Chili and cornbread are classic companions, but who says they need to be separate? Combine the two together in this one-pot Chili Cornbread Casserole!
I love coffee. Who’s with me on the coffee train? At home, we typically make Americano coffees – shots of espresso with additional water. The strength of an Americano is pretty similar to a standard drip coffee, but the flavor is a bit more intense. Of course, you can play with the intensity based on the number of shots of espresso as well as the amount of extra water. However, if it’s a weekend morning (or perhaps a Friday morning…close enough to the weekend, right?), I’ll sometimes make a mid-morning cappuccino.
Instead of water, a cappuccino uses milk (or perhaps cream) instead of water, and then the mug gets topped with foamed milk. It’s a treat! I stumbled across a really interesting stat the other day. According to Deutsche Bank’s survey of global prices, the most expensive city for a cappuccino is Copenhagen. A cappuccino will set you back about $6.30 in the capital of Denmark. New York City is well known for its higher prices for, well, just about everything, but Copenhagen tops even NYC in the cappuccino category. (A cappuccino in New York City averages about $5.)
Source: Statista.com
Before moving onto today’s Chili Cornbread Casserole recipe (yum!), I would be remiss if I mentioned the most expensive cappuccinos without also mentioning the cheapest. If you’re looking for an inexpensive cappuccino, head to Italy. (Ok, twist my arm – yet another reason to plan a trip to Italy!) A cappuccino in Milan averages just $1.67, and one in Rome checks in at just $2. That means I can drink almost 4 cappuccinos in Milan for every 1 cappuccino in Copenhagen. Fun facts to know and share.
Chili Cornbread Casserole
Switching gears to another classic comfort food, this Chili Cornbread Casserole combines a classic chili with a tasty cornbread topping. There’s just something magical about pairing a bowl of hot chili with a big square of cornbread. The two go together like tacos and Tuesdays. (I could’ve said they go together like coffee and cream, but we’ve hit the coffee train pretty hard already today.)
For this Chili Cornbread Casserole, I used my standard ground beef chili. I’ve posted a variety of fun chili recipes over the years (like this smoky Ribeye Chili from a few weeks back), and I firmly believe that you can never have enough chili recipes. Well add this one to the list. This Chili Cornbread Casserole starts with a classic chili base, and it gets cooked in a large (12″) cast iron skillet. Once the chili is done, that’s when the fun begins!
Instead of baking the cornbread up in a separate pan, I decided to reduce the number of dishes I had to clean by combining the cornbread and the chili together. Let me tell ya – this chili (or is it a casserole?) deserves a spot on your regular rotation of cold weather comfort food!
I included diced jalapenos (seeds removed) in the cornbread because I happen to love the flavor of jalapenos. However, those are entirely optional. Oh, and speaking of the cornbread, the bottom of the cornbread soaks up some of the liquid from the chili. It’s insanely delicious!
I hope you enjoy this Chili Cornbread Casserole as much as we did. As much as I don’t want to admit it, we still have several long weeks of cold weather left here in upstate New York. I suspect this dish will be making at least one more appearance before we return to spring and grilling season. Yum!
Did you make this Chili Cornbread Casserole at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Chili Cornbread Casserole
Ingredients
For the Cornbread
- 1 cup buttermilk
- 2 Tbsp vegetable oil
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 large eggs
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2-3 jalapenos seeds removed (optional) and finely diced
- 2 Tbsp unsalted butter melted
For the Chili
- ½ Tbsp olive oil
- 1 medium yellow onion diced
- 2 tsp minced garlic
- 1½ lbs lean ground beef
- ⅓ cup tomato paste ~½ of a 6-oz. can
- 2 Tbsp chili powder
- 1½ tsp ground cumin
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 15-oz. can pinto beans, rinsed and drained
- 1 15-oz. can dark red kidney beans, rinsed and drained
- 1 14-oz. can crushed tomatoes
- 1½ cups reduced-sodium chicken broth
- {optional garnishes} sour cream diced tomatoes, chopped green onions
Instructions
For the Cornbread
- Using a medium bowl, add buttermilk, oil, cornmeal and flour; stir until well combined. Let mixture sit for 15-20 minutes. (Note: This is a good time to start the chili.)
- Add eggs, baking powder, baking soda, salt, diced jalapenos and melted butter; stir until well combined.
For the Chili
- Preheat oven to 375°F.
- Using a large cast iron skillet (I used a 12” skillet), add olive oil and place over medium heat. Once hot, add diced onions. Sauté, stirring occasionally, for 3-4 minutes.
- Add garlic, stir and sauté for 1-2 more minutes.
- Add beef and break apart using a wooden spoon. Cook, stirring occasionally, for 8-10 minutes, or until beef is no longer pink. Drain any excess liquid (if any) from pan.
- Add tomato paste, chili powder, cumin, salt, pepper, thyme and oregano; stir and cook for 2-3 minutes.
- Add beans, tomatoes and chicken broth. Increase heat and bring mixture to a boil.
- Once boiling, remove skillet from heat. Pour cornbread batter on top and use a spatula to spread batter evenly on top of chili.
- Bake for 20-22 minutes, or until cornbread is fully baked.
- Remove skillet from oven and let cool for 10 minutes before serving.
Looking for more tasty chili recipes? Check out these other favorites, too:
Will be making this soon with few subs i never had chili cornbread casserole before perfect for raining days in Singapore will dm you if i make this and let you know hwo it goes Thanks Ramya
Ah, a recipe like this would be great for rainy days, Ramya! I hope you get a chance to make this one. We’ve still got cold days here at the end of winter, but at least the snow is finally starting to melt. 🙂
Oh my gosh, we’re channeling again—this is my favorite way to make chili— have been doing it since the 90s when I saw a recipe for “Hippy Pie” in my old (1970s era) Moosewood cookbook. The recipe was for any kind of chili or stew with cornbread batter on top. My kids begged for Hippy Pie! I usually do a layer of shredded sharp cheddar on top of the chili before pouring in the cornbread batter. I have also made Hippy Pie with beef stew. I highly recommend!
No way! Hippy Pie? What a funny name! I just discovered this concept of baking the cornbread and chili together, and I’m ALL IN now. The cornbread is amazing with the way it soaks up some of the liquid in the chili. Also, that extra layer of cheese in between? Genius! I’m totally doing that next time.
what fun! I bet kids would really love this, if it’s not too spicy, of course. It’s still chili season where I live, even though spring is trying to happen.
Spring is trying to happen here, but Old Man Winter is really putting up a fight. At least the snow is mostly starting to melt! Either way, it’s still chili season here for sure. Stay warm, Mimi!
You definitely don’t have to twist my arm to go to Italy, and the fact that coffee drinks are pretty inexpensive makes it all that much more appealing! We have Americanos and lattes at home every now and then and they’re such a treat, especially those lattes. Speaking of treat, this casserole looks scrumptious, David! Love that cornbread top. Bet it’s super hearty and delicious! It’s still cold here and this is the type of comfort food I crave. Have a wonderful week 🙂
Haha – tell me about it, Dawn! I was actually a bit surprised to see that Italy was lower on the list of espresso prices. I guess it’s because it’s so common to just grab a mid-day espresso there. I remember in Rome folks would stop by mid-day for an espresso at the coffee shop/bar. No sitting down – just toss some coins on the counter, grab an espresso like a shot of liquor and then on your way. Ah, one day we’ll be able to travel again! 🙂 Thanks, Dawn!
Manservant would be all over this. His two favorite foods in one dish. I’ll take it with a cappuccino, please!
Haha – I’m with ya on that cappuccino, Abbe! 🙂
clearly if i ever go back to copenhagen, i cannot drink coffee. imagine that cost in aussie dollars! your casserole looks tasty david. i do like me some beans:)
Haha – I haven’t had the opportunity to visit Copenhagen yet. It was on the short list a couple of years ago, but we opted for a river cruise instead. The coffee on the cruise was quite tasty if I recall! 🙂 Thanks, Sherry!
Your bringing back memories again David! Your chili cornbread casserole is similar to a tamale pie we used to make years ago. The big difference is that we used Jiffy cornbread mix on top and likely way too much cheese on top of the chili. I like your recipe as it’s much cleaner and I think will let the cornbread (yes, with jalapenos) and chili meld well.
Coffee in Copenhagen is expensive, as is everything. Try US$12 for a pint of beer. But, a $6.00 cappuccino is a bargain. Last we had there were about 10 bucks and if you go to Starbucks a latte can set you back even more. Here in Sweden, a cappuccino runs about 5 bucks and a latte about 6 bucks.
But then a Big Mac is about 8 bucks, so all is relevant. But, the reason that the food and drink are more expensive is that we don’t tip. The barista makes the same wage as many other workers. No restaurant wage here…
Ah! Why didn’t I realize that before? This cornbread-topped chili is indeed similar to tamale pie. My aunt in Texas makes a mean tamale pie, but I haven’t had that in ages. (Mental note – get the recipe from her!)
I love that you can chime in with personal stories from Copenhagen. $6 cappuccino is a bargain!? That’s crazy. And $12 beers!? It’s like I’m back in Atlanta…haha. Also, you make a good point about tipping. I wonder what the real prices in the US would look like once you factor in average tips? Interesting. Either way, thanks, Ron – hope you are doing well!
I’m keeping my fingers crossed that it will actually stay spring here, but chances are we will still get another blast of winter! I love what you’ve done with this chili and cornbread! Both are such a classic and why not make them in one pan. I can’t wait to dig into this tasty dish!
I hear ya, Kathy – I keep waiting for another snowstorm to pop up on the forecast. So far, we’re lucky. Still cold, but at least no snow! Either way, the cold weather means we’re still in soup and chili season. This combination was a lot of fun, and it was quite tasty, too. Here’s to warm weather coming back at some point! 🙂
I’m with you on the coffee train, David! And wow does this casserole ever look fabulous. It reminds me of the tamale pie my mom made growing up – a childhood favorite that I haven’t made for years. Definitely going to try this!
I agree with the tamale pie similarity, Marissa! Ron mentioned that, too, and I didn’t realize it until that point. It also makes me really crave a tamale pie now! Either way, this is an excellent comfort food recipe. Perfect for these early spring days when it’s still way too cold outside!
What a perfcect comfort food! Chili and cornbread are the best combo and all in a skillet is a winner recipe.
Both recipes sounds great and this is the ultimate meal for those who loves chili. We are expecting cold and grey weather this week and this might be the sign that I have to try this out. Thanks for inspiring me.
Ah, cold and grey weather definitely calls for comfort food! With spring around the corner, I keep expecting it to be warm. We’ve even been talking about all of the ‘summer’ food (i.e. grilled and smoked) that we want to make…but alas they are calling for snow here later this week. Definitely still chili + cornbread season! Thanks, Holly!
I am a black coffee guy too, I love my espresso, long black and americano. Interesting to see that price of cap on certain countries, definitely agree on those Scandinavian prices as I had tried it there myself. New Zealand has a good coffee culture too, prices are comparable to America. BTW that Chili Cornbread Casserole looks stunning
Interesting to hear about New Zealand and how it compares to America in terms of coffee culture. I do love my coffee, but we usually opt for making it at home instead of going out for it. Vacation, though? That’s when we splurge on the cappuccinos! 🙂 Thanks, Raymund!
Interesting how no Canadian city is listed on the coffee list! 😉 But this chili cornbread casserole looks mighty delicious! Need to make it for this upcoming rainy week!
Ah, you make a good point, Michelle. I went back to the original study (well, the 2019 version…I can’t find the 2020 version) and it looks like both Toronto and Vancouver make the list. (https://www.dbresearch.com/PROD/RPS_EN-PROD/PROD0000000000494405/Mapping_the_world%27s_prices_2019.pdf?undefined&realload=1jauoFgR/FDVCg2FMaYSbNmZR01keUuISGC4MR58M6xvhqqmIolCXirC167saAhySQ1Zy9yCfAtbR8HFVsWBZw==) They both check in around $4 (US dollars) so they fall in the middle of the list. Interesting!
Either way, rainy week ahead? Put some comfort food on the menu! And maybe a cappuccino, too. 🙂
A cappuccino for $6.30? What? I’m a cheap person, I’d always prefer 2 or 3 cups of cappuccino for this price. So when I go to Denmark and other Scandinavian countries, I will need to find another option haha.
Anyway, I’m a huge fan of cornbread, but I only made it first time last summer, and it was on a sweet side. Combined with some bold savoury flavours? Absolutely yes! It’s like gravy & biscuits…but just chilly and cornbread. Awesome – I’ll need to try this!
Haha – I’m with ya, Ben! I don’t mind spending on vacation or for big items, but on a daily basis, I’m usually pretty thrifty, too. I bet a standard drip coffee would save you some money in those Scandinavian countries!
There are a lot of different versions of cornbread out there. I typically don’t like sweeter cornbreads, although Laura does. Either way, play around with this idea if you’re looking for some serious comfort food, Ben. It’s quite delicious!
This is a kind of American shepherd’s pie, no? Interesting idea.
On cappuccinos, yes, so very cheap in Italy as compared with anywhere else. But then, in Italy, it’s the normal way people start their days so it’s priced for normal people! Of course, still not as cheap as making it at home, which is what I do. I don’t wake up until I’ve had at least one!
Ah! You make an excellent observation, Frank. This is kind of an American shepherd’s pie – I like that term. Either way, it’s delicious!
I’m with you on making espressos at home. In fact, Laura and I used extra vacation money a number of years back to buy a proper espresso machine…and I love that thing! In fact, I’m off to make another right now. Cheers, my friend!
Whoa! For the first time, I am glad I don’t take coffee 😛 (I do love a hot cuppa but can’t have it because of health reasons)
Delicious hearty meal such as this one are an absolute winner in my book.
Ah! That makes perfect sense, Taruna. Some of these coffee prices are pretty expensive. (To be fair, these are cappuccino prices, and those typically run more than a standard cup…but still…) Spring is on the way here in New York, but it’s still pretty chilly – that means we’re still in comfort food season!
I love this idea, David! (and seems we are thinking the same way with the cornbread topping, too!) I love chili any way, any recipe, any protein, any spice level – it’s one of the best dishes around! I’m also with you on the Americano – it’s definitely my favorite espresso beverage, but I so rarely purchase one at a coffee shop, I’ve no idea how expensive they are here!
It’s hard to beat a good cornbread! I’ve always enjoyed cornbread, but putting it on top of beef chili took it to a whole new level for me. The juices from the chili soak into the bottom of the cornbread – talk about comfort food! 🙂 And, yes, we rarely go out to coffee shops, too. I prefer making my Americanos here at home, although we do splurge when we go on vacation. Thanks, Laura!