Chili Cornbread Casserole
This easy jiffy chili cornbread pie recipe is a one-pot wonder that will satisfy even the hungriest of crowds. It's a great use of leftover chili, and this main dish casserole recipe makes about $1.50 per serving.
Servings: 8 servings
Cost: $16.80
Equipment
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
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
Notes
Roasting the sweet corn before adding it to the recipe will add a savory sweetness to the dish.
Nutrition
Calories: 201kcal | Carbohydrates: 20g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 465mg | Potassium: 541mg | Fiber: 4g | Sugar: 6g | Vitamin A: 540IU | Vitamin C: 12.2mg | Calcium: 154mg | Iron: 2.4mg
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