Quick Jiffy Cornbread Chili Casserole Recipes for Tonight
Jiffy cornbread chili casserole recipes offer a delightful combination of savory chili and sweet cornbread, creating a comforting and satisfying meal option.
Equipment
- Large skillet
- 9x13-inch baking dish
- Medium Mixing Bowl
- Measuring cups and spoons
- Spatula or Spoon
- Can opener
- Oven
Ingredients
- 1 pound ground beef (or turkey, or plant-based crumbles)
- 1 (15-ounce) can chili beans, undrained
- 1 (15-ounce) can tomato sauce
- 1 (10-ounce) can diced tomatoes and green chilies, undrained (such as Rotel)
- 1 packet chili seasoning
- 1 box (8.5 ounces) Jiffy Corn Muffin Mix
- 1/3 cup milk
- 1 large egg
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Step 1: Prepare the Chili Base: In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
- Step 2: Combine Chili Ingredients: Stir in the chili beans, tomato sauce, diced tomatoes and green chilies, and chili seasoning. Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
- Step 3: Prepare the Cornbread Topping: While the chili simmers, prepare the cornbread topping. In a medium bowl, combine the Jiffy Corn Muffin Mix, milk, and egg. Stir until just combined; do not overmix.
- Step 4: Assemble the Casserole: Pour the chili mixture into a 9x13 inch baking dish. Evenly spread the cornbread batter over the top of the chili.
- Step 5: Bake the Casserole: If desired, sprinkle the shredded cheddar cheese over the cornbread topping. Bake in a preheated oven at 375F (190C) for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Step 6: Cool and Serve: Let the casserole cool for a few minutes before serving. Optional: For a spicier chili, add a pinch of cayenne pepper or a dash of hot sauce. To add more vegetables, stir in diced onions, bell peppers, or corn to the chili mixture. For a richer cornbread, melt 2 tablespoons of butter and add it to the cornbread batter.
Notes
Variations
Jiffy cornbread chili casserole recipes offer significant flexibility for adaptation. The following variations can enhance or modify the dish to suit diverse preferences:
- Ingredient Swaps: Ground beef can be replaced with ground turkey, chicken, or plant-based crumbles for a leaner or vegetarian option. Beans can be interchanged (kidney, black, pinto) based on preference. Consider adding corn, diced bell peppers, or onions to the chili for added texture and flavor.
- Regional Twists: A Southwestern-inspired version might include green chilies, cumin, and a topping of pepper jack cheese. A Tex-Mex variation could incorporate chorizo, a smoky chipotle pepper, and a drizzle of lime crema after baking. A spicier version can be achieved by adding cayenne pepper or hot sauce to the chili.
- Dietary Adjustments: For a gluten-free version, ensure the chili seasoning and any canned ingredients are certified gluten-free. Many gluten-free cornbread mixes are available as a substitute for Jiffy. To lower sodium, use low-sodium beans, tomato sauce, and chili seasoning. A dairy-free variation can be achieved by omitting the cheddar cheese or using a dairy-free cheese alternative.
Serving Suggestions
Jiffy cornbread chili casserole recipes can be served in numerous ways, making it a versatile option for different occasions. It is well-suited as a main course for weeknight dinners or casual gatherings. Serving portions should be generous, reflecting the hearty nature of the dish. Common accompaniments include sour cream or Greek yogurt, chopped green onions, shredded cheese, avocado slices, or a side of coleslaw. During colder months, it is especially comforting, offering warmth and satisfaction. Presentation can be enhanced by serving individual portions in bowls or baking the casserole in individual ramekins for a more elegant presentation.
Storage Tips
Proper storage is essential to preserving the freshness and flavor of jiffy cornbread chili casserole recipes. Allow the casserole to cool completely before storing. Transfer any leftover casserole to an airtight container. Refrigerate promptly. The casserole can be stored in the refrigerator for up to 3-4 days. For longer storage, the casserole can be frozen. Wrap individual portions tightly in plastic wrap and then place in a freezer-safe bag or container. Frozen casserole can be stored for up to 2-3 months. To reheat, thaw in the refrigerator overnight and then bake in a preheated oven at 350F (175C) until heated through. Alternatively, individual portions can be reheated in the microwave.
Frequently Asked Questions
- Question 1: Can I prepare the chili ahead of time? The chili can be prepared up to 2 days in advance and stored in the refrigerator. This makes assembling the casserole even quicker.
- Question 2: Can I use a different type of meat? Yes, ground turkey, ground chicken, or even shredded chicken can be used in place of ground beef. Vegetarian crumbles are also a suitable alternative.
- Question 3: Can I freeze the entire casserole before baking? Yes, the unbaked casserole can be frozen. Wrap it tightly in plastic wrap and then foil. Thaw completely in the refrigerator before baking as directed.
- Question 4: How can I prevent the cornbread from being soggy? Make sure to drain any excess grease from the cooked ground beef. Also, ensure the cornbread batter is not too thin; follow the Jiffy mix instructions closely.