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1-Dish Mix & Bake Chili Cornbread

Contributed by: News Canada

(NC) - Like a Slice of Spongy, Moist Cornbread Dunked into a Bowl of Perfectly-Spiced Piping Hot Chili. Short on prep time, short on clean-up time, but long on flavor.

Prep Time: 20 min. - Bake Time: 30 min.


  • Batter

    1-Dish Mix & Bake Chili Cornbread

    • Mazola Simplicity canola or olive oil cooking spray
    • 1 cup all-purpose flour
    • 1/4 cup yellow cornmeal
    • 2 envelopes Fleischmann's Quick-Rise yeast
    • 2 tablespoons sugar
    • 1/2 teaspoon salt
    • 2/3 cup very warm milk (120 to 130 F/50 - 55 C)
    • 3 tablespoons Mazola corn oil
    • 1 egg
    • 1/2 cup whole kernel corn, frozen or canned, drained 

  • Chili Filling

    • 1 pound ground beef, cooked and drained
    • 1/2 cup diced onion, fresh or frozen
    • 1 teaspoon chili powder (optional)
    • 1 package Chili seasoning mix
    • 1 can (500g) dark red kidney beans, drained
    • 1 can (250mL) tomato sauce

  • Topping

    • 1 cup (120g) shredded Mexican style cheese


MIX corn bread batter ingredients together in a pre-sprayed 8 X 8-inch/20x20cm baking dish. Add remaining chili mixture ingredients to browned hamburger in a large skillet. Cook and stir over medium-high heat about 10 minutes, until mixture simmers.

TOP batter evenly with chili filling. Sprinkle with shredded cheese.

BAKE by placing in a COLD oven; set temperature to 350 F/180 C. Bake for 30 minutes or until done.


If desired, batter may be mixed in a separate bowl. Proceed as directed above.

Serving Size: Makes 6 Servings

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