Jiffy Chili Cornbread Casserole

This chili cornbread casserole checks all the boxes: chili, corn, Cheddar cheese, and Jiffy cornbread.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 400 Calories

Ingredients

• 1 egg
• 1 teaspoon white sugar
• 1 cup shredded Cheddar cheese
• 1 tablespoon olive oil
• 1 small onion, minced
• 1 pound ground beef
• 1 teaspoon brown sugar
• 1 (15 ounce) can dark red kidney beans
• 2 dashes Worcestershire sauce
• 1 cup frozen corn
• 1 (12 ounce) can tomato sauce
• 1 (1.25 ounce) package mild chili seasoning mix
• 1 (7.5 ounce) package cornbread mix (such as Jiffy®)
• 0.5 teaspoon garlic powder
• 0.33333334326744 cup milk
• 1 teaspoon seasoned salt (such as LAWRY'S®)

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.

Step 3

Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.

Step 4

Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.

Step 5

Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.