Chili & Cornbread Casserole - sweet cornbread topped with a quick homemade chili and cheese. Comfort food at its best!!! Top with your favorite chili toppings. We like sour cream, fried onions and jalapeños. Jiffy mix, creamed corn, eggs, milk, cheese, ground beef, chili seasoning, diced tomatoes, chili beans, tomato sauce. The whole family LOVED this easy weeknight casserole! It is definitely going into the rotation! #casserole #chili #cornbread #weeknightdinner
Preheat oven to 400ºF. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Set aside.
In a large bowl, combine muffin mix, corn, eggs, milk, and 1 cup of the cheese. Pour into prepared baking dish. Bake for 20 minutes.
In a large skillet over medium heat, cook ground beef until no longer pink. Drain fat. Add chili seasoning packet, diced tomatoes, chili beans and tomato sauce. Cook for an additional 5 minutes.
Pour beef mixture over cornbread and top with remaining cup of cheese. Bake for an 20 additional minutes.
Allow to cool for 5 minutes and cut into 6 or 8 squares. Top with favorite taco toppings, if desired.
Can substitute ground turkey for the ground beef.
I added beans to my chili. If you don't like beans, just omit them from the recipe. It will still taste great!
If you like a spicier chili, swap out the diced tomatoes for a can of Rotel diced tomatoes with green chiles. YUM!
Can Chili Cornbread Casserole be made in advance? Yes. Prepare the cornbread and do the first baking. Top the cornbread with chili and cheese and refrigerate.
Can Chili Cornbread Casserole be frozen? Yes. Prepare the cornbread and do the first baking. Top the cornbread with chili and cheese and freeze. To bake after freezing, thaw completely and bake as directed.