Hearty Comforting Chili and Cornbread Casserole Bliss
This Comforting Chili and Cornbread Casserole offers a warm, satisfying dinner that feels like a hug, with a spicy chili and fluffy cornbread topping.
Servings: 6 servings
Calories: 350kcal
Equipment
- Large skillet or Dutch oven
- 9x13-inch baking dish
- mixing bowl
Ingredients
For the Chili
- 1 pound Ground Beef or ground turkey
- 1 can Kidney Beans drained
- 2 tablespoons Tomato Paste
- 1 can Diced Tomatoes 14.5 oz
- 1 medium Onion diced
- 2 cloves Garlic minced
- 2 teaspoons Chili Powder
- 1 teaspoon Ground Cumin
- 1 cup Corn fresh, frozen, or canned
For the Cornbread Topping
- 1 box Cornbread Mix 8.5 oz
- 1/3 cup Milk dairy-free option available
- 1 large Egg
- 1 cup Shredded Cheddar Cheese optional
Instructions
Preparation
- Brown the Beef: In a large skillet or Dutch oven, cook your ground beef over medium heat until browned, about 5-7 minutes. Don’t forget to drain any excess fat.
- Sauté Aromatics: Add in the diced onions and minced garlic to the skillet, sautéing until fragrant, around 2 minutes.
- Mix the Chili Ingredients: Stir in the tomato paste, diced tomatoes, kidney beans, corn, chili powder, cumin, salt, and pepper. Let it simmer for 10 minutes.
- Prepare for Baking: Preheat your oven to 375°F (190°C) and transfer the simmered chili mixture into a greased 9x13-inch baking dish.
- Make Cornbread Batter: In a mixing bowl, combine the cornbread mix, milk, and egg until just blended.
- Top the Chili: Pour the cornbread batter over the chili mixture, ensuring it spreads evenly across the top.
- Add Cheese (Optional): If you’re feeling extra indulgent, sprinkle shredded cheddar cheese on top of the cornbread batter.
- Bake: Pop the dish in the oven and bake for 25-30 minutes, or until the cornbread is golden brown.
- Rest Before Serving: Once baked, let the casserole rest for about 5 minutes to set before serving.
Notes
Optional: Garnish with fresh cilantro for extra color and flavor.