Chili Cornbread Casserole

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Chili cornbread casserole is a tasty one-pan meal that’s perfect for cold nights. It mixes spicy chili with sweet cornbread for a filling dinner. You can make this dish in about an hour with simple ingredients like ground beef, beans, and cornmeal.

This recipe serves 8 people and has 495 calories per serving. You’ll love how the cornbread topping bakes right on top of the chili, soaking up all the yummy flavors. It’s an easy way to feed a crowd or have leftovers for lunch the next day.

Exact Ingredients List

Here’s a complete list of ingredients you’ll need to make this chili cornbread casserole:

For the chili:

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 1 bell pepper, diced
• 1 jalapeño, diced (optional)
• 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 oz) can tomato sauce
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn

For the cornbread topping:

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

Optional toppings:

• Sour cream
• Cheddar cheese
• Cilantro
• Green onions
• Sliced jalapeños

Instructions

Preheat your oven to 375°F (190°C).

Heat oil in a large oven-safe skillet over medium heat. Add ground beef, onion, and peppers. Cook until meat is no longer pink, breaking it up as it cooks.

Mix in garlic and spices. Cook for 1 minute until fragrant. Add tomato sauce, diced tomatoes, beans, and corn. Simmer for 10-15 minutes.

While the chili cooks, make the cornbread topping. Mix dry ingredients in one bowl. In another, whisk buttermilk, eggs, and melted butter.

Combine wet and dry ingredients. Stir gently until just mixed.

Spoon cornbread batter over the chili in the skillet. Spread it evenly to cover the chili.

Bake for 25-30 minutes. The cornbread should be golden brown and a toothpick inserted in the center should come out clean.

Let the casserole cool for 5-10 minutes before serving. Add your favorite toppings like cheese, sour cream, or green onions.

Enjoy your warm and comforting chili cornbread casserole!

Possible Substitutes List & Recipe Variations

You can easily switch up this chili cornbread casserole to suit your tastes or use what’s in your pantry. Here are some ideas:

Protein options:

• Ground turkey or chicken instead of beef
• Vegetarian crumbles or extra beans for a meatless version

Bean swaps:

• Pinto beans
• Great northern beans
• Chickpeas

For the veggies, try adding:

• Diced zucchini
• Mushrooms
• Sweet potatoes

Spice it up by adding:

• Chipotle peppers in adobo sauce
• Hot sauce
• Extra jalapeños

To change the cornbread topping:

• Use a boxed cornbread mix for convenience
• Add shredded cheese or corn kernels to the batter
• Make it gluten-free with cornmeal and gluten-free flour

For a twist, you can:

• Use BBQ sauce instead of tomato sauce
• Add a can of diced green chiles
• Top with crushed tortilla chips before baking

Remember, you can always adjust the spices to make it milder or spicier based on your preference. Don’t be afraid to get creative and make this recipe your own!

Tips, Tricks & Storing

Make this casserole your own! Try using ground turkey instead of beef for a leaner option. You can also swap in different beans or add extra veggies like zucchini or carrots.

Don’t overmix the cornbread batter. A few lumps are okay – this keeps it light and fluffy.

For extra flavor, add a cup of shredded cheddar cheese to the cornbread mix.

Let the casserole cool for 5-10 minutes before serving. This helps it set and makes it easier to portion.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave for about 1-2 minutes.

You can freeze this casserole too! Wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

To make ahead, prepare the chili base and store it separately from the cornbread batter. When ready to eat, reheat the chili, top with fresh batter, and bake.