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Chili Cornbread Casserole

September/October 2010

Your rating: None Average: 3.7 (150 votes)

Here’s a fun way to serve chili and cornbread together. Don’t let the ingredient list intimidate you—this casserole is easy to make and a real crowd pleaser.



READER'S COMMENT:
"I love this recipe but unless the sodium is cut drastictly I would' not be able to eat it. If you could give us sodium free or close to it recipes, it would appriciated Anonymous "
Chili Cornbread Casserole

24 Reviews for Chili Cornbread Casserole

10/20/2015
Anonymous
Lower sodium version

The most significant source of sodium in this recipe is in the cheddar cheese; if you eliminate the cheese, rinse the beans, and do your own tomatoes, this recipe would easily fit into a low-sodium diet.

Comments
02/03/2015
Anonymous
Lower Sodium

To further lower sodium you can cook your own beans (without sodium) or use no salt added canned beans and tomatoes.

healthy
Comments
02/03/2015
Anonymous
Lower Sodium

To further lower sodium you can cook your own beans (without sodium) or use no salt added canned beans and tomatoes.

healthy
Comments
11/16/2013
Anonymous
Modifying Recipe

I made this for myself and my husband, but instead of following the cornbread recipe I used Marie Callenders cornbread instead for ease. Having the cornbread baked into the chili gives the chili a bit of a sweetness, which is delicious.

The chili is really good!
Comments
03/17/2013

I thought this was good, but not great. I did alter the recipe a fair amount, partially because I'm vegetarian, and I also wanted to reduce the calories. I replaced the ground beef with 1 1/2 cups of cooked wheat berries that I had left over from the wheat berry chili recipe. I only used 1 can of black beans and used 5 tomatoes on the vine instead of canned tomatoes. Because I didn't have the extra liquid from the tomatoes, I also added 1/2 cup of vegetable broth. I like spicy so I added 2 habaneros to the chili and one to the cornbread, but it still wasn't spicy in my opinion. I tasted the chili and thought it needed more, so I added 1tsp salt, 1/4 cup cilantro and the juice of 1 lime. The lime definitely helped, as did the salt. I made the chili one day ahead then made the cornbread batter and assembled it right before baking, and it took nearly twice as long to bake! After 20 minutes the cornbread topping was still almost all liquid. I think I baked it for 45 min total. If I make this again, I may use the second can of beans instead of the wheat berries and maybe add some frozen corn, or charred corn to the cornbread topping. I also can't say I tasted the cheese at all, which is a little disappointing.

Vegetarian Chili Cornbread Casserole
Comments (1)

7 comments

Anonymous wrote 1 week 3 days ago

How can you rate it good, not

How can you rate it good, not great, if you did not follow the recipe?
D in MN

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