The 4-Ingredient Retro Dinner I Can't Stop Making

Instructions

Tap a step to mark it done

1. 1 Preheat the oven to 350°F. Have a baking sheet and an 8x8-inch square baking dish or pan ready.
2. 2 Warm up the chili and water on the stovetop over medium heat until it is lightly simmering. Alternatively, add to a large, microwave-safe dish and microwave in 30-second increments. This allows for an even, shorter baking time. Simmering it with a bit of water will loosen up the canned or leftover chili. If your chili is especially thick, add up to another 1/2 cup of water.
3. 3 Turn off the heat and transfer the chili to your casserole dish. You should have about an inch of headspace left in the pan.
4. 4 In a medium mixing bowl, add the corn muffin mix, egg, milk, salt, and onion powder (if using). Using a whisk or fork, stir everything together until well incorporated. I use a big wooden spoon to drop about 1/4 cup portions all over the chili. Very gently, using the back of the spoon, push the batter towards the edge of the casserole pan, spreading the cornbread batter until most of the chili is covered.
5. 5 Place the casserole on top of the baking sheet in case the chili bubbles over it’ll save you an oven clean-up. Bake for 15 minutes, rotate the pan, and bake for another 15 to 25 minutes. The cornbread batter should have risen and be a deep yellow color. Let the casserole cool for about 10 minutes before serving so the chili can set.