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.
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.
CORNBREAD CHILI CASSEROLE
"This dish is perfect for a crowd, and it's just as good with ground turkey or chicken," says Trisha.
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375˚. In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and sauté until soft, about 5 minutes. Add the ground beef to the onion and sauté, 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 to a 9-by-13-inch baking dish, smoothing it into an even layer.
- In a large bowl, mix together the corn muffin mix with the milk. Spread it thinly over the chili mixture. Bake until golden brown on top, 30 to 40 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Serve with the cheddar and sour cream.
CODY'S CHILI CORN BREAD CASSEROLE RECIPE - (4.3/5)
Provided by kayjayjohnson
Number Of Ingredients 11
Steps:
- Mix Brown hamburger with onion and drain. Add Tomatoes, chili beans and seasonings. Simmer for 15 minutes. Put into greased 9x13 pan and sprinkle cheddar cheese on top. Mix corn bread mix according to box directions. (I add some cheese to the corn muffin mix before pouring it on top) Pour corn muffin mix on top of the chili and cheese cover completely. Bake at 400 degrees for 25 minutes or until golden brown. * I use a packet of chili seasoning mix and omit all the spices. Add about a 1/4 cup of additional water to the meat mixture.
FIREHOUSE CHILI AND CORNBREAD CASSEROLE
Everyone knows that firefighters make the best chili--many using a recipe very similar to this--and the only way I know how to make that chili even better is by topping it with a cheesy cornbread crust. The cornbread crust is relatively sweet, which of course pairs perfectly with that spicy, meaty, savory chili.
Provided by Chef John
Categories Main Dish Recipes Casserole Recipes
Time 2h
Yield 10
Number Of Ingredients 22
Steps:
- Heat oil in a large pot over high heat. Add onion, salt, and ground beef. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, for 2 to 3 minutes.
- Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Let simmer, stirring occasionally, for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, being sure to leave at least 1 inch of space at the top. Stir to evenly distribute.
- Whisk corn muffin mix, 1/2 of the Cheddar cheese, eggs, and milk together in a bowl until smooth. Spoon evenly over chili until the surface is covered. Sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into the crust comes out clean, about 30 minutes.
- Spoon or ladle into a dish and garnish with sour cream and cilantro.
Nutrition Facts : Calories 522.7 calories, Carbohydrate 47.2 g, Cholesterol 114 mg, Fat 24.6 g, Fiber 5.7 g, Protein 28.7 g, SaturatedFat 9.8 g, Sodium 1529 mg, Sugar 7.7 g
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.
EASY CHILI CORNBREAD BAKE
Chili and cornbread go so well together, why not bake them in the same pan! I've been making this for years and my kids love it. I use ground turkey, but ground beef could be substituted if preferred. You can make this in individual 12- to 16-ounce casseroles if you prefer. Serve with tortilla chips and top with sour cream if desired.
Provided by Valerie Brunmeier
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Cook turkey, celery, and onion in a skillet over medium heat until turkey is no longer pink, 5 to 7 minutes. Add chili powder, black pepper, cumin, and red pepper. Cook and stir for 2 minutes. Stir in tomato sauce, chili beans, and cannellini beans. Cook until heated through, about 5 minutes. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan. Spoon turkey mixture over batter.
- Bake in the preheated oven, uncovered, until edges of cornbread are nicely browned and center appears to be set, about 20 minutes. Remove from oven and sprinkle Cheddar cheese on top. Return to the hot oven and bake until cheese is melted, 5 to 10 minutes more.
Nutrition Facts : Calories 528.2 calories, Carbohydrate 64.6 g, Cholesterol 106.3 mg, Fat 18.9 g, Fiber 9.8 g, Protein 27.2 g, SaturatedFat 6.6 g, Sodium 1455.3 mg, Sugar 5.5 g
CHILI CORNBREAD CASSEROLE
Make and share this Chili Cornbread Casserole recipe from Food.com.
Provided by ctrmom
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Brown the hamburger and onions.
- Mix in the taco seasoning mix and water according to the directions on the mix.
- Layer the hamburger, cornbread batter, and corn in a 9x13 casserole and bake at 350 for 20 to 25 minutes.
Nutrition Facts : Calories 549.6, Fat 18.8, SaturatedFat 5.8, Cholesterol 52.3, Sodium 1667.1, Carbohydrate 73.2, Fiber 6.5, Sugar 1.6, Protein 23
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