Chili Cornbread Casserole
Homemade chili is topped with cornbread batter then baked in this Chili Cornbread Casserole. It's a hearty, filling, and easy dish that is perfect for busy weeknights.
Servings: 6 people
Calories: 535kcal
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 1 jalapeño pepper diced (seeds removed)
- 3 garlic cloves minced
- 1 Tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 15 ounce can tomato sauce
- 10 ounce can diced tomatoes with green chilies drained (Rotel)
- 15 ounce can black beans drained and rinsed
- 1 cup frozen corn
- 2 Tablespoons tomato paste
- ½ cup beef broth
Cornbread Topping:
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour
- 2 Tablespoons honey
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- 1 large egg
- 2 Tablespoons melted butter
- 1 cup shredded cheddar cheese
(Optional Toppings)
- Cilantro
- Sliced jalapenos
- Diced avocado
- Sour cream
- Lime wedges
- Hot sauce
Instructions
- Preheat the oven to 400°F (200°C). Heat a large oven-proof skillet over medium heat. Add the ground beef, onion, green bell pepper, and jalapeño. Cook for 8-10 minutes, breaking up the beef, until browned and the vegetables are softened.
- Stir in the garlic, chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
- Add the tomato sauce, diced tomatoes with green chilies, black beans, corn, tomato paste, and broth. Stir well to combine. Bring the mixture to a simmer and let it cook uncovered for 10 minutes, stirring occasionally, until slightly thickened.
- While the chili simmers, prepare the cornbread topping. In a medium bowl, whisk together the cornmeal, flour, honey, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in ¾ cup of the shredded cheddar cheese.
- Drop spoonfuls of the cornbread batter over the chili in the skillet, leaving some gaps for the chili to show through. Sprinkle the remaining ¼ cup of cheddar cheese on top.
- Transfer the skillet to the oven and bake for 15-20 minutes, or until the cornbread is golden brown and cooked through.
- Remove the skillet from the oven and let it rest for 5-10 minutes before serving. Serve and enjoy with your favorite toppings!
Video
Notes
Store leftover chili cornbread casserole in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 535kcal | Carbohydrates: 63g | Protein: 34g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 105mg | Sodium: 1626mg | Potassium: 1278mg | Fiber: 11g | Sugar: 13g | Vitamin A: 1495IU | Vitamin C: 35mg | Calcium: 277mg | Iron: 7mg