Main Disheschocolatewithgrace4.5
Chili Cornbread Casserole
Hearty chili topped with warm cornbread is a meal perfect for a chilly night and these Chili Cornbread Casserole Cups have been a hit with everyone who tries them.
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Mary Younkin📖 chocolatewithgrace
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- stove
- bowl
- whisk
📝 Preparation Steps
1
Warm the chili in a pan on the stove until bubbly. Preheat oven to 350 F.
Chili (leftover or freshly made)8 cups
2
To make the cornbread, whisk together the milk and egg in a large bowl. Stir in the cornmeal, flour, sugar, baking powder, and salt. Add the melted butter and stir again to mix throughout.
milk1 cuplarge egg1flour1 cupbaking powder1 tablespoon
3
Scoop the warm chili into 6-ounce ramekins or oven-safe dishes on a metal tray. Spoon the cornbread batter over the top.
Chili (leftover or freshly made)8 cups
4
Bake in a preheated oven for ⏱️ 20-25 minutes or until cornbread is done and springs back when touched. Serve warm with sour cream if desired.
sour cream, if desired for serving
Nutrition Facts
calories
226 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
3 g
sugar Content
15 g
sodium Content
261 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
26 mg
carbohydrate Content
38 g
saturated Fat Content
3 g
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