Cornbread Topped Chili Casserole

Meaty lunch/dinner, Difficulty - Medium, Country of Origin - Mexico

5 people

Preparation time:
0 minutes

Cooking time:
45 minutes


Ingredients Nutrition Facts Amount per serving
1/2 teaspoon ground pepper, divided Calories 490
240 ml buttermilk Total Fat 21 g
4 tablespoons canola oil, divided Saturated Fat 4 g
1 large egg Total Carbohydrate 55 g
200 g onion, chopped Dietary Fibre 8.5 g
3/4 teaspoon baking powder Total Sugars 9 g
3 tablespoons chili powder Protein 28 g
230 g stone-ground cornmeal Cholesterol 92 mg
450 g lean ground pork Vitamin D 37 IU
450 g can diced tomatoes Calcium 183 mg
300 g zucchini, diced Iron 5 mg
200 g mixed cheese, grated Potassium 1271 mg
1/2 teaspoon salt, divided Sodium 748 mg


1. Add 2 TBSP oil in a skillet and preheat. Add in chili and onion and stir-cook for 2 minutes.

2. Next, add in zucchini, pork and 1/4 teaspoon of each pepper and salt. Cook for about 4-5 minutes, until pork is no longer pink, stirring often.

3. Add in tomatoes and beans and continue cooking for 3-4 minutes. Turn off the heat.

4. In the meantime, whisk together 3/4 teaspoon baking powder, cornmeal and the remaining pepper and salt.

5. Take another bowl and combine together buttermilk, egg, and the remaining oil.

6. Add buttermilk mixture into the cornmeal mixture and mix well until combined.

7. Pour batter to vegetables and pork, spread it well and top with the cheese, place pan in the oven.

8. Bake in a preheated oven at 205 C for about 15-20 minutes, until the cornbread is just cooked through

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