Description
This hearty Chili Cornbread Casserole combines a flavorful veggie-packed chili base with a sweet cornbread topping, creating a comforting and filling one-dish meal perfect for any occasion.
Ingredients
Scale
Chili Base
- Cooking spray
- 1 pound lean ground beef
- 1 cup diced yellow onion (1 small onion)
- 1 cup diced bell pepper, any color (1 small pepper)
- 1 small jalapeno, diced (seeds and membranes removed for less heat)
- Additional 2 tablespoons sliced jalapeno for topping, optional
- 1 ½ tablespoons minced garlic (3-4 cloves)
- 1 tablespoon + 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 1 ½ 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
Cornbread Topping
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour (or 1:1 gluten-free baking flour blend, if needed)
- 2 tablespoons brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine salt
- ½ cup milk of choice (2% recommended)
- 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
- Lime wedges
Instructions
- Preheat Oven: Preheat the oven to 400℉ to prepare for baking the casserole.
- Cook the Chili Base: Place a large oven-proof skillet with a lid (3.5 to 4-quart capacity) over medium-high heat and spray with cooking spray. When hot, add the ground beef, diced onion, bell pepper, jalapeno (if using), and minced garlic. Cook for 8-9 minutes, stirring occasionally, until the beef is cooked through and the onions soften, breaking up the meat with a spatula.
- Season the Chili: Stir in chili powder, cumin, oregano, salt, and black pepper until well combined with the meat and vegetables.
- Add Liquids and Beans: Mix in the tomato sauce, diced fire-roasted tomatoes, drained beans, tomato paste, and frozen corn. Stir well and bring the mixture almost to a boil.
- Simmer Chili: Reduce heat to medium-low, cover with the skillet lid, and simmer for 8 minutes. Remove the lid and continue cooking for another 4 minutes to thicken the chili.
- Prepare Cornbread Topping: Meanwhile, in a medium bowl, whisk together flour, cornmeal, brown sugar, baking powder, baking soda, and salt. Add milk, egg, avocado oil, and white vinegar; stir gently just until the batter is smooth.
- Add Cornbread on Top: Drop the cornbread batter in 6 to 8 mounds evenly over the chili mixture in the skillet. Optionally top each mound with a sliced jalapeno.
- Bake the Casserole: Bake uncovered for 10 minutes. Then, sprinkle shredded cheddar cheese evenly over the cornbread mounds and casserole. Return skillet to the oven and bake for an additional 8 minutes or until a toothpick inserted in the cornbread topping comes out clean and cheese is melted.
- Rest Before Serving: Remove the skillet from the oven and allow it to rest for 10 minutes to set.
- Serve: Serve warm with optional toppings such as sour cream, fresh cilantro, diced avocado, sliced jalapeño, and lime wedges for added flavor.
Notes
- Use lean ground beef for a healthier option, or substitute with ground turkey for a lighter variation.
- Remove seeds from jalapenos to reduce heat, or include them if you prefer spicier flavor.
- Gluten-free flour blend in the cornbread topping makes this dish gluten-free.
- Letting the casserole rest after baking helps the cornbread set and makes serving easier.
- Adjust the type of cheese or add more for extra richness and flavor.
- Optional toppings like sour cream and avocado add creaminess and freshness that complement the dish perfectly.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 336 kcal
- Sugar: 12 g
- Sodium: 970 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 21 g
- Cholesterol: 57 mg
