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.
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.
21 Reviews for Chili Cornbread Casserole
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.
i just found this recipe and intend to try it. note to anonymous; i don't think this is high in sodium compared to processed foods, but if you are concerned about it, use 'no salt added' diced tomatoes. dole has them as do (just as good) generic brands like spartan (much cheaper). that sould take care of the sodium concern.
I used shallots, cumin, turmeric, pepper in the chili mixture and ginger and diced green chilis in the cornbread mixture. I made a double batch to share at a potluck and it took an hour to fully cook. Was awesome. Raves and raves....
This was so good, the layers of chili, cheese and cornbread create a harmony of deliciousness! The cornbread topping is so good, especially with the added cilantro.