Chili Cornbread Casserole

Chili Cornbread Casserole Recipe

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tammy borin


Very Yummy! AND Addicting! I have used as a main dish and a side dish.


★★★★★ 1 vote

2 Hr
1 Hr


  • 1 box
    8 oz jiffy cornbread mix
  • 4 oz
    can of green chilis, undrained
  • 1 c
  • 1 c
    sour cream
  • 1
    envelope of original ranch dressing
  • 1 can(s)
    pinto beans cleaned and drained
  • 1 can(s)
    black beans cleaned and drained
  • 2 can(s)
    whole kernel corn, drained
  • 3 medium
    tomatoes chopped
  • 1 medium
    green pepper chopped
  • 1 bunch
    green onions, chopped
  • 1 pkg
    bacon cooked and chopped, or 1-3oz jar hormel real bacon pieces
  • 2 c
    mexican blend shredded cheese or cheddar

How to Make Chili Cornbread Casserole


  1. Prepare cornbread according to package directions. Stir in the chilies. Spread in a greased 8 inch square pan or pie pan or whatever. Bake at 400 for 20-25 minutes until done. Set aside to cool. Or make the night before.
  2. Mix together mayo, sour cream & ranch dressing.Put in refrigerator to chill. Or make the night before.
  3. Cut up or crumble the cooled cornbread into small pieces …layer into a casserole dish, at least 9x13 but bigger is better as this makes a lot!
    Mix together all the beans and corn and spread evenly over the cornbread.
    Spread the Ranch dressing mix over the corn and beans. (This is made easier if you put it into a quart size Ziploc bag, cut a little hole in one corner and squeeze it out.)
    Layer the remaining ingredients in the order given…tomatoes, green pepper, green onions, bacon, then cheese.
    Chill several hours or overnight!

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