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chili cornbread casserole slice on white plate
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Chili Cornbread Casserole

A delicious and comforting recipe, savory chili is topped with sweet cornbread and baked in one dish.
Course casserole, Dinner
Cuisine casserole, dinner
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 460kcal
Author Kathi & Rachel

Ingredients

Chili Ingredients

  • 1 lb ground chicken (or ground meat of choice)
  • 1 cup onion, chopped
  • 1 14.5 oz can of diced tomatoes (drained)
  • 2 tbsp tomato paste
  • 1 14.5 oz can of kidney beans (drained and rinsed)
  • 2.5 tsp chili powder
  • 2 tsp paprika (smoked or regular)
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper (fresh cracked is best)
  • 1 tsp granulated garlic
  • 2 tbsp chicken stock

Cornbread Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1 tsp salt
  • 2 tbsp white sugar
  • 2 tsp baking powder
  • 1 cup milk
  • 2 eggs
  • 1/3 cup butter (melted and cooled to room temperature)

Optional Layer

  • 1 cup sour cream
  • 1 cup shredded cheddar cheese

Instructions

  • Preheat oven to 375 degrees fahrenheit. Spray a 9x13 oven safe casserole dish or 10 inch cast iron pan with nonstick spray, then set aside.

Chili Instructions

  • Heat a large skillet to medium high heat. Add ground meat and onion. Cook while breaking up meat . Continue to cook until onions are soft and meat is cooked though.
  • Add diced tomatoes, tomato paste, chili powder, paprika, cumin, garlic, salt and pepper, and chicken stock.
  • Stir until combined before adding in kidney beans to prevent breakage. Simmer for 3-5 minutes and remove from heat.

Cornbread Instructions

  • In a medium sized mixing bowl, combine flour, cornmeal, baking powder, sugar and salt. Whisk until combined.
  • In a separate small bowl, combine milk, eggs and butter, whisking until combined
  • Add wet ingredients to dry ingredients, and whisk until fully combined and a batter is mostly lump free. Set batter aside.

Assembly Instructions

  • 1. In greased casserole dish, add chili.
    2. If desired, add sour cream, then shredded cheese (chili should be cooled to room temp to allow for easier layering).
    3. Add cornbread batter, spreading evenly on top.
    4. Bake for 30 minutes, or until a toothpick inserted into center of cornbread comes out clean.
  • Serve with a dollop of sour cream, and enjoy!

Nutrition

Calories: 460kcal | Carbohydrates: 37g | Protein: 21g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 145mg | Sodium: 705mg | Potassium: 692mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1163IU | Vitamin C: 3mg | Calcium: 238mg | Iron: 3mg