Description
Chili Cornbread Casserole is a hearty and comforting dish combining a savory, spiced beef and bean chili base topped with a golden, cheesy cornbread crust. This one-pan meal offers layers of bold flavors, perfect for family dinners or casual gatherings. The casserole is baked until bubbly and golden, then garnished with fresh toppings like sour cream, jalapeños, and cilantro for an extra burst of flavor.
Ingredients
Scale
Chili Base
- 1 – 1.5 lbs ground beef
- 1 medium onion, diced (about 1 cup)
- Salt and pepper, to taste
- Chili seasoning, to taste
- 1 (15-oz) can red kidney beans, rinsed and drained
- 1 (15-oz) can black beans, rinsed and drained
- 1 (8-oz) can sweet corn, rinsed and drained
- 1 (15-oz) can plain tomato sauce
- 1 tablespoon Worcestershire sauce
- 1/2 cup beef broth
Cornbread Topping
- 1 (8-1/2 oz) box cornbread mix
- 1/3 cup milk
- 1 large egg
- 1/4 cup shredded Cheddar cheese (for batter)
- 1 (8-oz) bag shredded Cheddar cheese (for topping)
Garnish
- Sour cream
- Jalapeños
- Cilantro
- Green onion
Instructions
- Preheat Oven and Prep Ingredients: Preheat your oven to 375°F (190°C). While the chili simmers, have all your ingredients ready and measured for an efficient cooking process.
- Brown the Beef and Onion: In a 10-12 inch oven-safe skillet over medium-high heat, cook the ground beef and diced onion until the beef is fully browned. Drain any excess grease if preferred. Season lightly with salt and pepper during cooking. Stir in the chili seasoning and cook for about 1 minute to bloom the spices, enhancing flavor depth.
- Add Vegetables and Simmer: Add the rinsed kidney beans, black beans, corn, tomato sauce, and Worcestershire sauce to the skillet. Reduce the heat to medium, stir well, and bring to a gentle simmer. Then lower the heat to low and cook uncovered for 15 minutes, stirring occasionally. Add beef broth as necessary to achieve a thick, saucy chili consistency. Taste and adjust seasoning with salt and pepper as needed.
- Prepare Cornbread Topping: In a small bowl, combine the cornbread mix, milk, egg, and 1/4 cup shredded Cheddar cheese. Stir just until all ingredients are blended; do not overmix to avoid a tough texture.
- Assemble the Casserole: Sprinkle 1 cup of shredded Cheddar cheese evenly over the simmered chili in the skillet. Spoon the cornbread batter in dollops on top, leaving gaps for steam to escape as it bakes. Optionally, add a little extra shredded cheese on top for a golden, cheesy crust.
- Bake and Serve: Place the skillet on the lower-middle rack of the oven and bake uncovered for 20 minutes or until the cornbread topping is golden and springs back when touched. Remove from oven and let cool for 5 minutes to set the layers. Serve warm, garnished with sour cream, jalapeños, cilantro, and green onion as desired.
Notes
- You can adjust the chili seasoning to your preferred heat level by adding more chili powder or cayenne pepper.
- For a vegetarian option, substitute ground beef with textured vegetable protein or a plant-based meat alternative.
- Using an oven-safe skillet simplifies the cooking process by allowing you to transfer the skillet directly from stove to oven.
- Do not overmix the cornbread batter to maintain a tender crumb.
- If you prefer a milder cornbread, reduce the cheese in the topping mixture.
