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Chili Cornbread Casserole: Amazing 20-Min Bake

Chili Cornbread Casserole Youll
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Chili Cornbread Casserole is a comforting and hearty dish that perfectly blends savory chili with sweet, crumbly cornbread. This easy-to-make, one-dish meal is ideal for family dinners or casual gatherings, offering a satisfying and flavorful experience.

Ingredients

Scale
  • 1 pound ground beef (or turkey)
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup shredded cheddar cheese
  • 1 package (8.5 ounces) cornbread mix
  • 1 egg
  • 1/3 cup milk
  • 1 cup shredded cheese for topping (optional)

Instructions

  1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch casserole dish.
  2. In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
  3. Stir in the kidney beans, black beans, corn, diced tomatoes, chili powder, cumin, garlic powder, and onion powder. Let this chili mixture simmer for about 5 minutes.
  4. Spoon the chili mixture evenly into the prepared casserole dish to form the bottom layer of your Chili Cornbread Casserole.
  5. In a separate bowl, mix the cornbread mix with the egg and milk according to the package directions.
  6. Pour the cornbread batter gently over the chili mixture, spreading it to cover the chili layer.
  7. Sprinkle the cup of shredded cheddar cheese evenly over the cornbread batter.
  8. Bake the Chili Cornbread Casserole in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
  9. Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
  10. Cut into portions and serve your delicious Chili Cornbread Casserole warm.

Notes

  • For a spicier kick, add fresh jalapeños or a dash of hot sauce to the chili mixture.
  • You can add chopped bell peppers, zucchini, or spinach to the chili for extra vegetables.
  • Experiment with adding Monterey Jack or pepper jack cheese to the cornbread batter.
  • Garnish with chopped green onions, cilantro, or a dollop of sour cream.
  • This casserole is excellent for meal prepping and can be stored in the refrigerator for 3-4 days.
  • It also freezes well for up to 3 months.

Nutrition

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