Jiffy Chili Cornbread Casserole Recipes

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CHILI CORNBREAD CASSEROLE



Chili Cornbread Casserole image

A great way to use up that last bit of chili! A very cheap and easy meal. For variations, add cheese, cream corn, onions, and/or jalapenos to the batter. Can be made in advance.

Provided by Cindy1

Categories     One Dish Meal

Time 38m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 package Jiffy cornbread mix
3 cups leftover chili
Pam cooking spray

Steps:

  • Preheat oven to temperature according to cornbread mix.
  • Mix Jiffy cornbread mix according to directions for 8x8 pan.
  • Spray pan with Pam cooking spray.
  • Spread chili in the bottom of the 8x8 pan, then spread the cornbread batter overtop.
  • Bake as directed for cornbread.

JIFFY® CHILI CORNBREAD CASSEROLE



Jiffy® Chili Cornbread Casserole image

This is a chili casserole that my family loves. It has all their favorites: chili, corn, cheese, and cornbread.

Provided by ruthie0404

Categories     Main Dish Recipes     Casserole Recipes

Time 55m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 small onion, minced
1 pound ground beef
1 (15 ounce) can dark red kidney beans
1 (12 ounce) can tomato sauce
1 cup frozen corn
1 (1.25 ounce) package mild chili seasoning mix
1 teaspoon seasoned salt (such as LAWRY'S®)
1 teaspoon white sugar
1 teaspoon brown sugar
½ teaspoon garlic powder
2 dashes Worcestershire sauce
1 (7.5 ounce) package cornbread mix (such as Jiffy®)
⅓ cup milk
1 egg
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
  • Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
  • Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
  • Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 37.5 g, Cholesterol 71.6 mg, Fat 19.3 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 7.6 g, Sodium 1429.6 mg, Sugar 8.1 g

CHILI CORNBREAD CASSEROLE RECIPE



Chili Cornbread Casserole Recipe image

Our Chili Cornbread Casserole Recipe is an easy weeknight dinner. A saucy homemade chili is smothered with a cheesy creamy cornbread topping and baked until hot, bubbly and golden!

Provided by Gwynn Galvin

Categories     Main Course

Time 45m

Number Of Ingredients 14

1 1/4 lbs. ground beef
1 small onion (, chopped, 1/2 cup)
1 clove garlic (, minced)
1 Tbs. chili powder
1 tsp. ground cumin
1/2 tsp. kosher salt
1 can (10 ounces) diced tomatoes & green chilies (, preferably RoTel brand)
1 can (8 ounces) tomato sauce
1 box (8.5 ounces) corn muffin mix
1 egg
1 can (8 ounces) cream style corn
1 cup shredded cheddar jack
1/4 cup milk
1 Tbs. cilantro leaves

Steps:

  • Preheat oven to 375F. Spray a 2-quart baking dish with non-stick cooking spray.
  • Heat a large non-stick skillet over medium-high heat and cook ground beef, onion, garlic, chili powder, cumin and kosher salt until browned, stirring occasionally.
  • Stir in diced tomatoes & green chilies and tomato sauce. Transfer ground beef mixture to prepared baking dish.
  • In medium bowl combine corn muffin mix, egg, cream style corn, 3/4 cup cheese and milk until blended and spread over beef mixture.
  • Sprinkle with remaining 1/4 cup cheese and bake 25 minutes or until cornbread topping is baked through and mixture is hot and bubbly.
  • Sprinkle with cilantro.
  • Serving Suggestion: Serve with your favorite chili toppings such as sour cream, sliced fresh jalapenos and salsa!

Nutrition Facts : Calories 346 kcal, Carbohydrate 3 g, Protein 23 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 115 mg, Sodium 381 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

JIFFY CORNBREAD CASSEROLE



Jiffy Cornbread Casserole image

Provided by insanelygood

Categories     Recipes

Time 50m

Number Of Ingredients 6

½ cup butter, melted
2 eggs, beaten
1 (8.5-ounce) box Jiffy Corn Muffin Mix
1 (15-ounce) can whole kernel corn, drained
1 (14.75-ounce) can creamed corn
1 cup sour cream

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9x9-inch baking dish with oil or butter.
  • In a medium bowl, stir together the butter, eggs, kernel and creamed corn, and sour cream. Mix in the corn muffin mix until well-combined.
  • Pour the mixture into the greased dish.
  • Bake for 45 minutes or until the top is golden brown. Enjoy!

Nutrition Facts : Calories 376 cal

JIFFY CORNBREAD CASSEROLE



Jiffy Cornbread Casserole image

This is actually a super easy recipe and deserves a place on every holiday table. Jiffy cornbread casserole makes dinner preparation super easy, especially if you are making a lot of dishes. You just need to combine all ingredients in the bowl, transfer to the casserole dish, top with shredded cheese, and bake.

Provided by 100krecipes

Categories     Side Dish

Time 1h10m

Number Of Ingredients 9

1 box Jiffy Corn Muffin Mix
½ cup melted butter
1 can whole kernel corn, drained
1 can cream-style corn
1 cup sour cream
2 eggs
2 cups cheddar, shredded
1 tsp oil or butter for greasing
thyme leaves (optional)

Steps:

  • Preheat the oven to 375 F. Grease your 1,5-2 quart baking dish with oil or butter. In a bowl beat eggs. To the same bowl add sour cream and mix well until smooth. Set aside.
  • Pour melted butter into a large bowl. Add corn and cream-style corn, and mix well.
  • To the same bowl add egg mixture and half of the shredded cheese and stir to combine.
  • Stir in the muffin mix. Transfer to the baking dish and sprinkle with the remaining cheese.
  • Bake for 50-60 minutes or until set in the center. Sprinkle with some thyme leaves (optional), serve and enjoy!

CHILI CORNBREAD CASSEROLE



Chili Cornbread Casserole image

Chili cornbread casserole with savory chili, melty cheese, and sweet cornbread topping is easy to make and tastes amazing!

Provided by April Woods

Categories     Main Course

Number Of Ingredients 8

3 cans no bean chili (or about 6 cups homemade chili)
1 can diced tomatoes ((15 ounces) drained)
1 can kidney beans ((15 ounces) drained and rinsed)
1 can cannellini beans ((15 ounces) drained and rinsed)
3 cups Mexican blend shredded cheese (cheddar also works)
1 package cornbread mix (we like Jiffy cornbread mix, 8.5 ounces)
1 can creamed corn ((15 ounces))
2 eggs (large)

Steps:

  • In a 9x13" casserole dish, mix together the 3 cans of chili, diced tomatoes, kidney beans and cannellini beans. Spread evenly along the bottom of the dish.
  • Sprinkle the shredded cheese evenly over the chili mixture.
  • Using a blender (upright or immersion) blend together the cornbread mix, creamed corn, and eggs. Pour cornbread batter over the cheese and chili.
  • Bake at 400F degrees for 25 to 30 minutes until top is browned and chili mixture bubbling in the corners.

Nutrition Facts : Calories 392 kcal, ServingSize 1 serving

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