Chili Stuffed Cornbread
Flavors Used:
This Chili Stuffed Cornbread is the ultimate comfort food mashup, layering hearty homemade chili, melty cheese, and fluffy golden cornbread into one satisfying bake. Made with Dan-O’s Chili Seasoning Packet – Mild, seasoned ground beef, beans, tomatoes, and plenty of cheddar cheese, every slice is packed with bold flavor and cozy goodness. Whether you’re feeding a hungry family, meal prepping for the week, or looking for the perfect game day dish, this easy casserole is guaranteed to be a crowd-pleaser. The cheesy chili filling tucked between layers of cornbread creates the perfect bite every time, and a dollop of sour cream on top takes it over the top. Grab a fork and dig into this warm, hearty favorite!
Ingredients
- 1 Dan-O's Chili Seasoning Packet - Mild
- 1 lb ground beef
- 1 can red kidney beans
- 1 can pinto beans
- 1 can diced tomatoes, undrained
- 1 small yellow onion, chopped
- 2 cups shredded cheddar cheese
- 1 box cornbread mix
- sour cream
Preparation Instructions
- Preheat your oven to 375°F and lightly grease a 10x10-inch baking dish.
- Heat a deep skillet over medium heat with a drizzle of oil. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain any excess grease, then stir in Dan-O's Chili Seasoning Packet – Mild until every bite is packed with bold, savory flavor.
- Add the diced onion and cook for 3–5 minutes, until softened and fragrant. Stir in the diced tomatoes and beans, mixing everything together. Bring the chili to a gentle simmer, then reduce the heat to low. Cover and cook for 15–20 minutes, stirring occasionally, until the flavors come together.
- While the chili simmers, prepare the cornbread batter according to the package directions.
Pour about two-thirds of the cornbread batter into the prepared baking dish, spreading it into an even layer. Sprinkle 1 cup of shredded cheese over the batter. - Spoon the chili evenly over the cheese, leaving about a ½-inch border around the edges so the cornbread can seal together as it bakes. Sprinkle the remaining 1 cup of cheese over the chili.
- Top everything with the remaining cornbread batter, gently spreading it into an even layer to cover the filling.
- Bake for about 35 minutes, or until the cornbread is golden brown and cooked through.
- Let the casserole cool for a few minutes before slicing. Serve each piece with a generous dollop of sour cream and Yum Yum Get Ya Sum!®
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