Using your favorite canned chili and boxed cornbread mix, this recipe is quick and convenient, perfect for a busy Halloween night when you’re short on time but want a fun dinner the whole family will enjoy.
Individual Halloween Chili Cornbread Cup Casseroles are a fun and festive way to serve up a warm, comforting meal during the spooky season.
With minimal prep, these single-serve portions are great for both kids and adults, offering a savory, hearty treat with a Spooky twist when made in cute Halloween ramekins! I found mine at Ross, but bright colorful orange ramekins would work equally well!
If you’re feeling really energetic and have loads of extra time on your hands, you can make homemade chili! (And what parent isn’t basking in loads of extra time on All Hallows Eve?!) I wanted to create a recipe that was quick and simple for you to make, using your favorite canned chili, and boxed cornbread mix.
A dish that’s both delicious and easy to customize with your favorite toppings that everyone will love.
Ingredients
- 2 – (15 ounce) cans of chili – I used Stagg Brand chili and beans.
- 1 – (8.5 ounce) package Jiffy corn muffin mix
- ½ cup milk
- 1 large egg
- 1½ cup shredded cheddar cheese
- 1 cup sour cream-toppings
- ½ cup sliced green onions
How To Make Individual Halloween Chili Cups
Preheat the oven to 350° (F). Place 8 individual ramekin cups on a large baking sheet.
Please note that if you do not have individual baking cups, this recipe can be made into a casserole using an 8×8 inch baking dish and following the directions as written for the baking cups. You might need to increase your total baking time by 5 minutes.
Empty the canned chili into a large bowl. Preheat the chili in the microwave for 3–4 minutes. Stir.
Place 1/3 cup of warm chili on the bottom of each ramekin.
TIP: If your cups are smaller, or larger, you will need to adjust the amount of chili per cup. You may not end up with 8 individual servings. If you need 8, and you have larger ramekins, add another can of chili and an additional cornbread mix.
Cornbread Topping
In a medium-sized bowl, add the cornbread mix, ½ cup of milk, and one egg. Mix with whisk until combined.
TIP: You can add 1–2 tablespoons of chopped green chili peppers to the cornbread batter for a more flavorful topping!
Place a hearty pinch of shredded cheese on top of each serving of chili. You can substitute jack cheese for cheddar cheese if you want a little extra punch of flavor! As always, get creative with this recipe. I always encourage creativity! You know what your family likes best!
Scoop up ¼ cup of cornbread batter and pour it over the top of the cheese and chili.
TIP: I find a ¼ measuring cup works perfectly for this step!
Using a small spatula or spoon, spread the cornbread batter to the inside edges of the ramekins. The cornbread batter should be just ¼ inch below the edge of each ramekin to allow space for the bread to rise during baking.
Baking Chili Cups
Place the chili and cornbread filled ramekins on the baking sheet, into the preheated oven in the center of the rack. Bake for 10–12 minutes until the cornbread is lightly golden brown and the cornbread springs back when lightly pushed in the center.
Carefully remove the baking sheet with the cornbread cups from the oven and place them on a cooling rack. Allow them to cool 5 minutes before serving.
Top each chili cup with additional shredded cheese.
Serving Chili Cornbread Cups
To serve set up toppings that each family member, or dinner guest, can choose from to top off their chili cup! I like sour cream, cheese, and sliced green onions.
You could also serve them with sliced black olives, diced tomatoes, salsa, shredded lettuce, tortilla corn strip chips, diced avocado or guacamole, and sliced jalapeños. There are so many wonderful options available.
The best part of this dinner idea is that it’s super easy to make…AND it’s really yummy! My 2-year-old grandson ate an entire chili cup by himself! He loved it! I know your family will love it as well!
These Individual Halloween Chili Cornbread Cup Casseroles are sure to be a hit at your Halloween gathering or as a cozy meal to fuel up before trick-or-treating.
TIP: These chili cornbread cups can be made a day ahead of time, covered with plastic wrapped, and warmed in the microwave for 1 minute! Which works great if you have kids going in different directions on Halloween! They can be stored, covered, in the refrigerator for up to 3 days.
The combination of flavorful chili and tender cornbread creates a satisfying, hearty dish that’s as easy to make as it is to enjoy.
Whether you’re keeping it simple or adding spooky toppings, this recipe is a fun, festive addition to your Halloween menu that everyone will love.
Other Favorite Halloween Meal Ideas
- Easy Frito Walking Taco Casserole
- Navajo Fry Bread Taco Recipe
- Hot dog mummies in a graveyard
- Dinner in a Pumpkin
- Cornbread Taco Chili Bake Casserole
- Stuffed Jack-O-Lantern Bell Peppers from allrecipes.com
Happy Nesting Friends!
Individual Chili Cornbread Cups
Using your favorite canned chili and boxed cornbread mix, this recipe is quick and convenient, perfect for a busy Halloween night when you're short on time but want a fun dinner the whole family will enjoy.
Ingredients
- 2 - (15 ounce) cans of chili - I used Stagg Brand chili and beans
- 1 - (8.5 ounce) package Jiffy corn muffin mix
- ½ cup milk
- 1 large egg
- 1½ cup shredded cheddar cheese
- 1 cup sour cream for topping
- ½ cup sliced green onions
Instructions
- Preheat the oven to 350°(F). Place 8 individual ramekins on a large baking sheet.
- Place the contents of the two cans of chili in a large bowl. Heat in the microwave, on high, for 3 minutes. Stir.
- Place 1/3 cup of warm chili on the bottom of each ramekin. Top with a hefty pinch of grated cheese.
- In a medium-sized bowl, pour the cornbread mix. Add ½ cup milk and one egg. Mix with a wire whisk until combined.
- Pour ¼ cup of cornbread batter on top of the chili and cheese in each individual ramekin. Spread evenly.
- Place chili cups on a large baking sheet in the preheated oven, in the center of the rack, and bake for 10–12 minutes, or until golden on top and the center of each cornbread top springs back when lightly pressed.
- Remove from the oven and place on a cooling rack. Top with more cheese. Cool for 5 minutes.
- Serve with your favorite toppings like sour cream, sliced green onions, olives, tomatoes, salsa, shredded lettuce and more.
Notes
*Please note this casserole can be made in an 8 x 8 baking dish by placing both cans of chili in the bottom of the pan, topping with grated cheese and pouring the cornbread mixture on top, bake in a preheated 350° for 12-15 minutes until cornbread is golden brown.
Recommended Products
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 446Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 104mgSodium: 1079mgCarbohydrates: 28gFiber: 3gSugar: 9gProtein: 23g
Meet The Author
Hi! I'm Norine, the cook, baker, and recipe creator behind Norine's Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!