Chili Cornbread Casserole

Cindy1's Note:

A great way to use up that last bit of chili! A very cheap and easy meal. For variations, add cheese, cream corn, onions, and/or jalapenos to the batter. Can be made in advance.

• Total Time: 38 mins
• Prep Time: 8 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 package Jiffy cornbread mix
• 3 cups leftover chili
• Pam cooking spray

Directions:

1. Preheat oven to temperature according to cornbread mix.
2. Mix Jiffy cornbread mix according to directions for 8x8 pan.
3. Spray pan with Pam cooking spray.
4. Spread chili in the bottom of the 8x8 pan, then spread the cornbread batter overtop.
5. Bake as directed for cornbread.

Reviews

[Mona]

Good idea.I added some leftover creamed corn and 1 tbsp to the jiffy mix,and put a layer of mexi-blend cheese on top of the chili before spreading the batter on top.Kids and hubby ate it all up.No leftover leftovers,lol.Good flavor,quick and a fridge cleaner.lol

[Grace-AK]

This is packed with flavor. I added an extra egg and a couple tablespoons of honey to the cornbread mix. My family gobbled it up. Thanks!

[ms_bold]

What a great way to rework leftovers. I added a layer of shredded Mexican blend cheese between the chili and the cornbread crust. We served this up with a simple iceberg lettuce, tomato, and red onion salad dolloped with guacamole. Yummy comfort food for a cold night.