I am SO ready for fall to be here. I am ready for boots, sweaters and scarves! Maybe that’s what enticed me to bake a chili cornbread bake on an evening when it’s 80 degrees outside.
But this was delicious and is a meal we’ll be having over and over again.
The best part is it remakes a pot of chili into a whole new meal so it’s perfect for left over chili!
I made mine into single servings with large baking ramekins (like these) but you could make a large pan- cast iron would work wonderfully! I love sharing these “recipes” because they are more like assembly instructions!
This uses leftover chili- because it’s REALLY better the second day! But if you need a chili recipe to get you started- check out this hearty recipe here.
Chili Cornbread Bake
Author: MoolaSavingMom.com
Recipe type: entree
Cuisine: entree
Prep time:
Cook time:
Total time:
Serves: 4
Easy Chili Cornbread Bake- use leftover chili - it always tastes better the second day!
Ingredients
- 4 Cups beef chili with beans, corn, peppers, onion
- 1 box Jiffy cornbread mix
- 1 egg
- ⅓ cup milk
- 1 cup cheddar cheese, shredded
Instructions
- Preheat oven to 375F.
- Place a scoop of chili into each ramekin.
- Prepare cornbread by mixing egg, milk, mix together.
- Place a scoop of cornbread mix on top of each ramekin.
- Bake in oven for 20-25 minutes or until cornbread is cooked.
- Top with cheese and bake another 2-3 minutes to melt cheese.
- Serve immediently.
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