Chili Cornbread Casserole
Chili Cornbread Casserole
My mom made this growing up, and it’s one of those recipes that is easy to change up and personalize using what you have on hand. Hell, it’s one of those casseroles that can’t really even be called a recipe, but I like it, so I’m sharing it anyway.
This recipe served our family of four when I was growing up with enough leftovers for one person.
INGREDIENTS:
2 boxes Jiffy cornbread, prepared per box instructions
2-3 cans of your choice of chili
DIRECTIONS:
Preheat the oven to 400 degrees.
Pour chili into baking dish. Pour prepared cornbread mix over chili in the baking dish. Do not mix together.
Bake for about 20 minutes or until the cornbread is done.
NOTES:
We’ve made this with leftover homemade chili, often frozen and thawed out.
You can use chili with beans or not, or even vegetarian if you like.
The same goes for the cornbread. We like Jiffy, but you can use whatever mix you like or even homemade.
But to be honest, if I’m making this, it’s on the evenings when I want something super easy, and Jiffy is perfect for it.
I usually do add something to the cornbread—cheese, a drained can of corn, or chopped green chiles are the top three favorites. This is one of those things that I almost never make the same way twice.