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Baked Cornbread Chili

This Baked Cornbread Chili is a comforting one-dish meal featuring a hearty, seasoned pinto bean and vegetable chili topped with melty cheddar and fluffy cornbread, baked to golden perfection—a delicious blend of savory and sweet in every bite!

30 min

Prep Time

30 min

Total Time

30 min

Servings

4

Ingredients

Pantry

  • 1 box Cornbread Mix

  • 2 15-oz cans Pinto Beans

  • 1 packet Chili Seasoning

  • 1 pint Cherry Tomatoes

  • 1 15-oz can Tomato Sauce

  • 1 Onion

Fridge and Freezer

  • 1 Carrot

  • 2 Eggs

  • 1 stalk Celery

  • 1 cup Cheddar Cheese

Directions

  1. Wash hands with soap and water. Preheat to 450°F. Wash and dry the vegetables. Peel and chop the onion and carrot. Chop the celery. Drain and rinse the beans. Grease a baking dish.

  2. In the baking dish, combine the beans, vegetables, chili seasoning, and tomato sauce. Cover with a lid or foil and bake for 10 minutes. Leaving the oven on, remove from the oven.

  3. Meanwhile, in a bowl, combine the 2 eggs, cornbread mix, and ¼ cup of water; season with salt and pepper. Stir until just combined.

  4. Carefully remove the foil from the baking dish. Evenly top with the cheese. Top each tray with 4 equal-sized dollops of the cornbread batter. Return to the oven and bake, uncovered, 8 to 10 minutes, or until the cornbread is cooked through and the chili is thickened. Remove from the oven. Makes 4 servings. Refrigerate leftovers within 2 hours.

<ul><li>Watch to learn how to chop onions: https://www.youtube.com/watch?v=Z2D7Gif_4tU</li></ul>

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