Description
This Cornbread Chili Casserole is a hearty, comforting dish combining savory chili with a golden, cheesy cornbread topping. Perfect for a family dinner, it layers seasoned ground beef chili and beans under a fluffy cornbread crust, baked to perfection with melted cheddar cheese.
Ingredients
Scale
Chili Mixture
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 can (15 oz) chili beans, drained
- 1 can (14.5 oz) diced tomatoes
- 1 packet chili seasoning mix
Cornbread Topping
- 1 box Jiffy cornbread mix
- 1/4 cup milk
- 1 egg
- 1 cup shredded cheddar cheese (divided into 1/2 cup each)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is hot and ready for baking the casserole.
- Cook Ground Beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, stirring occasionally, until browned and no longer pink, about 6-8 minutes.
- Add Chili Ingredients: Stir in the drained chili beans, diced tomatoes, and chili seasoning mix. Allow the mixture to simmer gently for 10 minutes to combine the flavors and thicken slightly.
- Prepare Cornbread Batter: In a separate bowl, combine the Jiffy cornbread mix with milk, egg, and half of the shredded cheddar cheese. Mix just until ingredients are blended.
- Assemble Casserole: Grease a 9×13-inch baking dish. Spread the chili mixture evenly in the dish. Pour the cornbread batter over the chili layer and smooth the top evenly.
- Add Cheese and Bake: Sprinkle the remaining shredded cheddar cheese over the cornbread batter. Bake in the preheated oven for 25-30 minutes, until the cornbread is golden brown and cooked through when tested with a toothpick.
- Cool and Serve: Remove the casserole from the oven and let it cool for 5 minutes before serving to allow it to set.
Notes
- For extra heat, add diced jalapeños to the chili mixture.
- Use low-fat cheese or ground turkey for a lighter version.
- Make sure the cornbread is completely cooked by inserting a toothpick; it should come out clean.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
