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This cornbread chili casserole layers a hearty, smoky beef and bean chili under a golden, fluffy cornbread topping, all baked together in one dish. The cornbread bakes right on top of the bubbling chili, soaking up flavor while staying tender and lightly crisp at the edges. It is an easy, budget-friendly crowd-pleaser for busy weeknights, game days, potlucks, and cold-weather dinners.

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 lb (680 g) lean ground beef
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 can (15 oz / 425 g) tomato sauce
  • 1 can (14.5 oz / 411 g) diced tomatoes, with juices
  • 1 can (15 oz / 425 g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup frozen or canned corn kernels
  • 1 tablespoon tomato paste
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1 package (8.5 oz / 240 g) corn muffin mix, or 1 cup cornmeal-flour mix (see notes)
  • 1 large egg
  • 1/3 cup whole milk
  • 2 tablespoons sliced green onions, for garnish
  • Sour cream, sliced jalapeños, and chopped cilantro, for serving (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or a large oven-safe skillet.
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it into crumbles, until browned. Drain excess fat.
  3. Add the onion and bell pepper and cook for 4 to 5 minutes until softened. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper, and cook for 1 minute until fragrant.
  4. Stir in the tomato sauce, diced tomatoes, tomato paste, kidney beans, black beans, and corn. Bring to a simmer, reduce the heat to medium-low, and cook for 10 minutes until slightly thickened.
  5. Pour the chili into the prepared baking dish and sprinkle with 1 cup of the cheddar cheese.
  6. In a medium bowl, stir together the corn muffin mix, egg, and milk until just combined. A few small lumps are fine. Fold in the remaining 1/2 cup cheddar.
  7. Spoon the cornbread batter evenly over the chili, then gently spread it toward the edges with a spatula, leaving small gaps for steam to escape.
  8. Bake for 18 to 22 minutes, until the cornbread is golden brown and a toothpick inserted into the topping comes out clean.
  9. Let rest for 10 minutes before serving. Garnish with green onions and serve with sour cream, jalapeños, and cilantro, if desired.

Notes

  • Make sure the chili is hot when you add the batter so the cornbread bakes evenly and does not sink.
  • Do not overmix the cornbread batter, or the topping will turn dense and tough.
  • For homemade cornbread topping, whisk 3/4 cup cornmeal, 3/4 cup all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt, then stir in 1 egg, 3/4 cup milk, and 3 tablespoons melted butter.
  • Swap the ground beef for ground turkey, chicken, or sausage, or leave it out and add another can of beans for a vegetarian version.
  • Add a diced jalapeño or a pinch of cayenne for extra heat.
  • The chili filling can be made up to 3 days ahead. Reheat it before topping with the batter and baking.
  • Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a 350°F (175°C) oven until hot.
  • To freeze, cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

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