Chili Beef Corn Bread Casserole. Listening To Lost Woods.

Chili Beef Corn Bread Casserole

I had a Blair Witch moment this morning.

I dropped my car off to be serviced and on the run home I decided to cut through the Appalachian Trail. Thick cloud cover above, thick fallen leaves below and patchy blazes on the trees…you guessed it. I got off trail. I didn’t have my phone on me, either.

Suddenly, it felt like that crazy movie. I was waiting to look up and see those eerie stickmen in the trees.

Obviously, since I am sitting in front of my computer telling you all this, I made it out of the woods. Other than my ridiculously wild imagination, I encountered nothing even remotely wild. I wasn’t lost for long, it just felt like it.

All of witch (haha!) has nothing to do with today’s recipe.

Chili Beef Corn Bread Casserole is a homey and warming dish that’s perfect for a busy night or to bring to a potluck. A not too spicy chili filling is sandwiched between layers of cheesy cornbread. You can raise the heat by serving some salsa on the side.

The cornbread here was a bit sweet for my taste, so I will probably reduce, or even eliminate, the sugar next time.

Chili Beef Corn Bread Casserole
Chili Beef Corn Bread Casserole


1 pound ground beef
1 tablespoon cornstarch
1 tablespoon dried minced onion
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 can (15 ounces) tomato sauce
3/4 cup flour
3/4 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
2 eggs
1/2 cup 2% milk
3 tablespoons canola oil
1 can (8-1/4 ounces) cream-style corn
1 cup (4 ounces) shredded cheddar cheese
Sour cream and salsa, optional


1. Preheat oven to 375°F.

2. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking it up; drain.

3. Stir in cornstarch, then onion, chili powder, garlic powder and tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat.

4. In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese.

5. Spread half of the batter into a greased 2-quart baking dish. Top with beef mixture. Spread remaining batter over filling.

6. Bake, uncovered, 25-30 minutes or until a tester inserted in corn bread portion comes out clean. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.

Serves 6

Recipe from Simple & Delicious Magazine
Chili Beef Corn Bread Casserole
Chili Beef Corn Bread Casserole
Chili Beef Corn Bread Casserole
Chili Beef Corn Bread Casserole
Chili Beef Corn Bread Casserole

Lost Woods came to mind as a good band to play today. ‘King Of Aberdeen’ would be most pleasant to listen to while running over leaves in search of a trail.

Check out Lost Woods on Facebook. You can buy their music on Bandcamp.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Beef, Main Courses and tagged . Bookmark the permalink.

Leave a Reply