Chili Cornmeal Casserole Recipe Recipe For Banana

CHILI CORNBREAD CASSEROLE

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.

CHILI-CORN CASSEROLE

Steps:

• Preheat the oven to 450 degrees F. Melt the butter in a skillet over medium-high heat. Add the corn and 1/2 teaspoon salt and cook until tender, 5 to 6 minutes. Add the scallions and cook until soft, about 1 minute.
• Spread the chili in an 8-inch-square baking dish. Top with half of the cheese followed by half of the corn mixture. Lay the polenta rounds on top, then sprinkle with the remaining corn and cheese.
• Bake until the casserole is heated through and the top is golden, about 20 minutes. Let stand 5 to 10 minutes before serving.
• Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-6-quart slow cooker.
• Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours.
• Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for another use.).

BAKED CHILI WITH CORNMEAL CRUST

Steps:

• Heat oven to 350°F. In 2-quart saucepan, cook beef and onion stirring frequently, until beef is brown and onion is tender; drain.
• In small bowl, mix 1 tablespoon Bisquick mix, the chili powder and water; add to beef mixture. Stir in tomatoes, corn and salt. Heat to boiling, stirring frequently. Pour into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole.
• Stir remaining ingredients until blended; pour over beef mixture.
• Bake uncovered 35 to 40 minutes or until golden brown.

CHILI CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce, tomatoes, garlic powder, salt and pepper. Simmer, uncovered, for 5 minutes. Stir in noodles; heat through.

VEGGIE CHILI CORNBREAD CASSEROLE

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.

JIFFY® CHILI CORNBREAD CASSEROLE

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.

VEGGIE CHILI CORNBREAD CASSEROLE RECIPE BY TASTY

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!

CORN AND GREEN CHILI CASSEROLE

Steps:

• Prepare cornbread mixes according to package directions. Pour half of the batter into a greased 11x7-in. baking dish. Combine corn and creamed corn; spread over batter. Top with chilies and cheese. Carefully spread with remaining cornbread batter. , Bake, uncovered, at 375° for 25-30 minutes or until a toothpick comes out clean. Serve warm.

CHILI AND CORNBREAD CASSEROLE

Steps:

• Heat oven to 400.
• in large skillet on medium-high heat brown ground beef, drain.
• stir in salsa, kidney beans tomatoes, corn, chili powder and cumin.
• Cook 3 to 4 minutes or until heated through, stirring occasionally.
• while beef mixture is cooking, prepare corn bread mix according to directions on package.
• Spoon cornbread mixture around outside edge of ungreased 12x8 (2 quart) baking dish.
• When beef mixtures is heated spoon into center of dish. (beware the casserole will be full.).
• Bake at 400 for 18 minutes.
• Sprinkle with the cheese.
• Bake 4 to 5 minutes longer until cheese is melted and cornbread is golden brown.
• sprinkle with green onions and serve.