Chili and Cornbread Casserole

Craving chili and cornbread, but want to change it up a little? This recipe was a homerun and the leftovers were just as great!

This makes about 8 servings.

Notes: Next time I plan to add a little more heat to ours just because that’s our preference.

*If you want to watch the video of this being made, this recipe starts at the 2:25 mark.

Chili and cornbread is a staple in our house, but making it into one dish was a nice change of pace!

Ingredients

  • 1 (8.5-oz) pkg corn muffin mix

  • 1 (14.75-oz) can creamed corn

  • 2 eggs

  • ½ cup milk

  • 2 cups shredded cheddar cheese, divided

  • 1 lb ground beef

  • 1 (1.75-oz) package chili seasoning

  • 1 (15-oz) can diced tomatoes, undrained

  • 1 (15-oz) can chili beans, undrained

  • 1 (8-oz) can tomato sauce

Here’s how to make it


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Chicken Fajita Casserole

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Jalapeno Cheddar Corn Muffins