Chilli Cornbread Bake

Chilli Cornbread Bake

Love me some chilli, it’s warming and cozy on a chilly day, haha. Get it chilli on a chilly day. I am sure by now a lot of you are realizing how corny my jokes are, but I bet some of you smirked a little, that’s all that matters. I won’t tell if you laughed and thought it was kinda funny:)

I can’t believe it actually snowed again. Ya it really did, I woke up this morning and snow was falling from the sky. I saw yesterday that it was calling for snow, but I thought maybe it would be one of those weather forecasts that never really happen, I don’t think it will stay long, but it is cold out there, or at least it’s too cold for me. This weather brought me to my next thought which was, what better way to get warmed up from the cold than with a warming bowl of hearty homemade chilli topped with cornbread, my personal favourite.

This dish has the best of both worlds. I love the heartiness of the chilli and the tenderness of the corn bread, it’s a perfect crust baked over top of the chilli, giving it a nice crunchy texture. I made this dish in two separate pans so my son and I could enjoy a mild version of chilli, while my husband enjoys the spice and heat in his chilli. I like a little spice, but the way my husband likes it, my ears would be sweating and I don’t enjoy that lol. It’s kinda funny cause it doesn’t seem to phase him, but for me I would be suffering eating his bowl, I guess everyone is different, that’s way I made 2.

One other point I wanted to mention is the fact that when I make chilli I always make a large pot of it so I can freeze the rest for dinner another night. This recipe is the perfect solution to spiff up a chilli dinner, and use the frozen left over making the time consumption a little shorter and getting dinner on the table a little quicker.


Chilli Cornbread Bake
Recipe Type: Chilli Cornbread
Author: Maria Jet
Prep time:
Cook time:
Total time:
Serves: 6
  • Ingredients for Chilli:
  • 1-1/2 to 2 pounds extra lean ground beef
  • 1 green onion chopped
  • 1/2 red onion diced
  • 2 gloves garlic minced
  • 8-10 white mushrooms chopped
  • 1 red pepper chopped
  • 1 green pepper chopped
  • 1/2 carrot shredded fine
  • hand full at least 10-12 cherry tomatoes quartered
  • 2 tsp. Italian seasoning
  • 1 tsp. sweet chilli pepper
  • 1/2 tsp. dry mustard
  • 1/2 tsp. cumin
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. black pepper
  • 1-2 tbsp. cayenne pepper for chilli with heat, if you don’t like spicy omit this ingredients or add only as desired for your own personal taste.
  • 1 can red kidney beans
  • 1 can organic crushed tomato
  • 1 can diced tomatoes
  • Ingredients for Cornbread
  • 1 cup organic white flour
  • 1 cup yellow cornmeal
  • 1 tbsp. baking powder
  • 1/2 tsp. sea salt
  • 3 tbsp. organic sugar
  • 3 tbsp. honey
  • 1 cup 1% milk
  • 2 egg
  • 1/4 unsalted butter melted
  1. Chop up all your veggies
  2. Heat up a large non stick skillet on medium heat, toss in minced garlic, onions and mushrooms, cook for 2-3 minutes until softened.
  3. Add extra lean ground beef and cook till no longer pink about 6-8 minutes stirring often, add peppers, grated carrots, and cherry tomatoes, cook for another 2 minutes, turn heat down to low.
  4. Rinse and drain beans, toss into skillet, pour in crushed tomatoes, and diced tomatoes, pour in only half the liquid from the diced tomatoes.
  5. Give everything a good stir, add all seasoning, remember to only add the cayenne pepper as desired, place a lid over skillet and let it simmer for 20-25 minutes stirring occasionally.
  6. In the meantime gather your ingredients for the cornbread and lightly grease your baking pan with a non stick cooking spray.
  7. Pre-heat oven to 400F
  8. Fill baking pan half way full.
  9. Place flour, cornmeal, sea salt, and baking powder in a bowl, whisk to blend, set aside.
  10. In another bowl whisk eggs, add in milk, sugar, honey and melted butter, whisk well.
  11. Combine dry and wet ingredients together, do not over mix, blend just till all ingredients are evenly moistened and there are no dry lumps of flour or cornmeal.
  12. Pour over top of chilli in the baking pan and spread out gently and evenly.
  13. Place in the oven and bake for 25-35 minutes until golden brown on top.
  14. Remove from oven, serve hot with a sprinkle of sharp cheddar cheese grated on top, enjoy!
  15. Notes
  16. When making the cornbread, only mix the dry and wet ingredients together when the oven is completely ready, the bread will rise better if it is not left to sit and wait, but rather placed in the oven right away so the baking powder can be activated by the heat from the oven.