A crowd-pleasing casserole that combines the two comforting classics, cornbread and chili.
We’re a football watching family so with the playoffs in full force, most of our weekends are spent in front of the TV cheering on our teams with comforting food coming out of the kitchen. Chili and cornbread are one of our absolute favorite gameday meals so I finally thought to combine the two into an easy casserole that we can feed a crowd or feast on all weekend long.
It also makes for a great weeknight meal that the whole family can enjoy! Just put out some mugs or bowls and let everyone dig in! It’s a winner for sure!
Let me show you how quick it is to make…
Start by preparing the simple yet scrumptious chili filling…
Then make the cheesy cornbread batter…
Spread the chili mixture into a baking dish then top with the cornbread batter…
Bake for 40-45 minutes or until a toothpick inserted in the center of the cornbread comes out clean.
Serve with a big spoon and lots of bowls! You’ll have a happy crowd indeed!
Enjoy!
~Maegan
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- Chili mixture:
- 1 white onion, chopped
- 1 pound ground beef
- 1 teaspoon cumin
- 1 teaspoons chili powder
- 1 teaspoon salt
- 1 (16 ounce) can refried beans
- 1 (15 ounce) can chili beans
- 1 (10 ounce) can diced tomatoes with green chilies
- ½ cup tomato sauce
- Cornbread topping:
- 1 cup Gold Medal® all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup milk
- 1 large egg
- 1 can creamed corn
- 1-1/2 cups shredded cheddar jack cheese
- Preheat oven to 350°F.
- In a large saucepan, brown the ground beef with the chopped onion until the meat is cooked all the way through and the onions are tender. Drain off grease and return to pan. Stir in cumin, chili powder and salt until well combined. Add refried beans, chili beans, diced tomatoes and tomato sauce. Bring to a slight simmer. Season to taste with more salt, if desired. Remove from heat and spread chili evenly into a 13x9-inch greased baking dish.
- In a large bowl, whisk together the flour, cornmeal, baking powder and salt. Make a well in the center and add the milk, egg and creamed corn. Stir with a wooden spoon until well combined. Fold in the shredded cheese.
- Scoop cornbread batter evenly over chili mixture to within an inch of the edge of the baking dish. Spread batter so that it covers the top of the chili mixture without any chili peeking through.
- Place casserole on a rimmed baking sheet just in case it drips over the edges while it's baking. Bake for 40-45 minutes or until a toothpick inserted in the cornbread comes out clean.
Leave a Reply