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Chili Cornbread

Total Time

Prep: 15 min. Bake: 45 min.

Makes

8 servings

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
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Ingredients

  • 1 cup plus 3 tablespoons cornmeal, divided
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 large eggs, room temperature
  • 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 chiles
  • 1 medium onion, chopped

Directions

  1. Sprinkle a greased 13x9-in. baking pan with 3 tablespoon cornmeal; set aside. In a bowl, combine the salt, baking soda and remaining cornmeal.
  2. In another bowl, beat eggs; add corn, milk and oil. Stir into dry ingredients just until moistened. Pour half the batter into prepared pan. Layer with beef, cheese, chiles and onion. Top with remaining batter.
  3. Bake at 350° for 45-50 minutes or until golden brown. Let stand for 5 minutes before cutting.

Nutrition Facts

1 piece: 420 calories, 22g fat (11g saturated fat), 178mg cholesterol, 824mg sodium, 31g carbohydrate (5g sugars, 3g fiber), 24g protein.

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