Chili Cornbread Casserole
User Reviews
5.0
9 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
678 kcal
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Course
Main Course
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Cuisine
American
Chili Cornbread Casserole
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This chili cornbread casserole is the perfect combination of thick, hearty chili and lightly sweetened cornbread. One of the easiest casseroles you'll make this cold weather season!
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Ingredients
For cornbread topping:
- 1 cup cornmeal
- 1 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter melted and cooled
- 2/3 cup dark brown sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 cup corn kernals frozen and thawed or canned
- 1 cup shredded pepper jack cheese
For chili:
- 1-1/2 pounds ground beef I used 93/7
- 1 medium yellow onion diced
- 2 cloves garlic diced
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 2 (14 ounce) cans diced tomatoes
- 1 (15 ounce) can red kidney beans drained and rinsed
- 1 (8 ounce) can tomato sauce
- 1 (4 ounce) can diced green chiles
- 1 cup beef stock
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
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Instructions
- Preheat your oven to 375 degrees F.
For cornbread topping:
- In a medium-sized mixing bowl, add cornmeal, flour, and kosher salt. Whisk together and set aside.
- In a large mixing bowl mix together melted butter, brown sugar, and eggs until smooth.
- Mix together buttermilk with baking soda and pour into the egg/sugar mixture. Stir to combine.
- Add the dry ingredients and stir to combine. Fold in corn and cheese, and set aside while you prepare the filling:
For chili:
- Set a 12-inch cast iron (or oven safe) skillet on the stove over medium-high heat.
- Add the ground beef and when the beef is almost browned add in the onion, garlic, chili powder, smoked paprika, cumin, oregano, and kosher salt.
- Continue cooking until the onions are translucent and the meat is fully browned, about 5 minutes.
- If there is a lot of grease in the pan drain off the grease.
- Add in the tomato paste and stir to combine.
- Add the diced tomatoes, beans, tomato sauce, green chilies, beef stock, and brown sugar. Stir to combine.
- Simmer for about 30 minutes or until thick and hearty. You want the chili to be a bit thicker than traditional chili because it's going to get spooned out.
For baking:
- After the chili is simmered, top with cornbread batter and spread out evenly.
- Bake for 30-35 minutes or until browned and fully cooked.
Notes
- Substitute the shredded pepper jack cheese with cheddar.
- Use ground turkey or ground chicken in place of ground beef.
- Add more vegetables like diced celery or peppers if desired.
- Switch up the kidney beans using white, pinto, or black beans.
- Serve with a dollop of sour cream or Greek yogurt.
Nutrition Information
Show Details
Serving
1serving
Calories
678kcal
(34%)
Carbohydrates
73g
(24%)
Protein
22g
(44%)
Fat
34g
(52%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
151mg
(50%)
Sodium
932mg
(39%)
Potassium
600mg
(17%)
Fiber
5g
(20%)
Sugar
31g
(62%)
Vitamin A
1491IU
(30%)
Vitamin C
4mg
(4%)
Calcium
257mg
(26%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 678 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 678kcal | 34% |
| Carbohydrates | 73g | 24% |
| Protein | 22g | 44% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 151mg | 50% |
| Sodium | 932mg | 39% |
| Potassium | 600mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 31g | 62% |
| Vitamin A | 1491IU | 30% |
| Vitamin C | 4mg | 4% |
| Calcium | 257mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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