Chili Cornbread Casserole

Chili and cornbread have long shared the American table, and this casserole bakes them into one golden pan. Spicy bean chili gets a blanket of cheddar and corn-muffin batter that bakes up tender and crisp at the edges.

Serves 6 · 10 min prep · 25 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 7g fiber

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Ingredients

• 4–5 cups chili with beansPantry
• 1 1/2 cups cheddar cheese, shreddedDairy
• 1 box (8.5 oz) corn muffin mixPantry
• 1 eggDairy
• 1/3 cup milkDairy
• 1/2 cup cream-style corn optionalPantry

Instructions

1. 1Heat oven to 400°F. Spread chili in a 9x13-inch dish; sprinkle with cheese.
2. 2Stir corn muffin mix with egg, milk, and cream corn; pour over chili.
3. 3Bake 20–25 minutes until cornbread is golden and cooked through.
4. 4Top with remaining cheese for the last 5 minutes if desired.