Ingredients
Chili Mixture
- 2 tablespoons olive oil
- 2 pounds lean ground beef
- 1 cup diced yellow onion
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 14.5 ounce can petite diced tomatoes drained
- 30 ounce cans tomato sauce
- 15 ounce can mild chili beans in sauce drained but not rinsed
- 1.25 ounce packet chili seasoning mix
Cornbread Topping
- ¾ cup whole milk
- 2 large eggs room temperature
- 2 (8.5 ounce) boxes Jiffy brand cornbread mix
- ¾ cup sweet yellow corn
- 1 cup shredded mild cheddar cheese
Optional Garnishes
- Shredded mild cheddar cheese
- Sour Cream
- Thinly sliced green onions scallions
Instructions
Chili Mixture
- Add the olive oil to a large (12-inch) skillet over medium-high heat. Once the oil is hot, add the ground beef, onions, and garlic. Cook for 6-8 minutes or until no pink remains. Drain off the excess fat from the skillet.2 tablespoons olive oil,2 pounds lean ground beef,1 cup diced yellow onion,1 tablespoon minced garlic
- Stir the tomato paste into the ground beef mixture. Add the petite diced tomatoes, tomato sauce, chili beans, and packet of chili seasoning mix. Stir to combine.2 tablespoons tomato paste,14.5 ounce can petite diced tomatoes,30 ounce cans tomato sauce,1.25 ounce packet chili seasoning mix,15 ounce can mild chili beans in sauce
- Bring the chili mixture to a low boil then reduce the heat to medium-low and simmer for 15 minutes, to allow all the flavors to combine, then remove from the heat.
- Transfer the chili mixture to a 9×13 baking dish and set aside while you make the cornbread topping.
Cornbread Topping
- Preheat the oven to 400°F.
- Whisk together, in a large bowl, the whole milk and eggs until fully combined. Add the Jiffy cornbread mix and stir just until combined. Do not overmix or the cornbread will be tough. Allow the mixture to rest for 2-3 minutes.¾ cup whole milk,2 large eggs,2 (8.5 ounce) boxes Jiffy brand cornbread mix
- Add the corn and shredded cheddar cheese to the mixture and stir just to combine. Spoon the mixture evenly over the chili mixture in the 9×13 baking dish.¾ cup sweet yellow corn,1 cup shredded mild cheddar cheese
- Bake for 30-35 minutes or just until lightly golden around the edges and a toothpick inserted into the center of the cornbread layer comes out clean or with a few moist crumbs. Cover the casserole the last 10-15 minutes of bake time to prevent overbrowning if desired.
- Allow the chili cornbread casserole to rest for 10-15 minutes before serving. Individual servings can be garnished with a dollop of sour cream, sprinkle of shredded cheddar cheese, and some finely chopped green onions if desired.Shredded mild cheddar cheese,Sour Cream,Thinly sliced green onions
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