Chili, Corn, Cheddar Casserole
A hearty casserole combining spicy chili, sweet corn, and melted cheddar cheese, topped with fluffy cornbread, perfect for cozy family dinners or casual gatherings.
Ingredients
Instructions
- Preheat the oven to 300°F (150°C).
- Place leftover chili in a buttered casserole dish.
- Mix the Jiffy corn muffin mix according to the package directions.
- Add grated cheese and canned whole kernel corn to the muffin batter and stir to combine.
- Pour the muffin mixture over the chili in the casserole dish.
- Bake for 30 to 45 minutes or until lightly brown.
Tips & Substitutions
For a twist, consider adding black beans or diced bell peppers to the chili before layering. If you're out of Jiffy mix, you can substitute it with your favorite cornbread recipe or use another brand of corn muffin mix. Feel free to experiment with different types of cheese; pepper jack adds a nice kick. Remember, the key to a great casserole is not overmixing the batter.
Serving Suggestions
This Chili, Corn, Cheddar Casserole pairs beautifully with Onion-Garlic Bread(Home Baked) for a hearty meal. Consider serving a fresh green salad or coleslaw on the side to balance the flavors. For a comforting touch, offer a dollop of sour cream or guacamole on top when serving. It’s perfect for family gatherings or game day!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for convenience, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chili, Corn, Cheddar Casserole contains roughly 598 calories, with 15g protein, 27g carbohydrates, and 49g fat. It is an excellent source of vitamin A (55% of the Daily Value) and protein (31% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1090mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh chili instead of leftover chili?
Absolutely! Freshly made chili will work just as well. Just be sure to let it cool slightly before layering in the casserole dish. This dish is a great way to repurpose any chili you have, whether it's homemade or store-bought.
How can I make this dish vegetarian?
To make this casserole vegetarian, simply use a meatless chili or a vegetable chili. You can also add additional vegetables like zucchini or mushrooms to enhance the texture and flavor. This ensures that all guests can enjoy the dish, aligning with vegetarian recipes.
Can I freeze this casserole?
Yes, you can freeze the casserole before or after baking. If freezing before baking, wrap it tightly in plastic wrap and aluminum foil. To bake from frozen, increase the baking time by about 15-20 minutes. If freezing after baking, let it cool completely before storing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).