Description
Chili Cornbread Casserole is a comforting dish that brings together layers of hearty chili and fluffy cornbread, creating a delightful flavor explosion in every bite. Perfect for cozy nights or gatherings, this casserole combines the richness of ground beef, beans, and spices with a sweet cornbread topping. It’s an easy-to-make recipe that’s sure to impress your family and friends, making it a staple for any occasion.
Ingredients
Scale
- 1 lb lean ground beef
- 1 can (15 oz) kidney beans, rinsed
- 2 tbsp chili powder
- 1 cup finely ground cornmeal
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk (or almond milk)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup bell peppers, chopped
- 2 large eggs
- 1 can (14.5 oz) diced tomatoes
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet over medium heat, sauté onions and garlic until translucent.
- Add ground beef; cook until browned. Stir in chili powder, salt, and pepper.
- Mix in kidney beans and diced tomatoes; simmer for 10 minutes.
- In another bowl, whisk together cornmeal, baking powder, eggs, milk, and cheese until combined.
- In a greased baking dish, layer the chili mixture first, then pour cornbread batter on top without mixing.
- Bake for 25–30 minutes until golden brown. Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Customize by adding jalapeños for heat or swapping meats for turkey or chicken. Store leftovers in an airtight container in the fridge for up to three days; reheat as needed.