White Chili and Corn Bread Bake Recipe | Yummly
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White Chili and Corn Bread Bake

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White Chili and Corn Bread Bake

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A great one-dish meal to warm the family up after a day of shovelling or raking leaves. Complete the meal with a leafy green salad.


  • 3 boneless pork chops (cut into 3/4-inch cubes)
  • 1 Tbsp. olive oil
  • 1 onion (large, chopped)
  • 2 stalks celery (sliced)
  • 29 oz. chicken broth
  • 15 oz. great northern beans (rinsed and drained)
  • 4 oz. diced green chiles (drained)
  • 1/4 cup fresh cilantro (minced)
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground black pepper
  • 10 oz. cornbread mix
  • 4 Tbsp. monterey jack cheese (shredded)
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    1. In a medium nonstick skillet, heat oil; add onion and celery and cook, stirring often, for 5 minutes or until onion is tender. Add pork and cook for 2-3 minutes or until browned. Transfer mixture to a 4-quart casserole.
    2. Stir in the broth, beans, chiles, cilantro, chli powder, ground cumin and pepper. Bake, covered, in a 350 degrees F. oven for 20 minutes, stirring
    3. occasionally.
    4. Prepare the corn bread mix according to package directions. Remove the chili from the oven. Spoon corn bread batter over the chili. Return to the oven. Bake for 25 minutes longer or until corn bread topping is golden brown. To serve, sprinkle with cheese.
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