Best Cornbread Chili Casserole Recipes

CORNBREAD-CHILI CASSEROLE

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.

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.

CHILI BEEF CORNBREAD CASSEROLE

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.

FIREHOUSE CHILI AND CORNBREAD CASSEROLE

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.

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!

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.

CORNBREAD CHILI BEAN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Heat vegetable oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add ground chuck; cook and stir until juices run clear, about 5 minutes. Drain grease. Stir in chili with beans, corn, salsa, Cheddar cheese, water, cumin, chili powder, salt, and black pepper.
• Spoon meat mixture into a 2-quart casserole dish, smoothing the top.
• Blend cornbread mix, milk, and egg together in a bowl to make cornbread topping. Spread thinly on top of the meat mixture in the casserole dish.
• Bake in the preheated oven until topping is golden brown, about 40 minutes. Cool for 10 minutes before serving.

BEEF AND GREEN CHILI CORNBREAD CASSEROLE

Steps:

• 1. Pre-heat oven to 400 degrees. Prepare cornbread as per directions on box. Set aside
• 2. Brown hamburger until no longer pink. Drain off grease. place back into skillet and add sauce and beans mix thoroughly
• 3. In a 9x11 greased baking dish place beef mixture and spread out evenly. top with cornbread and bake until bread is cooked all the way through.

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.

CORNBREAD CHILI CHEESE DOG CASSEROLE

Steps:

• 1. Make the cornbread according to directions on box. Spread half in bottom of greased baking pan.
• 2. In large skillet add the olive oil and saute the onions and garlic until translucent. Cut the hot dogs in half lengthwise then into pieces. Stir hot dogs into the onion mixture and let brown Stir in the chili, brown sugar, chili powder and cumin.
• 3. Spoon hot dog mixture over cornbread mixture in baking pan. Top with cheese. Top with remaining cornbread mixture.
• 4. Bake at 350 degree for 30 minutes

CORNBREAD CHILI CASSEROLE

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

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.

MEXICAN CHILI CORNBREAD CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F. 2. Spray a large pan with cooking spray, and add onions and peppers. Cook on medium-high heat until onions and peppers are tender. 3. Add lean ground beef and cook until beef is cooked through and onions and peppers are soft. 4. Add corn, taco seasoning, condensed tomato soup, and crushed red pepper flakes. Cook until heated through. 5. Pour contents of pan into a 8×8″ casserole dish. Cover with shredded cheese, and set aside. 6. In a bowl, prepare corn muffin mix according to directions on package. Pour corn muffin mix over 8×8 casserole. 7. Place in oven and bake 40 minutes or until top is golden brown and cooked through.

CHILI CASSEROLE WITH CORNBREAD

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.

CORNBREAD CHILI BEAN CASSEROLE

Steps:

• Heat oil in large skillet, saute onion until soft. Add beef, cook until no longer pink. Discard fat. Stir in the salsa, corn, Hormel Chili with Beans, water and the cheese, cumin, chili powder, salt and pepper.
• Spoon into a 7x13 (2-Quart) casserole dish, smooth the top. Follow the cornbread package directions. Spread a thin layer over the top of the casserole.
• Put the casserole on a parchment lined baking sheet and bake at 375 degrees for 40 minutes or so till the topping is cooked. Cool 10 minutes before serving

VELVEETA CHEESY CHILI CORNBREAD CASSEROLE

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.

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.

LOW SODIUM CHILI CORNBREAD CASSEROLE

Steps:

• Brown beef with onions and peppers until no longer pink.
• Add beans, tomatoes, corn, and spices and simmer 5 minutes.
• Stir together flour, cornmeal, sugar, and baking powder.
• Combine milk, egg, and oil.
• Pour milk mixture into flourm ixture, stirring until just moistened.
• Spread beef mixture in a greased 8x8 baking dish.
• Spread cornbread over top of beef.
• bake at 425 until cornbread is done, about 10-12 minutes.

CHILI CORNBREAD CASSEROLE

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.

CORNBREAD SHRIMP CHILI CASSEROLE

Steps:

• EASY PREPARATION: 1. To prepare filling: Heat 2 teaspoons oil in a Dutch oven over medium heat. Add onion and pepper; cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in zucchini; cook, stirring often, for 3 minutes. Stir in chili powder, cumin, cinnamon and 1 teaspoon salt; cook for 20 seconds. Pour in tomatoes and their juice; bring to a simmer. Remove from the heat. Stir in shrimp and cilantro. Pour into a 9-by-13-inch baking pan. 2. Preheat oven to 350°F. 3. To prepare cornbread topping: Whisk cornmeal, flour, baking powder and 1/2 teaspoon salt in a large bowl. Whisk milk, 1/4 cup oil, egg and honey in a medium bowl until smooth. Add the wet ingredients to the dry ingredients and stir just until moistened. Drop by heaping tablespoons over the shrimp mixture. 4. Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes. Let stand for 10 minutes before serving. MAKE AHEAD TIP: Bake, let cool for 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days. Reheat, covered, in a preheated 350°F oven for 1 hour.