Baked Chili with Cornmeal Crust

Enjoy chili with a nice piece of corn bread? Then you’ll love this Baked Chili with Cornmeal Crust! The corn bread bakes on top of a slow oven-simmering chili.

Baked Chili with Cornmeal Crust


  • 1 pound lean ground beef
  • 1 small onion, chopped (1/4 cup)
  • 1 tablespoon chili powder
  • 1 tablespoon Original Bisquick® mix
  • 3 tablespoons water
  • 2 cups Progresso® diced tomatoes (from 28 ounce can), undrained*
  • 1 (15.25 ounce) can Green Giant® whole kernel corn, drained
  • 3/4 cup Original Bisquick® mix
  • 1 teaspoon salt
  • 3/4 cup yellow cornmeal
  • 2/3 cup milk
  • 1 egg


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

Prep: 10 min | Start to Finish: 1 hr | Yield: 8 servings

Serve with a mixed-greens salad, red and green grapes and, for dessert, brownies.

Accompany with diced tomatoes, sour cream, chopped cilantro, tortilla chips, and shredded lettuce for an all-out chili buffet!

For 5 grams of fat and 235 calories per serving, substitute ground turkey breast for the ground beef and use Bisquick Heart Smart® mix.


Nutrition per serving: Calories 265 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 4 g); Cholesterol 60 mg; Sodium 650 mg; Total Carbohydrate 27 g (Dietary Fiber 3 g); Protein 15 g

Percent Daily Value*: Vitamin A 12%; Vitamin C 6%; Calcium 6%; Iron 14%

Exchanges: 1 Starch; 2 Vegetable; 1 High-Fat Meat; 1 Fat

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

Recipe and photo used with permission from: Betty Crocker Kitchens