It’s no secret that I tend to make up a batch of chili and then store the leftovers in the freezer to be used at another time. Chili is perfect for the purposes of reuse. It’s versatile and goes on anything from hotdogs to enchiladas and so much more. This time around I decided to use it up in a new casserole. One that has both the chili AND the cornbread baked together into a delicious all inclusive dish.

This casserole starts out with a simple cornbread on the bottom that’s pretty much baked through before you pile the chili on top along with cheese and bake it for a little longer. The cornbread soaks up some of the liquid of the chili and gives you this tasty casserole that’s more spoon friendly than anything else.

For the cornbread part, I used an unsweetened almond milk and reduced fat cheese to lighten it up a bit. And I used my own homemade chili which I lighten up too. But, you can really use any chili that you want or if you have a favorite that you like to make - feel free to use it instead! Either way, this stuff is super tasty and will only be that much better if you’re using your favorite.

This makes for a very full 13x9” pan and is definitely filling. I topped mine off with some sliced green onions, but some plain greek yogurt would be a great addition too!

Chili Cheese Cornbread Casserole

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

Have your cornbread and your chili all in one dish! Use my favorite chili recipe, your own, or even a lightened up canned version.

Ingredients

8.5 Oz. Box Cornbread Mix
1 (14.75 Oz.) Can Cream Corn
2 Whole Large Eggs
1/2 C. Unsweetened Almond Milk
2 C. Shredded Reduced Fat Cheddar Cheese
5 C. Chili with Beans (I used The Best Chili!)

Instructions

Preheat the oven to 400 degrees F. and lightly coat the inside of a 13x9" baking dish with non-stick spray and set aside.
In a large bowl, mix together the 8.5 Oz. Box Cornbread Mix, Can Cream Corn, 2 Whole Large Eggs, 1/2 C. Unsweetened Almond Milk, and 1 C. of cheese.
Pour into the prepared baking dish and bake for 20 minutes.
Place the chili into a large pot over medium heat and heat until bubbling.
Once the cornbread has cooked for 20 minutes, remove it from the oven and top with the chili and the remaining 1 C. of cheese.
Place back into the oven to bake for 20 more minutes.
Once done, remove from the oven and divide evenly to enjoy!

Nutrition Facts

Calories

415.28

Fat (grams)

15.92

Sat. Fat (grams)

6.3

Carbs (grams)

51.58

Fiber (grams)

9.77

Net carbs

41.82

Sugar (grams)

10.19

Protein (grams)

20.65

Sodium (milligrams)

1447.36

Cholesterol (grams)

74.65

Nutritional Claims: Balanced • High Fiber • Peanut Free • Soy Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free