Can I make this recipe ahead of time?

Absolutely! You can prepare the chili portion up to 2 days ahead and refrigerate it. You can also mix the cornbread batter just before assembly. Alternatively, you can assemble the entire casserole, refrigerate unbaked for up to 24 hours, and add about 5-10 minutes to the baking time when you're ready to cook it.

How can I make this casserole spicier or milder?

For a spicier version, double the chili powder and red pepper flakes, or add a diced jalapeño to the vegetable mix. For a milder version, reduce or omit the red pepper flakes and use mild chili powder. You can always serve hot sauce on the side so everyone can adjust the heat to their preference.

Can I use homemade cornbread instead of a mix?

Definitely! If you have a favorite cornbread recipe, feel free to use it instead of the Jiffy mix. Just prepare enough batter for a standard 9x9 pan of cornbread, which should give you the right amount for this casserole.

What's the best way to get clean slices when serving?

The key is patience! Let the casserole rest for at least 5 minutes after baking. Use a sharp knife and clean it between cuts. If you're serving for a special occasion, you can even refrigerate the casserole for an hour after baking, then reheat slices individually for perfectly clean portions.

Chili Cornbread Casserole Recipe

Name: Chili Cornbread Casserole Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tbsp vegetable oil; 1 lb 90/10 ground beef; ½ cup carrot, small dice; ½ cup onion, small dice; ½ cup celery, small dice; ½ tsp chili powder; ½ tsp black pepper; 1 tsp cumin; ½ tsp pepper flakes; 1 28oz can crushed tomatoes; 1 15oz can kidney beans, drained and rinsed; 1 15oz box Jiffy cornbread mix (or make your own!); 1 cup shredded cheddar cheese; ½ cup scallions, green ends sliced thinly

Description

This Chili Cornbread Casserole is a delicious and hearty dish that combines savory chili and sweet, golden cornbread in a perfect comfort food recipe. It’s an easy-to-make meal packed with bold flavors and cheesy goodness, making it an ideal dinner option for the whole family.

Ingredients

Units Scale

Main Ingredients

2 tbsp vegetable oil
1 lb 90/10 ground beef
1/2 cup carrot, small dice
1/2 cup onion, small dice
1/2 cup celery, small dice
1/2 tsp chili powder
1/2 tsp black pepper
1 tsp cumin
1/2 tsp pepper flakes
1 28oz can crushed tomatoes
1 15oz can kidney beans, drained and rinsed

Cornbread

1 15oz box Jiffy cornbread mix (or make your own!)
1 cup shredded cheddar cheese
1/2 cup scallions, green ends sliced thinly

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Instructions

Preheat the oven: Preheat the oven to 375°F. Grease an oven-safe 9×13 baking dish to prevent sticking.
Cook the beef and vegetables: Add oil to a pot or Dutch oven set over medium-high heat. When the oil is hot, add the ground beef and cook until browned and crumbly, about 8 minutes. Then, add the diced carrot, onion, celery, and spices. Continue to cook for an additional 3 minutes, stirring frequently.
Add tomatoes and beans: Stir in the crushed tomatoes and kidney beans. Mix well, then bring the mixture to a boil. Reduce the heat to medium-low and season to taste with salt and pepper, letting the chili simmer for a few minutes.
Prepare the cornbread batter: While the chili cooks, prepare the cornbread batter according to the package instructions. Set the batter aside.
Layer the casserole: Spread half of the cornbread batter evenly onto the bottom of the prepared baking dish. Next, add a layer of chili, ensuring it is evenly spread. Finally, top with the remaining cornbread batter.
Bake the casserole: Bake the casserole, uncovered, in the oven for 25-30 minutes or until the cornbread layer is golden brown and cooked through.
Add cheese and scallions: Remove the casserole from the oven and sprinkle shredded cheddar cheese and sliced scallions on top. Return the dish to the oven and bake for an additional 5 minutes until the cheese is melted.
Let it rest: Remove the casserole from the oven and allow it to rest for 5 minutes before serving. Enjoy your Chili Cornbread Casserole!

Notes

For a spicier version, increase the quantity of chili powder or add a pinch of cayenne pepper.
You can substitute ground beef with ground turkey or a plant-based meat alternative for a lighter or vegetarian-friendly version.
Leftovers can be stored in the refrigerator for up to 3-4 days and reheated in the oven or microwave.
Feel free to add your favorite toppings like sour cream, avocado slices, or more shredded cheese for extra flavor.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 5g
Sodium: 600mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 10g
Cholesterol: 40mg