A Mississippi native...Louisiana hybrid

Chili Cornbread Casserole

Chili Cornbread Casserole

Chili Cornbread Casserole
Print Recipe

Chili Cornbread Casserole

Hearty Cornbread Chili Casserole

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Servings 8


  • 2 lbs Ground Turkey, Chicken or Beef
  • 3 boxes Jiffy Cornbread Mix
  • 1 medium Yellow Onion chopped
  • 1 tbsp Mayonnaise
  • 2 tbsp Vegetable Oil
  • 2 cups Salsa
  • 1lb bag Frozen yellow whole kernel Corn
  • 1 diced Jalapeno pepper optional
  • ½ cup Chicken broth
  • 1 tsp Sea salt
  • 2 cups Mild Cheddar Cheese Shredded
  • 1 tsp Black pepper
  • 1 tbsp Sugar
  • tbsp Cumin
  • 2 tbsp Chili Powder
  • Sour Cream


  1. Preheat oven to 400°

  2. Heat cooking oil in a pan and saute onion over medium-high heat for 2-3 minutes, until translucent.

  3. Add ground meat to the pan with the sauteed onions and cook until crumbly, drain and set asisde.

  4. Next, introduce corn, salsa, chili powder, pepper, sea salt, cumin and sugar to meat mixture.

  5. In a large bowl, mix ingredients of Jiffy Cornbread according to box instructions and cheese, jalapeno pepper(optional) and mayonnaise for moisture.

  6. Lightly oil baking dish, then pour HALF of the cornbread mixture as the first layer into a 9x13in casserole dish and spread evenly.

  7. Next, layer with all of the meat mixture, sprinke cheese on top, then layer remaining cornbread on top of the casserole.

  8. Bake for 20 minutes or until golden brown, prick the center with a knife and ensure it comes out clean. Remove from oven and set aside

  9. Allow casserole to cool for 15-20 minutes

  10. Garnish with a dollop sour cream and sliced green onions