Imagine the tantalizing aroma of sizzling onions and garlic filling your kitchen as you prepare a delightful Chili Cornbread Casserole.
This comforting dish isn’t only effortless to make but also embodies cozy indulgence, making it a beloved favorite.
Watch as simple ingredients transform into a hearty, golden-brown masterpiece, with flavors melding beautifully beneath a cheesy cornbread crust.
Let’s bring this comforting dish to life and savor every bite together.
Kitchen Tools Required
- 1 9×13-inch baking dish
- 1 large skillet
- 1 mixing bowl
- 1 wooden spoon
- 1 whisk
- 1 oven
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 package (8.5 ounces) cornbread mix
- 1 egg
- 2/3 cup milk
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Chili Cornbread Casserole, here’s a timeline to follow, including additional time for reading the recipe:
- Reading the Recipe: 5 minutes
- Read through the entire recipe to understand the steps and gather all necessary ingredients and equipment.
- Preparation: 20 minutes
- Preheat the oven to 375°F (190°C).
- Chop the onion and mince the garlic.
- Drain and rinse the kidney beans, black beans, and corn.
- Gather all other ingredients and equipment.
- Cooking: 40 minutes
- Heat olive oil in a large skillet over medium heat (2 minutes).
- Add chopped onion and minced garlic to the skillet and sauté until softened (3 minutes).
- Add ground beef and cook until browned (5 minutes).
- Stir in kidney beans, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper (5 minutes).
- Simmer the mixture on low heat for 10 minutes.
- Pour the chili mixture into the baking dish (2 minutes).
- In a mixing bowl, combine cornbread mix, egg, and milk, stirring until smooth (3 minutes).
- Spread the cornbread batter over the chili mixture in the baking dish (3 minutes).
- Sprinkle shredded cheddar cheese on top of the cornbread batter (2 minutes).
- Bake in the preheated oven for 25-30 minutes or until the cornbread is golden brown (30 minutes).
- Resting Time: 10 minutes
- Remove the casserole from the oven and let it rest for 10 minutes before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and minced garlic, sautéing until softened.
Add ground beef to the skillet and cook until browned.
Stir in kidney beans, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper.
Simmer the mixture on low heat for 10 minutes.
Pour the chili mixture into a 9×13-inch baking dish.
In a mixing bowl, combine cornbread mix, egg, and milk, stirring until smooth.
Spread the cornbread batter evenly over the chili mixture in the baking dish.
Sprinkle shredded cheddar cheese on top of the cornbread batter.
Bake in the preheated oven for 25-30 minutes or until the cornbread is golden brown.
Remove from oven and let it rest for 10 minutes before serving.
Serving Tips
- Sour Cream: A dollop of sour cream adds a cool and creamy contrast to the hearty chili and cornbread.
- Chopped Green Onions: Sprinkle on top for a fresh, mild onion flavor that enhances the casserole.
- Avocado Slices: Add creamy texture and a touch of healthy fat with fresh avocado slices.
- Hot Sauce: For those who like it spicy, a few dashes of hot sauce can elevate the dish’s heat level.
- Side Salad: Serve with a simple green salad to balance the richness of the casserole with some fresh, crunchy vegetables.
Storage
Store leftover Chili Cornbread Casserole in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze individual portions for up to 3 months.
Freezing
To freeze Chili Cornbread Casserole, cool completely.
Wrap tightly in plastic wrap, then foil.
Label and freeze up to 3 months.
Thaw overnight in the fridge before reheating.
Reheating
To reheat Chili Cornbread Casserole, cover with foil and bake at 350°F for 15-20 minutes.
Alternatively, microwave individual portions for 2-3 minutes, ensuring even heating.
Final Thoughts
Chili Cornbread Casserole is a delightful dish that combines the heartiness of chili with the comfort of cornbread.
It’s perfect for a cozy family dinner or a gathering with friends.
The dish is versatile, allowing you to adjust the spice level or make it vegetarian to suit your preferences.
With its rich flavors and satisfying texture, this casserole is sure to become a favorite in your recipe collection.
Serve it hot with your choice of toppings for a delicious and comforting meal.
Frequently Asked Questions
Can I Use Turkey Instead of Ground Beef?
Yes, you can substitute turkey for ground beef. Use the same amount, ensuring you cook it thoroughly. Turkey’s leaner, so monitor moisture levels. Consider adding a bit more olive oil to maintain the dish’s richness.
Is There a Gluten-Free Cornbread Mix Option?
You’ll find plenty of gluten-free cornbread mixes available in stores. Check the ingredient list for rice flour or almond flour bases. Remember to adjust liquid ratios slightly as gluten-free mixes often absorb more moisture.
How Spicy Is the Casserole Naturally?
You’ll find the casserole has a moderate spice level, primarily from chili powder and ground cumin. If you want more heat, add cayenne pepper or hot sauce. Adjust these spices to match your personal taste preferences.
Can I Make This Dish in Advance?
You can prepare the dish in advance by assembling the chili mixture and cornbread batter separately. Store them in the refrigerator. When ready to serve, combine them, bake as directed, and enjoy freshly baked flavors.
What Sides Pair Well With This Casserole?
You’ll want to pair it with a crisp green salad or roasted vegetables for balance. Consider sautéed greens or a tangy coleslaw. For an added touch, serve with pickled jalapeños or a revitalizing cucumber salad.
Chili Cornbread Casserole
Equipment
- 1 9×13 inch baking dish
- 1 large skillet
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Whisk
- 1 Oven
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 can kidney beans drained and rinsed
- 1 can black beans drained and rinsed
- 1 can corn drained
- 1 can diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 package cornbread mix
- 1 egg
- 2/3 cup milk
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic, sautéing until softened.
- Add ground beef to the skillet and cook until browned.
- Stir in kidney beans, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper.
- Simmer the mixture on low heat for 10 minutes.
- Pour the chili mixture into a 9×13-inch baking dish.
- In a mixing bowl, combine cornbread mix, egg, and milk, stirring until smooth.
- Spread the cornbread batter evenly over the chili mixture in the baking dish.
- Sprinkle shredded cheddar cheese on top of the cornbread batter.
- Bake in the preheated oven for 25-30 minutes or until the cornbread is golden brown.
- Remove from oven and let it rest for 10 minutes before serving.
Notes
