Description
This hearty chili cornbread casserole features a veggie-packed chili base topped with sweet cornbread, creating a filling one-dish comfort meal that's easy to prepare and perfect for family dinners or gatherings.
Ingredients
Scale
Chili Base
- Cooking spray
- 1 pound lean ground beef
- 1 small yellow onion, diced (1 cup)
- 1 small bell pepper, any color, diced (1 cup)
- 1 small jalapeno, diced (seeds and membranes removed for less heat)
- 3-4 garlic cloves, minced (1 ½ tablespoons)
- 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 (use 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
- Additional 2 tablespoons sliced jalapeno for topping (optional)
Optional Toppings for Serving
- Sour cream
- Fresh cilantro
- Diced avocado
- Sliced jalapeño
- Lime wedges
Instructions
- Preheat Oven: Preheat your oven to 400℉ to prepare for baking the casserole.
- Cook Beef and Vegetables: Place a large oven-proof skillet with a lid (3.5 to 4 quart capacity) over medium-high heat and spray with cooking spray. Add ground beef, diced onion, bell pepper, jalapeno (if using), and minced garlic once hot. Cook for 8-9 minutes, stirring occasionally and breaking up the meat until the beef is cooked through and onions are softened.
- Add Spices: Stir in chili powder, cumin, oregano, salt, and pepper to evenly coat the beef and vegetable mixture.
- Simmer Chili Base: Add tomato sauce, diced fire-roasted tomatoes, drained beans, tomato paste, and frozen corn. Stir well and bring to near boil. Reduce heat to medium-low, cover, and simmer for 8 minutes.
- Reduce Liquid: Remove the lid and continue cooking uncovered for another 4 minutes to thicken the chili mixture.
- Prepare Cornbread Batter: In a medium bowl, whisk together flour, cornmeal, brown sugar, baking powder, baking soda, and salt. Add milk, egg, avocado oil, and white vinegar and stir just until smooth.
- Add Cornbread on Top: Drop the batter in 6-8 mounds evenly over the chili mixture in the skillet. Optionally, place a jalapeno slice on each mound for added heat.
- Bake Cornbread: Bake in the preheated oven for 10 minutes, then sprinkle shredded cheddar cheese evenly over the top of the cornbread dollops.
- Finish Baking: Return the skillet to the oven and bake for an additional 8 minutes or until a toothpick inserted into the cornbread comes out clean and the cheese is melted and bubbly.
- Rest and Serve: Remove from oven and let rest for 10 minutes to set. Serve warm with optional toppings such as sour cream, fresh cilantro, diced avocado, sliced jalapeño, and lime wedges for extra flavor.
Notes
- Use a large oven-proof skillet to cook the chili and bake the casserole to save time and reduce clean-up.
- For less heat, remove seeds and membranes from the jalapeno or omit entirely.
- Substitute ground turkey or plant-based ground meat for a leaner or vegetarian option.
- Use a gluten-free flour blend if you need to make this casserole gluten-free.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- Adjust the amount of chili powder and jalapeno to make the dish spicier or milder according to preference.
Nutrition
- Serving Size: 1/8 of the 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
