Description
A hearty and comforting Chili Cornbread Casserole featuring spicy seasoned ground beef chili topped with a moist and fluffy cornbread layer. This easy-to-make casserole combines savory flavors with the sweet crunch of corn and is perfect for family dinners or gatherings.
Ingredients
Scale
Seasoning
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon mustard powder
- 1 teaspoon brown sugar
- 1/4 teaspoon cayenne pepper
Chili
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 pounds ground beef
- Salt and pepper to taste
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- 1/2 cup chicken broth
- 1 beef bouillon cube
- 28 ounces crushed tomatoes
- 14.5 ounces diced tomatoes, drained
- 16 ounces kidney beans, drained
Cornbread Topping
- 2 (8.5 oz.) boxes Jiffy corn muffin mix
- 1 (15.25 oz.) can whole kernel sweet corn, drained
- 1/3 cup milk
- 1/3 cup sour cream
- 3 tablespoons melted butter
- 2 large eggs, whisked
Instructions
- Prepare Seasoning: Combine chili powder, salt, ground cumin, dried oregano, mustard powder, brown sugar, and cayenne pepper in a small bowl. Set aside.
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit.
- Cook Onions and Beef: Heat olive oil in a large pot over medium heat. Add diced onions and soften for 3 to 4 minutes. Season ground beef generously with salt and pepper, add to pot, and cook while breaking up the meat for about 5 minutes until browned.
- Add Pepper and Garlic: Stir in diced green bell pepper and minced garlic. Continue cooking for 5 more minutes until beef is cooked through. Drain excess grease well.
- Add Seasoning and Sauces: Reduce heat to medium and sprinkle seasoning mixture over the meat. Add tomato paste, Worcestershire sauce, and hot sauce, stirring well to combine.
- Add Liquids and Tomatoes: Pour in chicken broth and scrape the bottom of the pot with a spatula to lift browned bits. Add beef bouillon cube, crushed tomatoes, and drained diced tomatoes. Stir and bring to a boil, then reduce heat to low.
- Add Beans and Simmer: Stir in kidney beans and partially cover the pot to let the chili simmer while you prepare the cornbread topping.
- Mix Cornbread Topping: In a large bowl, combine Jiffy corn muffin mix, drained sweet corn, milk, sour cream, melted butter, and whisked eggs. Mix gently just until combined; do not overmix to keep topping light.
- Assemble Casserole: Transfer chili to a deep 9 x 13-inch casserole dish, pressing it gently to form an even firm layer.
- Add Cornbread Layer: Spoon dollops of the cornbread batter evenly around the edges and center of the chili. Use a silicone spatula to gently spread it into an even layer without disturbing the chili below.
- Bake: Bake uncovered in the preheated oven for 45 minutes. If the cornbread top browns too quickly, tent loosely with foil during the last 5 to 10 minutes of baking.
- Rest and Serve: Remove casserole from oven and let it sit for 5 minutes before serving to set and cool slightly.
Notes
- Adding Cheese: Sprinkle shredded cheese on top of the cornbread during the last 10 minutes of baking or layer cheese on chili before adding cornbread for a melty finish.
- Bean Options: Substitute kidney beans with black beans or pinto beans as preferred.
- Meat Variations: Use ground turkey, sausage, pork, or veal in place of or combined with beef.
- Flavor Enhancers: Worcestershire sauce, mustard powder, and hot sauce enrich flavor without overpowering the dish.
- Spice Level: Increase hot sauce and cayenne pepper for more heat, adding gradually to taste.
- Broth Choice: Chicken broth adds depth; beef broth or a mix can be used instead.
- Homemade Cornbread: Use your own cornbread recipe as a topping if preferred.
- Serving Suggestions: Top with sour cream, shredded cheese, jalapeno slices, green onions, cilantro, diced avocado, Fritos, or tortilla chips for extra texture and flavor.
- Make Ahead: Prepare chili up to 2 days in advance to allow flavors to deepen. Reheat before adding cornbread topping and baking.
- Storage: Cool completely, cover, and refrigerate in airtight container for up to 3 days.
- Leavening Note: Combine the cornbread topping ingredients only when ready to bake to ensure proper rising.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 5 g
- Sodium: 690 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 95 mg
