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Chili with Corn Bread Topping Recipe

Chili with Corn Bread Topping Recipe

Corn bread is the perfect partner for canned chili in the easy warmer-upper for two our Test Kitchen put together.
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:2 servings


  • 1/3 pound lean ground beef (90% lean)
  • 1/4 cup chopped onion
  • 1 can (15 ounces) chili with beans
  • 1/2 cup water
  • 3/4 cup corn bread/muffin mix
  • 3 tablespoons 2% milk
  • 2 tablespoons beaten egg
  • 1/3 cup shredded cheddar cheese
  • 1/4 cup frozen corn, thawed


  • 1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes.
  • 2. In a small bowl, combine the corn bread mix, milk and egg. Stir in cheese and corn just until combined. Spread batter evenly over chili.
  • 3. Bake at 400° for 15-18 minutes or until topping is golden brown. Yield: 2 servings.

Nutritional Facts

1 serving (prepared with fat-free milk, egg substitute and reduced-fat cheese) equals 657 calories, 19 g fat (8 g saturated fat), 85 mg cholesterol, 1,714 mg sodium, 80 g carbohydrate, 9 g fiber, 41 g protein.

Reviews for Chili with Corn Bread Topping

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Reviewed Jan. 25, 2015

"I haven't tried it yet, but it gIves me a great idea about how to do the cornbread topping. I use the chili made from the packet. Warning. The original is spicey"

Reviewed Dec. 28, 2014

"The recipe called for chili beans with tomatoes, or no tomatoes... So I subbed tomato sauce... Good recipe, could use a little updating. Just substitute where you can."

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