Imagine a cozy meal that warms you from the inside out, a dish both hearty and comforting. This chili cornbread casserole delivers exactly that, blending savory chili with a tender, golden cornbread topping. It’s an incredibly satisfying and easy-to-make dish, perfect for any weeknight or casual gathering. In this article, you’ll discover everything you need to create this delicious, family-friendly meal.
Why You’ll Love This Chili Cornbread Casserole
This one-pan wonder simplifies dinner time without sacrificing flavor. Its combination of robust chili and sweet cornbread is truly irresistible. Here’s why this chili cornbread casserole will become a staple in your recipe rotation:
- One-Pan Convenience: Minimize cleanup with a dish cooked and served from a single casserole.
- Family-Friendly Appeal: It’s a guaranteed hit with both kids and adults, even picky eaters.
- Customizable Ingredients: Easily adjust proteins, beans, and spice levels to suit your family’s taste.
- Crowd-Pleasing Flavor: The savory chili beautifully complements the slightly sweet cornbread crust.
- Ultimate Comfort Food: Enjoy this satisfying, warming meal year-round, especially on cooler evenings.
Ingredients
Gather these simple ingredients to create your comforting casserole. This recipe makes the best chili cornbread bake you’ll ever try.
For the Chili Base:
- 1½ pounds ground beef
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 2½ teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 (28 oz) can crushed tomatoes
- 1½ cups frozen corn
- 1 (15 oz) can black beans, rinsed and drained
For the Cornbread Topping:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 cup milk
- 2 eggs
- 6 tablespoons butter, melted and cooled
Optional Toppings:
- Sour cream
- Sliced jalapeños
- Shredded cheddar cheese
Notes & Substitutions
You can easily adapt this chili cornbread bake recipe to your pantry or preferences. Feel free to experiment!
- Ground Meat Alternatives: Swap ground beef for ground turkey or chicken for a leaner option.
- Bean Substitutions: Great northern, kidney, or pinto beans work wonderfully if black beans aren’t available.
- Dairy-Free Options: Use a non-dairy milk and plant-based butter to make the cornbread dairy-free.
- Spice Adjustments: Increase or decrease chili powder and cumin to match your desired heat level.
- Additions for Heat: Stir in a diced jalapeño or a can of drained green chilies for an extra kick.
Equipment
You won’t need many special tools for this easy casserole. A few kitchen basics are all it takes to prepare this delicious chili cornbread casserole.
- Large skillet
- Large mixing bowl
- Small mixing bowl
- Whisk
- 9×13-inch (2-quart) casserole dish
- Measuring cups and spoons
Instructions
Follow these step-by-step instructions to create your perfect chili cornbread bake. This recipe is designed to be straightforward and beginner-friendly.
- Prepare for Baking: Preheat your oven to 375°F (190°C). Lightly coat a 2-quart casserole dish with cooking spray. Set the prepared dish aside.
- Brown the Meat: In a large skillet over medium-high heat, brown the ground beef with the chopped onion. Cook until the meat is no longer pink and the onion softens, about 6-8 minutes. Drain any excess grease.
- Add Aromatics and Spices: Stir in the minced garlic, chili powder, and cumin to the skillet. Cook for about 30 seconds more, until the garlic becomes fragrant.
- Simmer the Chili Base: Pour in the crushed tomatoes and add the frozen corn to the skillet. Bring the mixture to a gentle simmer. Continue simmering for 5-7 minutes, allowing the flavors to meld.
- Finish the Chili: Remove the skillet from the heat. Stir in the rinsed and drained black beans. Season the chili with salt and pepper to taste, adjusting as needed.
- Combine Dry Cornbread Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, salt, baking powder, and baking soda. Ensure they are well combined.
- Whisk Wet Cornbread Ingredients: In a separate smaller bowl, whisk together the milk, eggs, and melted and cooled butter until smooth.
- Mix Cornbread Batter: Pour the wet ingredient mixture into the dry ingredients. Mix gently with a spoon or spatula until just combined. Do not overmix; a few lumps are fine.
- Assemble the Casserole: Transfer the prepared chili base into the greased casserole dish, spreading it evenly. Carefully spoon the cornbread batter over the chili layer, spreading it gently to cover the top.
- Bake to Perfection: Place the casserole dish in the preheated oven. Bake for approximately 28-35 minutes, or until the cornbread topping is beautifully golden brown and a toothpick inserted into the cornbread comes out clean.
- Cool and Serve: Let the chili cornbread casserole cool for 5-10 minutes before serving. This helps the layers set and prevents the chili from being too hot.
Pro Tips & Troubleshooting
Ensure your chili cornbread bake turns out perfectly every time with these helpful tips.
- Prevent Soggy Cornbread: Ensure your chili isn’t too liquidy. Simmer it long enough to thicken slightly before adding the cornbread.
- Moist Cornbread Top: Don’t overmix the cornbread batter; overmixing can lead to a dry or tough texture. Understanding the science behind baking, such as how gluten development affects texture in quick breads like cornbread, can help ensure optimal results. Mix until just combined.
- Enhance Chili Flavor: For deeper flavor, let the chili base simmer a bit longer, up to 15-20 minutes, before assembling.
- Even Baking: Rotate your casserole dish halfway through baking if your oven tends to have hot spots.
- Adjust Spice Level: Taste the chili before adding the cornbread. Add a pinch of cayenne or a dash of hot sauce if you prefer more heat.
Serving Suggestions, Storage & Variations
This versatile chili cornbread casserole pairs well with many sides and can be easily adapted.
Serve your delicious casserole with classic chili toppings like a dollop of sour cream, a sprinkle of fresh cilantro, diced avocado, or shredded cheddar cheese. For side dishes, a simple green salad, steamed green beans, or a side of coleslaw provides a refreshing contrast.
To store leftovers, allow the casserole to cool completely. Cover tightly with plastic wrap or transfer to an airtight container. It will keep in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or a larger portion covered in the oven at 300°F (150°C) until warmed through.
- Cheesy Variation: Sprinkle 1 cup of shredded cheddar or Monterey Jack cheese over the chili layer before adding the cornbread. You can also add cheese on top of the cornbread for the last 10 minutes of baking.
- Spicy Kick: Include a diced jalapeño or a pinch of red pepper flakes in the chili for extra heat.
- Vegetarian/Vegan Adaptations: Substitute ground beef with plant-based ground crumbles or extra beans. Use vegetable broth instead of water if simmering. Ensure dairy-free milk and butter are used for the cornbread.
Nutrition Information
This chili cornbread casserole offers a satisfying and balanced meal. It provides a good source of protein and fiber, making it a fulfilling option for dinner. For those interested in the health benefits, the Mayo Clinic highlights the importance of dietary fiber for a balanced diet, complementing the protein found in the casserole. While exact values vary by ingredients and portion sizes, this hearty dish is designed to be wholesome.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 480-550 |
| Protein | 30-35g |
| Fat | 20-25g |
| Carbs | 45-50g |
| Fiber | 8-10g |
Values are estimates and can vary based on specific ingredients and serving size.
Frequently Asked Questions (FAQ)
Find quick answers to common questions about making this fantastic casserole.
- Can I use a cornbread mix? Absolutely, you can use an 8.5-ounce box of cornbread mix prepared according to package directions, then spoon it over the chili.
- Can this casserole be made ahead? You can prepare the chili base up to 2 days in advance and store it in the refrigerator. Prepare the cornbread batter just before baking.
- Is chili cornbread casserole freezer-friendly? Yes, bake the casserole, let it cool completely, then wrap it tightly and freeze for up to 3 months. Thaw overnight and reheat.
- How do I prevent a soggy cornbread topping? Ensure your chili is not overly watery before adding the cornbread batter. Simmering it a bit longer helps to thicken it.
- What kind of chili works best? A thicker, meat-based chili works perfectly, providing a substantial base that complements the cornbread topping well in this chili cornbread bake.
Conclusion
This hearty chili cornbread casserole truly embodies comfort food, bringing together rich, flavorful chili with a golden, tender cornbread topping. It’s an easy, customizable, and incredibly satisfying meal that’s perfect for busy weeknights or feeding a crowd. Give this recipe a try, and you’ll quickly understand why it’s a family favorite. We hope you enjoy making and sharing this delightful dish!