Loaded Cheesy Chili and Cornbread Casserole

Cheesy Chili Cornbread Delight is a comforting and hearty casserole that combines the rich flavors of chili with the sweet, fluffy texture of cornbread. This dish is perfect for family dinners and gatherings, making it a favorite choice for any occasion throughout the year. With its easy preparation and the delicious blend of ingredients, this recipe is sure to become a staple in your home cooking repertoire.

Discover the ultimate comfort food with this Cheesy Chili Cornbread Delight! This easy weeknight dinner is a hearty casserole that perfectly blends savory chili with sweet, fluffy cornbread. It's creamy, satisfying, and ideal for both family dinners and casual gatherings. With quick preparation and customizable ingredients, this dish is sure to become a beloved staple. Try it tonight and bring warmth to your table—dont forget to save this recipe for later!

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Ingredients

For the Chili:

1 lb ground beef or turkey

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

1 can (8 oz) tomato sauce

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup corn (frozen, canned, or fresh)

For the Cornbread Topping:

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon sugar

½ teaspoon salt

1 cup milk

1 large egg

¼ cup melted butter

1 cup shredded cheddar cheese (plus extra for topping)

¼ cup chopped green onions (for garnish)

Instructions

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Prepare the Chili:

In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat if necessary. Add the diced onion and minced garlic, cooking for 2-3 minutes until the onion is translucent.

Add Beans and Tomatoes:

Stir in the kidney beans, black beans, diced tomatoes with green chilies, and tomato sauce. Season with chili powder, cumin, smoked paprika, salt, and pepper. Let this mixture simmer for about 10 minutes, stirring occasionally. Add the corn into the chili and mix well.

Prepare the Cornbread Topping:

In a large mixing bowl, combine cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in 1 cup of shredded cheddar cheese.

Assemble the Casserole:

In a greased 9x13 inch baking dish, pour the chili mixture evenly. Then, spoon the cornbread batter over the top, spreading gently. Don’t worry if it doesn’t completely cover the chili, as it will expand while baking.

Add Cheddar Topping:

Sprinkle additional shredded cheddar cheese over the cornbread layer for extra cheesiness.

Bake:

Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted in the cornbread comes out clean.

Serve:

Allow the casserole to cool for about 5 minutes before slicing. Garnish with chopped green onions and serve warm. Enjoy your cheesy hug in a casserole!

Prep Time, Total Time, Servings:

15 minutes | 45 minutes | 6-8 servings