Chili Cornbread Bake

Chili Cornbread Bake              Link to Printable Version

You can use this technique to elevate any chili.  I've used a meatless one here for a quick pantry dinner.

It's nice to serve a slice topped with taco trimmings, like shredded lettuce and a dollop of sour cream.

Serves 4-6

Ingredients

1 box Jiffy cornbread mix, or 1 recipe of your favourite cornbread batter

2T olive or vegetable

oil 1 onion, chopped

2 cloves garlic, chopped or crushed

10 oz can Rotel tomatoes with green chilies

5.5 oz can tomato paste 10oz can condensed tomato soup

19 oz can kidney beans, drained and rinsed

1-2 T chili powder 1c. grated mozzarella or cheddar cheese

Preheat oven to 400. P

repare a package of Jiffy cornbread mix according to the box instructions. 

Set aside in the mixing bowl.

Heat an ovenproof pan over med. high heat. Add the onion and garlic and stir around for a couple of minutes to soften.

Stir in the Rotel and tomato paste, plus one tomato paste can of water, the soup, beans, chili powder and some salt and pepper. 

Let it all come to a boil then remove from heat.

Sprinkle a good layer of cheese on top of the chili, using most of the cheese. 

Then dollop the cornbread mix on top, forming a ring, or covering all of the chili.

Then sprinkle with the rest of the cheese.

Bake for about 18 minutes, or until the cornbread is set and the top is slightly browned.