Cowboy Cornbread Chili Bake

• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 1 (4-ounce) can diced green chiles
• 1 1/2 cups cooked ground beef
• 1 1/2 cups frozen corn kernels
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 (8.5-ounce) cornbread mix
• 1/2 cup milk
• 1 egg
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• Salt and pepper to taste
• Optional: 1 jalapeño, seeded and diced

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine kidney beans, diced tomatoes, green chiles, ground beef, corn, chili powder, cumin, and smoked paprika. Season with salt and pepper.
3. 3 Spread the chili mixture into a greased 9x13 inch baking dish.
4. 4 In a separate bowl, prepare the cornbread according to package instructions using milk and an egg.
5. 5 Pour the cornbread batter evenly over the chili mixture.
6. 6 Bake for 30-35 minutes or until cornbread is set and golden.
7. 7 Remove from oven, sprinkle with cheddar cheese and green onions (and jalapeño if using), then return to oven for another 5 minutes until cheese is melted.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Spatula

Variations

• Add diced bell peppers or zucchini to the chili mixture for extra veggies.
• Substitute ground beef with turkey or plant-based meat for a lighter option.

Substitutions

• If you're out of green chiles, use roasted red peppers for a similar tang.
• Use buttermilk instead of milk for a richer cornbread texture.

Pairings

• Pairs perfectly with a cold beer or a glass of Zinfandel.
• A dollop of sour cream and a sprinkle of cilantro on top adds a fresh twist.

Nutrition

Tips

• For extra flavor, sauté onions and garlic with ground beef before adding to chili mixture.
• Use canned cornbread mix for convenience or homemade cornbread batter for a special touch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat covered in a 350°F oven until hot.

Serving Suggestions

• Serve with a side of coleslaw or a fresh green salad.
• Pairs well with a slice of buttermilk biscuit on the side.

FAQ