Chili Cheese Cornbread Casserole
Chili Cheese Cornbread Casserole
Ingredients
For the Cornbread Base
- 1 box Jiffy cornbread mix, the kind that requires milk and egg
- 1 egg
- 1/3 cup milk
- 1 can whole kernel corn, drained
- 1 can Rotel tomatoes, drained
For the Chili and Cheese
- 1 can chili, any preferred kind
- 1 packet Velveeta Cheese Sauce, from a box of Velveeta Shells & Cheese
- cooking spray, as needed
Instructions
- 1
Preheat your oven to 400°F. Lightly spray a small, round baking dish (or any small baking dish) with cooking spray.
⏱️ 5 min•🌡️ 400
- 2
In a mixing bowl, empty the Jiffy cornbread mix. Add the egg and milk, then whisk until thoroughly combined to form a smooth batter.
⏱️ 3 min
- 3
Drain the can of whole kernel corn and the can of Rotel tomatoes. Stir both the drained corn and tomatoes into the cornbread batter.
⏱️ 2 min
- 4
Pour the cornbread mixture into the prepared baking dish, spreading it evenly.
⏱️ 1 min
- 5
Open the can of chili and dollop spoonfuls of it over the top of the cornbread mixture. Next, squeeze the packet of Velveeta Cheese Sauce over the chili dollops.
⏱️ 2 min
- 6
Using the handle of a spoon or a knife, gently swirl the chili and cheese sauce into the cornbread mixture, creating a marbled effect.
⏱️ 2 min
- 7
Bake the casserole in the preheated oven for 25 minutes, or until the cornbread is golden brown and cooked through.
⏱️ 25 min•🌡️ 400
- 8
For a browned top, you may optionally place the casserole under the broiler for 1-2 minutes after baking. Watch carefully to prevent burning.
⏱️ 2 min
- 9
Remove from the oven and let cool slightly before serving. The finished casserole, with its gooey cheese and chili, is ready to be served as a warm comfort food.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Cheese Cornbread Casserole
Ingredients
For the Cornbread Base
- 1 box Jiffy cornbread mix, the kind that requires milk and egg
- 1 egg
- 1/3 cup milk
- 1 can whole kernel corn, drained
- 1 can Rotel tomatoes, drained
For the Chili and Cheese
- 1 can chili, any preferred kind
- 1 packet Velveeta Cheese Sauce, from a box of Velveeta Shells & Cheese
- cooking spray, as needed
Instructions
- 1
Preheat your oven to 400°F. Lightly spray a small, round baking dish (or any small baking dish) with cooking spray.
⏱️ 5 min•🌡️ 400 - 2
In a mixing bowl, empty the Jiffy cornbread mix. Add the egg and milk, then whisk until thoroughly combined to form a smooth batter.
⏱️ 3 min - 3
Drain the can of whole kernel corn and the can of Rotel tomatoes. Stir both the drained corn and tomatoes into the cornbread batter.
⏱️ 2 min - 4
Pour the cornbread mixture into the prepared baking dish, spreading it evenly.
⏱️ 1 min - 5
Open the can of chili and dollop spoonfuls of it over the top of the cornbread mixture. Next, squeeze the packet of Velveeta Cheese Sauce over the chili dollops.
⏱️ 2 min - 6
Using the handle of a spoon or a knife, gently swirl the chili and cheese sauce into the cornbread mixture, creating a marbled effect.
⏱️ 2 min - 7
Bake the casserole in the preheated oven for 25 minutes, or until the cornbread is golden brown and cooked through.
⏱️ 25 min•🌡️ 400 - 8
For a browned top, you may optionally place the casserole under the broiler for 1-2 minutes after baking. Watch carefully to prevent burning.
⏱️ 2 min - 9
Remove from the oven and let cool slightly before serving. The finished casserole, with its gooey cheese and chili, is ready to be served as a warm comfort food.
⏱️ 3 min