe is a great family dinner. Easy recipes that actually taste good are what we need for a weeknight dinner! This is a great way to use leftover chili and a family favorite that everyone ...
From bluesbestlife.com


CHILI WITH CORNBREAD RECIPES | SPARKRECIPES
Top chili with cornbread recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.
From recipes.sparkpeople.com


CHILI WITH CORNBREAD NUTRITION FACTS - EAT THIS MUCH
Calories, carbs, fat, protein, fiber, cholesterol, and more for Chili With Cornbread ( Panera Bread). Want to use it in a meal plan? Head to the diet …
From eatthismuch.com


CHILI CORNBREAD RECIPES | SPARKRECIPES
Vegan Chili Cornbread Pie. This one's an amalgam of several different Sparkpeople recipes, and uses sweet potatoes & quinoa flour to spike the nutritional content, while adding several "secret ingredient" tricks and tweaks to make it super-tasty and filling.
From recipes.sparkpeople.com


CHILI CORNBREAD CASSEROLE - PARADE.HOMELINUX.COM
One bite of this Chili Cornbread Casserole allows you to enjoy the sweet and buttery taste of cornbread while loving the [...] I love this casserole for many reasons, mainly because it combines two comforting recipes into one easy dish. Both chili and cornbread are delicious alone, but something magical happens when you bring them together. One bite of …
From parade.homelinux.com


CHILI CORNBREAD RECIPE WITH JIFFY - ALL INFORMATION ABOUT ...
Jiffy Cornbread Chili Pie Recipes best www.tfrecipes.com. 1 (8 ounce) box Jiffy cornbread mix 1 egg 1/3 cup milk 1 (15 ounce) can chili (no beans) onion (chopped) (optional) 1/4 cup shredded cheese Steps: Beat egg. Add milk to egg. Add the rest of the ingredients to the milk and egg mixture. Grease 8 x 8 baking pan. Bake at 400 degrees for 20 minutes. More about "jiffy …
From therecipes.info


COMMUNITY CHILI COOKOFF | FAUQUIER NOW CALENDAR
If you like different types of chili, cornbread, great music and a popular DJ, you are invited to the annual Community Chili Cookoff on Saturday, March 14, from 5-7:30 p.m. at Grace Episcopal Church.
From fauquiernow.com


CHILI CORNBREAD COBBLER - STEVEN AND CHRIS
Food Chili Cornbread Cobbler. Tuesday September 24, 2013 in Recipes. Chef Michael P. Clive has combined chili and cornbread, two of his two favourite things, into one supreme dish! This is a great ...
From cbc.ca


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