This 4-ingredient cornbread chili bake is the kind of simple, filling supper that saves busy weeknights and still feels comforting enough to bring everyone to the table fast. It takes pantry-friendly basics and turns them into a bubbly casserole with hearty chili on the bottom and a golden cornbread topping on top, giving you that cozy chili-and-cornbread combination in one easy dish.
Serve this bake with a simple green salad, a bowl of coleslaw, or a spoonful of sour cream on top if you want to stretch it into a fuller meal. For folks who like a little extra flavor, shredded cheddar, sliced green onions, or a few pickled jalapeños make nice toppings, and applesauce or fresh fruit on the side keeps supper family-friendly.
4-Ingredient Cornbread Chili Bake
Servings: 6
Ingredients
1 pound ground beef
Directions
1. Preheat the oven to 400°F and lightly grease an 8x8-inch or similar small baking dish.
2. In a skillet over medium heat, cook the ground beef until fully browned, breaking it up as it cooks. Drain any excess grease.
3. Stir the chili with beans into the cooked beef and cook for 2 to 3 minutes, just until hot and well combined.
4. Spoon the chili mixture into the prepared baking dish and spread it into an even layer.
5. In a bowl, prepare the cornbread mix with the egg according to the package directions, then spread or spoon the batter over the chili layer.
6. Bake for 20 to 25 minutes, or until the cornbread topping is golden brown and cooked through. Let it rest for 5 minutes before serving.
Variations & Tips
Cheesy version: Stir in or sprinkle 1 cup shredded cheddar over the chili layer before adding the cornbread batter if you want an extra cozy, melty middle.
Milder family style: Use a mild canned chili if you are feeding little ones or anyone sensitive to spice. A dollop of sour cream on top also softens the heat nicely.
Stretch-it-further tip: If you need to make it feed a few more people, serve smaller squares alongside salad, fruit, or roasted vegetables to round out the meal without spending much more.
Make-ahead tip: Brown the beef and mix it with the chili earlier in the day, then refrigerate. When supper rolls around, add the cornbread topping and bake.
Doneness tip: If the cornbread starts browning too quickly, loosely cover the dish with foil for the last few minutes so the center has time to finish baking.
