Springfield-Inspired Cornbread and Jalapeño Chili Bake

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

A hearty chili baked under a golden cornbread crust with diced jalapeños for a regional kick inspired by Springfield’s vibrant community. This American-inspired beef recipe, ready in about 55 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 400 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 lb ground beef
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 14 oz canned diced tomatoes
• 1 can (15 oz), drained and rinsed kidney beans
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2, diced, seeds removed for less heat jalapeño peppers
• 1 cup cornmeal
• 3/4 cup all-purpose flour
• 1 tbsp baking powder
• 2 tbsp granulated sugar
• 1 cup milk
• 1 large egg
• 4 tbsp, melted unsalted butter

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a large skillet over medium heat, cook 1 lb ground beef with 1 diced medium yellow onion and 3 minced garlic cloves until beef is browned and onion is softened, about 7-8 minutes. Drain excess fat.
2. Step 2: Stir in 14 oz canned diced tomatoes, 1 can (15 oz) kidney beans (drained and rinsed), 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper, and 2 diced jalapeños (seeds removed). Simmer for 10 minutes until flavors meld and sauce thickens.
3. Step 3: In a mixing bowl, whisk together 1 cup cornmeal, 3/4 cup all-purpose flour, 1 tbsp baking powder, 2 tbsp granulated sugar, 1 cup milk, 1 large egg, and 4 tbsp melted unsalted butter until smooth.
4. Step 4: Pour the chili mixture into a 9x9-inch baking dish. Carefully spoon the cornbread batter evenly over the chili.
5. Step 5: Bake in the preheated oven for 25-30 minutes, until the cornbread topping is golden brown and a toothpick inserted into the cornbread comes out clean. Let cool 5 minutes before serving.