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 "

Create a Review

20 Reviews for Chili Cornbread Casserole

03/14/2011

dianababyoffers

Recommends this recipe

Tasty, reheated well

My young kids and husband liked it and only my husband detected the presence of whole wheat in the cornbread. I omitted the cilantro from the cornbread. I split into two dishes, and baked them at the same time. It got gently reheated in the microwave a number of times (over a longer heating on low power, with a lid) and didn't lose too much of the original taste or texture for having been abused in such a fashion.

Pros: Easy, healthy, reheated well

Comments

03/09/2011

loisfreeman

Recommends this recipe

Loved it...but next time

The cornbread topping was a VERY thin liquid...I was expecting it to be more dough like and thick...but it poured on and I was afraid it wouldn't turn out. However, it turned out just like the picture. Next time I will try canned diced tomatoes instead of crushed tomatoes or use 1/2 of each kind. I doubled the recipe and cut back on the amount of chili by 1 TBSP because there were 3 kids eating. I served it with red enchilada sauce on the side. Tasty...even our cilantro hater loved it!

Pros: 11 people cleaned their plates and came back for more

Comments (1)

7 comments

loisfreeman wrote 2 years 10 weeks ago

I should have said that the topping was just like the picture...the chili had no liquid at all...it was very thick...very good...but very thick...that's why I'll try the diced tomatoes....

12/09/2010

jordanhorowitz

Recommends this recipe

only used the cornbread topping, but...

Been looking for a cornbread topping with whole wheat flour. This was excellent. Used a chili recipe from another source that we love and then topped with this cornbread to make a casserole.

Comments

11/21/2010

Anonymous

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

Comments (1)

7 comments

deetsgooch wrote 2 years 15 weeks ago

I would hope that using salt-free beans and tomatoes would reduce the salt quite a bit. This cornbread recipe requires salt and baking soda and baking powder which all add soduim. I would look for a low salt cornbread recipe but add the cilantro. There are also salt, BS and BP substitutes that work very well in recipes. As a vegetarian I have gotten very good at subbing ingredients so that I can still enjoy great recipes. So don't discount a recipe, make adjustments.

10/29/2010

Anonymous

My husband and I make a chili recipe very similiar to this one - called "Five Alarm Chili". We also eat cornbread often with other dishes, but have never combined chili and cornbread. This sounds awesome!! Especially the cornbread with the cilantro! Can't wait to make this for a cool night dinner!

Comments