CHILI CORNBREAD CASSEROLE
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
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
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
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
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
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
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
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
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 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
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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- Preheat oven to 375 degrees and lightly coat a 2-quart casserole dish with cooking spray. Set aside.
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