Chili Cornbread Casserole
Chili Cornbread Casserole is comfort food at its best — hearty chili under a fluffy, golden cornbread topping. It’s easy, customizable, and perfect for family dinners, meal prep, or gatherings.
Ingredients
- For the Chili Layer:
- 1 lb ground beef or turkey
- 1 medium onion diced
- 2 cloves garlic minced
- 1 can 14 oz crushed tomatoes or tomato sauce
- 1 can 15 oz kidney beans or black beans, drained & rinsed
- 1 cup corn kernels optional
- 1 –2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt & pepper to taste
- Pinch of cayenne optional, for heat
- For the Cornbread Topping:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 2 tbsp sugar optional
- 1 cup milk or buttermilk
- 2 large eggs
- ¼ cup melted butter or oil
- Optional Toppings:
- Shredded cheddar or pepper jack cheese
- Sour cream
- Chopped green onions
- Fresh cilantro
Instructions
- Cook the Chili:
- Brown ground meat in a skillet over medium heat. Drain excess fat, then sauté onion and garlic until soft. Stir in beans, tomatoes, corn, and spices. Simmer 10 minutes to blend flavors. Adjust seasoning.
- Prepare the Cornbread Batter:
- In a bowl, whisk cornmeal, flour, baking powder, sugar, milk, eggs, and melted butter until smooth.
- Layer and Bake:
- Pour chili into a greased 9x13-inch baking dish. Spread cornbread batter evenly on top. Bake at 375°F (190°C) for 25–30 minutes, or until golden and a toothpick inserted in the cornbread comes out clean.
- Rest and Serve:
- Let cool 5–10 minutes. Top with cheese, sour cream, or green onions if desired. Serve warm.
Notes
- Don’t overmix cornbread batter to keep it fluffy.
- Taste and adjust chili seasoning before layering.
- For extra richness, sprinkle cheese between chili and cornbread layers.
- Use an oven-safe skillet for rustic presentation and easy cleanup.