Found this idea on here so I’m trying it tonight!
2 boxes of Jiffy Corn Bread Mix
1 package of Little Smokies
I’m going to top it with Chili and Cheese.
Update: Still topping it with the Chili and cheese. Just didn’t want it to overflow in the oven

Cheesy Chili Cornbread Casserole with Little Smokies


2 boxes of Jiffy Corn Bread Mix
1 package of Little Smokies
1 can (15 oz) of chili (homemade or store-bought)
1 cup shredded cheddar cheese (or your favorite cheese blend)

Preheat your oven to 375°F (190°C).

Prepare the Jiffy Corn Bread Mix according to the package instructions. Combine the mix with the required ingredients and stir until well combined.

Grease a 9×13-inch baking dish and pour half of the cornbread batter into the bottom, spreading it evenly.

Arrange the Little Smokies on top of the cornbread batter layer. You can either place them in rows or distribute them evenly.

Pour the remaining cornbread batter over the Little Smokies, ensuring they are well covered.

In a separate pot, heat the chili until it’s warmed through.

Carefully spoon the chili over the cornbread batter, spreading it evenly.

Sprinkle the shredded cheddar cheese over the chili layer.

Place the baking dish in the preheated oven and bake for 25-30 minutes or until the cornbread is golden brown and cooked through.

Once done, remove the casserole from the oven and let it cool for a few minutes before serving.

Slice and serve the Cheesy Chili Cornbread Casserole with Little Smokies, and enjoy the delicious combination of flavors!

Note: Feel free to customize this recipe by adding diced onions, jalapeños, or other ingredients to the chili layer for an extra kick. Additionally, you can serve it with sour cream or chopped green onions on top for added freshness

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