Cornbread Chili Bake

Hi there!

It's another frosty winter day!  Using a boxed cornbread mix, this recipe is so quick and easy making it perfect for a fast weeknight dinner. 

I frequently serve cornbread as a side with chili and one night crumbled my cornbread into my chili.  I loved the extra dose of sweetness and texture and decided to marry the two into this simple recipe!

Cornbread Chili Bake

You'll need: 

• 1 lb. lean ground beef
• 1 (15oz) can of tomato sauce
• 1/2 c diced onion
• 1 T chili powder
• 1 pkg  (8.5oz) of Jiffy corn muffin mix
• 1 egg
• 1/3 c milk

Steps:

• Preheat oven to 400 degrees
• Dice onions
• Brown ground beef, adding onions half way through, until meat is fully cooked and crumbly and onions are tender.  Drain fat if needed.
• Add tomato sauce and chili powder to meat and onions.  Bring to a simmer, simmer on low heat about 10 minutes.
• While meat mixture is simmering, make the cornbread mixture by combining corn muffin mix, egg, and milk.
• Spread meat mixture evenly in a deep dish pie pan.
• Spread cornbread mixture on top of meat mixture.
• Bake at 400 for 15 minutes until cornbread is baked through
• Enjoy!

Using the boxed cornbread mix makes this such a fast and easy recipe.  Serve with a salad and fresh fruit for an easy weeknight meal.  

Enjoy, 

Katie