Chili Cornbread Casserole

Chili Cornbread Casserole is the ultimate comfort food that brings together the hearty flavors of a rich, savory chili with the sweet, fluffy topping of cornbread. This dish is perfect for gatherings, potlucks, or a cozy family dinner. The layers of ground beef (or turkey), beans, tomatoes, and a blend of spices are topped with a simple cornbread batter that bakes to golden perfection, creating a delicious contrast between the slightly spicy base and the soft, slightly sweet crust. It’s a one-dish wonder that satisfies with every bite, making it a go-to for chilly nights and casual dinners.

Ingredients:

For the Chili Base:

• 1 lb ground beef or turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup frozen corn kernels
• 2 tbsp tomato paste
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 1/2 cup shredded cheddar cheese (optional)

For the Cornbread Topping:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup melted butter
• 1 large egg, beaten

Instructions:

1. Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish or a deep casserole dish.
2. Cook the chili base: In a large skillet over medium-high heat, cook the ground beef or turkey until browned, breaking it up with a spoon. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute.
3. Combine ingredients: Add the kidney beans, black beans, diced tomatoes, corn, and tomato paste to the skillet. Mix well. Season with chili powder, cumin, paprika, cayenne (if using), salt, and black pepper. Let simmer for 5-7 minutes, then transfer the chili mixture to the prepared baking dish. Sprinkle shredded cheddar cheese over the top if desired.
4. Prepare the cornbread batter: In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center and add the milk, melted butter, and beaten egg. Stir until just combined; avoid overmixing.
5. Assemble the casserole: Pour the cornbread batter over the chili, spreading it evenly with a spatula.
6. Bake: Place the dish in the oven and bake for 20-25 minutes or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
7. Serve: Let the casserole cool for a few minutes before serving. Garnish with chopped cilantro, sour cream, or jalapeño slices for an extra kick.

Enjoy this warm and hearty Chili Cornbread Casserole with a simple side salad or your favorite toppings for a complete meal!