We love chili and cornbread, separately, as much as the next person, but really it’s all about the magical union that takes place when they’re made and eaten together that we love the most. Like, yes, cornbread is good at any time, but with chili…ooh we’re hooked and definitely going back for seconds (and probably thirds).
Here’s a thought though: what if you could literally combine these two delicious dishes into one, incredibly awesome and amazing meal?? Instead of making your chili and cornbread separately, turn them into a baked casserole that you can scoop and serve together, tackling all our chili/cornbread needs in one fell swoop.
Whether you make your chili or use store-bought – we’ve all had those nights when we just need dinner to be on the table ASAP and turn to some trusty canned chili – if you drop your cornbread mix down around the edges of a 9×13 and then pile your chili up in the middle…man, you’ve got some seriously tasty food on its way to your belly in no time.
The thing we love most about this dish (apart from the flavor) is that you can choose the perfect chili to cornbread ratio for you. Whether it’s mostly chili with a smattering of cornbread, or you’re looking for a huge hunk of cornbread with a little scoopful of chili, you can easily get that with this all-in-one casserole!
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