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Chili Cornbread Casserole

Ultimate Chili Cornbread Casserole: Hearty Comfort Food Delight

Chili Cornbread Casserole is a delightful twist on classic favorites, blending rich, meaty chili with soft, golden cornbread.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chili Base
  • 1 lb Ground Beef Substitute turkey or plant-based meat for a lighter option.
  • 1 Onion Diced.
  • 1 Bell Pepper Diced, any color.
  • 1 Jalapeño Diced, adjust for spice preference.
  • 2 cloves Garlic Minced, fresh recommended.
  • 2 tablespoon Chili Powder Adjust to taste.
  • 1 tablespoon Cumin Adjust to taste.
  • 1 tablespoon Oregano Adjust to taste.
  • 1 teaspoon Salt Use sea salt for refined taste.
  • 1 teaspoon Pepper
  • 1 cup Tomato Sauce Can substitute with crushed or diced tomatoes.
  • 1 can Fire-Roasted Tomatoes
  • 1 can Rinsed Beans (e.g., kidney or black beans) Can substitute with lentils or omit.
  • 2 tablespoon Tomato Paste Use more tomato sauce as a substitute if necessary.
  • 1 cup Frozen Corn Fresh or canned corn can be used as alternatives.
Cornbread Topping
  • 1 cup Cornmeal
  • 1 cup Flour Gluten-free flour can work for a gluten-free version.
  • ¼ cup Brown Sugar
  • 1 tablespoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup Milk Non-dairy milk can be used.
  • 1 Egg Can use vegan egg replacement.
  • ¼ cup Oil
  • 1 tablespoon Vinegar
  • 1 cup Sharp Cheddar Cheese Can use Monterey Jack or a Mexican blend.

Equipment

  • 12-inch oven-proof skillet

Method
 

Preparation
  1. Preheat the Oven to 400℉ (200℃). Prepare your baking dish.
  2. Brown the Meat and Veggies: In a skillet, add ground beef, onion, bell pepper, jalapeño, and garlic. Cook for 8-9 minutes until meat is browned and veggies are tender.
  3. Stir in Spices and Simmer: Add chili powder, cumin, oregano, salt, and pepper. Stir and let simmer for 1 minute. Then add tomato sauce, fire-roasted tomatoes, beans, tomato paste, and corn. Bring to a boil.
  4. Thicken the Chili Mixture: Reduce heat, cover, and simmer for 8 minutes. Remove lid and simmer for another 4 minutes, stirring occasionally.
  5. Prepare the Cornbread Batter: Mix dry ingredients in one bowl and wet ingredients in another. Combine gently to retain a lumpy texture.
  6. Assemble and Bake the Casserole: Spoon cornmeal batter over chili mixture. Bake for 10 minutes, then add cheese on top and bake for an additional 6-8 minutes until cornbread is golden.
  7. Rest and Serve: Let the casserole rest for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 20mg

Notes

This Chili Cornbread Casserole will not only satisfy your cravings but also bring warmth to your dinner table!

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