Corn Bread Topped Black Bean Chili Casserole Recipes

JIFFY® CHILI CORNBREAD CASSEROLE

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.

BLACK BEAN CHILI WITH CORNBREAD CRUST

Steps:

• Preheat oven to 375 degrees.
• Heat oil in a large skillet.
• Add garlic, jalapenos, and onion and saute until soft. About 5 minutes.
• Stir in remaining chili ingredients and bring to a boil.
• Reduce heat and simmer for about 10 minutes until chili is thickened.
• While chili is simmering, prepare cornbread.
• Combine dry ingredients in a medium sized bowl.
• Add cheese and mix well.
• In a small bowl, combine wet ingredients and stir well.
• Add to dry ingredients and stir just until combined.
• Spray a 10X10 casserole dish with spray oil.
• Pour chili in prepared dish.
• Pour cornbread batter over top.
• Bake 20 - 25 minutes until a toothpick inserted in the cornbread comes out clean.
• Cool for about 5 minutes and serve with sour cream and salsa, if desired.

CHILI CASSEROLE WITH CORNBREAD

Steps:

• Heat oven to 400°F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
• Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)
• Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.

EASY CHILI CORNBREAD BAKE

Steps:

• Cook turkey, celery, and onion in a skillet over medium heat until turkey is no longer pink, 5 to 7 minutes. Add chili powder, black pepper, cumin, and red pepper. Cook and stir for 2 minutes. Stir in tomato sauce, chili beans, and cannellini beans. Cook until heated through, about 5 minutes. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan. Spoon turkey mixture over batter.
• Bake in the preheated oven, uncovered, until edges of cornbread are nicely browned and center appears to be set, about 20 minutes. Remove from oven and sprinkle Cheddar cheese on top. Return to the hot oven and bake until cheese is melted, 5 to 10 minutes more.

CHILI BEEF CORNBREAD CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat., In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese., Spread half the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling., Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.

CORNBREAD-CHILI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
• In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

CORN BREAD

Steps:

• Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted in the center of the bread comes out clean. Serve warm.

CHILI CHEESE DOG CASSEROLE

Steps:

• Prepare cornbread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. , In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute until lightly browned, 3-4 minutes longer. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. , Spoon over cornbread batter; top with remaining cornbread batter. Sprinkle remaining cheese over the top., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand for 5 minutes before serving.

CHILI-BEAN AND CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease a 7 x 11 inch baking pan, or spray with nonstick spray. (Do NOT substitute a 9 x 13 pan-- it's too big.).
• In a small skillet over medium heat, heat a small amount of oil or spray with nonstick cooking spray.
• Add onion and green pepper.
• Saute for about 5 minutes.
• Put onions and green peppers in a large bowl.
• Add chili sauce, brown sugar, dry mustard and garlic powder; mix well.
• Mix in beans and spoon into baking pan.
• Make corn bread topping (You could also substitute your own corn bread recipe, or a biscuit crust if you prefer.) In a small bowl, combine cornmeal, flour, baking powder and salt.
• Stir in 1/2 cup water, honey, and oil, mixing until moistened. Add remaining water if mixture is too thick to spread.
• Drop by spoonfuls onto bean mixture; then spread to cover completely.
• Bake, uncovered, until crust is firm, about 30 minutes.
• Let stand for 5 minutes.
• Serve.