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Chili Cornbread Casserole

September/October 2010

Your rating: None Average: 3.7 (136 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

23 Reviews for Chili Cornbread Casserole

10/14/2011
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.

Really easy, hearty, and very tasty
Comments
09/23/2011
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!

Easy
Comments
05/13/2011
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!

Easy and quick to make. Also easy to adjust the recipe.
Comments (2)

7 comments

Anonymous wrote 2 years 26 weeks 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 3 years 51 weeks 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.

03/14/2011
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.

Easy, healthy, reheated well
Comments
03/09/2011
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!

11 people cleaned their plates and came back for more
Comments (1)

7 comments

loisfreeman wrote 4 years 8 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....

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