My canned chili cornbread casserole fell apart in the pan last night

I tried making that layered casserole with canned chili and Jiffy mix on top, but when I went to scoop it out, the whole thing just slid into a big soupy mess on my plate. The cornbread layer was still kinda wet in the middle even after 45 minutes at 350. I used a can of Store brand chili with beans and a can of creamed corn but I think the chili was too watery to start. Next time I might drain the chili first or add an extra egg to the cornbread mix. Has anyone found a good ratio for getting the cornbread to set up firm on top of canned chili?

3 comments

3 Comments

elliotm576d ago

45 minutes at 350 should be plenty of time unless your pan was really deep or packed full. I'd blame that store brand chili since they add way more water than name brands like Wolf Brand or Hormel. If you try this again, drain the canned chili and use a 8x8 pan so the cornbread layer is thinner and actually bakes through.

the_sam6d ago

Draining the chili kinda defeats the purpose of it keeping the cornbread moist.

cole_flores446d agoMost Upvoted

You ever mess something up so bad it turns into a whole new recipe? I once made a cornbread casserole that was basically soup with a crunchy top. In my experience, draining the chili just a little, like tipping the can and letting some of the watery stuff run off, is the sweet spot. You still get enough moisture, but the cornbread actually sets up without turning into a sponge. But hey, your mileage may vary, I'm no chef so take that with a grain of salt.