Chili Cornbread Casserole
A delightful and hearty one-pan meal that combines rich chili flavors with a fluffy cornbread topping, perfect for family gatherings or potlucks.
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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Notes
Customize the spice level by adjusting the jalapeños and chili powder. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for 2-3 months.