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
- 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
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.
Calories: 201kcal | Carbohydrates: 20g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 465mg | Potassium: 541mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10.8% | Vitamin C: 14.8% | Calcium: 15.4% | Iron: 13.3%