white chili and corn bread bake

★★★★★ 11
a 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 taste that's really intriguing.

Blue Ribbon Recipe

We weren't quite sure what to expect going into this recipe, but sure were thrilled with the results! The cornbread baked perfectly atop the dish and also helped to thicken the chili below. Two delicious treats in one recipe! Brilliant.

— The Test Kitchen @kitchencrew
★★★★★ 11
serves 6
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For white chili and corn bread bake

  • 3
    pork chops, boneless, cut into 3/4" cubes
  • 1 Tbsp
    olive oil
  • 1 large
    onion, chopped
  • 2 can
    chicken broth
  • 1 (15 oz) can
    great northern beans, rinsed and drained
  • 1 (4 oz) can
    diced green chiles, drained
  • 1/4 c
    cilantro, fresh, minced
  • 1 tsp
    chili powder
  • 1/2 tsp
    ground cumin
  • 1/4 tsp
    ground beef seasoning
  • 1 (10 oz) pkg
    corn bread mix
  • 4 Tbsp
    monterey jack cheese, shredded

How To Make white chili and corn bread bake

  • 1
    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.
  • 2
    Add pork and cook for 2-3 minutes or until browned. Transfer mixture to a 4-quart casserole. Stir in broth, beans, chiles, cilantro, chili powder, ground cumin and pepper.
  • 3
    Bake, covered for 20 minutes, stirring occasionally.
  • 4
    Prepare the corn bread mix according to the package directions. Remove the chili from the oven. Spoon corn bread batter over the chili. Return to the oven. Bake for 25 minutes longer or until corn bread topping is golden brown. Sprinkle with cheese before serving.