Description
A delicious and hearty Southwest Chili Cornbread Casserole that combines spicy chili with a fluffy cornbread topping.
Ingredients
Scale
- 1 can of chili (15 oz)
- 1 cup of cornmeal
- 1 cup of milk
- 2 large eggs
- 1 cup of shredded cheese
- 1 can of diced tomatoes (14.5 oz)
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix the chili, diced tomatoes, chili powder, cumin, salt, and pepper.
- Spread the chili mixture evenly in a greased baking dish.
- In another bowl, whisk together the cornmeal, milk, and eggs until smooth.
- Pour the cornbread batter over the chili mixture.
- Sprinkle shredded cheese on top.
- Bake for 25-30 minutes or until the cornbread is golden brown.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add beans or vegetables to the chili for extra nutrition.
- For a spicier version, add jalapeños to the chili mixture.
- This dish can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 70mg
Keywords: Southwest Chili Cornbread Casserole, Chili, Cornbread, Southwestern Cuisine