Description
Chili Cornbread Casserole
Ingredients
For the Chili:
1 lb ground beef or turkey
1 medium onion, diced
2 garlic cloves, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (14 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and black pepper to taste
For the Cornbread Topping:
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1 egg
1/4 cup melted butter
1 cup shredded cheddar cheese
Optional Toppings:
Sour cream
Chopped fresh parsley or cilantro
Directions
Make the chili: In a large skillet over medium heat, cook ground beef until browned. Add onion and garlic, cooking until softened. Stir in kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, paprika, salt, and pepper. Simmer for 10 minutes.
Prepare the cornbread batter: In a bowl, mix cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, egg, and melted butter. Combine the wet and dry ingredients, then fold in shredded cheddar cheese.
Assemble the casserole: Preheat oven to 400°F (200°C). Pour the chili into a 9×9-inch baking dish. Spread the cornbread batter evenly over the top.
Bake: Bake for 20-25 minutes, or until the cornbread is golden brown and cooked through.
Serve: Let cool slightly, then scoop into bowls. Top with sour cream and fresh parsley or cilantro for a delicious finish.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 390 kcal per serving
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Step-by-Step Guide
1. Brown the Meat: In a large oven-safe skillet or Dutch oven, cook 1 lb of ground beef over medium heat until no pink remains. Drain excess fat if desired.
2. Build the Chili Base: Add the diced onion and minced garlic to the skillet. Cook for 3-4 minutes until fragrant. Stir in the kidney beans, diced tomatoes, tomato sauce, and all spices (chili powder, cumin, paprika, salt, pepper). Bring to a simmer and cook for 10 minutes, stirring occasionally.
3. Make the Batter: While the chili simmers, whisk together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. In another bowl, combine the milk, egg, and melted butter. Pour the wet ingredients into the dry and stir until just combined. Gently fold in the shredded cheddar cheese.
4. Assemble & Bake: Preheat your oven to 400°F (200°C). If your chili is not already in an oven-safe dish, transfer it to a 9×9-inch baking dish. Drop spoonfuls of the cornbread batter over the hot chili and spread gently into an even layer.
5. Finish & Serve: Bake for 20-25 minutes until the topping is golden brown and a toothpick inserted into the cornbread comes out clean. Let it rest for 5-10 minutes before serving.
Serving Suggestions
This hearty casserole is a complete meal on its own. For a restaurant-style presentation, top individual servings with a dollop of cool sour cream, a sprinkle of fresh cilantro or green onions, and a few slices of jalapeño for heat. A simple side salad with a tangy vinaigrette balances the richness perfectly. Leftovers reheat wonderfully for lunch the next day.
How-to Summary
This one-dish dinner involves making a simple, savory bean chili on the stovetop, topping it with an easy, cheesy cornbread batter, and baking until golden. The result is a comforting, layered meal with minimal cleanup required.
Frequently Asked Questions
Can I make this casserole ahead of time? Yes. Prepare the chili and store it covered in the baking dish for up to 2 days. Make the cornbread batter separately and store it in the fridge. Assemble and bake when ready, adding 2-3 extra minutes to the bake time.
Can I use a boxed cornbread mix? Absolutely. Prepare a standard 8.5 oz box mix according to package directions, then stir in 1 cup of shredded cheddar cheese before spreading it over the chili.
How can I make this recipe vegetarian? Substitute the ground beef with a plant-based ground alternative or an additional can of beans, such as black beans or pinto beans. Use vegetable broth instead of water if the mixture seems too thick.
My cornbread is soggy. What happened? This is often caused by underbaking. Ensure your oven is fully preheated and bake until the center is fully set. Also, make sure your chili is piping hot when you add the batter, which helps the bottom of the cornbread cook immediately.
Can I freeze this casserole? It’s best frozen after baking. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and reheat, covered, in a 350°F oven until warmed through.
Common Mistakes to Avoid
- Overmixing the Batter: Stir the cornbread ingredients until just combined. Lumps are okay. Overmixing leads to a tough, dense topping.
- Using Cold Ingredients: Use room-temperature milk and egg for a smoother batter that bakes more evenly.
- Not Simmering the Chili: Skipping the 10-minute simmer means flavors won’t meld properly, resulting in a bland base.
- Forgetting to Preheat: A properly hot oven is crucial for the cornbread to rise correctly and develop a perfect golden crust.
Conclusion
This Chili Cornbread Casserole is the ultimate comfort food, masterfully combining a savory, spiced chili with a sweet, cheesy cornbread crust. It’s a straightforward, crowd-pleasing recipe that delivers maximum flavor with minimal effort, making it a perfect solution for busy weeknights or casual gatherings. Give this hearty one-pan wonder a try—it’s sure to become a regular in your dinner rotation.