Irresistible Chili Cornbread Casserole Recipe to Savor

Chili cornbread casserole is a delightful dish that combines hearty chili with fluffy cornbread, creating a symphony of flavors in every bite. The warm spices mingle with the sweetness of cornbread, enveloping you in a comforting embrace that feels like home on a chilly evening.

I remember the first time I made this dish for a potluck; the aroma wafted through the house, and friends gathered in anticipation. It was an instant hit, serving as the perfect comfort food for gatherings or cozy family dinners.

I still chuckle when my friend tried to eat it straight out of the baking dish—who could resist?

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ground Beef: Choose lean ground beef for a healthier option, balancing flavor and texture beautifully.

• Canned Chili Beans: Opt for mixed beans for added flavor and texture; they’re a convenience gift from the pantry gods.

• Diced Tomatoes: Use fire-roasted tomatoes for an extra depth of flavor that enhances the overall dish.

• Onion: A medium onion adds sweetness and aromatic depth; sauté until translucent for the best results.

• Bell Pepper: Any color works here; they add crunch and sweetness while brightening up the casserole.

• Chili Powder: Adjust based on your spice tolerance; this is where you control your heat level.

• Cornbread Mix: Use your favorite brand or homemade mix; it’s all about convenience and taste!

• Milk: Adds moisture to your cornbread batter, ensuring it bakes up fluffy and light.

• Shredded Cheese: Cheddar or pepper jack brings creaminess and richness, creating that gooey top layer we all crave.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.

Sauté Your Veggies: In a large skillet over medium heat, sauté diced onion and bell pepper until they soften and become fragrant, about 5 minutes.

Add the Meat: Stir in ground beef into the skillet with veggies. Cook until browned and crumbled, seasoning with salt and chili powder while cooking.

Add Beans and Tomatoes: Mix canned chili beans (drained) and diced tomatoes into the skillet. Simmer for about 10 minutes until everything melds beautifully.

Prepare Cornbread Batter: In a separate bowl, combine cornbread mix with milk according to package instructions. Stir gently until just combined; avoid over-mixing for fluffy texture.

Create Layers: Pour half of the chili mixture into your greased baking dish. Spread evenly before topping with half of the cornbread batter. Repeat layers until both mixtures are used up.

Bake Away: Sprinkle shredded cheese on top before placing in preheated oven. Bake for 25-30 minutes until golden brown and bubbly—your kitchen will smell heavenly!

Enjoy these simple steps as you embark on this delicious culinary adventure! Each phase guides you closer to that first mouthwatering bite of chili cornbread casserole.

Perfecting the Cooking Process

Start by browning the meat and onions first, then mix in spices before adding beans and corn. This order ensures every flavor melds beautifully.

Add Your Touch

Feel free to swap ground beef for turkey or add diced bell peppers for extra crunch and flavor. Customize the spice level by adjusting the amount of chili powder.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat in the microwave or oven until warmed through to enjoy again.

Sharing this chili cornbread casserole at my last family gathering drew rave reviews, transforming reluctant eaters into fans with just one bite.

FAQ

Can I make chili cornbread casserole ahead of time?

Absolutely! Assemble and refrigerate overnight, then bake when you’re ready.

What can I serve with chili cornbread casserole?

Pair it with a simple green salad or cornbread muffins for a complete meal.

How spicy is this chili cornbread casserole?

The spice level depends on your choice of chili powder; adjust according to your preference.

Print

Chili Cornbread Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chili cornbread casserole is a comforting dish that brings together hearty chili and fluffy cornbread in a delightful harmony of flavors. Perfect for potlucks or cozy family dinners, this easy-to-make casserole will have everyone coming back for seconds. With its vibrant colors and rich aroma, it’s not just food; it’s a warm hug on a chilly night.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 8
• Category: Main
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 lb lean ground beef
• 1 can (15 oz) mixed chili beans, drained
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 medium onion, diced
• 1 bell pepper, diced (any color)
• 2 tsp chili powder (adjust to taste)
• 1 box (8.5 oz) cornbread mix
• 1 cup milk
• 1 cup shredded cheese (cheddar or pepper jack)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, sauté the onion and bell pepper until soft, about 5 minutes.
3. Add the ground beef and cook until browned; season with salt and chili powder.
4. Stir in the beans and tomatoes; simmer for 10 minutes.
5. In a separate bowl, mix the cornbread mix with milk according to package instructions.
6. Layer half the chili mixture in the baking dish, followed by half the cornbread batter. Repeat layers.
7. Top with shredded cheese and bake for 25-30 minutes until golden brown.

Nutrition

• Serving Size: 1 slice (150g)
• Calories: 320
• Sugar: 4g
• Sodium: 680mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 5g
• Protein: 18g
• Cholesterol: 50mg