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Chili-Cheese Cornbread Poke Cake

This dish is a slam dunk! Imagine layers of fluffy cornbread infused with chili and ooey gooey cheese. It's a touchdown for your taste buds that will have you going back for seconds and thirds.

Tasty Team
89% would make again
Chili-Cheese Cornbread Poke Cake

Inspired by


for 12 servings


  • nonstick cooking spray, for greasing
  • 3 cups milk (720 mL)
  • 3 large eggs
  • 2 cups all-purpose flour (250 g)
  • 3 cups yellow cornmeal (450 g)
  • 3 teaspoons salt
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 10 tablespoons unsalted butter, melted


  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 lb ground beef (905 g)
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 28 oz crushed tomato (795 g), 1 can
  • 1 cup shredded mexican cheese blend (100 g)
  • sour cream, for serving
  • scallion, thinly sliced, for serving

Nutrition Info

  • Calories 607
  • Fat 30g
  • Carbs 49g
  • Fiber 4g
  • Sugar 7g
  • Protein 31g

Estimated values based on one serving size.


  1. Make the cornbread: Preheat the oven to 400°F (200°C). Grease a 9x13-inch (23x33-cm) glass baking dish with nonstick spray and line with parchment paper.
  2. In a liquid measuring cup or medium bowl, whisk together the eggs and milk until well-combined.
  3. In a large bowl, combine the flour, cornmeal, salt, baking powder, and baking soda, and whisk to incorporate.
  4. Make a well in the center of the dry ingredients, then pour in the wet ingredients and whisk until smooth. Add the melted butter and stir to combine.
  5. Pour the cornbread batter into the pan, smoothing the top with a spatula.
  6. Bake for 25 minutes, or until a toothpick comes out clean. Let cool for about 10 minutes.
  7. Make the chili: In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, stirring frequently, about 5 minutes.
  8. Add the ground beef and break apart with a wooden spoon into small pieces. Add the salt, pepper, paprika, garlic powder, chili powder, and cumin. Cook, stirring frequently, until the ground beef is cooked through, about 5 minutes.
  9. Add the crushed tomatoes and stir. Simmer for 10 minutes.
  10. Using the bottom of a utensil with a handle that is about 1 inch (2.5 cm) in diameter, poke multiple holes in the cornbread.
  11. Pour the chili over the cornbread and smooth the top with a spatula. Sprinkle the cheese over the chili.
  12. Bake for 3 minutes, or until the cheese is melted.
  13. Slice and serve with sour cream, scallions, and cilantro.
  14. Enjoy!
  15. Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.
Chili-Cheese Cornbread Poke Cake

Inspired by