Chili and Corn Bread Casserole. This chili cornbread casserole checks all the boxes: chili, corn, Cheddar cheese, and Jiffy® cornbread. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Heat oil in a large pot over high heat.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and baking soda. In a separate smaller bowl, whisk together milk, eggs and butter. Add liquid mixture to dry ingredients and mix until combined. You can have Chili and Corn Bread Casserole using 11 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chili and Corn Bread Casserole

Prepare 1 lb of Ground Turkey.
Prepare 1 small of onion chopped.
It's 1 can of chili beans.
It's 1 can of Black beans.
It's 1 can of Diced tomatos.
You need 2 cup of Shredded cheese.
Prepare 2 packages of Corn bread mix.
It's 2 tbsp of Chili powder.
Prepare 1 tbsp of Garlic salt.
You need 1 tsp of pepper.
You need 1 tsp of Cumin.

Pour chili into prepared baking dish and top with cornbread batter. Rinse seeds from chilis, chop the chilis and add to mixture. Pour into a greased casserole pan. In small bowl: combine corn, milk and egg - beat well and add to dry ingredients.

Chili and Corn Bread Casserole step by step

Preheat Oven to 400.
Brown meat with onion. Drain juice..
Add spices mix well.
Add all 3 cans with there juices.
Mix well,cover and let simmer..
In a large bowl mix corn bread mix as directed on package..
In an 11x4 casserole dish add chili, then spread cheese over the chili, then pour corn bread mix over top..
Cook in the oven uncovered for 20 minutes..
Remove and let cool for 10 minutes before server..

Spoon half of the cornbread mixture into greased casserole; sprinkle with half the cheese. Spoon chili over cheese; sprinkle with remaining half of the cheese. Spoon remaining corn bread mixture evenly over the cheese spreading gently to cover. Spoon chili into prepared baking dish. Prepare muffin mix as directed on package; stir in cheese.