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Got a potluck party coming up and aren’t sure what to make? Bring the wow factor with this Chili Cornbread Casserole.
CHILI CORNBREAD CASSEROLE RECIPE
WHAT IS CHILI CORNBREAD CASSEROLE?
This recipe is a great comfort food casserole idea. Take a pot of chili and bake it with a layer of cornbread on top, and you have the perfect food to take to a football party or a hearty weekend dinner.
RELATED: Homemade Chili Powder Recipe
WHAT DOES THIS JIFFY CHILI CORNBREAD CASSEROLE TASTE LIKE?
This recipe tastes like a complete chili cookoff contest all in one bite. The savory, hearty flavors of the chili combine well with the slightly sweet, fluffy cornbread topping and are a perfect match.
CORNBREAD CHILI PIE INGREDIENTS
Chili:
- Ground beef – 3 pounds
- Yellow onions, diced – 2
- Chili powder – 5 teaspoons
- Cumin – 2 teaspoons
- Salt and pepper, to taste – to taste
- Garlic, minced – 4 cloves
- Crushed tomatoes, drained – two 28 oz. cans
- Frozen corn – 3 cups
- Black beans, drained – 2 cans
Cornbread Topping:
- Cornmeal – 2 cups
- All-purpose flour – 2 cups
- Kosher salt – 2 teaspoons
- Granulated sugar – 2 tablespoons
- Baking powder – 4 teaspoons
- Baking soda – 1/2 teaspoon
- Milk – 2 cups
- Four large eggs
- Butter – 12 tablespoons
HOW TO MAKE THIS EASY CHILI CORNBREAD CASSEROLE RECIPE
- Preheat the oven to 375°F.
- In a heavy skillet, sauté ground beef and yellow onions, until browned.
- Add garlic, chili powder, and cumin to the beef and onions, and cook for one minute.
- Stir in tomatoes and simmer for 10 minutes. Remove from heat and stir in black beans.
- In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and baking soda.
- Whisk in milk, eggs, and butter to combine with the cornmeal mix.
- Pour meat chili mixture into a prepared 9 x 13 deep baking dish. Top with cornbread batter.
- Bake for 35 minutes.
- Serve hot.
CAN YOU MAKE CORNBREAD CHILI CASSEROLE AHEAD OF TIME?
This recipe does not take too long to make, however, if you are short on time the day you plan on serving it, then I would suggest prepping the chili portion of the recipe ahead of time. Then on the day of, all you need to do is the cornbread mix and bake it. This way, the cornbread is still fresh and not overly soggy or too firm on top (as it tends to do after a few days).
CAN YOU FREEZE CHILI BEEF CORNBREAD CASSEROLE?
I would not recommend freezing this casserole after you have cooked it. The cornbread can only withstand a few massive swings in temperature. I would, however, store leftovers in the refrigerator for a few days.
WHAT TO SERVE WITH CHILI CORNBREAD CASSEROLE?
This is a rather hearty and filling recipe, however if you want to add some greenery to the table, perhaps a side salad. If you are looking for more comfort food recipes, check out these dishes to serve at a tailgate party or potluck:
WHAT KITCHEN TOOLS DO I NEED TO MAKE CORNBREAD CHILI PIE?
Equipment
- Oven
Ingredients
Chili
- 3 pounds ground beef
- 2 medium yellow onions diced
- 5 tsp chili powder
- 2 tsp ground cumin
- salt & pepper to taste
- 4 cloves garlic minced
- 2 28 oz. cans crushed tomatoes drained
- 3 cups frozen corn
- 2 cans black beans drained
Cornbread Topping
- 2 cups cornmeal
- 2 cups all-purpose flour
- 2 tsp salt
- 2 Tbsp granulated sugar
- 4 tsp baking powder
- ½ tsp baking soda
- 2 cups milk
- 4 large eggs
- 12 Tbsp butter
Instructions
- Preheat oven to 375°F.
- In a heavy skillet, sauté ground beef and yellow onions, until browned.
- Add garlic, chili powder, cumin to the beef and onions, cook for one minute.
- Stir in tomatoes and simmer for 10 minutes. Remove from heat and stir in black beans.
- In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and baking soda.
- Whisk in milk, eggs, and butter to combine with the cornmeal mix.
- Pour meat chili mixture in a prepared 9 x 13 deep baking dish. Top with cornbread batter.
- Bake for 35 minutes.
- Serve hot.
