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Cookbook:Chili Cornbread Casserole

Cookbook | Ingredients | Recipes | Texas cuisine

Chili Cornbread Casserole
Category Casserole recipes
Servings 6
Time prep ½ hour
total 45 minutes

The ChiliEdit



  1. Preheat oven to 425°F.
  2. Dice onion and cut beef into small pieces.
  3. Fry bacon at medium-high heat in big skillet.
  4. Lower heat to medium and put in brown sugar, chili powder, coffee, cumin, jalapeños, oregano, and paprika.
  5. Cook 3 minutes, stirring constantly.
  6. Add onion and cook until soft, about 5 minutes, stirring frequently.
  7. Add beef pieces and hamburger and cook until lightly done, maybe 8 or 10 minutes.
  8. While beef is cooking, start on cornbread.
  9. Add tomatoes to skillet and cook 1 minute, stirring deeply to keep anything from sticking to the bottom.

The cornbreadEdit



  1. Melt, then cool butter.
  2. Whisk butter, egg, and milk together.
  3. Combine cornmeal, flour, and salt, then add baking powder and baking soda.
  4. Stir in liquid mixture (butter, egg, and milk).
  5. Set aside and go back to chili recipe above.

The CasseroleEdit


  • Chili mix
  • Cornbread mix


  1. Spray a 9x12 inch baking pan with cooking spray.
  2. Put entire chili recipe in baking pan and smooth surface.
  3. Spoon cornbread mixture over chili mixture and smooth with a large spoon.
  4. Bake about 20 minutes, or until cornbread pulls away from the sides of the pan.
  5. Serve in bowls, making sure every large spoonful has both textures.

Tips, Notes, and VariationsEdit

  • Beans in the chili would probably be too much starch.
  • Finish seasoning the chili before assembling with cornbread.