Chili Cornbread Casserole

From EatingWell: September/October 2010

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 "

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20 Reviews for Chili Cornbread Casserole

10/16/2012

Anonymous

High sodium, but sounds good.

I want to try this, but the sodium is very high. The only thing I see that would cause that is the canned beans, but I thought rinsing them would wash away most of the salt they were packed in. I would consider making it with beans that I made myself from dry beans with lower salt content.

Pros: Good ingredients and reads like I'd really like it. Simple to make.

Comments

10/22/2011

clinttrammel

Chili Cornbread no go

Sorry but this one didn't make it. There are better chili recipes. The cornbread can be "tinkered" with and make to taste better. Can't recommend this one.

Pros: Can be improved

Comments

10/14/2011

haffastrider

Recommends this recipe

Yummy chili-cornbread casserole

I loved this recipe. I added a jalapeno and a LOT more cumin, as well as cilantro and red pepper flakes. I did spice it up quite a bit as we like a lot of spice. My kids, who hate cornbread, also loved this recipe. It doesn't need more liquid because it's a casserole. Will be having leftovers today and would definitely make it again.

Pros: Really easy, hearty, and very tasty

Comments

09/23/2011

katmcquillan

Complete Failure

This was easy to make, but the chili was just so so and the corn bread topping was mealy and tasteless. My kids, who like chili and are usually adventerous eaters, hated it. There are just much better recipes out there for chili!

Pros: Easy

Comments

05/13/2011

siegel_emily

Delicious and Easy!

I've made this several times because both my guy and I love it, plus it's so easy to make and keeps well in the fridge for several days as leftovers. I've made it with ground turkey, but prefer leaving out the meat for a vegetarian entree instead. I omit the salt in the cornbread recipe and use home-cooked beans instead of canned. I also like to use a mix of smoked gouda and cheddar. Today I'm going to use soy chorizo in the chili and smoked cheese- I think that will be a delicious combo!

Pros: Easy and quick to make. Also easy to adjust the recipe.

Comments (2)

7 comments

Anonymous wrote 28 weeks 18 hours ago

I have been making a very

I have been making a very similar recipe for years...it´s delicious and is really well received at pot lucks, etc. Try omitting some of the "extras" and use your old chili recipe AND your old corn bread recipe. Sometimes, "less is more"!

siegel_emily wrote 2 years 4 days ago

I should also add that omitting the meat cuts down the prep time, since all that is required for the chili is to sauté the veggies and mix in the rest of the ingredients. Every so often I make a huge batch of beans then rinse and freeze in portions to use whenever I need them, which also cuts down on prep time while saving money and using less processed ingredients.