Cornbread Chili Poke Bake Recipes

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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 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-CHEESE CORN BREAD POKE CAKE RECIPE BY TASTY



Chili-Cheese Corn Bread Poke Cake Recipe by Tasty image

Here's what you need: milk, large eggs, all-purpose flour, yellow cornmeal, salt, baking powder, baking soda, unsalted butter, nonstick cooking spray, olive oil, large yellow onion, ground beef, salt, black pepper, paprika, garlic powder, chili powder, cumin, crushed tomato, shredded mexican cheese blend, sour cream, scallion

Provided by Claire Nolan

Categories     Dinner

Yield 12 servings

Number Of Ingredients 22

3 cups milk
3 large eggs
2 cups all-purpose flour
3 cups yellow cornmeal
3 teaspoons salt
3 teaspoons baking powder
1 teaspoon baking soda
10 tablespoons unsalted butter, melted
nonstick cooking spray, for greasing
2 tablespoons olive oil
1 large yellow onion, diced
2 lb ground beef
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons cumin
28 oz crushed tomato, 1 can
1 cup shredded mexican cheese blend
sour cream, for serving
scallion, thinly sliced, for serving

Steps:

  • Preheat the oven to 400°F (200°C).
  • In a liquid measuring cup or medium bowl, whisk the eggs and milk until well-combined.
  • In a large bowl, add the flour, cornmeal, salt, baking powder, and baking soda, and whisk to combine.
  • Make a well in the center of the dry ingredients, then pour in the wet ingredients and whisk until smooth. Add the melted butter and stir to combine.
  • Grease a 9x13-inch (23x33-cm) glass baking dish with nonstick spray and line with parchment paper.
  • Pour the cornbread batter into the pan, smoothing the top with a spatula.
  • Bake for 25 minutes, or until a toothpick comes out clean. Let cool for about 10 minutes.
  • In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, stirring frequently, about 5 minutes.
  • Add the ground beef and break apart with a wooden spoon into small pieces. Add the salt, pepper, paprika, garlic powder, chili powder, and cumin. Cook, stirring frequently, until the ground beef is cooked through, about 5 minutes.
  • Add the crushed tomatoes and stir. Simmer for 10 minutes.
  • Using the bottom of a utensil with a handle that is about 1-inch (2 cm) in diameter, poke multiple holes in the cornbread.
  • Pour the chili over the cornbread and smooth the top with a spatula. Sprinkle the cheese over the chili.
  • Bake for 3 minutes, or until the cheese is melted.
  • Slice and serve with sour cream, scallions, and cilantro.
  • Enjoy!

Nutrition Facts : Calories 618 calories, Carbohydrate 49 grams, Fat 32 grams, Fiber 4 grams, Protein 32 grams, Sugar 7 grams

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.

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.

CORNBREAD CHILI POKE BAKE



Cornbread Chili Poke Bake image

Deep red chili fills holes that have been poked in cornbread to create meaty and sweet layers. Topped with the classic accompaniments of cheese, sour cream, jalapenos and scallions, and you've got an easy way to feed a crowd.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 12 to 15 servings

Number Of Ingredients 22

Nonstick cooking spray, for the baking dish
3 cups stone-ground cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 tablespoon kosher salt
1 teaspoon baking soda
2 cups buttermilk
1 cup vegetable oil
4 large eggs
1 tablespoon vegetable oil
1 small yellow onion, grated
1 pound ground beef (80/20)
2 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon kosher salt
2 teaspoons chipotle chile powder
2 teaspoons ground cumin
One 28-ounce can crushed tomatoes
1 cup shredded Cheddar
1/2 cup sour cream
1 jalapeno, halved, seeded and thinly sliced
2 scallions, thinly sliced

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.

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2016-05-17 Instructions. Pre-heat the oven to 400. Lightly mist a 9x13 baking dish with cooking spray and set aside. In a large mixing bowl, combine the egg, milk, 1 teaspoon of the cumin, 1/8 teaspoon of the cayenne, creamed corn, diced chilies and corn muffin mix. Stir together until fully mixed and pour into the prepared baking …
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2018-08-25 Using the bottom of a utensil with a handle that is about 1-inch (2 cm) in diameter, poke multiple holes in the cornbread. Pour the chili over the cornbread and smooth the top with a spatula. Sprinkle the cheese over the chili. Bake …
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CORNBREAD CHILI BAKE RECIPES
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 ...
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