Beef/ Casserole/ Chili

Jalapeno Cornbread Chili Poke Bake

On the menu tonight – Cornbread Chili Bake!

When you have chili and cornbread in a meal, what invariably happens? You break up the cornbread and mix it in the chili. Why not just go ahead and bake them together? I decided to try the method of poking holes in the cornbread with a wooden spoon, ladling chili on top and then baking.

I wanted a little kick to this dish, so I added jalapenos to the cornbread. You can make your own cornbread or you can use a mix. In this version, I used a mix. BUT, if you want to make your own cornbread, you can try my version. For the chili, I used a really basic recipe – no beans.

It doesn’t really matter if you make the the cornbread or chili first. My recommendation is make the cornbread first then start on the chili. Once the cornbread is finished, let it cool off as the chili simmers. Once the chili is finished, ladle it on top cornbread (after you’ve poked holes in the cornbread) along with a little shredded cheddar cheese. Bake it for about 20 minutes and serve with chopped green onions, shredded cheddar cheese, sour cream, and whatever other toppings you like on your chili.

I look forward to hearing how your version turns out.

Jalapeno Cornbread Chili Poke Bake

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By Patrick Dulmage Serves: 8-10
Prep Time: 20 min Cooking Time: 1 hour

Jalapeno Cornbread Chili Poke Bake


  • 1 box 11.5 oz Krusteaz Southern Cornbread mix
  • 2-3 tsp chopped jalapenos
  • 1/2-1 Vidalia onion - chopped
  • 1 28oz can crushed tomatoes
  • 1 lb ground beef
  • 2 Tbsp chili powder
  • 2 tsp ground cumin
  • 1/8-1/4 tsp cayenne pepper
  • 2 Tbsp tomato paste
  • 1 Tbsp Kosher salt
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1/2 -1 jalapeno pepper, seeded and chopped (leave seeds in if you want it hotter
  • 1 cup sour cream (for garnish)
  • 1-2 green onions, chopped
  • 2-3 Tbsp olive oil



Pre-heat the oven to 350 degrees


Prepare the cornbread batter using the package or make your own


Add the 2-3 tsp chopped jalapeno to the cornbread mixture


Bake the cornbread according to package directions


Once the cornbread finishes baking, remove and let it cool


Pre-heat a large sauce pan over medium-high heat


Add the olive oil and then the onions with the chili powder and cumin


Add the ground beef along with some Kosher salt and pepper


Once the ground beef has browned, add the crushed tomatoes


If the chili isn't loose enough, add a little water


Bring chili to a boil and then simmer at least 20 minutes


Poke holes in the cornbread with the handle of a wooden spoon. You want to evenly space the holes about an inch apart so every bite gets some of that chili


Ladle the chili over the cornbread


Sprinkle the cheese on top of the chili


Bake for about 25 minutes to melt the cheese


Pull from the oven and serve with a dollop of sour cream and a sprinkle of green onions

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