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–+ servings
chili and cornbread casserole

Chili Cornbread Bake

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 large skillet
  • 1 Mixing bowl
  • 1 Whisk
  • 1 measuring cup set
  • 1 9x13 inch baking dish
  • 1 Spatula

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion chopped
  • 1 bell pepper chopped
  • 2 cloves garlic minced
  • 1 can kidney beans drained and rinsed
  • 1 can corn drained
  • 1 can diced tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large skillet, brown the ground beef over medium heat until fully cooked.
  • Add the chopped onion, bell pepper, and minced garlic to the skillet and sauté until soft.
  • Stir in the kidney beans, corn, diced tomatoes, chili powder, cumin, and salt; simmer for 5 minutes.
  • In a mixing bowl, combine flour, cornmeal, baking powder, and baking soda.
  • Whisk together milk, vegetable oil, and egg in a separate bowl.
  • Pour the wet ingredients into the dry ingredients and stir until just combined.
  • Transfer the chili mixture into a 9x13 inch baking dish.
  • Spread the cornbread batter evenly over the chili mixture.
  • Bake in the preheated oven for 25-30 minutes, until the cornbread is golden brown.
  • Let the dish rest for 5 minutes before serving.

Notes

To add extra flavor, consider topping the cornbread with shredded cheese before baking. You can also incorporate jalapeños into the chili mix for added heat or a can of green chilies for a Southwestern twist. Adjust the seasoning to your preference and garnish with chopped cilantro or sliced green onions for a fresh finish.
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