Chili cornbread casserole is a delightful and hearty dish that combines the rich flavors of chili with the comforting texture of cornbread. It’s a perfect one-pan meal that brings together a variety of ingredients, making it both satisfying and easy to prepare. Whether you’re hosting a family gathering, enjoying a cozy night in, or need a quick dish for a potluck, this recipe has you covered. In this article, you will learn everything you need to know about this savory dish, from why it’s a favorite in many households to variations and tips for storing leftovers.
Why We Love This Chili Cornbread Casserole Recipe
There’s something truly special about chili cornbread casserole. It’s more than just a meal; it’s an experience that brings comfort and joy. The layers of flavors—from the spiced ground beef and vibrant vegetables to the fluffy cornbread topping—create a satisfying harmony. It’s versatile, allowing you to tweak the ingredients based on what you have on hand or your personal preferences. Plus, this casserole is easy to make, making it a go-to option for busy weeknights or special occasions. It’s bound to become a family favorite for its delicious taste and the memories you’ll create while enjoying it together.
Ingredients for Chili Cornbread Casserole Recipe
To make the perfect chili cornbread casserole, gather the following ingredients:
List of Ingredients with Measurements
- Cooking spray
- 1 pound lean ground beef
- 1 small yellow onion, diced (about 1 cup)
- 1 small bell pepper (any color), diced (about 1 cup)
- 1 small jalapeño, diced (seeds and membranes removed for less heat)
- Additional 2 tablespoons sliced jalapeño for topping (optional)
- 3-4 garlic cloves, minced (about 1½ tablespoons)
- 1 tablespoon + 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 1½ teaspoons dried oregano
- ¾ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 (15-ounce) can tomato sauce
- 1 (14-ounce) can diced fire-roasted tomatoes
- 1 (15-ounce) can pinto beans or black beans, drained and rinsed
- 3 tablespoons tomato paste
- 1 cup frozen corn
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour (or gluten-free baking flour blend)
- 2 tablespoons brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine salt
- ½ cup milk of your choice (2% recommended)
- 1 large egg
- 2 tablespoons avocado oil
- ½ teaspoon white vinegar
- ¾ cup shredded sharp cheddar cheese
- Optional for serving: sour cream, fresh cilantro, diced avocado, sliced jalapeño, and/or lime wedges
How to Make Chili Cornbread Casserole Recipe Directions
Creating this chili cornbread casserole is a straightforward process that yields delicious results. Here’s how you can prepare this mouthwatering dish step-by-step:
- Start by preheating your oven to 400°F (200°C). This ensures that your casserole bakes evenly.
- Next, take a large oven-proof skillet with a lid (3.5 to 4-quart capacity) and place it over medium-high heat. Mist the skillet with cooking spray to prevent sticking.
- Once the skillet is hot, add the ground beef, diced onion, bell pepper, diced jalapeño (if using), and minced garlic. Cook these ingredients for 8-9 minutes, stirring occasionally. You’ll want the beef to be cooked through and the onions to soften.
- As the beef and vegetables cook, use a spatula to break up the meat and mix in the vegetables thoroughly.
- Then, add the chili powder, ground cumin, oregano, fine salt, and black pepper to the skillet. Stir well to combine all the spices with the beef mixture.
- Following that, pour in the tomato sauce, diced fire-roasted tomatoes, rinsed beans, tomato paste, and frozen corn. Mix everything together, and bring it to a gentle boil.
- Once boiling, reduce the heat to medium-low and cover the skillet. Let it simmer for about 8 minutes.
- After 8 minutes, remove the lid and continue to cook for another 4 minutes, allowing the flavors to meld.
- While the chili is simmering, prepare the cornbread topping. In a medium bowl, mix together the flour, cornmeal, brown sugar, baking powder, baking soda, and salt.
- Next, add the milk, egg, avocado oil, and white vinegar to the dry ingredients. Stir until the batter is just smooth—be careful not to overmix.
- Drop the cornbread batter onto the chili in 6-8 mounds, allowing it to sit on top of the mixture. If desired, top each cornbread mound with some sliced jalapeño for an extra kick.
- Place the skillet in the preheated oven and bake for 10 minutes. After that, sprinkle the shredded cheddar cheese over the top of the casserole and bake for an additional 6-8 minutes, until the cheese is melted and bubbly.
- When finished, take the skillet out of the oven and let it rest for 10 minutes before serving. This rest time will allow the flavors to settle.
How to Serve Chili Cornbread Casserole Recipe
Serve your chili cornbread casserole warm, directly from the skillet. This dish is perfect as a standalone meal, but you can elevate it even further with some delicious toppings. Consider offering sides of sour cream, fresh cilantro, diced avocado, sliced jalapeños, and lime wedges for added freshness and flavor. Each guest can customize their servings according to their taste preferences, making it an interactive meal experience. Not only does this add visual appeal, but it also enhances the dish’s flavor profile.
Expert Tips for Chili Cornbread Casserole Recipe
- Make It Your Own: Feel free to customize the beans based on your preferences—black beans or kidney beans can easily substitute for pinto beans.
- Level of Spice: Adjust the spiciness of your casserole by modifying the quantity of jalapeños and chili powder. If you prefer a milder flavor, simply reduce the amounts.
- Vegetable Variations: You can add other vegetables to the chili, such as zucchini, corn, or mushrooms, for additional texture and nutrition.
- Cornbread Texture: For a more defined cornbread topping, be careful not to overmix the batter. This allows for a fluffier, more tender texture.
- Serving Size: Consider using smaller or individual baking dishes if you want to portion out servings. This is also great for hosting parties!
How to Store Chili Cornbread Casserole Recipe
To store any leftovers of your chili cornbread casserole, allow it to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3-4 days. For longer storage, consider freezing portions. Transfer the casserole to a freezer-safe container, and it can last up to 2-3 months. When ready to eat, thaw it in the refrigerator overnight and reheat it in the oven or microwave until warmed through.
Variations of Chili Cornbread Casserole Recipe
- Vegetarian Option: Substitute the ground beef with a plant-based meat alternative or increase the number of beans and veggies for a filling vegetarian option.
- Cheesy Delight: Add more shredded cheese both inside the casserole and on top before baking for an extra cheesy experience.
- Cornbread Flavor Boost: Incorporate herbs and spices like jalapeño cornbread mix or add more cheese directly into the cornbread batter for enhanced flavor.
- Gluten-Free Version: Use a gluten-free flour blend in place of all-purpose flour to make this meal gluten-free while maintaining the same delicious flavor.
- Serving with a Twist: Serve alongside a fresh salad or avocado slices for a refreshing balance to the warm casserole.
FAQ
What is Chili Cornbread Casserole?
Chili cornbread casserole is a comforting dish that combines seasoned ground beef, beans, and vegetables simmered in a rich tomato sauce and topped with fluffy cornbread. It’s baked in one skillet for an easy and delicious meal.
Can I customize the toppings for Chili Cornbread Casserole?
Absolutely! You can customize the toppings with your favorites like diced avocado, sliced jalapeños, or fresh cilantro. Sour cream and lime wedges also make great additions.
How long does it take to prepare Chili Cornbread Casserole?
From start to finish, you can expect to spend about 45 minutes to 1 hour preparing and baking this dish, making it a suitable option for weeknight dinners.
Can I freeze Chili Cornbread Casserole?
Yes, you can freeze chili cornbread casserole for up to 2-3 months. Just be sure to let it cool completely before placing it in a freezer-safe container.
Is this recipe suitable for meal prep?
Definitely! Chili cornbread casserole is perfect for meal prep. You can cook a large batch and portion it out for lunches or dinners throughout the week.
Chili Cornbread Casserole
Ingredients
For the Chili Base
- 1 pound lean ground beef
- 1 small yellow onion, diced (about 1 cup)
- 1 small bell pepper, diced (about 1 cup)
- 1 small jalapeño, diced (seeds and membranes removed for less heat)
- 2 tablespoons sliced jalapeño for topping (optional)
- 3-4 cloves garlic, minced (about 1½ tablespoons)
- 1 tablespoon chili powder
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 1.5 teaspoons dried oregano
- 0.75 teaspoon fine salt
- 0.25 teaspoon black pepper
- 1 15-ounce can tomato sauce
- 1 14-ounce can diced fire-roasted tomatoes
- 1 15-ounce can pinto beans or black beans, drained and rinsed
- 3 tablespoons tomato paste
- 1 cup frozen corn
For the Cornbread Topping
- 0.75 cup yellow cornmeal
- 0.75 cup all-purpose flour (or gluten-free baking flour blend)
- 2 tablespoons brown sugar
- 0.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon fine salt
- 0.5 cup milk of your choice (2% recommended)
- 1 large egg
- 2 tablespoons avocado oil
- 0.5 teaspoon white vinegar
- 0.75 cup shredded sharp cheddar cheese
For Serving
- sour cream, fresh cilantro, diced avocado, sliced jalapeño, and/or lime wedges
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Mist a large oven-proof skillet with cooking spray.
- Add the ground beef, diced onion, bell pepper, diced jalapeño (if using), and minced garlic to the skillet. Cook for 8-9 minutes, stirring occasionally.
Cooking
- Mix in the chili powder, ground cumin, oregano, fine salt, and black pepper.
- Pour in the tomato sauce, diced fire-roasted tomatoes, rinsed beans, tomato paste, and frozen corn. Mix well and bring to a gentle boil.
- Reduce the heat to medium-low, cover the skillet, and let it simmer for about 8 minutes.
- After 8 minutes, remove the lid and cook for another 4 minutes.
- In a medium bowl, mix the flour, cornmeal, brown sugar, baking powder, baking soda, and salt for the cornbread topping.
- Add the milk, egg, avocado oil, and white vinegar. Stir until just smooth.
- Drop the cornbread batter onto the chili in 6-8 mounds, topping with sliced jalapeño if desired.
- Bake in the preheated oven for 10 minutes, then sprinkle the shredded cheddar over the casserole and bake for an additional 6-8 minutes.
Serving
- Let the casserole rest for 10 minutes before serving. Serve warm with toppings like sour cream, cilantro, diced avocado, jalapeños, and lime wedges.
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