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.

"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


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.


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


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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