Description
This hearty Chili & Cornbread Casserole combines a savory chili made with ground beef, beans, and tomatoes, layered beneath a cheesy cornbread topping. Perfectly baked to golden perfection, it’s a comforting dish ideal for family dinners or casual gatherings.
Ingredients
Scale
Cornbread Topping
- 1 (8.5-oz) package corn muffin mix
- 1 (14.75-oz) can creamed corn
- 2 eggs
- ½ cup milk
- 2 cups shredded cheddar cheese, divided
Chili Filling
- 1 lb ground beef
- 1 (1.75-oz) package chili seasoning
- 1 (15-oz) can diced tomatoes, undrained
- 1 (15-oz) can chili beans, undrained
- 1 (8-oz) can tomato sauce
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400ºF. Lightly coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray to prevent sticking and set it aside.
- Make Cornbread Layer: In a large bowl, mix together the corn muffin mix, creamed corn, eggs, milk, and 1 cup of shredded cheddar cheese. Pour this mixture evenly into the prepared baking dish. Bake it in the oven for 20 minutes until it’s just set.
- Cook Chili Mixture: While the cornbread bakes, heat a large skillet over medium heat. Add the ground beef and cook until no longer pink, breaking it up as it cooks. Drain excess fat. Stir in the chili seasoning, diced tomatoes with their juice, chili beans, and tomato sauce. Let this mixture simmer for about 5 minutes to blend flavors.
- Assemble and Bake: Remove the partially baked cornbread from the oven. Carefully spoon the chili mixture evenly over the cornbread. Sprinkle the remaining 1 cup of shredded cheddar cheese over the chili layer. Return the casserole to the oven and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
- Cool and Serve: Allow the casserole to cool for about 5 minutes before cutting into 6 to 8 squares. Serve topped with your favorite taco toppings such as sour cream, chopped onions, jalapeños, or cilantro if desired.
Notes
- For a spicier casserole, add chopped jalapeños to the chili mixture before baking.
- Use low-fat or fat-free cheese and lean ground beef to reduce fat content.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a vegetarian option, substitute ground beef with plant-based meat or diced vegetables.
- Adding a dollop of sour cream or a sprinkle of fresh cilantro adds a fresh flavor contrast.
