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15 min.
25 min.
6 to 8 servings

Chili Beans and Cornbread Bake


  • 2 (16 oz.) cans mild or hot chili beans
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 1 large egg
  • 2 tablespoons Crisco® Pure Vegetable Oil
  • 1/2 cup milk
  • 1 cup Martha White® Self-Rising Enriched Yellow Corn Meal Mix
  • 1 cup (4 oz.) shredded sharp Cheddar cheese


  • Sour cream, shredded lettuce, chopped tomato, green onion slices, salsa

Preparation Directions

  1. HEAT oven to 400°F. Combine chili beans and tomatoes in 10-inch cast iron skillet. Bring to a boil over medium heat, stirring occasionally.
  2. BEAT egg in small bowl. Add oil, milk, corn meal mix and cheese; stir until well blended. Spoon cornbread batter around edges of filling in skillet.
  3. BAKE 20 to 25 minutes or until lightly browned. Serve with your choice of toppings.
  4. If cast iron skillet is not available, heat beans and tomatoes in any skillet; pour into greased 8x8-inch baking dish. Top with cornbread batter and bake as directed.

Nutritional Information Per Serving

Serving Size (1/6), Calories 390 (Calories from Fat 140), Total Fat 16g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 55mg, Sodium 1730mg, Total Carbohydrate 48g (Dietary Fiber 8g, Sugars 9g), Protein 16g; Percent Daily Value*: Vitamin A 20%, Vitamin C 10%, Calcium 20%, Iron 20%.

*Percent Daily Values are based on a 2,000 calorie diet.