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87% would make again

Chili-Cheese Corn Bread Poke Cake

Tasty Team


for 12 servings

  • 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
  • nonstick cooking spray, for greasing
  • 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

Powered by
    Calories 635
    Fat 35g
    Carbs 47g
    Fiber 4g
    Sugar 6g
    Protein 32g

Estimated values based on one serving size.


  1. Preheat the oven to 400°F (200°C).
  2. In a liquid measuring cup or medium bowl, whisk the eggs and milk until well-combined.
  3. In a large bowl, add the flour, cornmeal, salt, baking powder, and baking soda, and whisk to combine.
  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. Grease a 9x13-inch (23x33-cm) glass baking dish with nonstick spray and line with parchment paper.
  6. Pour the cornbread batter into the pan, smoothing the top with a spatula.
  7. Bake for 25 minutes, or until a toothpick comes out clean. Let cool for about 10 minutes.
  8. In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, stirring frequently, about 5 minutes.
  9. 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.
  10. Add the crushed tomatoes and stir. Simmer for 10 minutes.
  11. Using the bottom of a utensil with a handle that is about 1-inch (2 cm) in diameter, poke multiple holes in the cornbread.
  12. Pour the chili over the cornbread and smooth the top with a spatula. Sprinkle the cheese over the chili.
  13. Bake for 3 minutes, or until the cheese is melted.
  14. Slice and serve with sour cream, scallions, and cilantro.
  15. Enjoy!

Let’s quarantine cook!

We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!

Let’s quarantine cook!

We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!

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