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Chili Cornbread Casserole

September/October 2010

Your rating: None Average: 3.7 (137 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

10/19/2010
Anonymous

We were happy with this dish, and we will make it again. Leftovers were ok, the cornbread soaked up most of the liquid. Not sure if I did something wrong or if anyone else with leftovers had this issue? The second day it was like a different meal - to me it seemed like polenta with tomato & shrimp. Which I was fine with, it still tasted great!!! But my husband & daughter didn't care for it (they don't eat polenta at all). I put the recipe in my Keep file.

Comments
09/16/2010
Anonymous

I tried this tonight and thought it was excellent! So warm and yummy for a cool fall evening!
~Gina Lynch

Comments
09/02/2010
Anonymous

If you prepare ahead and re-heat this dish, 350 degrees will not cut it. You must raise the oven temp to at least 400 degrees

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