With winter in full force, there are probably days when the last thing you want to do is spend a couple of hours in the kitchen fixing dinner. Who doesn’t like a bowl of chili and cornbread on a frosty evening? Any diehard chili fan will love this casserole. Instead of heating up chili and baking cornbread separately, this recipe has you cooking them all at once for a complete dinner. It just takes a few ingredients and a few minutes to whip up.
Servings: 4
Ingredients:
- • 2 cans chili (approximately 30 ounces total) or 4 cups homemade chili
- • ½ cup water
- • 1 8.5-oz box Jiffy Corn Muffin Mix
- • 1 large egg
- • ⅓ cup milk
- • ¼ tsp kosher salt
- • 1 tsp onion powder, optional
Directions:
- • Preheat oven to 350ยบ F.
- • Warm up the chili and water on the stove-top over medium heat until it is lightly simmering. Alternatively, add to a large, microwave-safe dish and microwave in 30-second increments. This allows for an even, shorter baking time. Simmering it with a bit of water will loosen up the canned or leftover chili. If your chili is especially thick, add up to another ½ cup of water.
- • Turn off the heat and transfer the chili to an 8x8-inch square dish or pan. You should have about an inch of headspace left in the pan.
- • In a medium mixing bowl, add the corn muffin mix, egg, milk, salt, and onion powder (if using).
- • Using a whisk or fork, stir everything together until well incorporated.
- • Use a spoon to drop about ¼ cup portions all over the chili. Very gently, using the back of the spoon, push the batter towards the edge of the casserole pan, spreading the cornbread batter until most of the chili is covered.
- • Place the casserole on top of the baking sheet in case the chili bubbles over and bake for 15 minutes.
- • Rotate the pan, and bake for another 15 to 25 minutes. The cornbread batter should have risen and be a deep yellow color.
- • Let the casserole cool for about 10 minutes before serving so the chili can set.
