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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!

Get started!


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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