CHILI CASSEROLE WITH CORNBREAD
From Betty's Soul Food Collection... Chili and cornbread partner in a homey one-dish dinner bake.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
- Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)
- Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.
Nutrition Facts : Calories 440, Carbohydrate 57 g, Cholesterol 55 mg, Fiber 6 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 13 g, TransFat 1/2 g
CORNBREAD-CHILI CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
- In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.
CHILI BEEF CORNBREAD CASSEROLE
This recipe is my potluck standby. And when I hear that someone may need a comforting home-cooked meal, I bring them this casserole. -Lorraine Espenhain, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat., In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese., Spread half the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling., Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.
Nutrition Facts : Calories 482 calories, Fat 22g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 773mg sodium, Carbohydrate 46g carbohydrate (10g sugars, Fiber 3g fiber), Protein 25g protein.
CORN BREAD-TOPPED BLACK BEAN CHILI CASSEROLE
Savor chili and cornbread all wrapped up in a cozy baked casserole.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in black beans, mixed vegetables and salsa. Heat to boiling; cook over medium heat 5 minutes, stirring occasionally.
- In ungreased 2-quart casserole or 8-inch square (2-quart) glass baking dish, spread beef mixture. Make muffin mix as directed on pouch, using 2 tablespoons milk, 2 tablespoons butter and the egg. Drop batter by 8 spoonfuls onto chili mixture.
- Bake uncovered 20 to 25 minutes or until topping is golden brown.
Nutrition Facts : Calories 660, Carbohydrate 80 g, Cholesterol 140 mg, Fat 1, Fiber 13 g, Protein 34 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1500 mg, Sugar 16 g, TransFat 1 g
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.
VEGGIE CHILI CORNBREAD CASSEROLE
Veggie chili cornbread casserole.
Provided by Taylerand20
Categories Main Dish Recipes Casserole Recipes
Time 1h50m
Yield 10
Number Of Ingredients 31
Steps:
- Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.
- Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Whisk milk and egg together in a large bowl until well combined.
- Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.
- Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.
- Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.
- Garnish cornbread casserole with sliced jalapeno and cilantro.
Nutrition Facts : Calories 393.2 calories, Carbohydrate 60.4 g, Cholesterol 36.8 mg, Fat 11.4 g, Fiber 11 g, Protein 13.1 g, SaturatedFat 4.9 g, Sodium 989.6 mg, Sugar 9.7 g
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
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
CORNBREAD CHILI BAKE
My husband has loved this recipe since the day we were married. He requests it often. It's easy to make, and I usually have the ingredients on hand.-Becky Grubaugh, Newton, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Place chili beans in a greased 8-in. square baking dish. Top with onion and cheese. Prepare cornbread mix according to package directions. , Drop batter by spoonfuls over cheese. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Serve immediately.
Nutrition Facts :
BUSH'S CHILI BEAN CASSEROLE
My kids (all 4 of them, ages 9 month to 5 years) go absolutely crazy over this! Easy and quick. Great leftover, too.
Provided by randimiller
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef. Preheat oven to 400 degrees.
- Mix beans and ground beef.
- Spray or grease sides of casserole dish.
- Pour beef and bean mixture into 2.2L - 2.6L casserole dish (I use glass).
- In a bowl make the corn bread as directed on the box.
- Either spread corn over beef and bean mixture, or mix it into the cornbread batter.
- Pour cornbread batter over beef and bean mixture (or corn if you spread it), and spread cornbread mixture evenly (making a little thin in the center is better, so it doesn't end up raw in the middle.
- Bake for about 35-45 minutes, check for doneness of cornbread (I generally tap it or go off the color -- if you use cream corn, a toothpick will have a hard time coming out clean).
- Let sit for 5 minutes after removing from oven.
- Scoop into bowls and top with optional ingredients.
Nutrition Facts : Calories 467.2, Fat 13.7, SaturatedFat 4.8, Cholesterol 63.8, Sodium 803.6, Carbohydrate 62.5, Fiber 8.6, Sugar 2.3, Protein 24.9
VEGGIE CHILI CORNBREAD CASSEROLE RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, large carrot, large red bell pepper, dried oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, pepper, diced tomato, black beans, kidney bean, pinto bean, frozen corn, lime juice, vegetable broth, large egg, milk, yellow cornmeal, all-purpose flour, brown sugar, salt, baking powder, baking soda, unsalted butter, jalapeño, jalapeño, fresh cilantro
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 31
Steps:
- In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion, carrot, and bell pepper and stir. Cook for about 8 minutes, until the vegetables are tender.
- Add the oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, and pepper. Stir and cook for about 2 minutes, until fragrant.
- Add the tomatoes, black beans, kidney beans, pinto beans, and corn and stir to combine.
- Add the lime juice and vegetable broth and stir. Increase the heat to high and bring the chili to a boil, then reduce the heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally.
- Preheat the oven to 400°F (200°C).
- In the meantime, prepare the cornbread batter: In a medium bowl, whisk the egg and milk until well-combined.
- In a large bowl, combine the cornmeal, flour, brown sugar, salt, baking powder, and baking soda.
- Pour the wet ingredients into the dry ingredients and whisk until smooth. Add the melted butter and stir to combine. Add the jalapeño and stir to incorporate.
- Remove the chili from the heat. Pour the cornbread batter over the chili and use a spatula to smooth the top and make sure it covers the chili completely.
- Bake for 25-30 minutes, until the cornbread is fully cooked and a toothpick inserted in the center comes out clean. Let cool for about 10 minutes.
- Garnish the cornbread with sliced jalapeño and chopped cilantro.
- Enjoy!
Nutrition Facts : Calories 927 calories, Carbohydrate 119 grams, Fat 39 grams, Fiber 21 grams, Protein 26 grams, Sugar 21 grams
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