Chili and cornbread bake

Lynn Socko


This tastes kind of like a cheesy tamale! I came up with this as another way to use leftover chili.


★★★★★ 3 votes

20 Min
30 Min


  • ·
    spicy cornbread batter - see link
  • ·
    chili, leftover or store bought
  • 1 c
    cheddar, shredded
  • 1 c
    pepperjack or monterry jack, shredded
  • 2
    russet potates, sliced into thin rounds
  • 1 Tbsp
    olive oil
  • 1 tsp
    mrs. dash southwest chipolte

How to Make Chili and cornbread bake


  1. Wash or peel potatoes, slice VERY thin rounds, toss in bowl with about a tablespoon of olive oil and season with Mrs. Dash.
  2. Spray 9x11 baking dish, or equal size cast iron skillet with non stick cooking spray.
    Layer potatoes on bottom,
    Sprinkle with cheddar,
    Pour chili on top of cheddar evenly,
    Sprinkle with pepperjack cheese,
    Pour cornbread batter over top.
  3. Bake on 400° for 30 min or till cornbread is golden brown.
    Let cool for about 10 min. Cut and serve upside down, garnish with sour cream, more cheese, pico de gallo, or salsa.

Printable Recipe Card

About Chili and cornbread bake

Course/Dish: Beef, Other Breads, Chili
Main Ingredient: Beef
Regional Style: Mexican
Hashtags: #cornbread, #cheesy

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