Chili Cornbread Casserole
Chili Cornbread Casserole
30m
Serves 12
Directions
- 1Warm chili until bubbly. Preheat oven to 350°F.
- 2Whisk milk and egg, then stir in cornmeal, flour, sugar, baking powder, and salt. Add melted butter.
- 3Scoop warm chili into ramekins or casserole dish. Spoon cornbread batter over the top.
- 4Bake 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
- 0.25 cup melted
- 1 large
- 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.
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