Microwave Chili Con Cornbread
A comforting microwave chili cornbread dish featuring spicy chili topped with cheesy cornbread, perfect for quick, satisfying meals with bold flavors in a single dish.
Ingredients
- 2 (15 oz.) cans chili
- 1 (6 1/2 oz.) package Martha White Mexican cornbread mix ⓘ
- 1 cup (4 oz.) grated Cheddar cheese
Instructions
- Spread chili evenly in an 8-inch square or shallow 1 1/2 to 2-quart baking dish.
- Cover the dish and place it on an inverted saucer.
- Microwave on High for 3 to 5 minutes or until hot, stirring halfway through.
- Combine prepared cornbread batter with grated Cheddar cheese.
- Pour the cheesy cornbread batter evenly over the hot chili.
- Tent the corners of the dish with foil.
- Place the dish on an inverted saucer.
- Microwave at Medium-high for 5 to 7 minutes or until the cornbread topping is even and cooked through.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the chili before microwaving. If you don't have cheddar cheese, you can substitute with Monterey Jack or pepper jack for a different flavor profile. Additionally, using homemade chili or a bean-based chili can make this dish vegetarian-friendly, aligning with many vegetarian recipes.
Serving Suggestions
This dish pairs beautifully with a fresh green salad or some avocado slices for a refreshing contrast. Consider serving it with a dollop of sour cream or a sprinkle of chopped cilantro on top. For a complete meal, you can also serve it alongside cornbread muffins or the classic Grandma'S Peanut Butter 'Quickies' for a sweet finish.
Storage & Reheating
Leftover Microwave Chili Con Cornbread can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in the microwave and cover it to retain moisture, heating for 1-2 minutes or until warmed through. Avoid reheating multiple times to maintain the quality of the cornbread topping.
Nutrition & Diet Analysis (per serving)
Each serving of Microwave Chili Con Cornbread contains roughly 101 calories, with 6g protein, 1g carbohydrates, and 8g fat. It is a good source of calcium (14% of the Daily Value) and protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use homemade chili instead of canned chili?
Absolutely! Using homemade chili can elevate the dish and allow you to customize flavors to your liking. Just make sure the chili is heated thoroughly before adding the cornbread batter on top for the best results.
What if I don't have a microwave-safe dish?
If you don't have a microwave-safe dish, you can use a glass or ceramic baking dish that is labeled as safe for microwave use. Alternatively, you can prepare the chili and cornbread in a conventional oven, adjusting the cooking time as needed.
Can I make this dish ahead of time?
Yes, you can prepare the chili and cornbread batter ahead of time. Store them separately in the refrigerator and combine them just before microwaving to ensure the cornbread remains fluffy and fresh. This is a great option for meal prep!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).