Can I use another type of meat?

Yes, ground turkey or chicken works well as a lighter option.

How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I make this dish ahead?

Absolutely, you can prepare the chili a day in advance, refrigerate it, and add the cornbread topping just before baking.

Can this casserole be frozen?

Yes, freeze it unbaked and covered for up to 2 months. Bake from frozen or thaw in the fridge overnight.

How can I make this gluten-free?

Substitute the all-purpose flour with a gluten-free baking blend and ensure the rest of the ingredients are certified gluten-free.

Hearty American Cornbread Chili Casserole with Cheddar Crumble

Name: Hearty American Cornbread Chili Casserole with Cheddar Crumble
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Main Course
Ingredients: 1 lb ground beef; 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can diced tomatoes; 1 medium onion, diced; 1 red bell pepper, diced; 2 cloves garlic, minced; 2 tbsp chili powder; 1 tsp cumin; Salt and pepper, to taste; 1 cup cornmeal; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1 cup milk; 2 large eggs; 1/4 cup unsalted butter, melted; 1 cup shredded cheddar cheese; 1/2 cup panko breadcrumbs; 1/2 cup shredded cheddar cheese; 2 tbsp melted butter

A Comforting Classic with a Cheesy Twist

Dive into this rich, savory dish of spiced chili topped with a crumbly cheddar cornbread that adds a perfect contrast of textures.

1 h 30 min
6
Intermediate

Ingredients

Chili Base

1 lb ground beef

1 (15 oz) can kidney beans, drained and rinsed

1 (15 oz) can diced tomatoes

1 medium onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

2 tbsp chili powder

1 tsp cumin

Salt and pepper, to taste

Cornbread Topping

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tbsp baking powder

1/2 tsp salt

1 cup milk

2 large eggs

1/4 cup unsalted butter, melted

1 cup shredded cheddar cheese

Cheddar Crumble

1/2 cup panko breadcrumbs

1/2 cup shredded cheddar cheese

2 tbsp melted butter

Preparation

Preparing the Chili Base

Brown the beef

In a large skillet over medium heat, brown the ground beef until cooked through.

Sauté vegetables

Add the onion, bell pepper, and garlic. Cook until the vegetables are softened.

Add beans and spices

Stir in the kidney beans, tomatoes, chili powder, cumin, salt, and pepper. Let simmer for 15 minutes.

For an extra kick, add a pinch of cayenne pepper to the chili base.

Preparing the Cornbread Batter

Mix dry ingredients

In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

Ensure the chili is not too liquidy before adding the cornbread topping.

Add wet ingredients

Add the milk, eggs, and melted butter. Whisk until combined.

Fold in cheese

Fold in the cheddar cheese gently until just mixed.

Cooking Process

Baking the Casserole

Preheat the oven to 375°F (190°C). Spread the chili in a 9x13 inch baking dish. Pour the cornbread batter evenly over the top.

Adding the Cheese Crumble

In a small bowl, combine panko breadcrumbs, cheddar, and melted butter. Sprinkle over the cornbread batter.

Final Bake

Bake for 25–30 minutes or until the cornbread is golden and fully set.

Plating & Serving