Chili Corn Bread Casserole – Vegetarian if you want! Only 3 ingredients

Chili cornbread 6

My mom, Carlean Johnson, was making this recipe since as long as I can remember.  It was one of her go-to recipes on a very busy day and it is something so simple that she would often have one of us kids put it together. Either way, we all loved it. The sweet, crunchy corn bread with a little bit spicy chili is just right on the taste buds. These days, with bagged salad, a complete meal is even easier and if you don’t have bagged salad, well some fresh fruit or apple sauce is great.

The recipe is only three ingredients. The original recipe is in the 1982 version of Six Ingredients or Less and we used a can of Mexi-corn.  You can still do this.  However, the other day I found a great mix of veggies called Santa-Fe Medley in the frozen food aisle.  YUM!  You could also use plain frozen or canned corn. And if you want you can toss in a can of sweet green chilies or even hot jalapeno peppers, but these flavors can often be found in your favorite can of chili. Keep these ingredients on hand for a very easy dinner.

Chili cornbread veggies

If you are a vegetarian – simply use all veggie chili.  Heat the chili and the veggie medley together in a saucepan. Pour into a deep pie dish or 9-inch square casserole or 7×11-inch pan.

Chili corn bread comb

Mix corn bread mix with water and pour on top. Bake for half an hour. DONE!

Chili cornbread final 3

Chili cornbread




Chili Corn Bread Casserole

By Linda Hazen Published: April 18, 2014

  • Yield: 6 Servings
  • Prep: 5 mins
  • Cook: 30 mins
  • Ready In: 35 mins

A three ingredient main dish that is sure to please the entire family. Sweet, crunchy corn bread, some mixed veggies and some mild or spicy chili and you've got dinner.



  1. Preheat oven to 375•F. Heat chili and veggies in a medium saucepan. While heating mix cornbread following package instructions by adding water.
  2. Pour heated chili into baking dish, top with corn bread batter and place in oven. Bake for 30-35 minutes or until cornbread is golden.
  3. If desired, serve with sour cream, guacamole, and/or chopped fresh cilantro.
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