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!
Chili Cornbread Casserole
- 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
- Preheat oven to 400º F.
- Cook ground beef in a large pan or skillet over medium-high heat and season with salt, pepper, garlic and onion powders.
- Once browned, drain off remaining grease.
- Stir in salsa, kidney beans, tomatoes and corn, then season with chili powder and cumin. Cook for another 3-5 minutes, or until warmed.
- In a large bowl, mix cornbread mix with milk and 1/2 cup cheddar cheese until just incorporated.
- Spoon cornbread batter around the outside edge of greased baking dish, leaving a space in the center for the chili.
- Use a slotted spoon to transfer chili to baking dish, then place baking dish in oven.
- Bake for 18 minutes, then remove from oven and, optional, sprinkle on remaining 1/2 cup cheese.
- Return baking dish to oven and bake for another 4-6 minutes, or until cheese is melted and cornbread is cooked through.
- Remove from oven and serve garnished with green onions, if desired. Enjoy!
Recipe adapted from Farm Fresh Meals