Description
This Loaded Chili Cheese Cornbread Bake is a comforting and hearty dish perfect for family dinners or casual gatherings. Combining savory chili, melted cheese, and fluffy cornbread, it’s an easy one-pan bake that delivers layers of flavor and satisfying textures all in one delightful meal.
Ingredients
Scale
Chili Layer
- 1 can chili (15 oz)
- 1 cup shredded cheese
Cornbread Batter
- 1 box cornbread mix
- 1 egg
- 1/3 cup milk
- 1/2 cup chopped onions
- 1/4 cup chopped bell peppers
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the ideal temperature for baking the cornbread bake evenly.
- Prepare the Cornbread Batter: In a mixing bowl, combine the cornbread mix with the egg and milk. Mix until you achieve a smooth batter without lumps.
- Add Vegetables: Stir in the chopped onions and bell peppers into the cornbread batter to add flavor and texture.
- Layer the First Cornbread Portion: Grease a baking dish and evenly spread half of the cornbread batter on the bottom, creating the base layer.
- Add Chili Layer: Spoon the entire can of chili evenly over the cornbread base, ensuring full coverage for flavorful bites.
- Sprinkle Cheese: Generously sprinkle shredded cheese over the chili layer to add melt-in-your-mouth cheesiness.
- Top with Remaining Cornbread Batter: Carefully pour the remaining cornbread mixture over the cheese layer to cover it completely and encase the fillings.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Notes
- Use your favorite brand of chili, whether canned with or without beans, for customizable flavor.
- Feel free to add jalapeños or other peppers for extra heat.
- For added moisture, you can stir a tablespoon of melted butter into the batter.
- Check the bake at 25 minutes to avoid over-browning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
