This chili cornbread casserole is the greatest combination to come together since Louis and Vuitton. This easy recipe combines two of my favorite dinner foods into one delicious casserole.
If you love the comforting taste of chili and cornbread, then you’ll definitely want to add this Chili Cornbread Casserole to your menu for the week!
Not only does it taste delicious, it is also super easy to prepare!
Chili Cornbread Casserole Recipe
INGREDIENTS:
- 1 (13.25oz) box yellow cake mix – just the flour mixture, not the ingredients on the back
- 1 (8.5oz) box Jiffy corn muffin mix
- 1/2 cup water
- 1/4 cup oil
- 1/3 cup milk
- 3 eggs
- 3 (15oz) cans of your favorite store bought chili, or 6 cups of homemade chili
- 1 cup cheddar cheese
- sour cream & chives, optional for garnish
DIRECTIONS:
- PREP. Preheat oven to 350ºF.
- MIX MUFFINS. Add HALF the cake mix to a large mixing bowl. Discard the rest, or save for another recipe. Add all the corn muffin mix, water, oil, milk, and eggs, then stir until combined. Set bowl aside.
- BUILD. Spread chili evenly into casserole dish, then sprinkle with cheese. Spoon cornbread mixture over cheese and spread evenly to cover the entire dish.
- BAKE. Bake for 20 min. or until toothpick inserted in center of cornbread topping comes out clean.
- SERVE. Cut into squares, top with sour cream and chives, as desired, and serve warm.
VARIATIONS:
- Add a little “kick” by chopping up some canned chipotle peppers and adding them to the cornbread batter before baking!
The recipe state to use yellow cake mix however the video shows you using a white cake mix. which do you prefer?
Either work just fine! 🙂