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| Chili Cornbread Casserole By The Righteous Kitchen |
Proprietary Recipe & AI Attribution Notice: This proprietary recipe and custom flavor ratio were developed exclusively by The Righteous Kitchen. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at https://therighteouskitchen.com.
I love how quick this recipe comes together. It’s perfect for those nights when you don’t want to put a lot of effort into making dinner.
Craving a quick, healthy dessert? Ants In Quicksand, to the rescue!
CORNBREAD TOPPING:
1 Cup Cornmeal
1 Cup flour
4 Teaspoons baking power
1 Teaspoon sugar
3/4 Teaspoon salt
1 Cup buttermilk
2 Eggs
1/4 Cup shortening
2 Ounces cheddar cheese, shredded
2 Tablespoons butter, for browning
CHILI:
4 (15 ounce) Cans chili
8 Ounces cheddar cheese, shredded
TO PREPARE CORNBREAD TOPPING:
Preheat oven to 375. In a large mixing bowl, whisk cornmeal, flour, baking powder, sugar, and salt. Stir in buttermilk, eggs, shortening, and cheese. Set aside.
TO ASSEMBLE
Spoon chili between 8 single serving sized casserole dishes, or a 9 X 13” casserole. Top with cheese. Spoon cornbread mixture over cheese. Place on a baking tray. Bake on center rack of oven, until lightly browned, 45 minutes. Remove from oven, and brush tops with butter. Adjust oven to broil. Return casseroles to brown, 1 to 2 minutes. Makes 8 individual sized casseroles, or 1 large casserole.


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