Description
This Chili Cornbread Casserole features a savory blend of ground beef (or turkey), beans, corn, and spices, all topped with a fluffy cornbread layer and melted cheddar cheese. It’s a comforting, filling dish perfect for family dinners or potlucks, offering a delightful mix of flavors and textures in every bite.
Ingredients
Scale
- 1 pound ground beef (or turkey)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes, with juices
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 box (8.5 oz) cornbread mix
- 1 egg
- 1/3 cup milk
- 1 cup shredded cheddar cheese (plus more for topping)
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large skillet over medium heat, add the ground beef (or turkey). Cook until browned, breaking it apart with a spatula as it cooks, about 5-7 minutes.
- Once the meat is browned, add the diced onion and minced garlic to the skillet. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Stir in the kidney beans, black beans, corn, and diced tomatoes (with their juices). Mix well to combine all the ingredients.
- Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together and let it simmer for about 10 minutes, allowing the flavors to meld. If the mixture seems too thick, you can add a splash of water or broth to loosen it up.
- While the chili mixture is simmering, preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the cornbread mix, egg, and milk. Stir until just combined; be careful not to overmix, as this can make the cornbread tough.
- Fold in the shredded cheddar cheese into the cornbread batter, reserving a small amount for topping later.
- Once the chili mixture has simmered and thickened, remove it from the heat. Spread the chili evenly in the bottom of a greased 9×13 inch baking dish.
- Carefully pour the cornbread batter over the chili mixture. Use a spatula to spread it evenly, ensuring that the chili is mostly covered.
- Sprinkle the reserved cheddar cheese on top of the cornbread batter for an extra cheesy crust.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the casserole from the oven and let it cool for about 5-10 minutes before serving. This will help the layers set a bit.
- Using a spatula, cut the casserole into squares and serve warm. Garnish each serving with fresh cilantro for a pop of color and flavor.
- For an extra touch, serve it with a dollop of sour cream or a drizzle of hot sauce, depending on your spice preference.
- If you have leftovers (which is rare because its so delicious!), let the casserole cool completely before storing it in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
- To reheat, simply place individual portions in the microwave for about 1-2 minutes, or until heated through.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Be careful not to overmix the cornbread batter, as this can make the cornbread tough.
- If the chili mixture seems too thick, you can add a splash of water or broth to loosen it up.
- Let the casserole cool for about 5-10 minutes before serving to help the layers set a bit.
- For an extra touch, serve it with a dollop of sour cream or a drizzle of hot sauce, depending on your spice preference.
- Let the casserole cool completely before storing it in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
- To reheat, simply place individual portions in the microwave for about 1-2 minutes, or until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes