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A plate of food chili with cornbread, sour cream, and slice jalapeño on top
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Chili Cornbread Casserole

Do you like eating cornbread with your chili? Then you will love this Chili Cornbread Casserole! It’s cooks together for a hearty and comforting dinner!
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Calories 608kcal

Ingredients

Chili:

  • pounds ground beef
  • 1 medium onion, chopped
  • teaspoons chili powder
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 2 cloves of garlic, minced
  • 1 (28 oz ) can crushed tomatoes
  • cups frozen corn
  • 1 (15 oz) can black beans, rinsed and drained

Cornbread topping:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoons sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 cup milk
  • 2 eggs
  • 6 tablespoons butter, melted and cooled
  • Sour cream and sliced jalapeños for topping, optional

Instructions

  • Preheat oven to 375 degrees and lightly coat a 2-quart casserole dish with cooking spray. Set aside.
  • Brown ground beef with onion in a large skillet. Once meat is cooked and onion is soft, add in garlic, chili powder, and cumin. Cook until garlic is fragrant, about 30 seconds. Add in crushed tomatoes and corn, then simmer for 5-7 minutes. Remove from heat and stir in black beans and season with salt and pepper to taste.
  • In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and baking soda. In a separate smaller bowl, whisk together milk, eggs and butter. Add liquid mixture to dry ingredients and mix until combined.
  • Pour chili into prepared baking dish and top with cornbread batter. Bake for about 28-35 minutes or until cornbread is lightly golden.

Notes

Nutrition

Calories: 608kcal | Carbohydrates: 59g | Protein: 28g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 126mg | Sodium: 632mg | Potassium: 1083mg | Fiber: 10g | Sugar: 8g | Vitamin A: 770IU | Vitamin C: 12.9mg | Calcium: 161mg | Iron: 6.2mg