Description
This Chili Cornbread Casserole combines a hearty, flavorful chili topped with a moist, sweet cornbread layer baked to golden perfection. It’s an all-in-one comforting dish perfect for cozy dinners, featuring seasoned ground beef, beans, and a homemade cornbread topping that bakes right on top.
Ingredients
Scale
Seasoning
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon mustard powder
- 1 teaspoon brown sugar
- 1/4 teaspoon cayenne pepper
Chili
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 lbs. ground beef
- Salt and pepper to taste
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce (such as Frank’s)
- 1/2 cup chicken broth
- 1 beef bouillon cube
- 28 oz. crushed tomatoes
- 14.5 oz. diced tomatoes, drained well
- 16 oz. kidney beans, drained
Cornbread Topping
- 2 (8.5 oz.) boxes Jiffy corn muffin mix
- 1 (15.25 oz.) can whole kernel sweet corn, drained
- 1/3 cup milk
- 1/3 cup sour cream
- 3 tablespoons melted butter
- 2 large eggs, whisked
Instructions
- Prepare Seasoning: Combine all seasoning ingredients (chili powder, salt, cumin, oregano, mustard powder, brown sugar, and cayenne pepper) in a small bowl. Set aside. Measure out remaining chili ingredients for Easy access during cooking.
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to get ready for baking.
- Cook Onions and Beef: Heat olive oil in a large pot over medium heat. Add diced onions and cook for 3-4 minutes until softened. Season ground beef generously with salt and pepper and add to pot. Cook, breaking it up with a spoon, for about 5 minutes until browned.
- Add Peppers and Garlic: Stir in diced green bell pepper and minced garlic. Cook for 5 more minutes to combine flavors and fully cook beef. Drain excess grease from pot thoroughly.
- Add Seasoning and Flavorings: Reduce heat to medium. Sprinkle seasoning mixture over the cooked meat. Stir in tomato paste, Worcestershire sauce, and hot sauce until well combined.
- Add Liquids and Tomatoes: Pour in chicken broth and scrape bottom and sides of pot with a silicone spatula to loosen any browned bits, enhancing flavor. Add beef bouillon cube, crushed tomatoes, and drained diced tomatoes. Stir well and bring mixture to a boil.
- Simmer and Add Beans: Reduce heat to low and stir in drained kidney beans. Partially cover pot and let simmer while you prepare cornbread topping.
- Mix Cornbread Topping: In a large bowl, combine Jiffy corn muffin mix, drained sweet corn, milk, sour cream, melted butter, and whisked eggs. Stir gently until just combined, careful not to overmix.
- Assemble Casserole: Transfer chili evenly to a deep 9 x 13-inch casserole dish, pressing it down firmly to create a solid base layer.
- Top with Cornbread: Spoon dollops of the cornbread topping over the chili, placing them around the edges and in the center. Use a silicone spatula to gently smooth the topping into an even layer, working slowly to avoid mixing.
- Bake: Place uncovered casserole in the preheated oven and bake for 45 minutes. If the cornbread starts to brown too much near the end, tent loosely with foil for the last 5 to 10 minutes.
- Rest and Serve: Remove casserole from oven and let it rest for 5 minutes before slicing and serving.
Notes
- Adding Cheese: Sprinkle shredded cheese on top of the baked cornbread during the last 10 minutes if desired, or add a layer of cheese directly on the chili before topping with cornbread.
- Bean Options: Black beans, pinto beans, or kidney beans work best in this chili.
- Meat Choices: Try ground turkey, sausage, pork, or veal as alternatives or in combination with beef.
- Flavor Enhancers: Worcestershire sauce, mustard powder, and hot sauce boost flavor without adding overt spice. Frank’s hot sauce is preferred for mild heat.
- Spice Level: For more heat, increase hot sauce and cayenne pepper gradually, tasting as you go.
- Broth Variations: Chicken broth adds depth, but beef broth or a mix of both can be used instead.
- Chili Volume: This recipe yields about 8-9 cups of chili, designed to support the cornbread topping setting correctly. Adjust liquid if using a different chili recipe.
- Cornbread: Homemade cornbread recipes can replace the Jiffy mix if preferred.
- Serving Suggestions: Top with sour cream, shredded cheese, sliced jalapenos, green onions, cilantro, diced avocado, or serve with Fritos or tortilla chips for scooping.
- Make Ahead: Prepare chili up to two days in advance to meld flavors; reheat gently before adding cornbread and baking.
- Storage: Cool casserole completely, cover tightly and refrigerate for up to 3 days in an airtight container.
Nutrition
- Serving Size: 1 serving (approx. 1/8 casserole)
- Calories: 530 kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 110 mg
