Delicious Cornbread Chili Bake

Indulge in this delightful cornbread chili bake, a delicious combination of savory chili topped with golden cornbread crust. This comforting and flavorful dish is perfect for family dinners or gatherings with friends. The rich and hearty chili pairs perfectly with the sweet and fluffy cornbread, creating a satisfying meal that everyone will love. Serve it with a side of fresh salad or enjoy it on its own for a complete and satisfying meal.

Ingredients

• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes
• 1 can (6 ounces) tomato paste
• 1 cup corn kernels
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup melted butter
• 1 egg

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned and the onion is translucent. Drain any excess fat.
3. Add the kidney beans, diced tomatoes, tomato paste, corn kernels, chili powder, cumin, paprika, oregano, salt, and pepper to the skillet. Stir well to combine and simmer for 10-15 minutes.
4. In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the chili mixture into a 9x13-inch baking dish. Spoon the cornbread batter evenly over the top of the chili.
6. Bake for 25-30 minutes or until the cornbread is golden brown and cooked through.
7. Remove from the oven and let it cool for a few minutes before serving.
8. Serve the cornbread chili bake hot and enjoy!

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