Chili Cornbread Casserole

Chili Cornbread Casserole is a thick, hearty, well-seasoned beef chili topped with homemade cornbread and all your favorite toppings.

Course dinner, main meal beef

Cuisine American, Southern American

Keyword chili and cornbread casserole, chili casserole with cornbread, cornbread chili cassserole, how do you make chili cornbread casserole, how to make chili cornbread casserole

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 627kcal

Author Beth Pierce

Ingredients

Chili

1 lb ground beef
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon dried marjoram
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 (10-ounce) cans Rotel fire-roasted diced tomatoes with green chiles
1 (15-ounce) can pinto beans, drained and rinsed
1 cup low-sodium beef broth
2 tablespoons tomato paste

Cornbread Topping

1¼ cups all-purpose flour
¾ cup cornmeal
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
¾ cup whole milk
2 large eggs, beaten
¼ cup butter, melted and slightly cooled
1½ cups shredded cheddar cheese
toppings such as sour cream, jalapenos, tomatoes, cilantro, and avocados. optional

Instructions

Preheat oven to 350 degrees.
Brown the ground beef in a large ovenproof skillet over medium heat. About halfway through the browning process, add the onion. Cook until the onion is soft and the beef is brown.
Reduce the heat to low and add the garlic, chili powder, cumin, marjoram, paprika, salt, and pepper. Stir and cook for 1 minute.
Stir in the diced tomatoes and pinto beans. Whisk the beef broth and tomato paste, and stir it into the chili mixture. Simmer while you make the cornbread topping.
Whisk the flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Stir in the milk, eggs, butter, and ¾ cup cheddar cheese.
Spread the cornbread mixture over the chili. Bake for 25-30 minutes or until the cornbread is lightly browned and set. Sprinkle the top with the remaining cheese, then cover with foil and let it melt.
Top the casserole with sour cream, jalapenos, tomatoes, cilantro, and avocados.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave at reduced power for short increments until warm.

Nutrition