Leftover Chili Cornbread Casserole Recipe

Use up your chili leftovers by making this delicious Chili Cornbread Casserole recipe. The subtle heat of the chili combined with the subtle sweetness of the cornbread make it pure magic. Trust me, you will make you want to make extra chili just so you have enough to make this dish!

My Chili Cornbread Casserole recipe is sponsored by Ohio Beef Council. As always, the ideas and opinions shared are all my own.

I always look forward to the first batch of chili of the season. I associate it with cozy fall evenings and football. Well, we may not have Buckeye football this fall but we’ll still have the chili!

I love my chili recipe, but there are usually more leftovers than we can eat. My mom makes a taco cornbread casserole that I love which inspired this Chili Cornbread Casserole.

The best thing about it (other than the taste, obviously) is that it’s sooo easy to make. This makes it perfect for busy weeknights. Make it family style or in smaller individual servings (because back to school means back to school activities which can mean multiple meal times for different members of the family). Some folks make their chili with beef or beans, but I’m a hard both. Beef is an excellent source of high-quality protein, which is one of the most satisfying nutrients. Eating a protein-rich diet will help your family (and maybe your new “students”) feel full and prevent cravings throughout the day. I use ground sirloin since it’s a leaner cut of beef, but ground chuck makes an amazing chili as well.

In addition to using it in chili of course, ground beef is a great a go-to when you need a quick meal. Here are some quick tips when buying and cooking with ground beef: When purchasing, be sure to select ground beef with a bright, red color that is firm to the touch and doesn’t have excessive liquid in the package. Store ground beef in your refrigerator for 1-2 days, or in the freezer for up to 4 months.

For those of you working from home while helping your kids attend school online, I see you. Make dinner one less thing to stress about by preparing beef ahead of time and storing meals in the freezer. To freeze leftovers of your leftover chili cornbread casserole, simply freeze the chili and corn mixture and make the corn muffin mixture when it’s time to enjoy it again.

Leftover Chili Cornbread Casserole Recipe

So, let’s get down to the goodness of this chili and cornbread casserole. My chili recipe has a little kick to it (but can be adjusted to your desired heat level). The subtle heat of the chili combined with the sweetness of the cornbread combined with the bite of the sharp cheddar combined with the crunch of the french fried onions are basically what dreams are made of. It is so.good.

Since you’re working with chili leftovers, you can make as much or as little of this chili casserole as you’d like. My recipe serves 6, but it’s easy to adjust. You can even make individual servings in small crocks or large ramekins.
Pro tip: make the family style even if it’s just feeding 1 or 2. You will want leftovers of your leftover chili casserole!

Enjoy!

Print Recipe

Leftover Chili Cornbread Casserole Recipe

Use up your chili leftovers by making this delicious Chili Cornbread Casserole recipe. The subtle heat of the chili combined with the subtle sweetness of the cornbread make it pure magic. Trust me, you will make you want to make extra chili just so you have enough to make this dish!

Prep Time5 mins

Cook Time40 mins

Total Time45 mins

Course: dinner

Cuisine: American, southwest

Keyword: casserole recipes, chili

Servings: 6

Ingredients

• 5 cups Best Ever Chili recipe with ground beef
• 1 16.5 oz can sweet corn drained
• 1 8 ½ oz package corn muffin mix
• 1 6 oz. container french fried onions
• ½ cup shredded cheddar cheese
• Sour cream and green onion to garnish optional

Instructions

• Preheat oven to 400° F.
• Spray casserole dish with non-stick cooking spray and add 5 cups of chili. Mix in can of sweet corn. I use an oval casserole dish to get more real estate for the cornbread.
  
• Prepare corn muffin mix according to package directions. Mix ½ package of french fried onions into the corn muffin mixture.
• Spoon corn muffin mixture on top of the chili mixture.
• Bake uncovered at 400º F for 35 minutes or until the cornbread passes the toothpick test. Top corn bread with cheese and remaining onions and bake for 5 minutes longer.
  

Notes

To make an individual serving size, add 1 cup of chili to a small crock or large ramekin and mix in 1 tablespoon of corn. Spoon a heaping tablespoon of the corn muffin/onion mixture from above on the top (refrigerate or freeze the rest of the mixture). Bake for 20 minutes at 400º F, remove from the oven, add about a tablespoon each of shredded cheddar and french fried onions and bake for another 5 minutes.

There are a lot of things in life right now that are out of our control and can feel so overwhelming. It helps me to focus on things that are within my power to affect. I always feel great about buying (and eating!) beef knowing that 97% of our Ohio beef farms are family-owned and operated. I love supporting local and supporting family is even better. You can watch this short video to learn how the Stickel family, fourth-generation beef farmers in Bowling Green, Ohio, make sustainability a top priority on their farm. The family works together to provide the best care for their cattle and the land they farm on, while always striving to produce the highest-quality beef for families just like theirs (and like ours!)

So are you ready to whip up a batch of chili so that you can enjoy this Chili Cornbread Casserole? Please come back here and let me know how you like it how much you love it!

You can visit www.OhioBeef.org and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families. Use #OhioBeef to share photos of your healthy meals this school year!