# Chili Cornbread Casserole

Hearty chili topped with warm cornbread is a meal perfect for a chilly night and these Chili Cornbread Casserole Cups have been a hit with everyone who tries them.

- Servings: 12 servings
- Total time: 30 min
- Cuisine: American
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- ramekins
- oven
- metal tray
- large bowl
- whisk
- pan

## 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.

## Source

- Original video: https://chocolatewithgrace.com/leftover-chili-cornbread-casserole-more-ways-to-use-up-leftover-chili/
- Recipe page: https://www.cliprecipe.com/recipe/f0db91bc-75de-4ec9-ad88-9f54e6a85841
- Extracted: 2025-03-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt