Go Back
Chili Cornbread Casserole
Redondo

Chili Cornbread Casserole

This hearty chili cornbread casserole combines a veggie-packed chili base with a fluffy, golden cornbread topping. A comforting, one-dish meal perfect for busy weeknights or cozy weekends.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 336
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 cup yellow onion, diced
  • 1 cup bell pepper, diced
  • 1 small jalapeño, diced
  • 1.5 tbsp garlic, minced
  • 1 tbsp + 1 tsp chili powder
  • 2 tsp ground cumin
  • 1.5 tsp dried oregano
  • 0.75 tsp salt
  • 0.25 tsp black pepper
  • 15 oz tomato sauce
  • 14 oz fire-roasted tomatoes
  • 15 oz pinto beans, rinsed
  • 3 tbsp tomato paste
  • 1 cup frozen corn
  • 0.75 cup yellow cornmeal
  • 0.75 cup all-purpose flour
  • 2 tbsp brown sugar
  • 0.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup milk of choice
  • 1 large egg
  • 2 tbsp avocado oil
  • 0.5 tsp white vinegar
  • 0.75 cup shredded cheddar cheese

Equipment

  • oven-safe skillet 3.5 to 4-quart capacity

Method
 

  1. Preheat oven to 400°F. In a large oven-safe skillet, cook beef, onion, bell pepper, jalapeño, and garlic for 8–9 minutes. Add spices, tomato sauce, tomatoes, beans, tomato paste, and corn. Simmer covered 8 minutes, then uncovered 4 minutes.
  2. In a bowl, mix flour, cornmeal, sugar, baking powder, soda, and salt. Stir in milk, egg, oil, and vinegar until just combined.
  3. Drop cornbread batter over chili in spoonfuls. Add jalapeño slices if desired. Bake 10 minutes, sprinkle cheese, bake 6–8 minutes more. Let rest 10 minutes before serving.

Notes

Make it your own with vegetarian swaps, dairy-free cheese, or egg alternatives like flax eggs. Stores and freezes beautifully.