This Cornbread Chili Poke Bake is a warm, hearty dish that blends the comfort of sweet cornbread with the bold flavor of chili. The cornbread bakes to a golden crust, while the chili seeps into every bite through little “poke” holes, making it rich, moist, and loaded with flavor. Perfect for family dinners or cozy nights, it’s a one-pan meal that’s easy and filling.
Cooking Time: 50 minutes
Servings: 6
Ingredients:
1 pound ground beef (or turkey for a lighter version)
1 small onion, chopped
2 cloves garlic, minced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
2 tablespoons chili powder
1 teaspoon cumin
½ teaspoon paprika
Salt and pepper to taste
1 (8.5-ounce) box cornbread mix (or homemade batter)
1 large egg
⅔ cup milk
1 cup shredded cheddar cheese
2 tablespoons chopped green onions for garnish
Instructions:
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Preheat the oven: Set the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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Cook the chili: In a large skillet, cook the ground beef and onion over medium heat until browned. Drain any excess fat. Add the garlic and cook for 1 minute.
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Add seasonings and beans: Stir in diced tomatoes, tomato sauce, beans, chili powder, cumin, paprika, salt, and pepper. Let it simmer for 10 minutes so the flavors blend.
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Prepare cornbread batter: In a separate bowl, mix the cornbread mix, egg, and milk until smooth. Pour the batter into the prepared baking dish.
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Bake the cornbread base: Bake for about 15–20 minutes, until the top starts to firm up but isn’t fully cooked.
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Add chili and poke holes: Remove the cornbread from the oven and use the back of a wooden spoon to poke holes evenly across the top. Pour the warm chili mixture over the cornbread, letting it fill the holes.
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Add cheese and finish baking: Sprinkle cheddar cheese evenly on top. Return to the oven and bake another 15–20 minutes until the cheese is melted and bubbly.
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Serve: Let it rest for 5 minutes, then top with chopped green onions before serving.
Nutrition (per serving):
Calories: 420
Protein: 24g
Carbohydrates: 38g
Fat: 18g
Fiber: 7g
Sugar: 9g
Sodium: 710mg
Tips:
For a smoky flavor, add a chipotle pepper in adobo sauce or a few drops of hot sauce to the chili.
Make it vegetarian by replacing the meat with extra beans or crumbled tofu.
If you prefer a sweeter flavor, drizzle a touch of honey over the cornbread before baking.
Leftovers taste even better the next day—store covered in the fridge for up to 3 days and reheat in the oven for best texture.
