Chili and Cornbread Casserole

A hearty and comforting chili and cornbread casserole featuring rich, spicy beef chili topped with a golden, fluffy cornbread crust. Perfect for cozy dinners and family gatherings.

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Course: Dinner, Main Course

Cuisine: American, Southwestern

Prep Time: 20

Cook Time: 25

Simmer Time: 20

Total Time: 1 5

Servings: Slices

Calories: 420kcal

Author: Nicole Harper

Cost: $12–$15

Equipment

1 Large skillet or cast iron pan For browning the meat and making the chili
1 9x13 inch baking dish For assembling the casserole
2 Mixing bowls One for wet and one for dry cornbread mix
1 Whisk For combining ingredients
1 set Measuring cups and spoons For accurate measurements
1 Can opener For beans and tomatoes
1 Wooden spoon For stirring chili and batter

Ingredients

Chili

1 lb Ground beef Or a mix of beef and pork
1 medium Onion Diced
1 medium Bell pepper Diced
2 cloves Garlic Minced
1 can Kidney beans 15 oz, drained
1 can Black beans 15 oz, drained
1 can Diced tomatoes 14.5 oz, with juices
1 can Tomato sauce 8 oz
1 tablespoon Chili powder Adjust to taste
1 teaspoon Cumin
1 teaspoon Paprika
½ teaspoon Salt Or to taste
½ teaspoon Black pepper

Cornbread Topping

1 cup Cornmeal
1 cup All-purpose flour
¼ cup Sugar
1 tablespoon Baking powder
2 large Eggs Beaten
1 cup Milk
¼ cup Butter Melted
1 cup Shredded cheese Optional, for cornbread mix
2 tablespoon Green onions For garnish

Instructions

Brown the ground beef in a skillet.
Add onion, bell pepper, and garlic; cook until softened.
Stir in spices and seasonings.
Add tomatoes, sauce, and beans; simmer 15–20 minutes.
In a bowl, whisk dry cornbread ingredients.
In another bowl, mix wet ingredients.
Combine wet and dry; fold in cheese if using.
Spread chili into greased baking dish.
Spread cornbread batter over chili evenly.
Bake at 400°F for 20–25 min or until golden.
Let cool and with green onions.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition