Cornbread Chili Casserole
Cornbread Chili Casserole is a hearty homemade savory chili topped with sweet cornbread and baked until bubbly and golden. A thick, rich, and satisfying dinner perfect for any night of the week.
Servings 6 servings
Ingredients
- 2 pounds ground beef
- 1 medium onion diced
- 1 (1oz.) package chili seasoning
- 1 15 oz. can whole corn drained
- 1 15 oz. can kidney beans drained
- 1 15oz. can diced tomatoes
- 1 10oz. can diced tomatoes with green chilis optional
- 1 8.5 oz. box Jiffy Corn Muffin Mix
- 1 egg
- ⅓ cup milk
- 1 cup cheddar cheese shredded
Instructions
- Preheat the oven to 375 degrees.
- In a large stovetop/oven-proof 12" skillet over medium heat, scramble ground beef with onion until beef is no longer pink. Drain grease. Add chili seasoning and stir into meat.
- Add corn, kidney beans, and both cans of tomatoes. Stir well and bring to a simmer. Simmer for 5 minutes. While this simmers, make the cornbread.
- Cornbread: In a medium bowl, add the muffin mix, egg, milk, and 1 cup of shredded cheese. Stir until mixed. Set aside.
- Remove chili from the heat—spread cornbread topping over the chili. Bake for 30 minutes or until cornbread is golden brown. Serve with your favorite chili toppings- sour cream, jalapenos, shredded cheese, or green onions.
Notes
Suppose you don't have an oven-proof skillet, no worries. Instead, transfer the chili to a 2 1/2 quart baking dish, top with cornbread mixture, and bake as directed.