How to make it

  • Preheat oven to 375.
  • In a large, oven-proof skillet, brown the ground beef, then drain the fat.
  • Turn heat to medium-low, and add the beef broth, tomatoes, beans, corn, and chili powder.
  • Bring to a boil, turn the heat down, and let it simmer for 15 minutes, stirring occasionally.
  • Make the cornbread near the end of that 15 minutes, or it will set & be too thick to pour.
  • Follow the directions on the package of cornbread mix.
  • Pour cornbread batter evenly over the top of the chili. It will sink into the chili. Don't worry - it'll rise nicely during baking.
  • Place in the oven, on middle rack.
  • Bake 25-30 minutes. It's done when the cornbread turns golden brown and a toothpick inserted in the middle comes out clean.
  • This recipe makes a very thick layer of cornbread. To make a thinner layer, use only 1 package of mix. In that case check for doneness after about 20 minutes.

Reviews & Comments 5

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    " It was excellent "
    pointsevenout ate it and said...
    Very tasty. Could have used some salt.
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    " It was good "
    notyourmomma ate it and said...
    Very good recipe! Easy and delicious. I did the double box of cornbread and I did had to add at least 10 minutes of cooking time to the casserole, to cook the cornbread thoroughly. Review in IMI
    Chili Cornbread Casserole
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    " It was excellent "
    princessthunder ate it and said...
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  • petunia97 12 years ago
    This is my kind of dish! thanks and have a great day!
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  • mrtnzangel8 12 years ago
    I think my family will really like this!
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  • knoxcop 12 years ago
    MMM...Warm comfort food! Yes!
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  • jenniferbyrdez 12 years ago
    Works for me. TY.
    Was this review helpful? Yes Flag

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