Irresistibly Cozy Comforting Chili Cornbread Casserole Delight
A heartwarming blend of chili and cornbread, this Cozy Comforting Chili Cornbread Casserole is a delightful dish for gatherings.
Servings: 6 slices
Calories: 350kcal
Equipment
- Skillet
- Mixing bowls
- 9x13 inch baking dish
Ingredients
For the Chili Base
- 1 lb Ground Beef Lean turkey makes a healthier swap.
- 1 can Canned Tomatoes Diced tomatoes with green chilies enhance spiciness.
- 1 cup Kidney Beans Black beans can be a tasty alternative.
- 1 Bell Pepper Red or yellow varieties are recommended.
- 1 Onion Sauté until soft and translucent.
- 1 tbsp Chili Powder Smoked chili powder adds a rich depth.
For the Cornbread Topping
- 1 cup Cornmeal Finely ground cornmeal yields best results.
- 1 tbsp Baking Powder Crucial for ensuring the cornbread rises beautifully.
- 1 cup Milk Whole milk gives creaminess.
- 2 Eggs Binds the cornbread mixture together.
- 1 tsp Salt Vital to enhance all flavors in the dish.
- 1 tsp Pepper
- 1 cup Shredded Cheese Sharp cheddar adds delightful flavor.
Instructions
Directions
- Preheat the oven to 375°F (190°C) and lightly coat a 9×13-inch baking dish with nonstick spray.
- Sauté 1 lb of ground beef in a skillet over medium heat for about 5-7 minutes, until browned. Drain excess fat for a leaner dish.
- Add 1 chopped onion and 1 bell pepper to the skillet; cook until softened, which usually takes about 4 minutes. Stir in the canned tomatoes, kidney beans, chili powder, salt, and pepper.
- Mix 1 cup of cornmeal with baking powder and salt in a separate bowl. In another bowl, whisk together 1 cup of milk and 2 eggs, then combine with the dry mixture until just blended.
- Layer the chili mixture in the prepared dish, followed by spreading the cornbread batter on top—don’t stir!
- Bake for 25-30 minutes until the top is golden brown and set.
Notes
Serve with a dollop of sour cream or fresh cilantro for a delightful flavor boost. Store leftovers in an airtight container for up to 4 days.