Jiffy Chili Cornbread Casserole Recipes

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CHILI CORNBREAD CASSEROLE



Chili Cornbread Casserole image

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

1 package Jiffy cornbread mix
3 cups leftover chili
Pam cooking spray

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



Cornbread-Chili Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon vegetable oil
1 medium onion, chopped
1 1/2 pounds lean ground beef
1 1/2 cups mild salsa (medium or hot if preferred)
One 12-ounce bag frozen whole-kernel white shoepeg corn, thawed
1/4 cup vegetable broth
2 tablespoons hot Mexican chili powder
1 teaspoon ground cumin
Salt and freshly ground black pepper
Three 8-ounce boxes cornbread muffin mix (Jiffy preferred)
1 1/2 cups whole milk
1 cup shredded Cheddar (about 4 ounces)
1/4 cup sour cream

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



Cornbread Chili Casserole image

"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

1 tablespoon vegetable oil
1 medium onion, chopped
1 1/2 pounds lean ground beef
1 1/2 cups salsa (mild, medium or hot)
1 12-ounce bag frozen white shoepeg corn, thawed
1/4 cup vegetable broth
2 tablespoons hot Mexican chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
3 8.5-ounce boxes corn muffin mix (preferably Jiffy)
1 1/2 cups whole milk
1 cup shredded cheddar cheese (about 4 ounces)
1/4 cup sour cream

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.

VELVEETA CHEESY CHILI CORNBREAD CASSEROLE



VELVEETA Cheesy Chili Cornbread Casserole image

They love VELVEETA. They love cornbread. And they really, really love chili. So this easy-to-make, weeknight-quick casserole? It's kind of a shoo-in.

Provided by My Food and Family

Categories     Home

Time 39m

Yield 4 servings, about 1-1/4 cups each

Number Of Ingredients 4

1 lb. lean ground beef
1-1/4 cups water, divided
1 pkg. (11.1 oz.) VELVEETA Cheesy Casseroles Chili Cornbread
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained

Steps:

  • Heat oven to 425ºF.
  • Brown meat in large skillet; drain. Return meat to skillet; stir in 3/4 cup water. Add Vegetables and Seasoning Mix; stir. Bring to boil; cook 1 min. Simmer on medium-low heat 5 min., stirring frequently. Stir in tomatoes. Spoon into 2-qt. casserole sprayed with cooking spray; cover with Cheese Sauce.
  • Add remaining water to Cornbread Mix; stir until blended. Spread over cheese sauce.
  • Bake 17 to 19 min. or until filling is heated through and topping is golden brown.

Nutrition Facts : Calories 450, Fat 21 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 1040 mg, Carbohydrate 35 g, Fiber 4 g, Sugar 14 g, Protein 30 g

CHILI CORNBREAD CASSEROLE



Chili Cornbread Casserole image

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

3 cans no bean chili (or about 6 cups homemade chili)
1 can diced tomatoes ((15 ounces) drained)
1 can kidney beans ((15 ounces) drained and rinsed)
1 can cannellini beans ((15 ounces) drained and rinsed)
3 cups Mexican blend shredded cheese (cheddar also works)
1 package cornbread mix (we like Jiffy cornbread mix, 8.5 ounces)
1 can creamed corn ((15 ounces))
2 eggs (large)

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

JIFFY® CHILI CORNBREAD CASSEROLE



Jiffy® Chili Cornbread Casserole image

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

1 tablespoon olive oil
1 small onion, minced
1 pound ground beef
1 (15 ounce) can dark red kidney beans
1 (12 ounce) can tomato sauce
1 cup frozen corn
1 (1.25 ounce) package mild chili seasoning mix
1 teaspoon seasoned salt (such as LAWRY'S®)
1 teaspoon white sugar
1 teaspoon brown sugar
½ teaspoon garlic powder
2 dashes Worcestershire sauce
1 (7.5 ounce) package cornbread mix (such as Jiffy®)
⅓ cup milk
1 egg
1 cup shredded Cheddar cheese

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 image

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

1 (16 ounce) can hormel chili
1 lb hamburger
1 small onion, chopped
1 (1 1/4 ounce) package taco seasoning mix
2 (8 1/2 ounce) boxes Jiffy cornbread mix, made up
1 (15 ounce) can Mexican-style corn, drained

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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