Chili Cornbread Casserole
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!
Servings: 6 servings
Calories: 627kcal
Ingredients
For the Cornbread
- 1 cup buttermilk
- 2 Tbsp vegetable oil
- 1 cup yellow 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 or ground turkey
- 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; whisk 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-high 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.
Notes
Feel free to substitute 2 cans of chili beans for the pinto and kidney beans in this recipe.
Nutrition
Calories: 627kcal | Carbohydrates: 77g | Protein: 44g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 139mg | Sodium: 1693mg | Potassium: 1682mg | Fiber: 15g | Sugar: 9g | Vitamin A: 1469IU | Vitamin C: 18mg | Calcium: 242mg | Iron: 10mg
