Description
This Cornbread Chili Casserole is a hearty one-skillet meal combining a flavorful ground beef chili base with a spicy, cheesy cornbread topping. Perfectly baked to golden perfection, this comforting dish brings together smoky spices, beans, and a tender cornbread crust, making it a satisfying option for family dinners or gatherings.
Ingredients
Scale
Chili Base
- 1 pound ground beef or turkey
- 1 small sweet onion, diced
- 1-2 jalapeños, finely diced
- 3 garlic cloves, finely minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- ¼ teaspoon cinnamon
- ⅛ – ¼ teaspoon cayenne pepper
- 1 (28-ounce) can tomato sauce or crushed tomatoes
- 1 (15.5-ounce) can kidney beans, rinsed and drained
- 1 (15.5-ounce) can black beans, rinsed and drained
- ¾ cup beef broth
- 2 tablespoons packed brown sugar
- 2 ½ teaspoons salt
- 1 teaspoon black pepper
Cornbread Topping
- 1 cup medium-grind cornmeal
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk or whole milk
- ¼ cup honey
- 4 tablespoons salted butter, melted
- 1 jalapeño, finely diced
- 2 tablespoons finely chopped chives, plus more for serving
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole.
- Cook the Beef: In a large, oven-safe skillet (preferably cast iron) set over medium heat, add the ground beef or turkey. Cook for 7-8 minutes, breaking the meat apart as it cooks until browned. Drain any excess fat to keep the dish from becoming greasy.
- Add Vegetables: Stir in the diced onion, jalapeños, and minced garlic. Continue cooking for 2-3 minutes until the onion becomes translucent and the garlic releases its fragrance.
- Season the Mixture: Mix in the tomato paste, chili powder, cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for 1-2 minutes, stirring constantly to toast the spices and deepen their flavors.
- Simmer the Chili Base: Pour in the tomato sauce, kidney beans, black beans, beef broth, brown sugar, salt, and black pepper. Stir everything to combine, then reduce the heat to medium-low and let the chili simmer gently for 10-15 minutes until it thickens slightly.
- Prepare Dry Ingredients for Cornbread: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs together with buttermilk (or whole milk), honey, and melted butter until smooth and fully combined.
- Combine Cornbread Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined to avoid overmixing, which can make the cornbread tough. Fold in the diced jalapeño, chopped chives, and shredded cheddar cheese for bursts of flavor and texture.
- Top the Chili with Cornbread Batter: Carefully spoon the cornbread batter over the simmering chili in the skillet. Spread it evenly to completely cover the chili layer.
- Bake the Casserole: Place the skillet in the preheated oven and bake for 20-25 minutes. The cornbread topping should be golden brown and a toothpick inserted into the center should come out clean, indicating it is fully cooked.
- Serve: Allow the casserole to cool for a few minutes before serving. Garnish with additional chopped chives or a dollop of sour cream if desired for extra freshness and creaminess.
Notes
- Use a cast iron or oven-safe skillet to cook both the chili and cornbread base for easy transition from stovetop to oven.
- The ground meat can be substituted with ground turkey for a leaner option.
- Adjust jalapeño quantity based on preferred heat level; remove seeds to reduce spiciness.
- If buttermilk is unavailable, whole milk can be used, but buttermilk adds a tangy flavor and helps the cornbread rise.
- Let the skillet rest a few minutes after baking to allow the casserole to set and cool slightly for easier serving.
- The recipe yields about 8 servings, making it suitable for family meals or leftovers.
- For added creaminess, serve with sour cream or guacamole on the side.
