Leftover Chili Cornbread Casserole
Need an easy dinner idea to use up leftover chili? A cornbread chili casserole is a quick dinner and a delicious way to use up those leftovers. The spicy chili and the sweet homemade cornbread are an amazing combination! If you have leftover chili it only takes 10 minutes to prep the sweet cornbread and let the oven do the work!
Servings: 4
Ingredients
Dry ingredients
- 1 cup cornmeal
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 egg
- ⅓ cup almond milk
- ⅓ cup Greek yogurt
- 2 tablespoons honey
- 2 tablespoons olive oil
- 5 cups leftover chili
Instructions
- Preheat the oven to 350 degrees
- Whisk together the dry ingredients.
- In a separate large bowl whisk together the wet ingredients and then stir the wet and dry together.
- Spread chili in the bottom of a casserole dish and spread the cornbread mixture over the top of the chili.
- Bake in a preheated oven for 35-40 minutes. Check with a toothpick only in the cornbread layer that it comes out clean.
- Serve with cheddar cheese, cilantro, jalapeno, sour cream or chopped green onion.
Notes
The nutritional information is only for cornbread and chili will depend on the recipe you make.
Any toppings will not be included in the nutritional information.