Chili Cheese Cornbread Casserole

• 1 (8.5 oz) box cornbread mix
• 1/4 cup milk
• 1 egg
• 1 can (15 oz) chili beans
• 1 can (15 oz) kidney beans, drained
• 1 lb ground beef, cooked and drained
• 1 cup frozen corn
• 1 can (10 oz) diced tomatoes and green chilies
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup diced onion
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a medium bowl, prepare cornbread batter according to package instructions using milk and egg.
3. 3 Spread half of the cornbread batter into a greased 9x13 inch baking dish.
4. 4 In a large bowl, combine cooked ground beef, beans, corn, diced tomatoes, onion, cumin, chili powder, and half the cheese.
5. 5 Pour the mixture over the cornbread layer.
6. 6 Dollop the remaining cornbread batter over the top and sprinkle with remaining cheese.
7. 7 Bake for 35 minutes or until bubbly and golden.
8. 8 Let stand for 5 minutes before serving.

Nutrition

Tips

• For a vegetarian option, skip the ground beef and add an extra can of beans.
• This casserole freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until heated through.

Serving Suggestions

• Pair with a crisp green salad or creamy coleslaw.
• Serve with a side of sour cream or a sprinkle of fresh cilantro.

FAQ