Chili Cornbread Casserole
A delightful comfort food combining the bold flavors of chili with a sweet cornbread topping, perfect for family dinners and gatherings.
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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Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.