Chili with Cornbread Topping

Total Time

Prep: 20 min. Bake: 15 min.


2 servings

Updated: Jan. 13, 2023
Cornbread is the perfect partner for canned chili in the easy warmer-upper for two. —Taste of Home Test Kitchen, Milwaukee, Wisconsin


  • 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


  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 cornbread 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.

Nutrition Facts

1 each: 657 calories, 19g fat (8g saturated fat), 85mg cholesterol, 1714mg sodium, 80g carbohydrate (21g sugars, 9g fiber), 41g protein.