Name of Recipe: Trisha Yearwood’s Cornbread Chili Casserole
Recipe Owner: Trisha Yearwood and Food Network
Overall Rating: (3.5 / 5)
I love watching Trisha Yearwood’s cooking show “Trisha’s Southern Kitchen” on Food Network. Her show helped me survive the winter stuck in the house with a toddler! I will probably review several of her recipes in the coming months, but this one made me feel like Fall had hit Tennessee even though it was 85 degrees outside. I love casseroles any time I can make them because they are typically simple recipes, easy to make, and will last several meals in our house.
I had not heard of Hot Mexican Chili Powder before so that was a new ingredient to me. I had also never used Jiffy Cornbread Muffin mix on a casserole before. My husband LOVES cornbread so this was a big reason I picked this recipe.
Prepping the recipe was easy because it’s pretty much a chop and dump recipe. I probably should have cooked it for ten extra minutes because, even though it was a nice light brown on top, it was still not quite done on the inside. The cornbread liquified next to the chili and never really cooked through. This is the main reason I gave this recipe three stars for taste, but I might try this it again and cook it for longer to see if it turns out better.
Overall, it’s one I think you should try because it could be a winner in your house, just make sure and cook it a little extra than the recipe calls for to make sure it’s done all the way through.
Detailed Rating by Category:
Cost: (3 / 5) $24.29
Time: (3 / 5) 55 minutes
Taste: (3 / 5) Might make it again
Difficulty to Prep & Make: (4 / 5) Not that difficult to make
Appearance: (4 / 5) Somewhat like the photo
Guests Opinion on Taste: (4 / 5) Would eat it again because they liked it.
Total= (3.5 / 5)
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