Easy Chili Cornbread Bake Recipe

Preheat the oven to 375°F (190°C).

In a large skillet, cook the ground beef, onion, and red bell pepper over medium heat until the beef is browned and the vegetables are softened.

Drain any excess grease from the skillet.

Add in the kidney beans, diced tomatoes, tomato paste, frozen corn, and chili seasoning mix. Stir well to combine.

Simmer the chili mixture for about 10 minutes, until heated through and slightly thickened.

Meanwhile, in a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.

In a separate bowl, whisk together the milk, vegetable oil, and egg.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Spread the chili mixture evenly in a 9×9-inch baking dish.

Sprinkle the shredded cheddar cheese over the top of the chili.

Pour the cornbread batter over the cheese, spreading it out in an even layer.

Bake for 20-25 minutes, or until the cornbread is golden brown and cooked through.

Allow to cool for a few minutes before serving.