Hearty Chili and Cornbread Casserole: The Best Cozy Comfort Dish
Hearty Chili and Cornbread Casserole is a comforting dish that blends savory chili with sweet cornbread, perfect for family gatherings and weeknight dinners.
Servings: 6 servings
Calories: 450kcal
Equipment
- Skillet or Dutch oven
- 9x13-inch baking dish
- mixing bowl
Ingredients
For the Chili Base
- 1 pound Ground Beef or plant-based ground meat for vegetarian option
- 1 can Kidney Beans or black/pinto beans
- 2 tablespoons Tomato Paste unsweetened for balance
- 1 can Diced Tomatoes or tomato sauce for thickness
- 1 medium Onion (Diced) or shallots for milder taste
- 2 cloves Garlic (Minced) or garlic powder
- 2 tablespoons Chili Powder adjust to heat preference
- 1 teaspoon Ground Cumin or coriander as replacement
- 1 cup Corn fresh/frozen/canned, drained well
For the Cornbread Topping
- 1 package Cornbread Mix homemade mix can elevate it
- 1 cup Milk non-dairy milk is a substitute
- 1 large Egg or flax egg for vegan option
- 1 cup Shredded Cheddar Cheese omit for lactose-free
Instructions
How to Make Hearty Chili and Cornbread Casserole
- In a skillet or Dutch oven, cook the ground beef over medium heat until browned, stirring often. Drain any excess fat.
- Add the diced onions and minced garlic to the pan, sautéing until fragrant (about 2 minutes).
- Stir in the tomato paste, diced tomatoes, kidney beans, corn, chili powder, ground cumin, salt, and pepper; let it simmer for 10 minutes.
- Preheat the oven to 375°F (190°C).
- Pour the simmered chili mixture into a greased 9×13-inch baking dish, spreading it evenly.
- In a separate bowl, combine the cornbread mix, milk, and egg until just combined.
- Gently spread the cornbread batter over the chili base; smooth it out evenly.
- Bake for 25–30 minutes, or until the cornbread is golden brown and a toothpick comes out clean.
- Allow to cool for about 5 minutes before serving.
Notes
Top with optional garnishes like sour cream, green onions, or jalapeños for extra flavor.