Granny's Country Kitchen Cornbread and Chili Bake

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A wholesome baked casserole combining spicy chili with a golden cornbread topping, inspired by classic country comfort flavors. This american-inspired quick meals ready in about 60 minutes pairs ground beef, medium yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 6 American cuisine 470 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a large skillet over medium heat, cook 1 lb ground beef with 1 medium diced yellow onion and 2 minced garlic cloves, breaking up meat until browned and onions are translucent, about 7 minutes.
  2. Step 2: Stir in 1 can (14.5 oz) diced tomatoes, 1 can (15 oz) drained and rinsed kidney beans, 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 10 minutes until flavors meld.
  3. Step 3: In a medium bowl, whisk together 1 cup cornmeal, 3/4 cup all-purpose flour, 1 tbsp baking powder, and 1 tbsp granulated sugar. In another bowl, beat 1 cup milk, 1 large egg, and 1/4 cup melted unsalted butter.
  4. Step 4: Add wet ingredients to dry ingredients and stir until just combined.
  5. Step 5: Transfer chili mixture to a 9x13-inch baking dish, spreading evenly. Pour cornbread batter over chili, then sprinkle 1 cup shredded cheddar cheese evenly on top.
  6. Step 6: Bake at 375°F for 25-30 minutes until cornbread is golden and a toothpick inserted in the center comes out clean. Let cool 5 minutes before serving.

Equipment for this recipe

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Frequently asked questions

How long does Granny's Country Kitchen Cornbread and Chili Bake take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Granny's Country Kitchen Cornbread and Chili Bake?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.

Can I substitute ingredients in Granny's Country Kitchen Cornbread and Chili Bake?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Granny's Country Kitchen Cornbread and Chili Bake for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Granny's Country Kitchen Cornbread and Chili Bake?

American quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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