Saturday, January 24, 2015

Cornbread Chili Casserole

     From Wolf Brand Chili, as this hearty casserole cooks, the chili and cheese sink down and bake right into the cornbread.  A very easy recipe and good for camping, just be sure to oil your dutch oven well so you'll have a nice crispy crust on your cornbread.  In my 10 inch dutch oven, the casserole baked for a total of 40 minutes with 10 coals in a ring around the base of the oven, 14 briquettes around the edge of the lid with 6 spaced evenly in the center.  This is bound to become a campfire classic, serve it while it's hot and garnish with your favorite chili toppings.

Cornbread Chili Casserole
1 2.5 oz package corn muffin mix (Jiffy brand)
2 eggs
1 11 oz can whole kernel corn with red and green peppers, drained (Mexicorn)
1/2 cup regular OR reduced-fat sour cream
2 Tblsp sugar
1 15 oz can Beef with Beans Chili
1 cup shredded Cheddar-Jack cheese

     Lightly oil or spray 10 inch dutch oven.
     In large bowl, combine corn muffin mix, eggs, corn with peppers, sour cream and sugar.
     Spread batter in bottom of prepared dutch oven.
     Spoon chili evenly over top of batter, up to 1/2 inch of sides of dutch oven.
     Sprinkle with 1/2 cup cheese.
     Bake at 375 degrees for 20 minutes.
     Top with remaining half cup of cheese.
     Bake for 10-15 minutes more or until bubbly and edges are brown.
     Makes 4-6 servings.

Leave 1/2 inch between chili and sides of dutch oven

Sprinkle with 1/2 cup of cheese

Bake at 375 degrees for 20 minutes before adding
remaining 1/2 cup of cheese

Bake for 15-20 minutes more or until bubbling in the center
and brown around the edges

Cornbread and chili conveniently bake together
in one very tasty casserole


  1. It's been a while since we've DO'd. Cooked this one up in our legless DO tonight. Couldn't find Mexi-Corn at the grocery store so I threw in a can of green chiles. We had some homemade chili in the freezer so I used that. This recipe turned out so good I felt like I was eating dessert for dinner. Awesome stuff!! Thanks for posting.

    1. Thanks for your feedback and recipe review, adding chiles sounds like an excellent idea, will have to give it a try, Liddy

  2. Do you cook this with the lid on the dutch oven the whole time, part time? I'm new to dutch oven cooking and this is only my second recipe.

    1. Hi Leah, yes you do cook this with the lid on the whole time. If you have a camp dutch oven, it should have legs on the bottom and a raised edge around the lid so the coals don't slide off of the lid and you can place coals under the oven. If you are making this indoors in your conventional oven, I would bake it without the lid. I always let you know how many coals I used in the recipe and how I placed them on the oven. If you check out the 'Charcoal' link under Labels on the right hand side of my blog, it gives you information you might find useful. Hope this helps, if you have any more questions, please let me know. Liddy

    2. Thanks Liddy!
      I made this the other night in a conventional oven. Lid on for the first half and off for the second. It turned out perfectly delicious. A great easy weeknight meal. We will be adding this to the meal rotation.
      Thanks for sharing!

    3. So glad you liked the recipe, thank you for letting us know how it turned out, Liddy

  3. Hi,
    Do you by chance have the nutritional information for this? I'd love to know, calories, fat, carbs and protein. Thanks!

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