Description
Chili Cornbread Casserole
Ingredients
For the Chili:
1 lb ground beef or turkey
1 medium onion, diced
2 garlic cloves, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (14 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and black pepper to taste
For the Cornbread Topping:
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1 egg
1/4 cup melted butter
1 cup shredded cheddar cheese
Optional Toppings:
Sour cream
Chopped fresh parsley or cilantro
Directions
Make the chili: In a large skillet over medium heat, cook ground beef until browned. Add onion and garlic, cooking until softened. Stir in kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, paprika, salt, and pepper. Simmer for 10 minutes.
Prepare the cornbread batter: In a bowl, mix cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, egg, and melted butter. Combine the wet and dry ingredients, then fold in shredded cheddar cheese.
Assemble the casserole: Preheat oven to 400°F (200°C). Pour the chili into a 9×9-inch baking dish. Spread the cornbread batter evenly over the top.
Bake: Bake for 20-25 minutes, or until the cornbread is golden brown and cooked through.
Serve: Let cool slightly, then scoop into bowls. Top with sour cream and fresh parsley or cilantro for a delicious finish.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 390 kcal per serving
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