Description
This hearty Chili Cornbread Casserole combines a flavorful, veggie-packed chili base with a sweet cornbread topping, creating a comforting, one-dish meal that's perfect for any occasion.
Ingredients
Scale
Chili Base
- Cooking spray
- 1 pound lean ground beef
- 1 small yellow onion, diced (1 cup)
- 1 small bell pepper, any color, diced (1 cup)
- 1 small jalapeno, diced (seeds and membranes removed for less heat)
- 3-4 garlic cloves, minced (1 ½ tablespoons)
- 1 tablespoon + 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 1 ½ 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
Cornbread Topping
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour (or 1:1 gluten-free baking flour blend if needed)
- 2 tablespoons brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine salt
- ½ cup milk of choice (2% used)
- 1 large egg
- 2 tablespoons avocado oil
- ½ teaspoon white vinegar
- ¾ cup shredded sharp cheddar cheese
Optional Toppings
- Additional 2 tablespoons sliced jalapeno for topping
- Sour cream
- Fresh cilantro
- Diced avocado
- Sliced jalapeño
- Lime wedges
Instructions
- Preheat Oven: Preheat your oven to 400℉ to prepare for baking the casserole.
- Sear the Beef and Vegetables: Mist a large oven-proof skillet (3.5–4 quart) with cooking spray and heat over medium-high. Add ground beef, diced onion, bell pepper, jalapeno (if using), and minced garlic. Cook for 8-9 minutes until beef is cooked through and onions soften, breaking up the meat occasionally with a spatula.
- Add Spices: Stir in chili powder, cumin, oregano, salt, and black pepper to combine evenly with the meat and vegetables.
- Combine Tomato and Beans: Add tomato sauce, diced fire-roasted tomatoes, drained beans, tomato paste, and frozen corn to the skillet. Stir well and bring mixture just to a boil.
- Simmer the Chili: Reduce heat to medium-low, cover with lid, and simmer for 8 minutes. Then remove lid and cook uncovered for an additional 4 minutes to thicken the chili.
- Prepare Cornbread Batter: In a medium bowl, mix together flour, cornmeal, brown sugar, baking powder, baking soda, and salt. Add milk, egg, avocado oil, and white vinegar. Stir gently until the batter is smooth without overmixing.
- Add Cornbread to Chili: Drop cornbread batter by spoonfuls in 6-8 mounds over the chili in the skillet. Optionally top each mound with a jalapeno slice.
- Bake and Add Cheese: Place skillet in the oven and bake for 10 minutes. Remove and sprinkle shredded cheddar cheese over the cornbread mounds and chili, then return to oven for 6-8 more minutes until cornbread is cooked through and a toothpick comes out clean.
- Rest and Serve: Remove skillet from oven and let rest for 10 minutes before serving. Garnish with optional sour cream, cilantro, avocado, sliced jalapeno, and lime wedges as desired.
Notes
- This casserole is a comforting, filling meal that combines protein, vegetables, and a sweet cornbread topping in one dish.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- Adjust jalapeno amount or remove seeds to control spice level according to your taste.
- Using an oven-proof skillet allows you to cook both the chili and cornbread topping in the same dish, simplifying clean-up.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 336 kcal
- Sugar: 12 g
- Sodium: 970 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 21 g
- Cholesterol: 57 mg
