CHILI CORNBREAD BAKE
Serves: 12
Cook Time: 50 minutes
INGREDIENTS
Chili
- 1 tbsp oil
- 1 small onion, finely diced
- 2 green bell peppers, seeded and finely diced
- 1 lb ground beef
- 2 cans (15.5 oz each) mild chili beans, undrained
- 1 can (15 oz) tomato sauce
- ½ cup strong brewed coffee
- 1 tbsp chili powder
- 1 tsp cocoa powder
- ½ tsp salt
Cornbread Topping
- 2 boxes (8.5 oz each) Jiffy Corn Muffin Mix
- 2 eggs
- ⅔ cup milk
- 1 cup shredded cheddar cheese
- 2 cans (4 oz each) mild diced green chiles, undrained
- Optional toppings: shredded cheddar, green onions, sour cream, cilantro, or sliced jalapeños
INSTRUCTIONS
- Preheat oven to 400°F.
- Heat oil in a large skillet over medium heat.
- Add onion, bell peppers, and ground beef.
- Cook for 8–10 minutes, breaking the beef into crumbles with the Mix ‘N Chop, until the beef is no longer pink. Drain if needed.
- Transfer the beef mixture to a 9×13 baking dish.
- Add chili beans, tomato sauce, coffee, chili powder, cocoa powder, and salt. Stir to combine.
- In a bowl, combine the 2 boxes Jiffy Corn Muffin Mix, 2 eggs, and ⅔ cup milk. Stir just until combined.
- Fold the cheddar cheese and green chiles into the cornbread batter.
- Dollop the batter over the chili, then gently spread it evenly over the top.
- Bake 35–40 minutes, or until the cornbread is golden and cooked through and the chili is bubbling around the edges.
- Add your favorite toppings and serve.
💛 Chili Cornbread Bake — SMALLER BATCH 💛
Serves: 4
Cook Time: 40 minutes
INGREDIENTS
Chili
- 1 tsp oil ½ small onion, diced
- 1 small green bell pepper, diced
- ½ lb ground beef
- 1 can (15.5 oz) mild chili beans, undrained
- 1 cup tomato sauce
- ¼ cup strong brewed coffee
- 1½ tsp chili powder
- ½ tsp cocoa powder
- ¼ tsp salt
Cornbread Topping
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 egg
- ⅓ cup milk
- ½ cup shredded cheddar cheese
- 1 can (4 oz) mild diced green chiles, undrained
INSTRUCTIONS
- Preheat oven to 400°F.
- Prepare the chili the same way and spread it into an 8×8 baking dish.
- Prepare the Jiffy mix with the egg and milk, then stir in the cheese and green chiles.
- Spread the cornbread batter over the chili and bake at 400°F for about 25–30 minutes, or until the cornbread is golden and cooked through.
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