There’s nothing quite like cozying up with a warm and comforting dish on a chilly day. This Chili Cornbread Casserole recipe combines the best of both worlds – a hearty chili base topped with fluffy cornbread, all baked together for a delicious and satisfying meal. Perfect for family dinners or gatherings with friends, this dish is sure to become a new favorite in your repertoire.
Chili Cornbread Casserole
Ingredients:
– 1 pound ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (15 ounces) kidney beans, drained and rinsed
– 1 can (15 ounces) black beans, drained and rinsed
– 1 can (14.5 ounces) diced tomatoes
– 1 can (6 ounces) tomato paste
– 1 cup frozen corn
– 1 tablespoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
For the cornbread topping:
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1/4 cup sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup milk
– 1/4 cup unsalted butter, melted
– 1 egg
Instructions:
1. Preheat the oven to 400°F (200°C) and grease a 9×13 inch baking dish.
2. In a large skillet, cook the ground beef over medium heat until browned. Add the diced onion and minced garlic, and cook until the onion is translucent.
3. Stir in the kidney beans, black beans, diced tomatoes, tomato paste, frozen corn, chili powder, cumin, salt, and pepper. Let the chili simmer for about 10 minutes, allowing the flavors to meld together. Taste and adjust seasoning if necessary.
4. Transfer the chili mixture to the prepared baking dish and spread it out evenly.
5. In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt for the cornbread topping.
6. In a separate bowl, mix the milk, melted butter, and egg until well combined.
7. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter will be thick.
8. Spread the cornbread batter over the chili mixture in the baking dish, smoothing it out with a spatula.
9. Sprinkle the shredded cheddar cheese evenly over the top of the cornbread layer.
10. Bake the casserole in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
11. Allow the casserole to cool slightly before serving. Serve warm and enjoy the delicious layers of chili and cornbread coming together in each bite.
This Chili Cornbread Casserole is a wonderful dish to serve on a cold evening, bringing warmth and comfort to your table. It’s a great way to enjoy the classic flavors of chili in a new and creative format that will surely be a hit with your family and friends. Enjoy this tasty and satisfying casserole as a delightful addition to your repertoire of cozy home-cooked meals. Happy cooking!
