Real Recipes From Real Home Cooks ®

white chili and cornbread bake

(13 ratings)
Blue Ribbon Recipe by
Bonnie Roberts
Lewiston, ID

I made this chili for our chili cook-off at work and it won a prize for most original. It's got a sweet flavor that's really intriguing.

Blue Ribbon Recipe

We weren't sure what to expect when making this white chili and cornbread bake recipe, but we were thrilled with the results. The cornbread bakes perfectly atop the dish and helps to thicken the chili below. The cornbread does absorb a lot of the chili, and the final result is similar to a cornbread casserole. Two delicious treats in one recipe. Brilliant!

— The Test Kitchen @kitchencrew
(13 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For white chili and cornbread bake

  • 3
    pork chops, boneless, cut into 3/4" cubes
  • 1 Tbsp
    olive oil
  • 1 lg
    onion, chopped
  • 2 can
    chicken broth (14.5 oz each)
  • 1 can
    Great Northern Beans, rinsed and drained (15 oz)
  • 1 can
    diced green chiles, drained (4 oz)
  • 1/4 c
    cilantro, fresh, minced
  • 1 tsp
    chili powder
  • 1/2 tsp
    ground cumin
  • 1/4 tsp
    ground beef seasoning
  • 1 pkg
    cornbread mix (10 oz)
  • 4 Tbsp
    Monterey Jack cheese, shredded

How To Make white chili and cornbread bake

  • Browning onions in a skillet.
    Preheat oven to 350 degrees F. In a medium nonstick skillet, heat oil. Add onion and cook stirring often for 5 minutes or until tender.
  • Browned onions and pork poured into a baking dish with beans and seasonings.
    Add pork and cook for 2-3 minutes or until browned. Transfer the mixture to a 4-quart casserole. Stir in broth, beans, chiles, cilantro, chili powder, ground cumin, and pepper.
  • Dish covered in foil and baking.
    Bake, covered with foil, for 20 minutes; stirring occasionally.
  • Cornbread mixture poured into the baking dish and continued to bake.
    Prepare the cornbread mix according to the package directions. Remove the chili from the oven. Spoon cornbread batter over the chili. Return to the oven. Bake for 25 minutes longer or until the cornbread topping is golden brown.
  • A bowl of White Chili Cornbread Bake in a bowl with shredded cheese on top.
    Sprinkle with cheese before serving.