Chili Cornbread Casserole is a delightful comfort food that harmoniously blends the bold flavors of chili with the sweet, buttery essence of cornbread. This dish is perfect for family dinners, game day gatherings, or any occasion where you crave something hearty and satisfying. The combination of seasoned ground beef, vibrant vegetables, and melted cheese topped with a fluffy cornbread layer creates a mouthwatering experience that is both filling and delicious.
Why We Love This Chili Cornbread Casserole Recipe
What’s not to love about Chili Cornbread Casserole? It’s an effortless one-pan wonder that delivers comfort in every bite. The robust flavors of the chili mingle perfectly with the subtly sweet cornbread topping, making it a dish that pleases everyone at the table. Plus, it’s versatile! You can boost the spice level, swap out ingredients, or even make it vegetarian if you prefer. This casserole gives you a chance to be creative while ensuring you have a hearty meal on the table in no time. Whether you serve it on a chilly evening or enjoy it as a satisfying lunch the next day, this recipe will definitely become a favorite in your household.
Ingredients for Chili Cornbread Casserole
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 small bell pepper, diced
- 1 small jalapeño, diced
- 2 tablespoons sliced jalapeño (for topping, optional)
- 3-4 garlic cloves, minced
- 1 tablespoon + 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 1½ teaspoons dried oregano
- ¾ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 (15-ounce) can tomato sauce
- 1 (14-ounce) can diced fire-roasted tomatoes
- 1 (15-ounce) can pinto beans or black beans, drained and rinsed
- 3 tablespoons tomato paste
- 1 cup frozen corn
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour (or gluten-free baking flour blend)
- 2 tablespoons brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine salt
- ½ cup milk of your choice
- 1 large egg
- 2 tablespoons avocado oil
- ½ teaspoon white vinegar
- ¾ cup shredded sharp cheddar cheese
- Optional for serving: sour cream, fresh cilantro, diced avocado, sliced jalapeño, and/or lime wedges
How to Make Chili Cornbread Casserole
To create this delicious Chili Cornbread Casserole, begin by preheating your oven to 400°F (200°C). Choose a large, oven-proof skillet and mist it with cooking spray before placing it over medium-high heat. Once hot, add the lean ground beef, diced onion, bell pepper, jalapeño, and minced garlic. Cook this mixture for 8-9 minutes, stirring occasionally, until the beef is nicely browned and the onions become tender.
Next, it’s time to add flavor! Sprinkle in the chili powder, ground cumin, dried oregano, fine salt, and black pepper, stirring to coat the meaty mixture with these delicious spices. Add in the tomato sauce, diced fire-roasted tomatoes, drained beans, tomato paste, and frozen corn. Bring everything to a gentle boil before reducing the heat to medium-low. Cover the skillet and allow this to simmer for about 8 minutes so the flavors can meld together beautifully.
While the chili simmers, you can work on the cornbread topping. In a separate bowl, combine the all-purpose flour, cornmeal, brown sugar, baking powder, baking soda, and fine salt. Whisk these dry ingredients together until evenly mixed. Then, stir in your choice of milk, the egg, avocado oil, and white vinegar, mixing until you achieve a smooth batter.
Once the chili is done simmering, drop spoonfuls of the cornbread batter onto the chili in the skillet, distributing it in mounds across the surface. If you like an added kick, feel free to sprinkle some sliced jalapeño on top. Slide the skillet into your preheated oven and bake for 10 minutes. After this initial bake, remove the skillet briefly and sprinkle the shredded cheddar cheese on top of the cornbread. Return it to the oven for an additional 6-8 minutes until the cheese is fully melted and bubbly.
When your Chili Cornbread Casserole has finished baking, allow it to cool for about 10 minutes before serving. This cooling time helps the layers settle nicely. Prepare your favorite toppings like sour cream, fresh cilantro, diced avocado, sliced jalapeño, or lime wedges to serve alongside this comforting dish.
How to Serve Chili Cornbread Casserole
When it comes to serving your Chili Cornbread Casserole, the options are endless! You can simply scoop generous portions directly from the skillet and place them on plates. It’s ideal to serve this casserole warm, noting how the melty cheese and soft cornbread pair excellently with the spicy chili beneath. Consider setting out a variety of toppings to allow everyone to customize their servings. Sour cream adds a lovely creaminess, while fresh cilantro brings a delightful burst of freshness.
If you’d like to elevate the presentation, garnish each serving with slices of avocado and a sprinkle of diced jalapeños. A wedge of lime can also be a perfect addition, providing a zesty contrast to the dish’s richness. This flexibility in serving makes it not only a satisfying meal but a fun one for everyone at the table, allowing for personalized flavor profiles.
Expert Tips for Chili Cornbread Casserole
- Make it Ahead: You can prepare the chili portion in advance. Just store it in an airtight container in the refrigerator for up to two days before you’re ready to bake it with the cornbread topping.
- Ingredient Swaps: Feel free to swap in different types of beans, like kidney or black beans, based on your preference. You can even use ground turkey or chicken instead of beef for a leaner option.
- Spice Level: If you prefer a milder casserole, reduce the amount of jalapeño and chili powder. You can always add more spice later with hot sauce or extra jalapeños when serving.
- Cheese Choices: While sharp cheddar is a classic choice, you can also use pepper jack or a blend of your favorites for additional flavor.
- Check for Doneness: Make sure the cornbread is fully baked before removing it from the oven. A toothpick inserted into the cornbread should come out clean.
How to Store Chili Cornbread Casserole
To store your Chili Cornbread Casserole, ensure it cools completely first. Transfer any leftovers to an airtight container, where it will keep well in the refrigerator for about three to four days. For longer storage, you can freeze portions of the casserole. Simply wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Frozen Chili Cornbread Casserole can last for up to three months. When you’re ready to enjoy it again, defrost it overnight in the refrigerator, then reheat in the oven until warmed through.
Variation of Chili Cornbread Casserole
Chili Cornbread Casserole is incredibly versatile. Here are a few variations to explore:
- Vegetarian Option: Substitute the ground beef with lentils or additional beans, and make sure to choose vegetarian-friendly toppings.
- Cheesy Spin: Incorporate different cheeses into the cornbread batter for an even cheesier experience.
- Southwestern Twist: Add in some diced tomatoes with green chiles or a can of diced green chiles for a smoky flavor boost.
- Quinoa Addition: For a healthier option, consider mixing in cooked quinoa for added protein and texture.
- Sweet Corn Variation: If you love a touch of sweetness, consider mixing in some creamed corn to the chili mixture before baking.
FAQs About Chili Cornbread Casserole
What is Chili Cornbread Casserole?
Chili Cornbread Casserole is a layered dish that combines a hearty chili made with ground beef, beans, and spices topped with a cornbread batter, baked to perfection.
Can I make Chili Cornbread Casserole ahead of time?
Yes, the chili can be prepared ahead of time and assembled with the cornbread topping later. Simply store the chili in the fridge until you’re ready to bake.
What toppings go well with Chili Cornbread Casserole?
Great toppings include sour cream, fresh cilantro, diced avocado, sliced jalapeño, and lime wedges to enhance the flavors of your dish.
How do I store leftovers of Chili Cornbread Casserole?
Store any leftovers in an airtight container in the refrigerator for up to four days, or freeze for up to three months.
Can I make Chili Cornbread Casserole vegetarian?
Absolutely! Substitute the ground beef with lentils, black beans, or extra veggies to create a delicious vegetarian version.
Chili Cornbread Casserole
Ingredients
For the chili
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 small bell pepper, diced
- 1 small jalapeño, diced
- 3-4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 1.5 teaspoons dried oregano
- 3/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 15-ounce can tomato sauce
- 1 14-ounce can diced fire-roasted tomatoes
- 1 15-ounce can pinto beans or black beans, drained and rinsed
- 3 tablespoons tomato paste
- 1 cup frozen corn
For the cornbread topping
- 3/4 cup yellow cornmeal
- 3/4 cup all-purpose flour (or gluten-free baking flour blend)
- 2 tablespoons brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup milk of your choice
- 1 large egg
- 2 tablespoons avocado oil
- 1/2 teaspoon white vinegar
- 3/4 cup shredded sharp cheddar cheese
Optional toppings
- to taste sour cream
- to taste fresh cilantro
- to taste diced avocado
- to taste sliced jalapeño
- to taste lime wedges
Instructions
Preparation of chili
- Preheat your oven to 400°F (200°C). Mist a large, oven-proof skillet with cooking spray and heat over medium-high.
- Add ground beef, onion, bell pepper, jalapeño, and garlic. Cook for 8-9 minutes until browned and onions are tender.
- Stir in chili powder, cumin, oregano, fine salt, and black pepper until well combined.
- Add tomato sauce, fire-roasted tomatoes, drained beans, tomato paste, and corn. Bring to a gentle boil, then reduce heat to medium-low and cover. Simmer for 8 minutes.
Preparation of cornbread topping
- In a separate bowl, mix flour, cornmeal, brown sugar, baking powder, baking soda, and fine salt.
- Stir in milk, egg, avocado oil, and white vinegar until smooth.
Assembly and baking
- Drop spoonfuls of cornbread batter onto the chili in the skillet.
- If desired, sprinkle sliced jalapeño on top. Bake for 10 minutes.
- Remove from oven, sprinkle cheddar on top, and return for additional 6-8 minutes until cheese is melted.
- Let cool for 10 minutes before serving.
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