Mix & Bake Chili Cornbread

“This is an all-in-one dish from Fleischmann's Yeast. The bread bakes along with your chili. The original doesn't call for peppers but I added red and green peppers because, to me, it just isn't chili without them. I didn't use chili powder, just two tablespoon's Club House Tex Mex Seasoning in place of the package of chili seasoning mix. Also, I used no salt added tomato sauce. Tried the recipe for the first time and really liked so wanted to post it before I lost it. Note that this fills the pan right to the brim but I didn't have a problem with it spilling in the oven.”

Ingredients Nutrition


  1. Brown ground beef and drain.
  2. Spray an 8x8-inch baking pan with cooking spray. Mix cornbread batter ingredients in pan.
  3. Add remaining chili ingredients to browned hamburger in large skillet. Cook and stir over medium-high heat about 10 minutes, until mixture simmers. (I actually turned it down and let it simmer, only stirring it a couple of times while I mixed the batter up.).
  4. Top batter evenly with chili filling. Sprinkle with shredded cheese.
  5. Bake by placing in COLD oven; set the temperature to 350°F Bake for 30 minutes, or until done.

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