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Delicious chili cornbread casserole served in a warm dish

Savory Chili Cornbread Casserole

A comforting blend of spicy chili topped with a sweet cornbread layer, perfect for family gatherings or cozy dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chili
  • 1 pound ground beef or turkey Use ground turkey for a lighter option.
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (28 oz) crushed tomatoes Opt for high-quality tomatoes.
  • 1 small onion, diced Use a fresh onion for better flavor.
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper, to taste
For the Cornbread Topping
  • 1 cup cornmeal
  • 1 cup flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk Substitute with dairy-free milk if needed.
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 cup corn kernels (fresh or frozen)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large skillet over medium heat, cook the ground beef or turkey, crumbling it until browned (about 5-7 minutes). Drain any excess fat.
  3. Add the onion and garlic and sauté for another 2-3 minutes until softened.
  4. Stir in the kidney beans, black beans, crushed tomatoes, chili powder, cumin, salt, and pepper. Let simmer on low heat for about 10 minutes.
Cornbread Preparation
  1. In a separate bowl, combine cornmeal, flour, sugar, baking powder, and salt.
  2. In another bowl, whisk together milk, vegetable oil, and egg. Mix the wet and dry ingredients, then fold in the corn kernels.
Assembly
  1. In a greased 9x13 inch baking dish, pour the chili mixture as the base.
  2. Carefully spread the cornbread batter on top.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted comes out clean.
  2. Remove from oven and let cool for a few minutes before slicing. Enjoy while warm!

Notes

For a cheesy twist, consider adding shredded cheese on top of the chili before the cornbread layer or mixing some into the cornbread batter. Store leftovers in an airtight container in the fridge for up to three days.