This chunky chili cornbread recipe combines the savory goodness of chili with a sweet and crispy cornbread topping. It's the perfect comfort food for a cozy night in or a family gathering. You'll love the combination of flavors and textures in every bite!
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 box cornbread mix
- 1/2 cup milk
- 1 egg
Directions
- In a large pot, brown the ground beef over medium heat.
- Add the chopped onion, bell pepper, and garlic. Cook until vegetables are soft.
- Stir in the diced tomatoes, kidney beans, corn, chili powder, cumin, salt, and pepper. Simmer for 15-20 minutes.
- In a separate bowl, prepare the cornbread mix according to package instructions by combining the mix with milk and egg.
- Pour the chili mixture into a baking dish. Spoon the cornbread batter on top, spreading it evenly.
- Bake in a preheated oven at 375°F for 20-25 minutes or until the cornbread is golden brown.
- Serve the chunky chili cornbread hot and enjoy!
