Cornbread Chili Bake Recipe (Freezer Cooking)

Chili Cornbread Bake (In Good Cents)

To help with those days when I don’t feel like cooking, I often prepare in advance by doubling or even tripling meals I’m making. I freeze the extra meals to have on hand!

Cornbread Chili Bake is an easy recipe that freezes well, so this week I tripled this recipe and froze two for another day or to have on hand for a friend in need. I always keep a few disposable baking dishes on hand just for this occasion.

Cornbread Chili Recipe

Ingredients

Chili

1 pound lean ground beef
1/2 cup chopped onion
2 cups diced or stewed tomatoes (Mexican Style Canned Tomatoes work great!)
2 cups black beans
1 cups tomato sauce
1/2 cup corn
2 tsp chili powder
hot sauce (to taste)

Cornbread

1 cup all-purpose flour
1 cup corn meal
1 TBSP sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 TBSP melted butter
2 eggs
1 1/2 cups buttermilk
More flour (if needed)

Directions

Preheat oven to 350 degrees.

Start with the chili. On the stove top, cook beef and onions in a skillet until the beef browns and the onions are tender. Remove from stove and drain.

In a ovenproof baking dish add all of the ingredients for the Chili. Stir gently to blend the ingredients together to create the chili.

Now move on to the cornbread. In a mixing bowl, mix together flour, sugar, baking powder, baking soda, salt, and cornmeal.

In a separate bowl, whisk together buttermilk, eggs, and butter. Pour the liquid mixture into the dry mixture and fold together until well blended.

The cornbread needs to be more doughy than normal, so add additional flour and blend until it firms up enough to shape. Divide the dough evenly into 6-8 balls. Roll the balls by hand into long ropes, then slowly lay them in a spiral on top of the chili.

At this point, you may properly cover and freeze this dish to enjoy later or bake for 35-40 minutes until corn bread is golden brown and serve. You can add cheese on top while hot for a little more flavor.