Name: Chilli Cheese Cornbread Bake
Prep time: 25 min
Cook time: 1 h
Yield: 4-6
Cuisine: Mexican-inspired
Ingredients: 500g beef mince; 1 onion, finely diced; 1 red capsicum, diced; 2 cloves garlic, minced; 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; ½ tsp cayenne pepper, to taste; 400g can kidney beans, drained and rinsed; 400g can chopped tomatoes; ¼ cup water; Salt and freshly cracked black pepper; 2 eggs; ⅓ cup The Good Oil extra virgin rapeseed oil; 1 cup milk; 1 cup fine cornmeal or fine polenta; 1½ cups plain flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup corn kernels, fresh or frozen; 2 tbsp jalapeños, chopped; 1 cup grated cheese, cheddar or tasty, plus extra for topping; A handful of chopped fresh coriander; Sour cream, sliced avocado, fresh coriander and lime wedges, to serve, if desired

Difficulty

Easy

Serves

4-6

Cooking time

Prep 25 mins
Cooking 1 hr total

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How To Make Chilli Cheese Cornbread Bake

A hearty chilli cheese cornbread bake made with rich, smoky beef and bean chilli, topped with fluffy jalapeño cornbread and melted cheese. It takes a little more prep than some weeknight dinners, but most of the ingredients are pantry staples, and the result is well worth it.

The chilli base is packed with beef mince, kidney beans, tomato, capsicum and warming spices, while the cornbread topping adds a soft, savoury finish with sweetcorn, cheese and a little jalapeño heat. Baked until golden and bubbling, it’s a comforting one-pan dinner that’s perfect for cooler nights, feeding the family or bringing something a little different to the table.

Ingredients (Chilli Base)

500g beef mince
1 onion, finely diced
1 red capsicum, diced
2 cloves garlic, minced
2 tbsp tomato paste
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp cayenne pepper (to taste)
400g can kidney beans, drained and rinsed
400g can chopped tomatoes
¼ cup water
Salt and freshly cracked black pepper

Ingredients (Cornbread Topping)

2 eggs
⅓ cup The Good Oil extra virgin rapeseed oil
1 cup milk
1 cup fine cornmeal (polenta)
1½ cups plain flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup corn kernels (fresh or frozen)
2 tbsp jalapeños, chopped
1 cup grated cheese (cheddar or tasty), plus extra for topping
A handful of chopped fresh coriander

Method

Preheat the oven to 200°C bake.
In a large ovenproof skillet, brown the beef mince over medium-high heat, breaking it up as it cooks. Add the onion and capsicum and cook until softened. Stir in the garlic, tomato paste, cumin, smoked paprika, cayenne and oregano, cooking for 1 minute until fragrant. Add the kidney beans, chopped tomatoes and water, season well, and simmer for 20–30 minutes until slightly thickened. Remove from the heat.
To make the topping, whisk the eggs, oil and milk in a bowl. Stir in the fine cornmeal or fine polenta, flour, baking powder, baking soda and salt until just combined. Fold through the corn kernels, jalapeños, coriander and cheese.
Spoon the batter evenly over the chilli mixture and gently spread to cover. Scatter with extra cheese and bake for about 30 minutes, or until the topping is golden and cooked through.
Rest for 5-10 minutes before serving warm with a dollop of sour cream, sliced avocado, fresh coriander, and lime wedges, if desired.

The Good Oil is locally grown in New Zealand and cold-pressed with no harsh processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil pressed without chemicals or high heat, offering a healthy, versatile choice with a high smoke point – perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings smooth flavour without overpowering your dish.

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