Chili Cornbread Casserole

This Chili Cornbread Casserole has been on my must-make list for a while now! It was a family request and I’m so thrilled that I finally nailed down the perfect recipe! The homemade chili is so easy to make and the fluffy cornbread topping comes together in minutes! It’s the best dinner idea for a cozy night in, watching the game with friends, or entertaining guests! Everyone will come back for just one more scoop!

I love serving this with sour cream (that’s a must), along with shredded cheese, diced green onions, avocado, and more!

• 2 tablespoons chili powder
• 1 teaspoon EACH: salt, ground cumin, dried oregano, mustard powder, brown sugar
• 1/4 teaspoon cayenne pepper

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 lbs. ground beef
• salt/pepper
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 2 teaspoons hot sauce
• ½ cup chicken broth
• 1 beef bouillon cube
• 28 oz. crushed tomatoes
• 14.5 oz. diced tomatoes, drained well
• 16 oz. kidney beans, drained

• 2 (8.5 oz.) boxes Jiffy corn muffin mix
• 1 (15.25 oz.) can whole kernel sweet corn, drained
• 1/3 cup milk
• 1/3 cup sour cream
• 3 tablespoon melted butter
• 2 large eggs, whisked