Name: Chili Cornbread Casserole
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8
Ingredients: 2 tablespoons olive oil; 1 medium onion (coarse dice); 2 cloves garlic; Ground beef and sausage (1.5 - 2 lbs total); 2 cups reduced sodium chicken broth; 2 packets chili seasoning; 2 tablespoons tomato paste; 1 can diced tomatoes (drained); 2 8.5 oz boxes Jiffy corn muffin mix; 2 eggs; 2/3 cup milk; 1 cup shredded cheese; 1 cup corn (divided); 1 16 oz can kidney beans (drained); 1 handful cilantro leaves (chopped)

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This chili and cornbread casserole features the classic combination of a hearty chili topped with a Jiffy cornbread mix.

As a bonus, this cornbread chili is easy and super cheap to make.

If you are wondering what to do with leftover Chili, this easy cornbread casserole is your answer!

When cold weather comes, comfort food rules at our house and this Jiffy cornbread recipe always hits the right spot.

I call this Dutch oven chili a one-pot wonder and my whole family calls it delicious.

Jiffy Cornbread Casserole

This Jiffy cornbread casserole has leftover chili inside!

Leftover Chili Recipe

This chili cornbread casserole is also the perfect leftover chili recipe that starts on the stove top and finishes in the oven.

You can use your favorite leftover chili as a base and then mix up a batch of cornbread for the topping.

I took the convenience route and threw a boxed mix of Jiffy brand together.

Add corn and ciliantro to leftover chili.

Use leftover chili or make a new batch for this chili and cornbread dish.

For the base of this chili cornbread casserole, I use a combination of browned pork and beef, along with some aromatics and cilantro.

This all combines to created a mouthwatering Mexican cornbread casserole.

Heat from the chili and flavor from the cilantro turns this into a Mexican cornbread casserole.

I took a mostly straightforward and easy route with this Cornbread and Chili Pie Recipe

Still, I jazzed it up a bit by roasting about half of the corn in the oven, while the chili cooked on the stove.

This roasted corn was later mixed into the cornbread batter.

This gives it an added natural sweetness and some nice texture, both adding substance, and flavor to the meal. Our kids refer to this meal as Mexican cornbread casserole. It’s got all the flavors of one!

Jiffy cornbread casserole with sour cream.

A big dollop of sour cream makes this Jiffy cornbread casserole even tastier!

My mother-in-law was in town when we made this, and one of the things that she loved about this Jiffy cornbread casserole was how the boys devoured it.

Highlights of this Chili Cornbread Casserole

Make it in one pot.
The entire meal costs only about $12.00
Kids love it

If you’re looking for a base chili recipe, have a look at our Chili Cook-off that we sponsored a few years ago.

The Platter Talk Chili Cook-off

There are over 30 great chili recipes in the collection, one for everyone’s taste.

Next time you’re wondering what to do with leftover chili, make this Mexican cornbread casserole.

I’m pretty sure you’re going to love it too! -Dan

Make this cornbread casserole with leftover chili in just over an hour.

More Chili Recipes on Platter Talk

Follow this link for more Jiffy recipes.

Cornbread Chili Pie Recipe from Platter Talk

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5 from 23 votes

Chili Cornbread Casserole

This easy jiffy recipe for chili cornbread pie is a one-pot wonder that will satisfy even the hungriest of crowds. A great use of leftover chili, this meal can be made for about $1.50 per serving.

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Entree

Cuisine: American, Comfort food

Keyword: Chili Casserole, Cornbread Casserole, Jiffy Recipes, Lefover Chili Recipes

Servings:

Calories: 201kcal

Author: Dan from Platter Talk

Ingredients

2 tablespoons olive oil
1 medium onion coarse dice
2 cloves garlic
Ground beef and sausage 1.5 - 2 lbs total
2 cups reduced sodium chicken broth
2 packets chili seasoning
2 tablespoons tomato paste
1 can diced tomatoes drained
2 8.5 oz boxes Jiffy corn muffin mix
2 eggs
2/3 cup milk
1 cup shredded cheese
1 cup corn divided
1 16 oz can kidney beans drained
1 handful cilantro leaves chopped

US Customary - Metric

Instructions

Preheat oven to 375 degrees F.
Using large oven-safe skillet, heat olive oil over medium-high setting.
Add onion and garlic, sautée until onion is soft and translucent.
Add beef and sausage, brown while stirring. Drain or reduce excess fat or water, if present.
Add chicken broth, diced tomatoes and chili seasoning and bring to a boil while stirring then reduced to low simmer.
Stir in tomato paste and stir until thickened.
Meanwhile, prepare cornbread batter as directed, stir in cheese (and 1/2 the corn.)
Add remaining corn, kidney beans and cilantro to meat mixture and mix well.
Pour cornbread mixture over chili. Place in oven and bake 35-40 minutes, until golden brown on top.
Remove from oven, allow to sit for 10 minutes.
Serve with sour cream if desired.

Video

Nutrition

Comments

lynn says
March 2, 2019 at 7:29 pm
I see that one can of diced tomatoes is listed twice on the ingedients, are we suppose to use 2 cans?
- Dan from Platter Talk says
  March 3, 2019 at 8:26 am
  Hi Lynn, thanks for pointing out the redundancy, it should be just one can.
Melissa says
November 16, 2018 at 4:59 pm
True comfort food! I love that it is so hearty too, the cornbread topping is simply genius!
April says
November 16, 2018 at 3:57 pm

I love super easy and cheap recipes. They usually turn out to be one of the most delicious ones. Such a treat to find your recipe before the holidays!
Marisa Franca says
November 16, 2018 at 3:00 pm

What a great looking dish! It sounds like pure comfort food. This is the type of meal that warms you up from the inside out. I’ll be making this recipe soon.
Veena Azmanov says
November 16, 2018 at 12:13 pm

That is a complete meal in one pot. The sauce on the bottom cornbread on the top. How awesome is that? Perfect weekend meal when you lazy to cook.
Kylee from Kylee Cooks says
November 16, 2018 at 10:45 am

This is an amazing looking comfort food! I love how budget friendly it is, too.
Jen says
November 16, 2018 at 7:04 am

We do a chili cook off every year and the one rule it no repeats. I have run out of ideas until now. I am so going to make this (and win!).
Catalina says
November 16, 2018 at 4:34 am

This pie is such a great idea! It looks so comforting and hearty meal! Everyone in my family will love it!
Cheese Curd In Paradise says
November 15, 2018 at 11:00 pm

I make a similar recipes and it is so perfect on a cold night. Filling, hearty, and cozy. Yum!
Claudia Lamascolo says
November 15, 2018 at 6:25 pm
I love comfort food and this shouts it with chili and cornbread its a match made in heaven!
Noel Lizotte says
November 15, 2018 at 5:26 pm

“My family calls this delicious” LOL that’s a great line.
I’ve made a similar recipe with taco meat but this chili version sounds perfect for the cold damp nights we have in Ohio.
Tammy says
November 15, 2018 at 3:18 pm

Hands down one of my favorite cold weather comforts. I could literally be having the worst day, but when I hear chili is on the table, my mood instantly brightens. I love yours with the cornbread baked right into it. Man oh man, what I wouldn’t give to have this for dinner tonight 😀
Mahy Elamin says
November 15, 2018 at 2:50 pm

Oh God, I add your recipe to my favorites. I want to eat it every day! This is so delicious and it makes my mouth watering. Love this.
Meg @ With Salt and Wit says
January 11, 2017 at 8:16 pm
Chili and cornbread go great together! Why not make a meal of it! Great recipe!