Chili Cornbread Casserole

30 mins
Serves 12
https://chocolatewithgrace.com/leftover-chili-cornbread-casserole-more-ways-to-use-up-leftover-chili/

Directions

  1. 1Warm chili until bubbly. Preheat oven to 350°F.
  2. 2Warm chili until bubbly. Preheat oven to 350°F.
  3. 3Warm chili until bubbly. Preheat oven to 350°F.
  4. 4Whisk milk and egg, then stir in cornmeal, flour, sugar, baking powder, and salt. Add melted butter.
  5. 5Whisk milk and egg, then stir in cornmeal, flour, sugar, baking powder, and salt. Add melted butter.
  6. 6Whisk milk and egg, then stir in cornmeal, flour, sugar, baking powder, and salt. Add melted butter.
  7. 7Scoop warm chili into ramekins or casserole dish. Spoon cornbread batter over the top.
  8. 8Scoop warm chili into ramekins or casserole dish. Spoon cornbread batter over the top.
  9. 9Scoop warm chili into ramekins or casserole dish. Spoon cornbread batter over the top.
  10. 10Bake for 20-25 minutes, or until cornbread is done and springs back when touched. Serve warm with sour cream, if desired.
  11. 11Bake for 20-25 minutes, or until cornbread is done and springs back when touched. Serve warm with sour cream, if desired.
  12. 12Bake for 20-25 minutes, or until cornbread is done and springs back when touched. Serve warm with sour cream, if desired.

Ingredients

  • 8 cups leftover or freshly made
  • 8 cups leftover or freshly made
  • 8 cups leftover or freshly made
  • 0.25 cup melted
  • 0.25 cup melted
  • 0.25 cup melted
  • 1 large
  • 1 large
  • 1 large
  • 0.5 cup granulated
  • 0.5 cup granulated
  • 0.5 cup granulated

Equipment

ramekinsovenmetal traylarge bowlwhiskpan

Tips

  • Use leftover chili or make a quick batch.
  • Individual ramekins are best, but a casserole dish works too.
  • Leftover cornbread batter can be made into muffins.
  • Adjust baking time as needed for your dish size and oven.