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Chili Cornbread Casserole

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This Chili Cornbread Casserole is the ultimate one-dish comfort meal, combining hearty homemade chili with a golden, fluffy cornbread topping. Easy to make, full of flavor, and perfect for feeding a crowd, it’s a cozy weeknight dinner or potluck favorite.

Ingredients

  • For the Chili Layer:
  • 1 lb ground beef or ground turkey
  • 1 onion, chopped
  • 2–3 garlic cloves, minced
  • 1 can diced tomatoes
  • 1–2 tablespoons tomato paste
  • 1 can kidney beans or black beans, drained
  • 1 cup corn (fresh, canned, or frozen)
  • 1–2 tablespoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • For the Cornbread Topping:
  • ¾ cup cornmeal
  • ¾ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 egg
  • ⅔ cup milk
  • 2 tablespoons sugar (optional)
  • 2 tablespoons melted butter
  • Optional: shredded cheese or chopped jalapeños

Instructions

  1. Preheat oven to 400°F.
  2. In a skillet, heat olive oil and sauté onion and garlic until soft.
  3. Add ground meat and brown, breaking it up as it cooks.
  4. Stir in diced tomatoes, tomato paste, beans, corn, and spices. Simmer for 10–15 minutes.
  5. In a separate bowl, mix cornmeal, flour, baking powder, egg, milk, sugar (if using), and melted butter until just combined.
  6. Spread chili in a greased 9×13-inch baking dish. Pour cornbread batter evenly over the top.
  7. Bake for 20–25 minutes, or until cornbread is golden and a toothpick comes out clean.
  8. Let rest for a few minutes before serving.

Notes

  • Use boxed cornbread mix for convenience.
  • Make it vegetarian by omitting the meat and doubling the beans.
  • Add jalapeños or cheese to the batter for extra flavor.
  • Great for meal prep and freezes well.
  • Use an 8×8-inch dish for a thicker casserole (add 5–10 minutes to bake time).

Nutrition

Find it online: https://cookedbymaya.com/chili-cornbread-casserole/