Description
A hearty and comforting cornbread chili poke bake with layers of savory chili topped with golden cornbread, then poked and filled with cheesy goodness for the ultimate casserole dinner.
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet chili seasoning mix
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 box (8.5 oz) cornbread mix
- 1/3 cup milk (as directed on cornbread mix)
- 1 egg (as directed on cornbread mix)
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil
- Sour cream and green onions, for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil and cook onion and garlic until softened.
- Add ground beef and cook until browned. Drain excess fat.
- Stir in chili seasoning, diced tomatoes, beans, and corn. Simmer for 5 minutes.
- Spread chili mixture evenly into the baking dish.
- Prepare cornbread mix according to package directions using milk and egg. Pour batter evenly over the chili.
- Bake uncovered for 25–30 minutes, until cornbread is golden and cooked through.
- Using the handle of a wooden spoon, poke several holes into the cornbread layer.
- Sprinkle shredded cheddar cheese over the top, allowing some to melt into the holes.
- Return to oven for 5 minutes until cheese is melted and bubbly.
- Garnish with sour cream and green onions before serving.
Notes
- Use leftover chili for an easy shortcut.
- Spice it up with jalapeños or hot sauce.
- Can be prepped ahead and baked when ready to serve.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Baking
- Cuisine: American