Description
This hearty Chili Cornbread Casserole combines a flavorful ground beef chili with a tender, homemade cornbread topping baked to golden perfection. Loaded with fire-roasted tomatoes, beans, corn, and a blend of spices, this one-pan dish is finished with melted sharp cheddar cheese and optional fresh toppings for a comforting meal perfect for family dinners.
Ingredients
Chili:
- 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 jalapeño, diced (seeds and membranes removed for less heat), plus additional 2 tablespoons sliced jalapeño for topping, optional
- 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 (use 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 for Serving:
- Sour cream
- Fresh cilantro
- Diced avocado
- Sliced jalapeño
- Lime wedges
Instructions
- Preheat Oven: Preheat the oven to 400℉ to prepare for baking the casserole.
- Prepare Skillet: Place a large oven-proof skillet with a lid (3.5 – 4 quart capacity) over medium-high heat and lightly mist the skillet with cooking spray to prevent sticking.
- Cook Beef and Vegetables: When the skillet is hot, add ground beef, diced onion, bell pepper, jalapeño (if using), and minced garlic. Cook for 8-9 minutes, stirring occasionally, until the ground beef is fully cooked and onions have softened, breaking up the meat with a spatula for even cooking.
- Add Spices: Stir in chili powder, ground cumin, dried oregano, salt, and black pepper to evenly coat the meat and vegetable mixture with spices.
- Add Tomatoes and Beans: Add tomato sauce, diced fire-roasted tomatoes, drained beans, tomato paste, and frozen corn. Stir well and bring the mixture almost to a boil.
- Simmer Chili: Reduce heat to medium-low, cover with the lid, and simmer the chili mixture for 8 minutes to meld flavors.
- Uncover and Continue Cooking: Remove the lid and simmer uncovered for an additional 4 minutes to slightly thicken the chili.
- Make Cornbread Batter: In a medium bowl, combine cornmeal, flour, brown sugar, baking powder, baking soda, and salt. Stir in milk, egg, avocado oil, and white vinegar, mixing just until the batter is smooth and not overworked.
- Top Chili with Batter: Drop the cornbread batter in 6-8 mounds evenly across the top of the chili in the skillet. Optionally, place a jalapeño slice on each mound for added heat and visual appeal.
- Bake Casserole: Bake in the preheated oven for 10 minutes.
- Add Cheese: Remove from oven, sprinkle shredded cheddar cheese evenly over the cornbread topping and chili.
- Finish Baking: Return to the oven and bake for another 6-8 minutes, or until a toothpick inserted into the center of the cornbread topping comes out clean and cheese is melted and bubbly.
- Rest Casserole: Remove skillet from oven and allow the casserole to rest for 10 minutes to set before serving.
- Serve: Serve warm with optional sides like sour cream, fresh cilantro, diced avocado, sliced jalapeño, and lime wedges to enhance flavors.
Notes
- For less heat, remove seeds and membranes from jalapeño before adding to chili.
- Use a gluten-free flour blend instead of all-purpose flour to make the casserole gluten-free.
- The skillet used must be oven-proof with a capacity of 3.5 to 4 quarts for best results.
- Adjust the amount of jalapeño slices on top according to your preferred spice level.
- Allowing the casserole to rest before serving helps the cornbread set and prevents it from being crumbly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
