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Chili Cornbread Casserole
 

Make One Get One

It's all about creating one dish and turning the leftovers into something new!

Make a meal of Vegetarian Chili, then the next night treat yourself to this quickly assembled bonus meal of Chili Cornbread Casserole. It's another new meal, not just the leftovers. Enjoy!

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Get started!

Ingredients

3 cups cold Vegetarian Chili

2 tablespoons plus 1/3 cup all-purpose flour, divided

10 ounces (2 1/2 cups) Land O Lakes® Mexican Blend Farmstyle Cut Shredded Cheese, divided

1/3 cup cornmeal

2 tablespoons finely chopped jalapeño chile pepper

1 teaspoon sugar

3/4 teaspoon baking powder

1/2 teaspoon garlic salt

1/4 teaspoon baking soda

1/4 cup sour cream

2 tablespoons Land O Lakes® Butter, melted

1 large Land O Lakes® Egg

 

Sour cream, chopped green onions, hot pepper sauce, for topping

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine chili and 2 tablespoons flour in medium bowl; mix well. Stir in 1 cup cheese. Spread evenly into deep dish 9-inch pie plate. Set aside.

  3. STEP 3

    Combine 1 cup cheese, cornmeal, remaining 1/3 cup flour, jalapeño pepper, sugar, baking powder, garlic salt and baking soda in medium bowl. Stir in sour cream, melted butter and egg.

  4. STEP 4

    Spoon mixture over chili in 6 large dollops (like a cobbler) around edge of pie plate, leaving center open. Bake 25 minutes; top with remaining 1/2 cup cheese. Continue baking 5 minutes or until lightly browned and toothpick inserted in cornbread comes out clean.

  5. STEP 5

    Let pie cool at least 10 minutes before serving. Serve with preferred garnishes, such as sour cream, chopped green onions and hot sauce.

Tip #1

Place pie plate on a baking sheet to keep your oven floor clean.

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And don't forget to tag us @landolakesktchn.