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.
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.
23 Reviews for Chili Cornbread Casserole
I tried this tonight and thought it was excellent! So warm and yummy for a cool fall evening!
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