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Baked Chili with Cornmeal Crust

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By Betty Crocker Kitchens
Updated May 4, 2010
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Enjoy chili with a nice piece of corn bread? Then you’ll love this dish! The corn bread bakes on top of a slow oven-simmering chili.

Baked Chili with Cornmeal Crust

  • Prep Time 10 min
  • Total 60 min
  • Servings 8
  • Ingredients 12
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Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 1 small onion, chopped (1/4 cup)
  • 1 tablespoon Original Bisquick™ mix
  • 1 tablespoon chili powder
  • 3 tablespoons water
  • 2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
  • 1 can (15.25 oz) whole kernel corn, drained
  • 1 teaspoon salt
  • 3/4 cup Original Bisquick™ mix
  • 3/4 cup yellow cornmeal
  • 2/3 cup milk
  • 1 egg

Instructions

  • Step 
    1
    Heat oven to 350°F. In 2-quart saucepan, cook beef and onion stirring frequently, until beef is brown and onion is tender; drain.
  • Step 
    2
    In small bowl, mix 1 tablespoon Bisquick mix, the chili powder and water; add to beef mixture. Stir in tomatoes, corn and salt. Heat to boiling, stirring frequently. Pour into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole.
  • Step 
    3
    Stir remaining ingredients until blended; pour over beef mixture.
  • Step 
    4
    Bake uncovered 35 to 40 minutes or until golden brown.

Nutrition

265 Calories
12 g Total Fat
15 g Protein
27 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
265
Calories from Fat
110
Total Fat
12 g
Saturated Fat
4 g
Cholesterol
60 mg
Sodium
650 mg
Potassium
380 mg
Total Carbohydrate
27 g
Dietary Fiber
3 g
Protein
15 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
14%
14%
Exchanges:
1 Starch; 2 Vegetable; 1 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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