Springfield-Inspired Cornbread and Chili Bake

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A warm, comforting casserole combining spicy chili with a golden cornbread topping, inspired by the heart of the Springfield region's hearty flavors. This American-inspired beef recipe, ready in about 60 minutes, pairs ground beef, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1 pound ground beef
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 14.5 ounces canned diced tomatoes
• 1 can (15 ounces), drained and rinsed kidney beans
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cornmeal
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons granulated sugar
• 1 cup milk
• 1 large egg
• 4 tablespoons, melted unsalted butter

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Instructions

1. Step 1: Preheat your oven to 375°F. In a large skillet over medium heat, cook 1 pound ground beef with 1 diced medium yellow onion and 3 minced garlic cloves for 6-8 minutes until the beef is fully browned and the onion is softened. Drain excess fat.
2. Step 2: Stir in 14.5 ounces canned diced tomatoes, 1 can (15 ounces) drained kidney beans, 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer for 10 minutes, stirring occasionally.
3. Step 3: While the chili simmers, whisk together 1 cup cornmeal, 3/4 cup all-purpose flour, 2 teaspoons baking powder, and 2 tablespoons granulated sugar in a bowl. In a separate bowl, combine 1 cup milk, 1 large beaten egg, and 4 tablespoons melted unsalted butter.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently just until combined.
5. Step 5: Transfer the chili mixture to a 9-inch baking dish, spreading evenly. Pour the cornbread batter evenly over the chili.
6. Step 6: Bake in the preheated oven for 25-30 minutes until the cornbread is golden brown and a toothpick inserted into the topping comes out clean. Let cool slightly before serving.