Chili Casserole With Cornbread
Use up your chili leftovers by making this delicious Chili Cornbread Casserole recipe. The subtle heat of the chili combined with the subtle sweetness of the cornbread make it pure magic. Trust me, you will make you want to make extra chili just so you have enough to make this dish!
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Total Servings: 6
ingredients
- 5 cups Best Ever Chili recipe with ground beef
- 1 16.5 oz can sweet corn drained
- 1 8 ½ oz package corn muffin mix
- 1 6 oz. container french fried onions
- ½ cup shredded cheddar cheese
- Sour cream and green onion to garnish (optional)
cooking
- Preheat oven to 400° F.
- Spray casserole dish with non-stick cooking spray and add 5 cups of chili. Mix in can of sweet corn. I use an oval casserole dish to get more real estate for the cornbread.
- Prepare corn muffin mix according to package directions. Mix ½ package of french fried onions into the corn muffin mixture.
- Spoon corn muffin mixture on top of the chili mixture.
- Bake uncovered at 400º F for 35 minutes or until the cornbread passes the toothpick test.
- Top corn bread with cheese and remaining onions and bake for 5 minutes longer.
