Chili and Cornbread Bake

The perfect meal for a rainy day, this hearty bake will keep you fueled for hours!

Coral BarajasCoral Barajas is an award winning author, creator of @glutenfreewithcoral, and host of the No. 1 gluten-free podcast, Gluten Free You and Me. She provides hope, inspiration and resources, and through her advocacy, she has created a safe and uplifting community for all gluten-free warriors. 


  • 1 pound ground beef
  • 1 yellow onion
  • 1 can tomato soup
  • 1 can kidney beans
  • 1 tablespoon chili seasoning
  • 1/2 cup water
  • 1 package gluten-free, dairy-free cornbread mix
  • 1 egg
  • 2 tablespoons butter substitute
  • 1/2 cup dairy-free milk
  • 1/4 cup dairy-free cheese


1. Cook beef until done (use meat thermometer to check for 160°F). Drain. While draining, sauté onion in a pot until translucent.

2. Add beef back in plus the rest of the chili base ingredients. Simmer for 10 minutes, then add to a 2-quart casserole dish.

3. In a medium bowl, combine the cornbread mix, egg, butter and milk. Once combined, pour over top of chili base.

4. Bake at 375°F for 20 to 30 minutes, until cornbread is golden brown.

5. Serve with cheese and dairy-free sour cream. Enjoy!

Preparation time: 10 minutes. Cooking time: 30 minutes.

Courtesy of Coral Barajas.