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When it comes to comfort food that warms the heart and satisfies the palate, few dishes can compete with the Chili Sweet Corn Bake Delight. This delightful recipe combines the robust flavors of hearty chili with the sweetness of corn, all topped with a golden cornbread crust. It’s a dish that not only excites the taste buds but also brings a sense of nostalgia, reminiscent of cozy family gatherings and potluck dinners.

Slow Cooker Chili Sweet Corn Bake

Discover the comforting flavors of Chili Sweet Corn Bake Delight, where hearty chili meets sweet corn under a fluffy cornbread crust. This easy recipe combines nutritious black and kidney beans, fresh veggies, and a blend of spices for a satisfying meal, perfect for family gatherings or busy weeknights. Cooked in a slow cooker, it promises minimal effort and maximum flavor. Enjoy a warm, nostalgic dish that is sure to please everyone at the table.
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Ingredients
  

2 cans (15 oz each) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) corn kernels, drained

1 medium onion, diced

2 cloves garlic, minced

1 can (28 oz) diced tomatoes (with juices)

1 cup chili sauce

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

1 cup shredded sharp cheddar cheese

1 package (8.5 oz) cornbread mix

1 egg

⅓ cup milk

1 cup shredded Monterey Jack cheese (for topping)

Instructions
 

Prep the Base: In your slow cooker, combine the black beans, kidney beans, corn, diced onion, minced garlic, diced tomatoes, chili sauce, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine and create a chili base.

    Cook the Chili: Cover and cook on low for about 6 hours or on high for 3 hours. This allows the flavors to meld beautifully.

      Prepare Cornbread Batter: In a separate bowl, prepare the cornbread mix according to package instructions. Generally, you’ll need to mix the cornbread mix with egg and milk until just combined.

        Add Cheese: After the chili has cooked, stir in 1 cup of shredded sharp cheddar cheese into the chili until melted.

          Layer Cornbread: Pour the cornbread batter over the top of the chili mixture in the slow cooker. Gently spread it to cover as evenly as possible.

            Finish Cooking: Cover the slow cooker again, and cook on high for an additional 1-1.5 hours or until the cornbread is cooked through and a toothpick inserted into the center comes out clean.

              Topping: Once the cornbread is set, sprinkle the Monterey Jack cheese over the top, cover, and let it melt for about 10 minutes on low heat.

                Serve: Scoop a generous portion of the chili sweet corn bake into bowls and enjoy while hot! Optional garnishes include sliced green onions, sour cream, or fresh cilantro.

                  Prep Time, Total Time, Servings: 15 minutes | 7-8 hours | 6 servings