Chili cornbread casserole is the ultimate comfort food, combining the flavors of chili and cornbread into one delightful dish. Picture a warm, cheesy blend, bubbling and inviting as it comes out of the oven, ready to warm your soul.
Every bite offers a delightful explosion of textures and flavors—spicy chili meets fluffy cornbread in a dance of deliciousness that’s perfect for any occasion. Whether you’re hosting game night or just need a cozy dinner at home, this dish promises to be the star of the show.
Why You'll Love This Recipe
- This chili cornbread casserole combines ease with flavor; it’s a hassle-free, one-dish meal perfect for busy nights
- The vibrant colors and enticing aromas make it visually appealing for gatherings
- Enjoy its versatility; serve it as a main dish or a side
- It’s sure to satisfy even the pickiest eaters around your table
I remember the first time I made this chili cornbread casserole for my friends. They were skeptical at first but ended up fighting over the last spoonful!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Ground Beef: Use lean ground beef for a hearty base; you can substitute turkey for a lighter option.
Canned Chili Beans: A mix of kidney and black beans adds great texture and flavor; choose low-sodium varieties if desired.
Diced Tomatoes: Opt for fire-roasted diced tomatoes to intensify the flavor profile significantly.
Chili Powder: This spice gives depth to the dish; feel free to adjust according to your heat preference.
Cornbread Mix: Use your favorite brand or homemade mix for an extra personal touch!
Shredded Cheese: Cheddar works wonderfully here, melting beautifully on top; mix in some pepper jack for extra kick!
Green Onions: Chopped green onions add freshness and crunch as a garnish—don’t skip them!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish with nonstick spray to ensure easy serving later.
Brown the meat: In a large skillet over medium heat, cook the ground beef until browned and crumbly. Drain excess fat while enjoying that savory aroma filling your kitchen.
Add veggies and spices: Stir in diced tomatoes, drained beans, chili powder, salt, and pepper. Cook until everything is heated through and those flavors start mingling delightfully.
Prepare cornbread: In a separate bowl, combine cornbread mix with water according to package instructions. For added richness, consider substituting milk instead of water!
Assemble the casserole: Pour the chili mixture into your greased baking dish. Spread the cornbread batter evenly on top like a warm cloud ready to embrace its spicy companion.
Bake: Place in your preheated oven and bake for about 30 minutes or until golden brown on top. The irresistible aroma will have everyone peeking in!
Garnish & serve: Once baked, remove from oven and let cool slightly. Top with shredded cheese and chopped green onions before serving—enjoy every cheesy, spicy bite!
You Must Know
- This chili cornbread casserole is a one-pot wonder that’s perfect for cozy evenings
- Its comforting aroma fills the kitchen, inviting everyone to gather around the table
- Plus, it’s an easy dish to whip up with ingredients you likely have on hand
Perfecting the Cooking Process
Start by browning the meat and sautéing vegetables before mixing in the remaining ingredients, ensuring rich flavors develop.
Add Your Touch
Feel free to swap out ground beef for turkey or add black beans for extra protein and fiber, enhancing nutrition and flavor.
Storing & Reheating
Store the casserole in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F until warmed through.
Chef's Helpful Tips
- To elevate your chili cornbread casserole, consider these insider tips
- Always taste as you go to adjust seasonings perfectly
- Adding a touch of honey can balance spiciness beautifully
- For extra texture, top with crushed tortilla chips before serving
I remember the first time I made this chili cornbread casserole; my friends couldn’t stop raving about how delicious it was! The leftovers vanished faster than I could say “seconds.”
FAQ
What is chili cornbread casserole?
Chili cornbread casserole is a hearty dish combining chili and cornbread in one baked meal.
Can I make chili cornbread casserole vegetarian?
Absolutely! Use plant-based ground meat or beans as a delicious substitute for meat.
How do I know when it’s done baking?
The casserole is ready when the cornbread topping is golden brown and a toothpick comes out clean.
Chili Cornbread Casserole
Chili cornbread casserole is the ultimate comfort food, blending spicy chili and fluffy cornbread into a mouthwatering dish. This one-dish meal is perfect for busy nights or cozy gatherings, offering a delightful mix of textures and flavors that will surely please everyone at your table. With its inviting aroma and cheesy topping, this casserole promises to be the star of any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
- 1 lb lean ground beef (or turkey)
- 1 can (15 oz) canned chili beans, drained
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 tbsp chili powder
- 1 box (8.5 oz) cornbread mix
- 1 cup shredded cheddar cheese
- 2 green onions, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large skillet, brown the ground beef over medium heat; drain excess fat.
- Stir in chili beans, diced tomatoes, chili powder, salt, and pepper; cook until heated through.
- Prepare cornbread mix according to package instructions.
- Pour the chili mixture into the baking dish and spread cornbread batter evenly on top.
- Bake for about 30 minutes or until golden brown. Top with cheese and green onions before serving.
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
