If you’re on the hunt for a dish that’s as comforting as a warm hug in a bowl, then look no further than chili cornbread casserole. Picture this: a hearty, spiced chili nestled beneath a fluffy layer of cornbread, golden and inviting, wafting an aroma that could lure even the most stubborn of dinner guests. Each bite is a delightful explosion of flavors and textures, from the rich chili to the sweet, buttery cornbread topping.
This dish isn’t just for those cold winter nights; it’s perfect for casual gatherings with friends or cozy family dinners. I remember the first time I made it—my kids couldn’t stop raving about how it was like a party in their mouths! It’s hard not to anticipate an amazing flavor experience with such a delightful combination.
Why You'll Love This Recipe
- This chili cornbread casserole is easy to prepare and makes meal times fun
- The vibrant colors and aromas make it visually appealing for any occasion
- Plus, it’s versatile enough to customize based on personal preferences or what you have on hand
- The combination of flavors keeps everyone coming back for seconds!
I once served this dish at a family gathering, and my Uncle Bob declared it “the best thing since sliced bread.” His enthusiasm was contagious, and soon everyone wanted the recipe!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Ground Beef: Choose lean ground beef for a healthier option; it adds great flavor without too much grease.
Onion: A medium onion gives depth to the chili; sauté until translucent for maximum flavor.
Canned Tomatoes: Use diced tomatoes for texture; they add freshness and sweetness to balance spices.
Kidney Beans: These beans provide protein and heartiness; feel free to swap with black beans if preferred.
Chili Powder: This spice is essential; adjust based on your heat preference for a customized kick.
Cornmeal: The star of the cornbread topping; use fine cornmeal for smooth texture.
Milk: Whole milk ensures moist cornbread; don’t skimp on this ingredient!
Shredded Cheese: Cheddar cheese melts beautifully; sprinkle generously on top before baking for extra flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make chili cornbread casserole
Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This ensures everything bakes evenly when we get cooking.
Sauté Your Veggies: In a large skillet over medium heat, sauté chopped onions until they become translucent and fragrant. This step builds the foundation of flavor in your chili.
Brown Your Meat: Add ground beef to the skillet with the onions and cook until browned. Drain excess fat if necessary—nobody likes an oily surprise in their casserole.
Add Canned Goodness!: Stir in canned diced tomatoes, kidney beans, and chili powder. Allow it all to simmer together for about 10 minutes. You want those flavors mingling like old friends at a reunion.
Prepare Cornbread Topping: In another bowl, mix cornmeal with milk until combined. Then gently fold in shredded cheese—this will create that glorious layer atop your chili.
Assemble Your Casserole!: Pour the chili mixture into a greased baking dish, spreading it out evenly. Top with the cornbread batter, smoothing it over gently so every corner gets covered.
Bake Until Golden Brown!: Pop your masterpiece into the oven and bake for 25-30 minutes or until the top turns golden brown and slightly crisp. Let it cool just enough so you don’t burn your tongue!
And there you have it! A deliciously comforting chili cornbread casserole that will steal hearts at any table. Serve hot with toppings like sour cream or cilantro if you’re feeling fancy! Enjoy every bite—and maybe save some for leftovers (if there are any left).
You Must Know
- Chili cornbread casserole combines hearty chili and fluffy cornbread, creating a comforting dish perfect for cozy nights
- The mixture of flavors and textures creates a delightful experience for your taste buds, making it a family favorite for gatherings or weeknight dinners
Perfecting the Cooking Process
Start by preparing the chili first, allowing it to simmer while you mix the cornbread batter for optimal flavor integration.
Add Your Touch
Feel free to swap out ground beef for turkey or add extra veggies like bell peppers for added nutrition and flavor.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven or microwave until warmed through.
Chef's Helpful Tips
- For perfectly moist cornbread, avoid overmixing the batter; lumps are okay!
- Using freshly grated cheese enhances flavor and texture
- Remember to let the chili cool slightly before combining with cornbread to maintain that fluffy texture
Cooking this chili cornbread casserole always brings back memories of chilly winter evenings spent with friends, sharing laughs over bowls of delicious warmth.
FAQ
Can I make chili cornbread casserole ahead of time?
Yes, you can prepare it a day in advance and refrigerate before baking.
What type of cheese is best for chili cornbread casserole?
Cheddar cheese works best, but feel free to experiment with pepper jack for a kick.
Is it possible to freeze chili cornbread casserole?
Absolutely! Just ensure it’s well-wrapped before freezing to maintain freshness.
Chili Cornbread Casserole
Chili cornbread casserole is the ultimate comfort food, combining a rich, hearty chili with a fluffy, golden cornbread topping. Perfect for cozy family dinners or casual gatherings, this dish is a crowd-pleaser that bursts with flavor in every bite.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
- 1 lb lean ground beef
- 1 medium onion, chopped
- 14.5 oz canned diced tomatoes
- 15 oz canned kidney beans, drained and rinsed
- 2 tbsp chili powder (adjust to taste)
- 1 cup fine cornmeal
- 1 cup whole milk
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet over medium heat, sauté the onion until translucent.
- Add the ground beef and cook until browned; drain any excess fat.
- Stir in diced tomatoes, kidney beans, and chili powder. Let simmer for 10 minutes.
- In another bowl, mix cornmeal and milk until combined; fold in shredded cheese.
- Pour the chili mixture into a greased baking dish and spread evenly. Top with cornbread batter and smooth over.
- Bake for 25-30 minutes until golden brown on top. Let cool slightly before serving.
Nutrition
- Serving Size: 1 slice (approximately 250g)
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg
Keywords: - For added nutrition, substitute ground beef with turkey or add bell peppers to the chili mixture. - Leftovers can be stored in an airtight container for up to four days or frozen for longer storage.
