Chili Cornbread Casserole Recipe
Our Chili Cornbread Casserole Recipe is an easy weeknight dinner. A saucy homemade chili is smothered with a cheesy creamy cornbread topping and baked until hot, bubbly and golden!
Servings: 6
Calories: 346kcal
Ingredients
Chili:
- 1 1/4 lbs. ground beef
- 1 small onion , chopped, 1/2 cup
- 1 clove garlic , minced
- 1 Tbs. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1 can (10 ounces) diced tomatoes & green chilies , preferably RoTel brand
- 1 can (8 ounces) tomato sauce
Cornbread Topping:
- 1 box (8.5 ounces) corn muffin mix
- 1 egg
- 1 can (8 ounces) cream style corn
- 1 cup shredded cheddar jack
- 1/4 cup milk
- 1 Tbs. cilantro leaves
Instructions
Chili:
- Preheat oven to 375F. Spray a 2-quart baking dish with non-stick cooking spray.
- Heat a large non-stick skillet over medium-high heat and cook ground beef, onion, garlic, chili powder, cumin and kosher salt until browned, stirring occasionally.
- Stir in diced tomatoes & green chilies and tomato sauce. Transfer ground beef mixture to prepared baking dish.
Cornbread Topping:
- In medium bowl combine corn muffin mix, egg, cream style corn, 3/4 cup cheese and milk until blended and spread over beef mixture.
- Sprinkle with remaining 1/4 cup cheese and bake 25 minutes or until cornbread topping is baked through and mixture is hot and bubbly.
- Sprinkle with cilantro.
- Serving Suggestion: Serve with your favorite chili toppings such as sour cream, sliced fresh jalapenos and salsa!
Video
Notes
*RoTel brand diced tomatoes & green chilies can be found in the Mexican ethnic section of your grocery store. Still can't find them? Just substitute 1 can (14.5 ounces) diced tomatoes, preferably with jalapenos or green chilies.
Swirls of Flavor Recipe Tips
- Serve with sour cream and salsa
- Bake in individual ramekins for personal size servings
- Substitute taco seasoning for the chili powder and cumin
- Substitute ground turkey for the ground beef
- Make with shredded cheddar cheese in place of cheddar jack cheese
- Just in case you have any loft overs (highly unlikely in my house!) you can store them in an airtight container, covered, in the refrigerator for about 3 days.
- To reheat, let chili casserole come to room temperature, transfer to an oven-safe casserole dish and heat, covered with foil, in the oven until heated through.
Nutrition
Calories: 346kcal | Carbohydrates: 3g | Protein: 23g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 115mg | Sodium: 381mg | Potassium: 355mg | Fiber: 1g | Sugar: 1g | Vitamin A: 651IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 3mg