Chili Cornbread Casserole
Homemade chili baked over a fresh cornbread. This delicious recipe brings two classic recipes together in one amazing comfort-food dish!
Servings: 10 1¼ cup servings
Calories: 333kcal
Ingredients
Chili
- ½ pound lean ground beef
- 1 cup finely diced sweet yellow onion
- 1 tbsp fresh minced garlic
- 14.5 ounce can diced tomatoes with juice
- 6 ounce can tomato paste
- ½ cup beef broth
- 15.25 ounce can southwest corn (with poblano and red peppers), with juice
- 15.25 ounce can black beans drained and rinsed
- 1 tbsp fresh chopped cilantro (+ 2 teaspoon for optional garnish)
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp kosher salt
- 1 tsp cracked black pepper
- ½ tsp chili powder
- ½ cup Colby Jack shredded cheese
Cornbread:
- 13 ounce (2 6.5-ounce packages) cornbread mix
- 1¼ cup milk (or water)
Instructions
Chili
- Using a 5-6 quart stockpot over medium-high heat, add the ground beef, diced onion, and garlic. Cook uncovered, stirring often, until the onions are translucent and the ground beef is cooked through and no longer pink.
- Add the diced tomatoes with juice.
- Using a small mixing bowl, whisk together the tomato paste and beef broth until smooth. Add to the stockpot.
- Add the corn with juice, black beans, 1 tablespoon chopped cilantro, cumin, oregano, salt, pepper and chili powder. Bring to a low boil and reduce to a simmer. Cook uncovered for 10 minutes.
Cornbread
- Preheat the oven to 375°F. Generously spray a 9x13 baking dish. Set it aside.
- Using a medium size mixing bowl, whisk together the cornbread mix and milk. Pour into the prepared baking dish.
- Ladle the chili into the center of the unbaked cornbread. Sprinkle with the shredded cheese.
- Bake for 25-30 minutes, or until the cornbread is golden.
- Remove from the oven and garnish with the 2 teaspoons of chopped cilantro. Serve while hot.