JIFFY® CHILI CORNBREAD CASSEROLE
This is a chili casserole that my family loves. It has all their favorites: chili, corn, cheese, and cornbread.
Provided by ruthie0404
Categories Main Dish Recipes Casserole Recipes
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
- Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
- Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
- Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 37.5 g, Cholesterol 71.6 mg, Fat 19.3 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 7.6 g, Sodium 1429.6 mg, Sugar 8.1 g
CHEESY GREEN CHILE CORNBREAD
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the onions, green chiles and cheese.
- Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.
CHILE CHEESE CORNBREAD IN A JIFFY
A great side dish to chili or stews. Great by itself as a snack. Simple to make. Always a crowd pleaser.
Provided by Alskann
Categories Quick Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Grease a 9x9 square baking dish. (I use stoneware).
- Combine all ingredients together in a large mixing bowl. Mix well.
- Pour into prepared baking dish.
- You can top with a little extra cheese, if desired.
- Bake 25 minutes at 400 degrees or until golden brown.
- Serve warm with butter.
- This can also be made in muffin tins.
- Variation: Add crumbled crisp bacon and 1/2 cup sour cream.
Nutrition Facts : Calories 498.5, Fat 22.7, SaturatedFat 10.1, Cholesterol 104.1, Sodium 1279.6, Carbohydrate 59.2, Fiber 5.5, Sugar 17.2, Protein 14.1
CHILI CHEESE CORNBREAD (LOW FAT)
This is just plain tasty. I consider it to be diabetic friendly too. It's excellent with chili or bean soup.
Provided by Annacia
Categories Quick Breads
Time 28m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Coat an 8 inch square baking pan with nonstick cooking spray and dust with 2 tablespoons of cornmeal.
- Sift into a large bowl the remaining cornmeal, baking powder, baking soda, salt and flour.
- In another bowl, combine buttermilk, eggs, cheese and chilies, then stir into the dry ingredients.
- Pour batter into the prepared baking pan .
- Bake 18 minutes or until tester comes out clean. Makes 12 2 inch pieces.
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