"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Chili Cornbread Casserole Recipe

  Tried it? Rate this Recipe:


This recipe for Chili Cornbread Casserole, by , is from The Staley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marilyn Staley


1 lb ground beef
1 medium onion, chopped
1/3 c chopped green pepper
3 Tbsp Bisquick baking mix
2 tsp chili powder
1 tsp salt
1/4 tsp pepper
1 16 oz can whole tomatoes,undrained
1 15 1/2 oz can kidney beans, drained
1 8 oz can tomato sauce
Cornbread Batter
1 c Bisquick baking mix
1/2 c yellow cornmeal
1/2 c milk
1 egg

In a 10" skillet, brown ground beef and onions, drain. Stir in remaining ingredients except cornbread batter, breaking up tomatoes with a fork. Heat to boiling, reduce heat. Cover and simmer 5 minutes. Pour chili mixture into ungreased 3 quart casserole. set aside. In a small bowl combine all the cornbread batter ingredients; beat vigorously for 30 seconds. Pour batter evenly over chili mixture. Bake uncovered at 400, until wooden pick inserted in center of cornbread comes out clean; about 15 minutes.

Number Of Servings:
Number Of Servings:
4 to 6




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!