Please note, this recipe is spicy! We've included some ideas on how to reduce the heat in the "Tips and Variations" section of the post.
Preheat the oven to 425°F, and grease a 9x13-inch baking dish.
In a large bowl, combine the chili, tomatoes, bell pepper, onions, and jalapeños if using. Pour the mixture into the prepared baking dish, and spread into an even layer.
3 (15 ounce) cans chili with beans, 1 (15 ounce) can petite diced tomatoes, ½ green bell pepper, ½ cup white onions, 1 (4 ounce) can jalapeños
Sprinkle the shredded cheese over the chili mixture.
2 cups sharp cheddar cheese
In a separate bowl, whisk together the cornbread mix, cream corn, eggs, and buttermilk. Carefully spoon the cornbread batter over the cheese and smooth to the edges of the pan.
1 (8.5 ounce) package cornbread mix, 1 (15 ounce) can cream style corn, 2 large eggs, ½ cup buttermilk
Bake for 25-35 minutes or until the top is golden brown and the edges are bubbling.
Serve warm with sour cream, extra jalapeños, green onions, and a sprinkle of cheese.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of chili cornbread casserole. Actual calories will vary.*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.*For more information, tips, and answers to frequently asked questions, please refer to the post.