Chili Cornbread Casserole is the perfect embodiment of comfort food, blending the rich, hearty flavors of chili with the warm, fluffy texture of cornbread. This dish is a beloved staple in many households, especially during the colder months, offering a nourishing meal that the whole family will enjoy.
Ingredients
Scale:
1 pound ground beef (or vegetarian alternative)
1 medium onion, chopped
2 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes with green chilies
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
1 box (8.5 oz) cornbread mix
1 large egg
1/3 cup milk
1 cup shredded cheddar cheese
Fresh cilantro, chopped (optional)
Sour cream (optional)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, over medium heat, brown the ground beef until fully cooked, about 6-8 minutes. Drain excess fat.
Stir in the chopped onion and minced garlic, cooking until the onion is soft and translucent, about 3-4 minutes.
Add the kidney beans, black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Stir well and let simmer for 10-15 minutes.
In a separate bowl, combine the cornbread mix, egg, and milk. Stir until just combined.
Pour the chili mixture into a greased 9x13-inch baking dish. Spread the cornbread batter evenly over the top.
Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and sprinkle the shredded cheddar cheese on top. Return to the oven for an additional 5 minutes.
Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro and a dollop of sour cream if desired.
