Chili Cornbread Casserole

This Chili Cornbread Casserole delivers big flavor with minimal effort! Rich, hearty ground beef chili is topped with a golden, fluffy cornbread layer for the ultimate one-pan meal. The meal is the best of both worlds! Rich, hearty ground beef chili is packed with smoky flavor and topped with a honey sweetened cornbread topping. It’s a cozy dish made with wholesome ingredients and simple pantry staples, and it’s perfect for weeknight dinners, game days, or anytime you’re craving a little comfort food!

Author: Flavor the Moments

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 8 servings

Calories: 480 kcal per serving

Ingredients

1 tbsp - olive oil
1 ½ pounds - ground beef
1 - onion
1 - poblano pepper
4 cloves - garlic
2 tablespoons - chili powder
2 teaspoons - smoked paprika
2 teaspoons - ground cumin
1 tsp - dried oregano
¼ tsp - cayenne
30 ounces - tomato sauce
15 ounces - fire roasted diced tomatoes
15 ounces - kidney beans
1 tbsp - lime juice
¼ cup - cilantro optional
a pinch of salt
¼ tsp - black pepper
½ cup - cornmeal
½ cup - all purpose flour
1 tsp - baking powder
¼ tsp - baking soda
¼ tsp - salt
2 ounces - unsalted butter
½ cup - buttermilk
1 - egg
3 tablespoons - honey

Instructions

Heat the olive oil in a large 12 ounce skillet over medium heat. Add the ground beef and break up into into pieces with a wooden spoon, then drain grease as needed. Cook for 5 minutes or until almost cooked through. Add the onion and poblano pepper and cook 5 minutes or until softened, then add the garlic and spices and cook 30 seconds longer.
Add the tomato sauce and diced tomatoes and bring to a boil. Reduce the heat and simmer for 15-20 minutes or until thickened. Stir in the beans, salt and pepper and adjust the seasoning as necessary.
Preheat the oven to 375 degrees F. Place the cornmeal, flour, baking powder, baking soda and salt in a small bowl and whisk to combine.
Combine the melted butter, buttermilk, egg and honey in a medium bowl. Add the dry ingredients to the bowl and stir just until everything is incorporated.
Pour the cornbread topping over the chili mixture and spread evenly, being careful not to mix it in with the chili. Bake for 20-25 minutes or until a toothpick inserted into the cornbread comes out clean. Check the cornbread for doneness after 15 minutes as all oven times vary, and cover with foil if it begins to brown too quickly. Remove from heat and cool slightly. Serve with your favorite toppings and enjoy!

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