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The little brother is giving his restaurant another go and he is starting it off with a bang by making chili cornbread casserole.

Who here likes cheese, chili, and cornbread? What do you think would happen if you mixed them all together into a luscious chili cornbread casserole? I’ll tell you, magic. Yes, magic in a ding dang pan, folks. I can’t begin to tell you just how wholesome, hearty, and tasty this recipe is. For one, whoever thought that a chili cornbread casserole could be savory? Whenever I think of cobblers I envision something fruity and dessert-like. That’s not the type of cobbler that this recipe is. You can enjoy this yummy dish as a dinnertime entree. This is a meal that has been permanently placed on my monthly meal plan.

Another thing that I like about this yummy chili cornbread casserole is its southern roots. This is totally southern comfort food. Now, when I made this chili cornbread casserole there were a few things that I left out because I didn’t feel like making a run to the grocery store.

USE THE RED NEXT PAGE LINK BELOW FOR THE CHILI CORNBREAD CASSEROLE RECIPE.

Quick Tip: You can use any type of cheese desired. If you like it hot, use Pepper Jack or a habanero laced cheese.

I love chili! I don’t eat it very much in the summer time, but I am one of those people that believes it perfectly acceptable to do so. When I do, my husband always looks at me like I’m nuts. “You’re eating chili in July?” Why not? It doesn’t matter what month it is, it still tastes good. I really enjoy chili in all different kinds of ways, not just in the bowl form. When I found this recipe for a chili cornbread casserole on Cravings Of A Lunatic, I knew that it was going to be the answer to my chili craving that the whole family would eat. I had some leftover chili in the freezer already, so I went right to work on this one.

The cornbread and muffin mix was the only thing that I didn’t have at home, so I added that to the shopping list and made this the next day after I went. I couldn’t believe the simplicity of the recipe. The flavor of the dish too… oh my!

Everyone in my family truly enjoyed this. We cleaned the pan right out that first time I made it. Now I always make a little bit bigger size, just so that we don’t run out!

Recipe courtesy of Cravings Of A Lunatic. Photo credits go to BigOven.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: When you make chili, throw the leftovers in the freezer so you can have this later on down the road.

Chili has always been one of my favorite things.  Over the years, as I learned to cook, chili was always that one thing that never went wrong and I knew I could prepare for a crowd and be fine.  My husband has been a pastor for years now so we have had so many people in and out of our house as overnight guests, or just dinner guests for fellowship or counseling.  It is always such a wonderful time and we have such fond memories of all the years of people coming over to visit us. Now, by coming over to visit, I mean oftentimes people surprised us.

They wanted to chat, they stop by and next thing you know, it is dinnertime, my family is hungry, but I know what I had thawed is not going to be enough to feed these guests.  So, I have learned from those years of inexperience and now always (and I mean ALWAYS) have the ingredients on hand to make this cornbread chili.

It is an easy recipe that is both filling and delicious and serves a crowd, so I know it is perfect for any unexpected guests.  This has saved me so many times!

Photo and recipe courtesy of Belle of the Kitchen.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick Tip: Add in some red pepper flakes to the cornbread mix to give some extra heat