There was a time when a supper like this was the kind of thing a good Midwestern nana could pull together from pantry odds and ends without so much as a written note, and that is the spirit behind this oven baked 5-ingredient cornbread Thurman. It is a hearty layered bake with a savory chili-style meat base tucked under a blanket of tender golden cornbread, the sort of practical meal that fills the table, stretches a pound of meat, and leaves everybody satisfied with very little fuss.
This dish is mighty good with a simple green salad, a spoonful of coleslaw, or a pan of fried potatoes if you are feeding extra-hungry folks. For toppings, a little shredded cheese, sliced green onion, or a dollop of sour cream fit right in, and if you are serving it for a cool-weather supper, a glass of iced tea or a mug of coffee alongside makes it feel like an old-fashioned family meal.
Oven Baked 5-Ingredient Cornbread Thurman
Servings: 8
Ingredients
1 pound ground beef
1 medium onion, chopped
2 cups canned chili with beans
2 boxes cornbread mix, prepared according to package directions
1 cup shredded cheddar cheese
Directions
1. Preheat the oven to 400°F and lightly grease a 9x13-inch glass baking dish.
2. In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is tender. Drain off any excess grease.
3. Stir the chili with beans into the beef mixture and cook for 2 to 3 minutes, just until hot and combined.
4. Spread the meat and chili mixture evenly in the prepared baking dish. Sprinkle the shredded cheddar cheese over the top.
5. Pour the prepared cornbread batter evenly over the cheese layer, spreading gently so it covers the filling.
6. Bake for 20 to 25 minutes, or until the cornbread is golden brown and cooked through in the center.
7. Let the bake rest for 5 to 10 minutes before slicing and serving.
Variations & Tips
Add a little heat: If your family likes a bit of spice, stir a small can of diced green chiles or a pinch of chili powder into the meat mixture. It gives the whole bake a livelier flavor without changing the simple nature of the dish.
Make it extra thrifty: You can stretch the filling even further by adding a drained can of pinto beans or kidney beans to the skillet with the chili. That is the sort of trick country cooks have used for years when a few more plates needed filling.
Use the cheese your family likes: Cheddar is a natural fit, but Monterey Jack, Colby, or a little pepper Jack will also work nicely. If you are using a saltier cheese, go easy so the balance stays right.
Watch the cornbread closely: Since cornbread mixes can vary a bit, start checking a few minutes early. You want the top deeply golden and the center set, but not dry. A knife inserted into the cornbread layer should come out clean.
Let it rest before serving: A short rest makes a world of difference. It helps the chili layer settle so each square lifts out better and gives you those neat, hearty slices folks always reach for first.