Are you ready to warm up your soul with a delicious and comforting dish? Look no further than this mouthwatering chili cornbread casserole recipe that will become your go-to cold weather favorite. Using Grover Chili Mix and a trusty cast iron skillet, you can create a hearty meal that will satisfy your cravings and bring joy to your taste buds.
What You'll Need:
CHILI:
- 1 jar of Grover Chili Mix
- 1 pound of ground beef
- 1 can of kidney beans
CORNBREAD**:
- 1 1/3 cups cornmeal mix
- 1 cup all purpose flour
- 2 teaspoons of baking powder
- 3/4 teaspoon of salt
- 1 1/2 cups buttermilk
- 2 eggs
- 1/4 cup of melted butter
**You can also use 1 box of Jiffy Mix made to the package directions for an even quicker recipe or if you prefer sweeter cornbread**
How to Make It:
1. Preheat your oven to 400°F. Make your cornbread mix! In a separate bowl, mix the cornmeal, flour, baking powder, and salt. Add in the buttermilk, egg, and melted butter, and stir until well combined.... OR make your Jiffy Mix. Let sit while you prepare the other ingredients.
1. Brown the ground beef in a skillet and drain. Stir in the Grover Chili Mix and kidney beans. Let the chili simmer for about 10 minutes.
4. Pour the chili mixture into a greased cast iron skillet and spread the cornbread batter on top.
5. Bake in the oven for 20-25 minutes, or until the cornbread is golden brown and cooked through.
6. Top with cheese, sour cream, jalapenos, or anything you like to add to chili and enjoy!