Chili w Corn Bread Topping

J White Harris Recipe

By J White Harris JWhiteH

Corn bread is the perfect partner for canned chili in this easy warmer-upper for two.

Recipe Rating:
 1 Rating
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1/3 lb
lean ground beef
1/4 c
chopped onion
(15 ounce) can chili
1/2 c
3/4 c
corn bread/muffin mix
3 Tbsp
2% milk
2 Tbsp
beaten egg
1/3 c
shredded cheddar cheese
1/4 c
frozen corn, thawed
Janet Tharpe

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Directions Step-By-Step

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes.
In a small bowl, combine the corn bread mix, milk, and egg. Stir in cheese and corn just until combined.
Spread batter evenly over chili. Bake at 400° for 15-18 minutes or until topping is golden brown.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Southern
Other Tag: Quick & Easy