Hearty Cornbread Chili Casserole
This comforting dish brings together sweet cornbread and savory chili for a meal that everyone at your table will love.
recipesbynani.comThere is something so special about a warm casserole that feeds the whole family without any fuss. This recipe is a favorite in my kitchen because it pairs the deep flavors of a hearty beef chili with the golden sweetness of fluffy cornbread. It is pure comfort food that tastes like a hug in a bowl.
My best tip for this recipe is to make sure your chili is nice and thick before you add the topping. If it looks a bit too watery, let it simmer on the stove for a few extra minutes to concentrate all those delicious flavors.
🧺 Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 1 can red kidney beans, drained
- 1 can diced tomatoes
- 1 packet taco seasoning
- 1 box corn muffin mix
- 1 egg
- 1/3 cup milk
- 1 cup shredded cheddar cheese
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit and lightly grease a 9 by 9 inch baking dish.
- 2
In a large skillet over medium heat, cook the ground beef and onion until the meat is browned and the onion is soft.
- 3
Drain any excess grease from the skillet, then stir in the kidney beans, diced tomatoes, and taco seasoning.
- 4
Let the chili mixture simmer for about 5 minutes to combine the flavors, then pour it into your prepared baking dish.
- 5
In a medium bowl, whisk together the corn muffin mix, egg, and milk until smooth.
- 6
Spread the cornbread batter evenly over the top of the chili mixture in the baking dish.
- 7
Bake for 20 to 25 minutes, or until the cornbread is golden brown.
- 8
Sprinkle the cheddar cheese over the top and bake for another 2 minutes until the cheese is melted and bubbly.
💡 Tips
Serve this with a dollop of sour cream and some fresh chopped cilantro on top. If you have leftovers, keep them in an airtight container in the fridge for up to three days and reheat them in the microwave.
Made this recipe? Let us know how it went.
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