This chili cornbread casserole is a hearty dinner your family will love!
Homemade chili is topped with a sweet cornbread crust and cheese, and it all comes together in under an hour.
Vegetable oil Ground beef Carrot Onion Celery Chili powder Black pepper Cumin Pepper flakes Crushed tomatoes Kidney bean Jiffy cornbread mix Cheddar cheese Scallions
Stir in the carrot, onion, celery, and spices and continue to cook for 3 minutes.
Add the crushed tomatoes and kidney beans. Bring the mixture to a boil, then reduce the heat to medium-low while stirring.
While the chili cooks, prepare the cornbread batter according to the package instructions and set aside.
Spread half of the cornbread batter into the prepared baking dish. Pour the chili over this, then the remaining cornbread batter.
Bake the casserole uncovered for 25-30 minutes.
Remove the dish from the oven and sprinkle the cheese and scallions over the top, then bake for 5 minutes more.