Description
This Cornbread Chili Casserole is a comforting, one-skillet recipe combining a hearty and flavorful chili base with a golden, cheesy cornbread topping. Perfect for a cozy family meal, it features ground beef or turkey simmered with beans, spices, and a hint of sweetness, topped with a tender, jalapeño-spiked cornbread baked right in the skillet.
Ingredients
Scale
Chili Base
- 1 pound ground beef or turkey
- 1 small sweet onion, diced
- 1-2 jalapeños, finely diced (divided)
- 3 garlic cloves, finely minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon cinnamon
- â…› – ¼ teaspoon cayenne pepper
- 1 (28-ounce) can tomato sauce or crushed tomatoes
- 1 (15.5-ounce) can kidney beans, rinsed and drained
- 1 (15.5-ounce) can black beans, rinsed and drained
- ¾ cup beef broth
- 2 tablespoons packed brown sugar
- 2 ½ teaspoons salt
- 1 teaspoon black pepper
Cornbread Topping
- 1 cup medium-grind cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk (or whole milk)
- ¼ cup honey
- 4 tablespoons salted butter, melted
- 1 jalapeño, finely diced
- 2 tablespoons finely chopped chives (plus more for serving)
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Cook the Ground Meat: Add the ground beef or turkey to a large, oven-safe skillet over medium heat. Cook for 7-8 minutes, breaking it apart until browned, then drain excess fat to reduce grease.
- Sauté Vegetables: Add the diced onion, 1-2 jalapeños, and minced garlic to the skillet. Cook for 2-3 minutes until the onion becomes translucent and the garlic is aromatic.
- Add Spices: Stir in tomato paste, chili powder, cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for 1-2 minutes, stirring constantly to toast the spices and develop flavor.
- Simmer the Chili: Pour in tomato sauce, kidney beans, black beans, beef broth, brown sugar, salt, and black pepper. Stir well, reduce heat to medium-low, and let simmer for 10-15 minutes until the chili thickens slightly.
- Mix Dry Ingredients for Cornbread: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt to combine the dry ingredients evenly.
- Combine Wet Ingredients: In a separate bowl, whisk eggs, buttermilk (or whole milk), honey, and melted butter until well blended.
- Make Cornbread Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing. Fold in the diced jalapeño, chopped chives, and shredded cheddar cheese.
- Assemble the Casserole: Spoon the cornbread batter evenly over the chili in the skillet, spreading it out to cover the surface uniformly.
- Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes until the cornbread topping is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the casserole to cool for a few minutes before serving. Garnish with additional chopped chives or a dollop of sour cream if desired.
Notes
- You can substitute ground turkey for beef for a leaner option.
- Adjust jalapeño quantity based on your heat preference.
- Use buttermilk for a richer cornbread flavor or whole milk as a substitute.
- Make sure to not overmix the cornbread batter to keep it tender.
- Use a cast iron or other oven-safe skillet to prepare and bake this dish.
- Leftovers store well refrigerated for up to 3 days and reheat in the oven for best results.
