Chili Cornbread Casserole

Name: Chili Cornbread Casserole
Prep time: 5 min
Cook time: 25 min
Ingredients: 3 cans no bean chili (or about 6 cups homemade chili); 1 can diced tomatoes ((15 ounces) drained); 1 can kidney beans ((15 ounces) drained and rinsed); 1 can cannellini beans ((15 ounces) drained and rinsed); 3 cups Mexican blend shredded cheese (cheddar also works); 1 package cornbread mix (we like Jiffy cornbread mix, 8.5 ounces); 1 can creamed corn ((15 ounces)); 2 eggs (large)

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Prep Time: 5 minutes

Cook Time: 25 minutes

Servings: 6

Author : April Woods

chili cornbread casserole

Ingredients

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3 cans no bean chili (or about 6 cups homemade chili)1 can diced tomatoes ((15 ounces) drained)1 can kidney beans ((15 ounces) drained and rinsed)1 can cannellini beans ((15 ounces) drained and rinsed)3 cups Mexican blend shredded cheese (cheddar also works)1 package cornbread mix (we like Jiffy cornbread mix, 8.5 ounces)1 can creamed corn ((15 ounces))2 eggs (large)

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Instructions

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Step 1

In a 9x13" casserole dish, mix together the 3 cans of chili, diced tomatoes, kidney beans and cannellini beans. Spread evenly along the bottom of the dish.

Step 2

Sprinkle the shredded cheese evenly over the chili mixture.

Step 3

Using a blender (upright or immersion) blend together the cornbread mix, creamed corn, and eggs. Pour cornbread batter over the cheese and chili.

Step 4

Bake at 400F degrees for 25 to 30 minutes until top is browned and chili mixture bubbling in the corners.