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!
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.
26 Reviews for Chili Cornbread Casserole
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.
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!
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.
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