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Chili with Cornbread Topping

Cornbread is the perfect partner for canned chili in the easy warmer-upper for two.
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    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 cornbread/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 cornbread 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.
Nutrition Facts
1 each: 657 calories, 19g fat (8g saturated fat), 85mg cholesterol, 1714mg sodium, 80g carbohydrate (21g sugars, 9g fiber), 41g protein.

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