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Cornbread Chili Casserole Recipe

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4.4 from 9 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 8 servings

Description

Cornbread Chili Casserole is a comforting one-dish meal combining a hearty, spiced turkey chili base topped with moist, golden cornbread baked to perfection. This recipe features a flavorful mix of ground turkey, aromatic vegetables, beans, and classic chili spices, covered with a sweet and tender cornbread crust, making it perfect for a cozy family dinner.

Ingredients

Chili Ingredients

  • 1 Tablespoon (15ml) olive oil
  • 1 lb ground turkey (or ground chicken or beef)
  • 1 cup (130g) chopped yellow onion (1 medium onion)
  • 1 cup (130g) chopped bell pepper
  • 1/2 of a jalapeño, finely chopped (seeds and ribs removed)
  • 2 garlic cloves, minced
  • 2 (8-ounce/227g) cans tomato sauce (or use homemade)
  • 1/2 cup (120ml) chicken broth (or vegetable or beef broth)
  • 1 (14.5-ounce/411g) can diced tomatoes, drained
  • 1 (15.5-ounce/439g) can kidney beans, drained and rinsed
  • 1 Tablespoon (12g) packed light or dark brown sugar
  • 1 and 1/2 teaspoons chili powder
  • 1 and 1/2 teaspoons dried oregano
  • 1 and 1/2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper

Cornbread Ingredients

  • 1 cup (120g) fine cornmeal
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 cup (240ml) buttermilk or whole milk, at room temperature
  • optional: 1 cup (170g) corn (fresh, frozen, or canned & drained)

Optional Toppings

  • Shredded cheddar cheese
  • Sour cream
  • Sliced jalapeños

Instructions

  1. Sauté the Chili Base: In a large ovenproof skillet (12-inch, about 3.5–4 quarts), heat 1 tablespoon of olive oil over medium heat for 1 minute. Add 1 lb ground turkey, 1 cup chopped yellow onion, 1 cup chopped bell pepper, 1/2 finely chopped jalapeño (seeds removed), and 2 minced garlic cloves. Sauté, breaking up the meat with a spoon, until the meat is cooked through and vegetables are softened, about 10 minutes.
  2. Add Chili Ingredients and Simmer: Stir in 2 cans (8-ounce each) tomato sauce, 1/2 cup chicken broth, 1 can (14.5-ounce) drained diced tomatoes, 1 can (15.5-ounce) drained kidney beans, 1 tablespoon brown sugar, 1.5 teaspoons chili powder, 1.5 teaspoons dried oregano, 1.5 teaspoons ground cumin, 3/4 teaspoon salt, and 1/4 teaspoon fresh ground pepper. Reduce heat to medium-low, cover, and simmer for 15 minutes to develop the flavors.
  3. Preheat the Oven: While the chili simmers, preheat your oven to 375°F (191°C).
  4. Prepare Cornbread Batter: In a large bowl, whisk together 1 cup fine cornmeal, 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/8 teaspoon salt. Stir in 1/2 cup melted and slightly cooled unsalted butter, 1/4 cup brown sugar, 1 large room-temperature egg, and 1 cup buttermilk or whole milk. Fold in 1 cup corn if using for added texture and sweetness.
  5. Assemble the Casserole: Remove the chili from heat and spread the prepared cornbread batter evenly over the chili in the skillet.
  6. Bake: Place the skillet in the preheated oven and bake uncovered for 30–35 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the cornbread comes out clean.
  7. Serve: Spoon the casserole into bowls or plates, and serve warm. Top with optional shredded cheddar cheese, sour cream, or sliced jalapeños if desired.
  8. Store Leftovers: Cover leftovers and store them in the refrigerator for up to 1 week. Reheat in a skillet over medium heat or in the microwave as needed.

Notes

  • Substitute ground turkey with ground chicken or beef based on preference.
  • Remove seeds and ribs from the jalapeño to reduce the heat level.
  • For a spicier dish, keep some jalapeño seeds or add extra chili powder.
  • Use homemade tomato sauce if available for enhanced flavor.
  • Buttermilk can be substituted with whole milk for a milder cornbread.
  • Adding corn to the cornbread batter is optional but adds great texture and sweetness.
  • Leftovers reheat well on the stovetop or microwave; avoid overheating to keep cornbread moist.
  • Use an ovenproof skillet to avoid transferring the mixture, making preparation easier.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/cornbread-chili-casserole-recipe/