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Chili Corn Bread

 Chili Corn Bread
Our daughter made this recipe for a 4-H food show and won a blue ribbon. It's so simple to prepare, even on hurried, hectic days. We like to eat these squares with sour cream and salsa. - Tracy Johnson, Canyon, Texas
8 ServingsPrep: 15 min. Bake: 45 min.


  • 1 cup plus 3 tablespoons cornmeal, divided
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 eggs
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 cup milk
  • 2 tablespoons canola oil
  • 1 pound ground turkey or beef, cooked and drained
    With Johnsonville Italian Sausage.

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  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 1 medium onion, chopped


  • Sprinkle a greased 13-in. x 9-in. baking pan with 1 tablespoon of
  • cornmeal; set aside. In a bowl, combine the salt, baking soda and
  • remaining cornmeal.
  • In another bowl, beat eggs; add corn, milk and oil. Stir into dry
  • ingredients just until moistened. Pour half of the batter into
  • prepared pan. Layer with beef, cheese, chilies and onion. Top with
  • remaining batter.
  • Bake at 350° for 45-50 minutes or until golden brown. Let stand
  • for 5 minutes before cutting. Yield: 8 servings.

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Chili Corn Bread (continued)

Chili Corn Bread can be served warm or cold. Pack some squares for a deliciously different brown bag lunch.
Nutritional Facts: 1 serving (1 piece) equals 420 calories, 22 g fat (11 g saturated fat), 178 mg cholesterol, 824 mg sodium, 31 g carbohydrate, 3 g fiber, 24 g protein.