Description
This Chili Cornbread Casserole is a hearty, comforting dish combining a spicy beef and bean chili base with a sweet, cheesy cornbread topping. Baked together in a skillet, it offers a perfect blend of robust southwestern flavors and a satisfying texture, making it an ideal meal for family dinners or casual gatherings.
Ingredients
Scale
Chili Filling
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 1 jalapeño pepper, diced (seeds removed)
- 3 garlic cloves, minced
- 1 Tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 15 ounce can tomato sauce
- 10 ounce can diced tomatoes with green chilies (drained, Rotel)
- 15 ounce can black beans (drained and rinsed)
- 1 cup frozen corn
- 2 Tablespoons tomato paste
- ½ cup beef broth
Cornbread Topping
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour
- 2 Tablespoons honey
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- 1 large egg
- 2 Tablespoons melted butter
- ¾ cup shredded cheddar cheese (for mixing in batter)
- ¼ cup shredded cheddar cheese (for sprinkling on top)
Toppings (optional)
- Cilantro
- Sliced jalapeños
- Diced avocado
- Sour cream
- Lime wedges
- Hot sauce
Instructions
- Prepare the chili filling: Preheat the oven to 400°F (200°C). Heat a large oven-proof skillet over medium heat. Add the ground beef, diced onion, green bell pepper, and jalapeño. Cook for 8-10 minutes, breaking up the beef, until browned and the vegetables soften.
- Add spices and garlic: Stir in the minced garlic, chili powder, smoked paprika, ground cumin, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
- Simmer the chili: Add tomato sauce, diced tomatoes with green chilies, black beans, frozen corn, tomato paste, and beef broth to the skillet. Stir well to combine. Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally, until the mixture thickens slightly.
- Make the cornbread batter: While the chili simmers, whisk together cornmeal, all-purpose flour, honey, baking powder, baking soda, and salt in a medium bowl.
- Combine wet ingredients: In a separate bowl, whisk together buttermilk, egg, and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined. Fold in ¾ cup of shredded cheddar cheese.
- Top the chili and bake: Drop spoonfuls of the cornbread batter evenly over the chili in the skillet, leaving some gaps to let the chili show through. Sprinkle the remaining ¼ cup shredded cheddar cheese over the top. Transfer the skillet to the oven and bake for 20-25 minutes until the cornbread is golden and cooked through.
- Serve: Remove from oven and let cool slightly. Garnish with cilantro, sliced jalapeños, diced avocado, sour cream, lime wedges, and hot sauce as desired before serving.
Notes
- Use an oven-proof skillet to easily transition from stovetop to oven.
- Removing seeds from jalapeño reduces heat; leave some seeds if a spicier dish is preferred.
- For a vegetarian version, substitute beef with plant-based crumbles and vegetable broth.
- The cornbread topping can be made ahead and refrigerated for up to a day before baking.
- Ensure the cornbread batter is not overmixed to keep it tender.
