Jiffy Chili Cornbread Casserole
Description
This chili cornbread casserole checks all the boxes: chili, corn, Cheddar cheese, and Jiffy cornbread.
Ingredients
•
1 tablespoon olive oil
•
1 small onion, minced
•
1 pound ground beef
•
1 (15 ounce) can dark red kidney beans
•
1 (12 ounce) can tomato sauce
•
1 cup frozen corn
•
1 (1 1/4 ounce) package mild chili seasoning mix
•
1 teaspoon seasoned salt (such as LAWRY'S®)
•
1 teaspoon white sugar
•
1 teaspoon brown sugar
•
1/2 teaspoon garlic powder
•
2 dashes Worcestershire sauce
•
1 (7 1/2 ounce) package cornbread mix (such as Jiffy®)
•
1/3 cup milk
•
1 egg
•
1 cup shredded Cheddar cheese
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
3
Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
4
Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
5
Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.