Slow Cooker Corn Chili and Cornbread

Corn bread and corn chili: Two great tastes that taste bet­ter together!

  • Chili Ingre­di­ents!
  • 1 medi­um onion, diced
  • 1 lb. ground beef
  • 2 cel­ery stalks, sliced thin
  • 1 medi­um green bell pep­per, diced
  • 16-oz. can red kid­ney beans, drained
  • 2 tsp. minced gar­lic
    • Option: 1 tsp. gar­lic powder
  • 16-oz. can diced toma­toes undrained
  • 8‑oz. can Mexicorn
  • 3 sprigs of thyme (option­al)
  • 8‑oz. can toma­to sauce 
    • Option: 4 oz of toma­to paste as substitute)
  • 1.5 tbsp. chili powder
  • 12 tsp. black pepper
  • 12 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. hot sauce (or what­ev­er amount you like of your favorite hot sauce)

You can use a box of pre­mixed corn bread mix, or if you want you can make it from scratch:

  • Corn­bread Ingredients!
  • 1 cup yel­low cornmeal
  • 1 cup all-pur­pose flour
  • 2 12 tsp. bak­ing powder
  • 12 tsp. salt
  • 1 table­spoon sugar
  • 1 14 cup milk
  • 2 eggs, beaten
  • 3 tbsp. veg­etable oil (or olive oil)
  • 8 12 oz. can cream-style corn


Light­ly grease your slow cook­er bowl (or use non­stick cook­ing spray) and set on high.

In a large skil­let over medi­um-high heat, cook beef (or turkey) all the way through. Drain and add to your slow cooker.

Add onion, bell pep­pers, cel­ery, can of beans, toma­toes, Mex­i­corn, toma­to sauce/paste, chili sea­son­ing, papri­ka, thyme (option­al), salt, pep­per and hot sauce.

Stir and cook on high for about 2 hours. You can also cook on low for about 4 hours if that tim­ing works bet­ter for you. The goal is to get the base fair­ly thick and not run­ny so the corn­bread mix wont sink down into the chili.

If you’re mak­ing your corn­bread from scratch, mix bak­ing pow­der, corn­meal, flower, eggs, veg­etable oil, and cream corn in a large bowl. Gen­tly pour corn­bread mix­ture on top of the chili base. 

Cook on high for 90 min­utes to 2 hours or until corn­bread is com­plete­ly cooked. Use the good ol’ tooth­pick method to check from doneness.

Use a large spoon to serve up and top with cheese, sour cream, sal­sa or any­thing else you like.