Chili Corn Casserole Recipe #cooking #homecooking #foodreview #recipe #cookingathome #recipes

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories while maintaining flavor.

cornbread mix

🥗Healthier: homemade cornbread

💰Cheaper: cornmeal

Homemade cornbread can be made with pantry staples.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes provide a healthier option with less sodium.

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans are a healthier choice with similar texture.

Preheat the oven to 350°F.

In an 8.5 x 8.5 casserole dish, add 2 cans of Wendy's chili and smooth it out evenly.

Sprinkle diced onion over the chili.

Add 2 cups of medium cheddar cheese on top of the onions.

In a bowl, combine 1 stick of room temperature butter, 1 box of Jiffy cornbread muffin mix, 1 can of cream style corn, 1 can of drained sweet corn, and 8 oz of sour cream.

Stir the mixture until fully incorporated.

Pour the corn mixture over the chili and cheese in the casserole dish.

Place the casserole in the oven and bake at 350°F for 45 minutes.

Check the casserole at the 40-minute mark to see if it needs more time.

If desired, turn on the broiler to brown the top for a few minutes, keeping an eye on it to prevent burning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens