This is my busy weeknight meal all in one dish… Chili Cheese Cornbread Casserole!
I can’t think of too many things that go better with chili than cornbread and cheese.
Most times when I make a big pot of homemade chili we top it with cornbread, chili, and sour cream.
This is how to make Chili Cheese Cornbread Casserole
Here I am using two 15 ounce cans of chili.
But this would also be the PERFECT way to use up any leftover homemade chili.
Mix the cornbread first according to the package directions.
I like the honey cornbread for a sweet and savory combo.
Or if you have a homemade cornbread recipe, certainly use that.
This one is my favorite and I love the sweetness from the cornbread with the savory chili.
Typically this cornbread cooks in an 8×8 dish.
However I want a thinner layer of cornbread so I spread it in a greased 9×13 casserole dish.
Bake the cornbread by itself in a 375 degree oven for 20 minutes.
Then spread the chili evenly over top.
And a layer of mild cheddar cheese to top it off.
Back into the 375 degree oven for 10 to 15 more minutes.
Just enough time for the chili to get bubbly hot and for the cheese to melt beautifully over top.
I sprinkled green onions over our Chili Cheese Cornbread Casserole.
We also topped with sour cream and hot sauce.
So flipping good and the kids loved this dish.
We had some leftover and I was pleasantly surprised it heated up perfectly.
Worried of course it might have gotten mushy but it was just as good as the day I made it 🙂
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Chili Cheese Cornbread Casserole
Chili Cheese Cornbread Casserole starts with cornbread and topped with chili and cheese then baked in the oven for the perfect easy dinner
- 1 15 ox box cornbread mix (check package for additional ingredients- mine required an egg, milk, and oil)
- 2 15 oz cans chili (or leftover homemade chili)
- 2 cups shredded cheddar cheese
- Optional toppings: green onions, sour cream, hot sauce
Prepare the cornbread batter according to package directions. Pour the batter in a greased 9×13 casserole dish.
Bake the cornbread in a 375 degree oven for 20 minutes.
Pour the chili evenly over top of the cornbread and sprinkle the cheese evenly over top.
Place back in the 375 degree oven for 10 to 15 minutes.
Serve with toppings of choice such as green onions, sour cream, and hot sauce.