Chili-Stuffed Cornbread Casserole
Chili-Stuffed Cornbread Casserole
We love chili and cornbread, separately, as much as the next person, but really it’s all about the magical union that takes place when they’re made and eaten together that we love the most. Like, yes, cornbread is good at any time, but with chili…ooh we’re hooked and definitely going back for seconds (and probably thirds).
Here’s a thought though: what if you could literally combine these two delicious dishes into one, incredibly awesome and amazing meal? Instead of making your chili and cornbread separately, turn them into a baked casserole that you can scoop and serve together, tackling all our chili/cornbread needs in one fell swoop.
Whether you make your chili or use store-bought – we’ve all had those nights when we just need dinner to be on the table ASAP and turn to some trusty canned chili – if you drop your cornbread mix down around the edges of a 9×13 and then pile your chili up in the middle…man, you’ve got some seriously tasty food on its way to your belly in no time.
The thing we love most about this dish (apart from the flavor) is that you can choose the perfect chili-to-cornbread ratio for you. Whether it’s mostly chili with a smattering of cornbread, or you’re looking for a huge hunk of cornbread with a little scoopful of chili, you can easily get that with this all-in-one casserole!
Why You’ll Love This Recipe
This Chili-Stuffed Cornbread Casserole is a comfort food dream come true. The combination of savory chili and sweet cornbread creates a perfect balance of flavors and textures. Plus, it’s a versatile dish that can be customized to suit your taste preferences and is a guaranteed crowd-pleaser.
Kitchen Equipment You’ll Need
- Large pan or skillet
- Mixing bowl
- 9×13-inch baking dish
- Slotted spoon
Ingredients
- 1 pound lean ground beef
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt and freshly ground pepper, to taste
- 1 cup salsa
- 1 (15.25 oz.) can kidney beans, rinsed and drained
- 1 (14.5 oz.) can diced tomatoes
- 1 cup corn
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1 (8.5 oz.) box cornbread muffin mix
- 1/3 cup whole milk
- 1 cup sharp cheddar cheese, grated, divided
- 1 green onion, finely chopped, garnish, optional
Step-by-Step Instructions
- Preheat your oven to 400º F.
- In a large pan or skillet, cook the ground beef over medium-high heat. Season with salt, pepper, garlic powder, and onion powder.
- Once the beef is browned, drain off any remaining grease.
- Stir in the salsa, kidney beans, tomatoes, and corn. Season with chili powder and cumin. Cook for another 3-5 minutes, or until warmed through.
- In a large bowl, mix the cornbread muffin mix with milk and 1/2 cup of cheddar cheese until just incorporated.
- Spoon the cornbread batter around the outside edge of a greased baking dish, leaving a space in the center for the chili.
- Use a slotted spoon to transfer the chili into the center of the baking dish.
- Place the baking dish in the oven and bake for 18 minutes.
- Remove from the oven and, if desired, sprinkle the remaining 1/2 cup of cheese over the top.
- Return the baking dish to the oven and bake for another 4-6 minutes, or until the cheese is melted and the cornbread is cooked through.
- Remove from the oven and serve garnished with green onions, if desired. Enjoy!
Tips for Success
- Make sure to evenly distribute the cornbread batter around the edges for even cooking.
- Adjust the seasoning of the chili to your liking before adding it to the baking dish.
Additional Tips or Variations
Try adding some chopped jalapeños to the cornbread mix for a spicy kick. You can also experiment with different types of beans or add bell peppers to the chili for extra flavor and texture.
Nutritional Highlights (Per Serving)
This dish is rich in protein from the ground beef and beans while offering a good dose of fiber. It’s a hearty, satisfying meal that can fit into a balanced diet when enjoyed in moderation.
Frequently Asked Questions (FAQ)
Can I use canned chili? Yes, canned chili can be a quick and convenient option for this recipe.
Can I prepare this dish in advance? Absolutely! You can prepare the chili and cornbread batter ahead of time and assemble the casserole just before baking.
How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Conclusion
This Chili-Stuffed Cornbread Casserole is sure to become a favorite in your household. It’s the perfect combination of two beloved dishes, making for a satisfying and delightful meal. We can’t wait for you to try it! Please share your experiences and any variations you come up with in the comments below.
