About
Brrr, it's getting cold out there! You know what that means.... it's finally time to make the Easy Chili Cornbread Bake! This dish knows what's good because it takes warm, spicy chili and tops it was some sweet, fluffy cornbread to eliminate the dunking step you usually have to take when eating them together! Instead, all you have to do is dunk your spoon in to experience that sweet and spicy craveable combo. Mmm, we're so glad it's Easy Chili Cornbread Bake season again!
Ingredients
- 5 cups leftover chili
- 1 (16.5-ounce) can sweet corn, drained
- 1 (8.5-ounce) package cornbread/ corn muffin mix, plus the ingredients called for on the package
- 1 (6-ounce) can crispy fried onions, divided
- 1/2 cup cheddar cheese, shredded
- sour cream, to taste, for serving
- green onions, to taste, sliced, for garnish
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Coat a 9x13-inch baking dish with nonstick spray.
Step 3 -Add the leftover chili and the corn to the prepared baking dish and stir to combine.
Step 4 -In a large bowl, prepare the cornbread batter according to package instructions.
Step 5 -Add 1/2 of the crispy fried onions to the cornbread batter and stir to combine.
Step 6 -Evenly spoon the cornbread mixture over the chili mixture.
Step 7 -Bake the chili bake until a toothpick inserted into the center comes out clean of crumbs, about 35 minutes.
Step 8 -Transfer the baking dish to a wire rack and evenly sprinkle the chili mixture with the cheese and the remaining crispy fried onions. Bake until the cheese is melted, about 5 minutes.
Step 9 -Serve the chili bake topped with the sour cream and the green onions.
