Canned Chili Cornbread Casserole
This easy canned chili cornbread casserole is made with canned chili with beans, jalapeño, green bell pepper, cheese, and Jiffy cornbread mix.
Ingredients
Instructions
- Step 1
Preheat the oven to 375°F (190ºC). Grease a 9x13 baking dish and set aside.
- Step 2
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.
- Step 3
Top the bean mixture with an even layer of cheddar.
- Step 4
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.
- Step 5
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.
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