Description
A hearty and comforting Chili Cornbread Casserole featuring a flavorful ground beef chili base topped with a cheesy, golden cornbread crust. This all-in-one dish combines protein-packed chili with a tender, cheesy cornbread topping baked to perfection in the oven, making it perfect for a satisfying main meal.
Ingredients
Chili:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 pounds lean ground beef
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon sugar
- Salt and pepper, to taste
- 2 teaspoons hot sauce
- 1 1/2 cups frozen corn
- 1 (15.5 oz) can pinto beans, drained and rinsed
- 1 (14.5 oz) can fire roasted tomatoes
Topping:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup milk
- 2 large eggs
- 1/2 cup butter, melted and slightly cooled
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC) to get it ready for the casserole baking.
- Sauté Onion and Garlic: Place a large oven-proof skillet over medium-high heat and add the olive oil. Once hot, add the chopped onion and cook while stirring often for about 3-4 minutes until it begins to soften. Stir in the minced garlic and cook for an additional minute.
- Cook Ground Beef: Add the lean ground beef to the skillet. Cook, breaking it up with a spoon, until browned and fully cooked through. Drain any excess fat if needed.
- Add Spices and Hot Sauce: Stir in chili powder, oregano, cumin, sugar, salt, pepper, and hot sauce to the cooked beef. Mix well to incorporate all the flavors.
- Add Remaining Chili Ingredients: Add frozen corn, drained pinto beans, and fire roasted tomatoes to the skillet. Cook everything together for a few minutes until warmed through and combined.
- Prepare Cornbread Dry Mix: While the chili cooks, in a large bowl combine cornmeal, all-purpose flour, baking powder, salt, and baking soda. Mix well.
- Mix Wet Ingredients and Combine: In a separate bowl, whisk together milk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Then fold in shredded cheddar cheese.
- Assemble Casserole: Drop spoonfuls of the cornbread batter evenly over the chili in the skillet. Gently spread the batter to cover the chili surface.
- Bake: Transfer the skillet to the preheated oven and bake for about 25 minutes, or until the cornbread topping is cooked through and golden brown on top.
- Cool and Serve: Allow the casserole to cool for a few minutes before serving. Add your favorite toppings as desired and enjoy this warm, comforting dish.
Notes
- Use an oven-safe skillet or transfer chili to a casserole dish if your skillet is not oven-proof.
- Drain excess grease from beef to avoid a greasy casserole.
- For a spicier casserole, increase hot sauce or add chopped jalapeños to the chili.
- This casserole can be prepared ahead by making the chili and topping separately and assembling just before baking.
- Leftovers refrigerate well for up to 3 days and reheat in the oven to maintain crisp topping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
