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Chili with Corn Bread Topping

 Chili with Corn Bread Topping
Corn bread is the perfect partner for canned chili in the easy warmer-upper for two our Test Kitchen put together.
2 ServingsPrep: 20 min. Bake: 15 min.


  • 1/3 pound ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • 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.
  • 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,

2 of 2

Chili with Corn Bread Topping (continued)

Nutritional Facts: 19 g fat (8 g saturated fat), 85 mg cholesterol, 1,714 mg sodium, 80 g carbohydrate, 9 g fiber, 41 g protein.