Time 1h Number Of Ingredients 16 Steps:
Spray a large skillet with cooking spray and place over medium heat. Cook turkey, celery and onion until turkey, breaking up the turkey with a spoon. Cook till turkey is no longer pink. Add garlic, chili powder, black pepper, cumin, and crushed red pepper. Cook and stir for 2 minutes. Stir in tomato sauce and beans. Turn heat down to low and allow to simmer while preparing cornbread. Preheat oven to 350 degrees. Spray a deep 13 x 9 casserole dish with cooking spray. Prepare corn muffin mix with eggs and milk according to package directions and pour batter into prepared baking dish. Remove chili mixture from heat and spoon over the batter. Bake, uncovered, for 30-35 minutes. Edges of cornbread should be nicely browned and center should appear to be set. Carefully remove dish from oven and sprinkle with cheese. Return to oven and bake 5-10 minutes more, until cheese is melted. Serve with tortilla chips and top with sour cream if desired.
Time 40m Yield 8 serving(s) Number Of Ingredients 16 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.
Time 55m Yield 8 Number Of Ingredients 16 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.
Time 1h Yield 12 to 15 servings Number Of Ingredients 22 Steps:
For the cornbread: Preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Whisk together the cornmeal, sugar, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, oil and eggs in a medium bowl. Fold the egg mixture into the cornmeal mixture until well combined. Pour into the prepared baking dish and bake until the edges are golden brown and the center bounces back when pressed with a finger, 25 to 30 minutes. For the chili: Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onions and cook until slightly softened, about 5 minutes. Add the ground beef and cook until no longer pink, about 5 minutes. Add the chili powder, tomato paste, salt, chipotle powder and cumin and cook until the spices begin to fry. Add the tomatoes and bring to a boil. Reduce the heat to low and simmer until slightly thickened, about 20 minutes. Once the cornbread is baked, use the handle of a large wooden spoon to poke 35 holes into the cornbread, making sure that the spoon goes all the way to the bottom of the baking dish. Spoon the chili on top of the cornbread and spread evenly with the wooden spoon while pressing the chili into the holes. Top with the cheese, dollops of sour cream, jalapenos and scallions. Cut into 15 pieces and serve immediately.
Time 1h10m Yield 8 Number Of Ingredients 14 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.
Time 1h15m Yield 6 servings Number Of Ingredients 13 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.
Yield 6 servings Number Of Ingredients 31 Steps:
In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion, carrot, and bell pepper and stir. Cook for about 8 minutes, until the vegetables are tender. Add the oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, and pepper. Stir and cook for about 2 minutes, until fragrant. Add the tomatoes, black beans, kidney beans, pinto beans, and corn and stir to combine. Add the lime juice and vegetable broth and stir. Increase the heat to high and bring the chili to a boil, then reduce the heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally. Preheat the oven to 400°F (200°C). In the meantime, prepare the cornbread batter: In a medium bowl, whisk the egg and milk until well-combined. In a large bowl, combine the cornmeal, flour, brown sugar, salt, baking powder, and baking soda. Pour the wet ingredients into the dry ingredients and whisk until smooth. Add the melted butter and stir to combine. Add the jalapeño and stir to incorporate. Remove the chili from the heat. Pour the cornbread batter over the chili and use a spatula to smooth the top and make sure it covers the chili completely. Bake for 25-30 minutes, until the cornbread is fully cooked and a toothpick inserted in the center comes out clean. Let cool for about 10 minutes. Garnish the cornbread with sliced jalapeño and chopped cilantro. Enjoy!
Time 38m Yield 4-6 serving(s) Number Of Ingredients 3 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.
Time 40m Yield 6 Number Of Ingredients 11 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.
Time 45m Yield 6 servings. Number Of Ingredients 4 Steps:
Place chili beans in a greased 8-in. square baking dish. Top with onion and cheese. Prepare cornbread mix according to package directions. , Drop batter by spoonfuls over cheese. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Serve immediately.
Time 50m Yield 6 servings. Number Of Ingredients 16 Steps:
Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat., In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese., Spread half the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling., Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.
Yield 6 servings Number Of Ingredients 24 Steps:
Preheat the oven to 425°F (220°C). Make the chili: Heat the olive oil in a 4-quart cast iron skillet over medium-high heat. Add the onion and cook for 3-4 minutes, or until soft and browned. Add the garlic and jalapeño, and sauté for another minute, until fragrant. Add the ground beef and cook for 5-7 minutes, until cooked through and browned. If there is a large amount of excess oil, spoon out of the skillet and discard. Stir in the tomato paste, diced tomatoes, kidney beans, chili powder, cumin, cinnamon, oregano, salt, and water, and bring to a simmer. Simmer for 10 minutes. Meanwhile, make the cornbread batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a liquid measuring cup or medium bowl, whisk together the milk, eggs, and vegetable oil. While whisking continuously, slowly pour the wet ingredients into the dry ingredients and stir just until everything is moistened. Remove the chili from the heat and sprinkle the shredded cheese evenly across the surface. Pour the cornbread batter over the chili and cheese, and spread evenly all the way to the edges of the pan. Bake for 25 minutes, or until the cornbread is golden brown on top. Remove from the oven and let rest for a few minutes before serving. Scoop the chili and cornbread into bowls and garnish with cilantro. Enjoy!
More about “chili cornbread bake recipes”
Time 40m Yield 6 servings, about 1-1/3 cups each Number Of Ingredients 7 Steps:
Heat oven to 400ºF. Brown meat in large skillet; drain. Return to skillet. Stir in beans, tomato sauce and salsa. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheese. Add hot water to stuffing mix; stir just until moistened. Spoon over ingredients in casserole dish. Bake 30 min. or until heated through.
