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Hearty Comfort in a Skillet: Cornbread Topped Chili Casserole

This delicious Cornbread Topped Chili casserole is perfect for a cozy dinner cooked all in one pot.

Today, I'm excited to share a recipe that brings together two beloved comfort foods in one satisfying dish: Cornbread-Topped Chili Casserole. This hearty skillet meal combines the rich flavors of chili with the sweetness of cornbread for a delightful culinary experience that's sure to warm both body and soul. So, grab your skillet and let's get cooking!

As temperatures drop and cravings for comfort food rise, I found myself yearning for a hearty meal that would tick all the boxes: warm, flavorful, and comforting. Drawing inspiration from classic chili and cornbread recipes, I set out to create a dish that would marry the best of both worlds. The result? A mouthwatering casserole that's as easy to make as it is delicious to devour.

With its layers of savory chili and fluffy cornbread, this Cornbread-Topped Chili Casserole is a guaranteed crowd-pleaser that's perfect for chilly evenings or cozy gatherings with loved ones. So, why not treat yourself to a taste of comfort in every bite? I hope this recipe brings you as much joy and warmth as it has brought me.

You'll also love our Cajun Chicken Pasta and our Sheet Pan Jamaican Chicken!

Prep Time 15 mins
Cook Time 45 mins
Rest Time 5 mins
Total Time 1 hr 5 mins
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Ingredients
    Chili
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 jalapeño pepper, seeded and diced (optional for extra heat)
  • 1 pound ground beef (or ground turkey for a lighter option)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 14 oz diced tomatoes, undrained (14 oz)
  • 15 oz kidney beans (drained and rinsed)
  • 1 cup frozen corn kernels
  • 1 cup shredded cheddar cheese
    • Cornbread Topping
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 egg
Instructions
  1. 1
    Preheat your oven to 375°F (190°C).
  2. 2
    Heat olive oil in a large ovenproof skillet or Dutch oven over medium heat. Add diced onion, garlic, bell peppers, and jalapeño (if using). Cook until softened, about 5 minutes.
  3. 3
    Add ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
  4. 4
    Stir in chili powder, cumin, smoked paprika, dried oregano, salt, and pepper. Cook for another 2 minutes until fragrant.
  5. 5
    Add diced tomatoes, kidney beans, and frozen corn to the skillet. Stir to combine and simmer for 10-15 minutes, allowing the flavors to meld together.
  6. 6
    While the chili simmers, prepare the cornbread topping. In a mixing bowl, combine cornmeal, flour, baking powder, and salt.
  7. 7
    In a separate bowl, whisk together milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined.
  8. 8
    Spread the chili mixture evenly in the skillet. Sprinkle shredded cheddar cheese over the top.
  9. 9
    Pour the cornbread batter over the chili, spreading it out to cover the surface.
  10. 10
    Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and cooked through.
  11. 11
    Once done, remove from the oven and let it cool for a few minutes before serving.

Nutrition Facts

Servings: 6 ServingCalories:809kcalTotal Fat:42.6gSaturated Fat: 12.6gTotal Carbohydrate:88gDietary Fiber: 20.8gSugars: 12.2gProtein:37g

Keywords: dinner, chili, cornbread, dutch oven, one-pot
Read it online: https://gratescoop.com/recipe/cornbread-topped-chili-casserole