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Cornbread Topped Chili

Cornbread Topped Chili

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  • Author: Moms Who Think
  • Total Time: 40 minutes


This is a delicious variation of a cornbread chili casserole. It’s made easier by using cornbread stuffing mix and a skillet to make a belly filling one pan meal.


  • 1 pound ground beef
  • 1 (15 ounce) can chili beans in chili gravy, undrained
  • 1 (16 ounce) jar salsa
  • 1 cup frozen corn
  • 1 ¼ cups packaged cornbread stuffing mix
  • 3 tablespoons butter, melted
  • 1 to 2 tablespoons snipped fresh parsley
  • shredded cheddar cheese for topping (optional)


1. Preheat broiler.

2. In a large broiler-proof skillet cook beef until brown, stirring occasionally. Drain off fat.

3. Add to beef the undrained chili beans, salsa, and corn; heat through. Spread into an even layer.

4. Meanwhile, in a small bowl, combine stuffing mix, butter, and parsley. Sprinkle evenly over beef mixture. Broil 3 to 4 inches away from heat for about 2 minutes or until top is golden brown. If using, sprinkle the cheddar cheese on top while the dish is still hot.

  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Category: Main Course
  • Method: Sauteeing
  • Cuisine: Tex-Mex

Keywords: chili cornbread casserole, green chili cornbread