Description
This Cornbread Chili Casserole is a hearty and comforting dish perfect for a family dinner. It features a savory chili beef base topped with a cheesy cornbread crust, baked to golden perfection. Combining simple ingredients like ground beef, chili beans, diced tomatoes, chili seasoning, and Jiffy cornbread mix, it’s an easy-to-make casserole that delivers layers of flavor and satisfying textures in just 45 minutes.
Ingredients
Scale
Chili Mixture
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 can (15 oz) chili beans, drained
- 1 can (14.5 oz) diced tomatoes
- 1 packet chili seasoning mix
Cornbread Topping
- 1 box Jiffy cornbread mix
- 1/4 cup milk
- 1 egg
- 1 cup shredded cheddar cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for the casserole baking.
- Cook Ground Beef: In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, about 6-8 minutes, stirring occasionally to break it apart.
- Simmer Chili Mixture: Stir in the drained chili beans, diced tomatoes, and chili seasoning mix into the browned beef. Let it simmer gently for 10 minutes to blend the flavors.
- Prepare Cornbread Batter: In a separate bowl, mix the Jiffy cornbread mix with milk, egg, and half of the shredded cheddar cheese until just combined.
- Assemble Casserole: Grease a 9×13-inch baking dish. Layer the chili mixture evenly on the bottom, then pour the cornbread batter over the chili spreading it carefully.
- Add Cheese and Bake: Sprinkle the remaining shredded cheddar cheese evenly on top of the cornbread batter. Bake in the preheated oven for 25-30 minutes or until the cornbread is golden brown and fully cooked through.
- Cool and Serve: Remove the casserole from the oven and let it cool for about 5 minutes before slicing and serving.
Notes
- Use lean ground beef to reduce fat content if preferred.
- Drain the chili beans well to avoid excess moisture in the casserole.
- You can substitute canned diced tomatoes with fresh tomatoes for a fresher flavor.
- For extra spice, add a dash of cayenne pepper or chopped jalapeños to the chili mixture.
- If you prefer a thicker chili, simmer it uncovered to reduce excess liquid before topping with cornbread.
- Letting the casserole cool slightly makes it easier to slice and serve.
