Cornbread-Chili Casserole

Revamped to be vegetarian friendly - easy to make and delicious!

Yield: 6 servings ( Serving Size: servings )
Community Recipe from

Recipe Time

Cook Time:
Prep Time:
Cool For: 10 Minutes


  • 1 1/2 cup(s) bottled salsa (i use medium heat, chipotle salsa)
  • 1 can(s) corn (15 oz), drained
  • 1 box(es) cornbread mix (7-8oz), like Jiffy
  • cumin & chili powder, to taste
  • 1 can(s) kidney beans, drained and rinsed
  • 1 large egg, for cornbread
  • 1 medium onion, chopped
  • 1/3 cup(s) milk (I use skim), for cornbread
  • 1 1/2 package(s) Morningstar crumbles
  • 1 tablespoon(s) oil
  • salt and pepper, to taste
  • 1 cup(s) shredded Cheddar cheese
  • 1/4 cup(s) water


  1. Heat oil in a large skillet; saute onion until soft. Add crumbles; cook until crumbles are completely unfrozen and soft. Stir in salsa, corn, beans, water and cheese. Season to taste with cumin, chili powder, salt & pepper.

  2. Spoon into a 7" x 11" (2 quart) casserole dish; smooth the top. Follow cornbread package directions to make cornbread mix. Spread a thin layer over the chili.

  3. If the casserole dish is very full, place it on a foil or parchment lined baking sheet. Bake at 375 degrees for 40 minutes. Cool 10 minutes before serving.
April 2011

This recipe is a personal recipe added by lisa1tabor and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cornbread-Chili Casserole Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy