One Pan Chili Cornbread Meal has such an amazing flavor. I love this dish because it is a meal in one.
A good meal to have this time of year because you can put it in the oven on Halloween night, and then have a complete meal. It is a great meal to have just before the kids go out trick or treating; that way tummies are full and the kids do not eat so much candy.
This Chili Cornbread meal is packed with ground beef, beans, and tomatoes, topped off with a sweet corn bread.
What Ingredients Do I Need For One Pan Chili Cornbread Meal?
Here’s a list of ingredients you’ll need to make this meal (scroll down for the full recipe):
- Ground beef
- Onion
- Bell peppers
- Diced tomatoes
- Tomato juice
- Pork and beans
- Kidney beans
- Salt
- Garlic powder
- Chili powder
- Crushed red pepper
- Cornmeal
- Creamed corn
- Milk
- Sugar
- Cheese
How Do I Make One Pan Chili Cornbread Meal?
Here’s the simple steps you’ll follow to make this meal (scroll down for the full recipe):
- In a large skillet, brown the ground beef.
- Add onions, peppers, tomatoes, tomato juice, pork and beans, kidney beans, salt, garlic powder, chili powder, and red pepper.
- Cook on medium heat for 30 minutes.
- In a separate bowl, combine cornmeal, creamed corn, milk, and sugar.
- Place the chili mixture into a deep 9″ x 13″ baking dish and sprinkle with cheese.
- Pour the cornmeal mixture evenly over the top of the cheese and chili.
- Bake in a oven @ 400 degrees for about 30 minutes.
Tips and Tricks For One Pan Chili Cornbread Meal:
- You can use any kind of cheese that you like. I like to grate my own for a better freshness, but when I am in a hurry, the pre-grated cheese works wonderful.
- Kidney beans or pinto beans are great in this chili cornbread meal. If you like, you can also add a can of black beans!
- In the cornbread mixture, I used whole milk, but you could substitute with almond milk, rice milk or even buttermilk.
- Baking this meal in a skillet instead of a baking pan is an option.
How Long Can I Refrigerate or Freeze This Dish?
- One Pan Chili Cornbread Meal holds up really well in the refrigerator.
- Refrigerator as soon as possible, so it cools quickly.
- Once cooled, the chili cornbread meal will keep in the refrigerator for about four days.
- This One Pan Chili Cornbread Meal also freezes well.
- Place in an airtight container and put the container in the freezer.
- It can be kept frozen for about 3 months.
More Main Dish Recipes For You:
Ranch Chicken Bacon Foil Packets
Amazing Crock Pot Roast with Potatoes and Carrots
Yield: 12 people
One Pan Chili Cornbread Meal
One Pan Chili Cornbread Meal is perfect for those times when you are in a hurry and everyone is hungry. Chili and cornbread all in one.
Prep Time
40 minutes
Cook Time
35 minutes
Total Time
1 hour 15 minutes
Ingredients
- 2 pounds ground beef
- 1 cup diced onion
- 1 1/4 cups bell peppers, chopped
- 1 (16 ounce) can diced tomatoes
- 1 (16 ounce) can tomato juice
- 1 (16 ounce) can pork and beans
- 1 (16 ounce) can kidney beans, drained
- 1 teaspoon salt
- 1/2 Tablespoon garlic powder
- 1 Tablespoon chili powder
- 1/2 teaspoon crushed red pepper
- 2 cups cornmeal
- 1 (12 ounce) can creamed corn
- 1/2 cup milk, I use whole
- 1/2 cup sugar
- 1 cup sharp cheese, grated
Instructions
- In a large skillet, brown the ground beef.
- Add onions, peppers, tomatoes, tomato juice, pork and beans, kidney beans, salt, garlic powder, chili powder, and red pepper.
- Cook on medium heat for 30 minutes.
- In a separate bowl, combine cornmeal, creamed corn, milk, and sugar.
- Place the chili mixture into a deep 9" x 13" baking dish and sprinkle with cheese.
- Pour the cornmeal mixture evenly over the top of the cheese and chili.
- Bake in a oven @ 400 degrees for about 30 minutes or until the corn bread is golden brown.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 445Total Fat 18gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 8gCholesterol 80mgSodium 608mgCarbohydrates 42gFiber 5gSugar 12gProtein 29g
This sounds delicious and we’ll have to add it to our list of things to try. Thanks for sharing
Thank you for coming by and leaving a comment. We love this dish.
This looks wonderful, Amy. Thanks for sharing it with us at the TFT party. I would love to try it tonight! I have everything to make it except for the creamed corn. Do you think it would work with regular canned (or frozen) corn, instead? I have those, just not creamed corn. Pinning!
I have never tried it with regular corn, but I was thinking that it would give the dish a different texture. However, I found the following information: If the flavor of corn is the most important factor in your dish you can use an equal amount of fresh or frozen corn instead. Add the corn at the beginning of the cooking process to give it a chance to cook through. If you want to mimic the sauciness of creamed corn, put the fresh or frozen corn in a food processor first, giving it a whirl or two to break up the kernels. Then add 1/2 cup of milk and 1 tsp. of cornstarch. The cornstarch will thicken the juices released from the corn and the milk. So I think that if you use regular or frozen corn, you could put it in a food processor for a whirl or two, then add 1/2 cup of milk and 1 tsp. of cornstarch, and it should work out fine. Let me know how it goes. Thank you for asking this question. I learned something new.
Wonderful, thank you!! I’m planning to make it soon! I’ve featured it at the TFT party this morning! 🙂
Thank you for the feature. I hope that you enjoy it as much as we do.
********************************************************
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
********************************************************
We love chili at my house when the weather cools down, but I never thought to add cornbread to it – why not? They are perfect together!
It makes a great complete meal. We love chili too!!