Chili Cornbread Casserole
A comforting dish that combines hearty chili with a sweet, crumbly cornbread topping, perfect for family dinners and meal prep.
Ingredients
For the Chili Base
- 1 can Chili Use your favorite brand or homemade recipe.
- 1 cup Canned Corn Optional, adds sweetness and texture.
For the Cornbread Topping
- 1 box Cornbread Mix Opt for gluten-free if needed.
- 1 large Egg Binds everything.
- 1/2 cup Milk Enhances texture.
- 1 tbsp Olive Oil Keeps cornbread moist.
- 1 cup Shredded Cheddar Cheese For a melty richness.
- Salt Salt For flavor.
- Pepper Pepper For flavor.
For Garnish
- 1 bunch Chopped Green Onions For fresh flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) to ensure even baking.
- In a mixing bowl, combine the chili and optional corn. Stir well.
- In a separate bowl, whisk together the cornbread mix, egg, and milk until smooth.
- Grease a baking dish lightly with olive oil.
Cooking/Assembly
- Pour the chili mixture into your greased baking dish, spreading it evenly.
- Spoon the cornbread batter over the chili, smoothing it out.
- Sprinkle shredded cheddar cheese on top.
- Bake for 25-30 minutes or until the cornbread is golden.
- Check for doneness with a toothpick; it should come out clean.
Serving
- Let the casserole cool for a few minutes.
- Top with chopped green onions before serving.
- Serve warm with salad or your favorite sides.
Notes
For best results, sauté onions before adding to chili and consider adding hot sauce for extra spice. Store leftovers in an airtight container in the fridge for up to 3 days.