Chili Cornbread Casserole
Hearty chili topped with warm cornbread is a meal perfect for a chilly night and these Chili Cornbread Casserole Cups have been a hit with everyone who tries them.
Servings: 12 servings
- 8 cups Chili (leftover or freshly made)
- 1/4 cup butter, melted
- 1 cup milk
- 1 large egg
- 1 1/4 cups cornmeal
- 1 cup flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- sour cream, if desired for serving
Warm the chili in a pan on the stove until bubbly. Preheat oven to 350 F.
To make the cornbread, whisk together the milk and egg in a large bowl. Stir in the cornmeal, flour, sugar, baking powder, and salt. Add the melted butter and stir again to mix throughout.
Scoop the warm chili into 6-ounce ramekins or oven-safe dishes on a metal tray. Spoon the cornbread batter over the top.
Bake in a preheated oven for 20-25 minutes or until cornbread is done and springs back when touched. Serve warm with sour cream if desired.
You can make quite a few of the chili cornbread cups this way, or as I've learned to do, make 6 cornbread cups - seeing how that's the number of six-ounce ramekins I own.
Then turn the remaining cornbread batter into muffins or pour additional chili into a casserole dish and top that with scoops of the cornbread mixture.
Calories: 226kcal | Carbohydrates: 38g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 261mg | Potassium: 420mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1123IU | Vitamin C: 144mg | Calcium: 102mg | Iron: 2mg