Description
Chili Cornbread Casserole is a comforting, hearty dish featuring a flavorful chili base topped with a moist, golden cornbread layer. This easy-to-make casserole combines seasoned ground beef, beans, and tomatoes simmered with spices, then baked with a sweet corn cornbread topping. Perfect for cozy dinners or potlucks, it’s a crowd-pleaser that balances savory and slightly sweet flavors.
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 pounds 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
- 1/2 cup chicken broth
- 1 beef bouillon cube
- 28 ounces crushed tomatoes
- 14.5 ounces diced tomatoes, drained
- 16 ounces kidney beans, drained
Cornbread Topping
- 2 (8.5 ounce) boxes Jiffy corn muffin mix
- 1 (15.25 ounce) 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 chili powder, salt, ground cumin, dried oregano, mustard powder, brown sugar, and cayenne pepper in a small bowl and set aside.
- Preheat oven: Heat your oven to 375 degrees Fahrenheit.
- Sauté aromatics and beef: Heat olive oil in a large pot over medium heat. Add diced onions and cook until softened, about 3-4 minutes. Season ground beef generously with salt and pepper, add to the pot, and cook while breaking it up for about 5 minutes until browned.
- Add vegetables and garlic: Stir in diced green bell pepper and minced garlic, cook for an additional 5 minutes until beef is fully cooked. Drain excess grease thoroughly.
- Incorporate seasoning and sauces: Reduce heat to medium and sprinkle seasoning mix over the beef. Add tomato paste, Worcestershire sauce, and hot sauce, stir well to combine.
- Add broth and broth flavor: Pour in chicken broth, use a silicone spatula to scrape the bottom and sides of the pot to enhance flavor. Add beef bouillon cube, crushed tomatoes, and drained diced tomatoes. Stir and bring to a boil.
- Simmer chili and add beans: Reduce heat to low, stir in kidney beans, and partially cover the pot to let chili simmer gently while preparing the topping.
- Mix cornbread topping: In a large bowl, combine Jiffy corn muffin mix, drained sweet corn, milk, sour cream, melted butter, and whisked eggs until just blended. Avoid overmixing.
- Assemble casserole: Transfer chili into a deep 9 x 13-inch casserole dish, pressing to form an even, firm layer. Spoon dollops of cornbread batter evenly over the chili, then lightly smooth with a spatula for an even layer.
- Bake: Place casserole uncovered in the oven and bake for 45 minutes. If the top browns too quickly, tent with foil during the last 5-10 minutes.
- Rest and serve: Remove casserole from oven and let it rest for 5 minutes before serving to set the layers.
Notes
- Adding Cheese: Add shredded cheese on top of the cornbread during the last 10 minutes or layer cheese on the chili before topping for extra richness.
- Bean Options: Substitute kidney beans with black beans or pinto beans for variety.
- Meat Alternatives: Use ground turkey, sausage, pork, or veal for different flavor profiles.
- Flavor Enhancers: Worcestershire sauce, mustard powder, and hot sauce subtly boost flavor without overpowering heat.
- Adjust Heat: Increase hot sauce and cayenne pepper gradually if you prefer spicier chili.
- Broth Choice: Chicken broth adds depth but beef broth or a mix of both also work well.
- Chili Volume: This recipe yields approximately 8-9 cups of chili suitable for the cornbread topping’s consistency.
- Cornbread Substitute: This topping can be replaced with homemade cornbread batter if preferred.
- Serving Suggestions: Serve with sour cream, shredded cheese, jalapenos, green onions, cilantro, avocado, Fritos, or tortilla chips for a flavorful experience.
- Make Ahead: Prepare chili up to 2 days ahead for enhanced flavor. Reheat before baking and add cornbread topping only at baking time to preserve leavening action.
- Storage: Cool completely, cover tightly, and refrigerate for up to 3 days in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 90 mg
