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!
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.
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