Cornbread Casserole Recipe

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Cornbread Casserole Recipe serves up sweet golden cornbread over rich beef chili for a true crowd favorite.

Prep Time40

Cook Time30

Total Time1 10

Course: Dinner

Cuisine: American

Keyword: Cornbread Casserole Recipe

Servings: -8 servings

Author: Chelsea Lords

Cost: $16.47

Equipment

Large cast-iron pan (oven-safe)

Ingredients

Filling

1 tablespoon olive oil
3/4 cup finely diced yellow onion
3/4 cup finely diced red bell pepper
1 pound ground beef I use 93/7
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon beef bouillon powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1/2 cup chicken broth
1 (16-ounce) can chili beans undrained
1 (15-ounce) can black beans drained & rinsed
3/4 cup frozen corn
1 teaspoon white sugar

Cornbread Topping

8 tablespoons unsalted butter melted and cooled
1 cup whole milk
1 large egg
2 tablespoons honey
6 tablespoons white sugar
1 cup all-purpose flour
3/4 cup yellow cornmeal enriched and degermed; I use Albers
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon cornstarch
Toppings as desired see note 1

US - Metric

Instructions

Set out the cornbread ingredients so they can come to the same temperature. In a large ovenproof skillet (4 quarts), heat the olive oil over high heat. Add the onion and red pepper and cook until they begin to soften, 3-5 minutes. Push the veggies to the edges and add the ground beef to the center. Let it sear well on each side, then break it up and cook until deeply browned. While it browns, add all the seasonings.
Stir in the tomato paste and cook for 1 more minute. Deglaze the pan with the crushed tomatoes, scraping up any browned bits. Cook for 1 minute, then add the broth, chili beans, black beans, corn, and sugar. Stir well. Reduce the heat to medium-low, cover, and simmer for 15 minutes.
While the chili simmers, heat the oven to 375°F.
In a large bowl, whisk the melted (but cooled) butter, milk, egg, honey, and sugar until smooth. Add all the dry ingredients on top and whisk just until no dry streaks remain.
Carefully spread the cornbread batter evenly over the chili. Bake uncovered for 30 to 35 minutes, or until the cornbread is golden brown and cooked through.
Spoon into bowls or onto plates and serve warm with your favorite toppings. Freshly grated sharp cheddar and sour cream are my must-haves. I also love avocado and jalapeño.

Notes

Note 1: Don’t skip the toppings because they really make this cornbread casserole shine. My must-haves are cheddar and sour cream, but sliced green onions or cilantro, diced avocado or guacamole, pickled or fresh jalapeños, or crumbled bacon are all great additions. Pepper Jack, sharp cheddar, or Monterey Jack also work really well here.

Storage: Best eaten the same day. If you do have leftovers, let the casserole cool, then carefully separate the cornbread from the chili and place everything in airtight containers. It will keep for 3 to 4 days, although the cornbread will continue to soften. Reheat portions in the microwave or cover and warm in the oven at 300°F until heated through. Freezing is not recommended because the cornbread becomes dense and grainy once thawed.

Nutrition