Chili Cornbread Casserole

5 from 2 votes

Chili Cornbread Casserole

Make this chili Cornbread Casserole for a simple yet satisfying dinner! It combines savory chili and a buttery cornbread top for the ultimate comfort food the whole family will love.

Prep Time20

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Servings:

Author: Bailey

Equipment

oven safe skillet

Ingredients

Chili

1 lb lean ground beef
¼ cup onion chopped
1 15.5 oz can light red kidney beans drained
1 15.5 oz can black beans drained
14.5 oz can diced tomatoes
4 oz can diced green chilis
3 cloves garlic mined
1 Tbsp chili powder
½ Tbsp paprika
½ Tbsp cumin
½ tsp salt
2 Tbsp Worcestershire sauce
3 Tbsp tomato paste
1 cup beef broth or water more as needed
cilantro chopped for garnish after cooking

Cornbread Topping

1 8.5 oz box jif cornbread mix
1 egg for the cornbread
⅓ cup milk of choice for the cornbread
⅓ cup shredded cheese more as needed for topping

Instructions

Preheat the oven to 400º .
In a large oven safe skillet, brown the beef on medium heat. Add in all the chili ingredients, mix well. Simmer on medium to low heat for about 10-15 minutes.
While the chili is simmering down, mix the cornbread in a medium bowl.
Let the chili cool for a few minutes. Using a spoon, glob the cornbread thinly around on top of the chili and gently spread it in an even layer.
Place the oven safe skillet in the oven, cook for 12-15 minutes or until the cornbread is cooked though and golden brown on top.
Once it’s finished, let it sit for about 5 minutes. Serve and add toppings of choice (avocado, cilantro, sour cream, extra cheese and so on)

Notes

To make the cornbread topping even, spoon it over in small dollops, then gently smooth it with the back of a spoon or a spatula.

For a nicely browned top, brush the cornbread lightly with melted butter before placing the skillet in the oven. You can also sprinkle a little cheese on top for extra richness and color.

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