Chili Cornbread Bake


1 pound ground beef
½ cup onion chopped
1 teaspoon garlic minced
1 ½ tablespoons chili powder
½ teaspoon cumin
1 teaspoon cinnamon
½ teaspoon fresh ground black pepper
¼ teaspoon crushed red pepper
1 jar marinara sauce
16 ounce can light kidney beans
2 (8.5) ounce packages Jiffy Corn Muffin Mix
2 eggs
2/3 cup milk
2 cups shredded cheddar and Monterey jack cheese blend


Spray a large skillet with cooking spray and place over medium heat. Cook ground beef, breaking up with
a spoon. Cook till it is no longer pink. Add garlic, chili powder, cinnamon, black pepper, cumin, and
crushed red pepper. Cook and stir for 2 minutes. Stir in marinara sauce and beans. Turn heat down to low
and allow to simmer while preparing cornbread.
Preheat oven to 350 degrees. Spray a deep 13 x 9 casserole dish with cooking spray. Prepare corn muffin
mix with eggs and milk according to package directions and pour batter into prepared baking dish.
Remove chili mixture from heat and spoon over the batter. Bake, uncovered, for 30-35 minutes. Edges of
cornbread should be a golden color and center should appear to be set. Carefully remove dish from oven
and sprinkle with cheese. Return to oven and bake 5-10 minutes more, until cheese is melted.