Canned Chili Cornbread Casserole
Servings: 8 servings
Equipment
Ingredients
- 3 cans chili with beans 15 ounces each
- 3 fresh jalapeños deseeded and diced
- 1 can diced tomatoes drained, 15 ounces
- ½ green bell pepper diced
- ½ sweet onion diced
- 2 cups shredded sharp cheddar cheese
- 1 package Jiffy Corn Muffin Mix 8.5 ounce
- 1 can cream style corn 15 ounces
- 2 large eggs
- ⅓ cup whole milk
Toppings
- sour cream
- cilantro
- shredded cheddar
Instructions
- Preheat the oven to 375°F (190ºC). Grease a 9x13 baking dish and set aside.
- Directly in the baking dish, add the chili, diced jalapeños, diced tomatoes, diced green bell pepper, and diced onions and stir to combine. Spread into an even layer.
- Top the bean mixture with an even layer of cheddar.
- In a medium mixing bowl, combine the corn muffin mix, cream style corn, eggs, and milk. Evenly spread the corn mixture over top of the beans and cheese, from edge to edge.
- Bake for 30 to 40 minutes or until the top starts to turn golden brown and a toothpick inserted into the center comes out clean. If the top becomes too brown, cover the casserole with foil and continue to bake until the corn muffin layer is fully cooked. Cool for at least 10 minutes before serving.
Notes
Storage: Allow the casserole to cool to room temperature. Cover it with plastic wrap or transfer it to an airtight container. Refrigerate it for up to 3-4 days, or freeze for 2-3 months.
