Ingredients
Equipment
Method
- Preheat your oven to 400°F.
- Open both cans of chili and pour them into the bottom of your skillet or baking dish. Spread evenly.
- In a mixing bowl, prepare the cornbread batter according to the package instructions using the eggs and milk.
- Gently spoon the cornbread batter over the chili. Do not stir. The layers will bake together naturally.
- If desired, drizzle honey lightly over the top for a touch of sweetness.
- Bake on the center rack for 35 to 45 minutes, until the top is golden and the cornbread is fully cooked through. In my oven, this takes closer to 45 minutes.
- Remove from the oven and let rest for at least 5 minutes before serving. The filling will be very hot and bubbling.Serve warm and enjoy!
Video
@sidehustlehomemakers Easy Canned Chili and Box Cornbread Bake Recipe! Some days you can stand in the kitchen for hours and lovingly prepare a meal from scratch. And then there’s days, like today, when you have five minutes to prep dinner from pantry ingredients on a super busy evening! This always hits the spot - screenshot for recipe and head over Far From The Farm for more easy recipes shared weekly! #foodblogger #budgetmeal #fyp #pantrychallenge #debtfreejourney
♬ Sia - Xeptemper
Notes
- This recipe works with canned or homemade chili.
- A thicker chili works best to prevent excess moisture.
- Honey is optional but adds a nice contrast to spicy chili.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or warm the whole dish in the oven at 350°F until heated through.
- Freezing is not recommended as the cornbread texture can become dense once thawed.
Related Recipes:
- Check out all our Chili Recipes here!
Nutrition information is automatically calculated, so should only be used as an approximation.