Chili Cornbread Casserole

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Chili cornbread casserole is a tasty meal that’s perfect for chilly nights. This easy recipe serves 8 people and takes about 70 minutes from start to finish. You’ll love how the spicy chili pairs with the sweet cornbread topping.

This dish is great for busy weeknights or casual get-togethers. You can make it in one pan, which means less cleanup. The recipe is also easy to adjust if you want it more or less spicy.

Exact Ingredients List

This chili cornbread casserole needs two main parts: the hearty chili base and the golden cornbread topping. Here’s everything you’ll need to make this tasty dish.

For The Chili

You’ll need:

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, diced
  • 1 bell pepper (any color), diced
  • 1 jalapeño, diced (optional for extra heat)
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (8 ounce) can tomato sauce
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup frozen corn

For The Cornbread Topping

For the topping, gather:

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar (optional for sweetness)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/3 cup melted butter

Don’t forget about the yummy toppings! You can add sour cream, cheddar cheese, cilantro, green onions, or sliced jalapeños to make your casserole even more tasty.

Instructions

Preheat your oven to 375°F. Grab a large oven-safe skillet and warm some olive oil over medium heat. Add ground beef, diced onion, bell pepper, and jalapeño if you like it spicy. Cook until the meat isn’t pink anymore.

Next, toss in minced garlic and spices. Stir for about a minute until it smells yummy. Pour in tomato sauce, diced tomatoes, beans, and corn. Let it all simmer for 10-15 minutes.

While that’s cooking, mix up your cornbread topping. In one bowl, combine dry ingredients. In another, whisk wet ingredients. Gently stir them together.

Spread the cornbread mix over your chili. If you don’t have an oven-safe skillet, just move the chili to a baking dish first.

Pop it in the oven for 25-30 minutes. You’ll know it’s done when the cornbread is golden brown. Let it cool for 10 minutes before you dig in.

Top with your favorite extras like cheese or sour cream. Enjoy your warm, comforting meal!

Possible Substitutes List

You can easily adapt this chili cornbread casserole to fit your tastes or dietary needs. Here are some swaps you might try:

Meat alternatives:

  • Ground turkey or chicken for a leaner option
  • Plant-based crumbles for a vegetarian version
  • Diced tofu for added protein

Bean substitutes:

  • Pinto beans instead of kidney beans
  • Chickpeas for a different texture
  • Lentils for extra fiber

Veggie options:

  • Sweet potato cubes for a pop of color
  • Zucchini for extra nutrients
  • Carrots for natural sweetness

Cornbread tweaks:

  • Gluten-free flour mix for the all-purpose flour
  • Almond milk + lemon juice instead of buttermilk
  • Coconut oil in place of melted butter

You can also play with the spices. Try adding some oregano or swapping the smoked paprika for chipotle powder. For a milder dish, cut back on the chili powder or skip the jalapeño.

Remember, these changes might affect the cooking time or texture slightly. Keep an eye on your casserole as it bakes and adjust as needed.

How To Make It Diabetes-Friendly

You can make this chili cornbread casserole more diabetes-friendly with a few changes. Use lean ground turkey instead of beef to cut down on saturated fat. Replace the all-purpose flour with whole wheat flour for more fiber.

Skip the sugar in the cornbread topping. Instead, add extra spices like cumin or chili powder for flavor. Use low-fat buttermilk and reduce the melted butter to 1/4 cup.

For the chili base:

  • Double the beans and halve the meat
  • Add extra veggies like zucchini or spinach
  • Use no-salt-added canned tomatoes and beans

Try these swaps in the cornbread topping:

  • Replace 1/4 cup cornmeal with ground flaxseed
  • Use 2 egg whites instead of whole eggs

Watch your portion sizes. Stick to 1/8 of the casserole per serving. Pair it with a side salad for a balanced meal.

Skip high-calorie toppings like cheese and sour cream. Try fresh cilantro, diced onions, or a dollop of Greek yogurt instead.

Tips, Tricks & Storing

For extra flavor, try adding a cup of shredded cheddar cheese to your cornbread batter. This will give it a delicious cheesy taste that pairs well with the chili.

You can make this dish ahead of time. Prepare the chili and store it in the fridge. When you’re ready to eat, reheat the chili and top it with fresh cornbread batter before baking.

To save time, use pre-cooked ground beef or leftover chili as your base. This will cut down on prep work and make the dish even quicker to put together.

Don’t overmix your cornbread batter. Stir it just until the ingredients are combined. Overmixing can lead to tough, dense cornbread.

Leftovers will keep in the fridge for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 20 minutes.

For a vegetarian version, swap the ground beef for plant-based crumbles or extra beans. You’ll still get a hearty, filling meal.

If you like your chili spicier, add an extra jalapeño or a dash of hot sauce to the mix. You can always adjust the heat level to your liking.

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