Chili Cornbread Casserole

So, you’ve stared into the abyss of your fridge one too many times, huh? And now you’re craving something warm, comforting, and packed with flavor, but also something that won’t make you want to lie down and cry halfway through the prep? Same, friend. Same. Well, grab your apron (or just a clean shirt, no judgment here), because we’re about to make the easiest, most ridiculously delicious Chili Cornbread Casserole you’ve ever spooned into your happy face.

Why This Recipe is Awesome

Let’s be real, life’s a rollercoaster, your dinner shouldn’t be. This Chili Cornbread Casserole is basically a warm hug in a dish, and here’s why it’s about to become your new best friend:

• It’s a one-pan wonder (mostly). Less dishes means more Netflix. You’re welcome.
• It’s practically idiot-proof. Seriously, if I can do it without setting off the smoke alarm, you’re golden.
• It’s flavor-packed comfort food. Chili? Cornbread? Cheese? All together? It’s a culinary threesome you won’t regret.
• It feeds a crowd (or just you for several days). Meal prep for the win, or impress your friends without breaking a sweat.

Ingredients You’ll Need

Gather your troops! Here’s what you need to conquer your hunger:

• 1 tbsp olive oil: Or whatever oil you typically grease your pans with.
• 1 lb ground protein: Beef (80/20 for flavor!), turkey, or if you’re feeling adventurous, maybe even ground tofu (bless your heart).
• 1 large onion: Diced. The unsung hero of flavor.
• 2-3 cloves garlic: Minced. Because everything is better with garlic. Don’t fight me on this.
• 1 (15 oz) can diced tomatoes: Undrained, please. We need those juicy bits.
• 1 (8 oz) can tomato sauce: The thick, rich base.
• 1 (15 oz) can kidney beans: Drained and rinsed. Or black beans! Your call.
• 1 (15 oz) can corn: Drained. Or about a cup of frozen corn. Adds a nice sweetness.
• 2-3 tbsp chili powder: The OG spice. Don’t skimp.
• 1 tsp cumin: For that earthy depth.
• 1/2 tsp smoked paprika: Optional, but adds a lovely smoky kiss.
• Salt and black pepper: To taste, because you’re the boss of your own seasoning.
• 1 (8.5 oz) box cornbread mix: Like Jiffy. Yes, the box mix is totally fine. We’re not judging here, just eating.
• 1 egg: For the cornbread mix.
• 1/3 cup milk: For the cornbread mix.
• 1-2 cups shredded cheddar cheese: Or Monterey Jack, or a blend. Because what’s a casserole without a cheesy blanket?

Step-by-Step Instructions

1. Preheat & Brown: Get that oven fired up to 375°F (190°C). Heat your olive oil in a large oven-safe skillet (cast iron works great!) over medium-high heat. Toss in your ground protein and brown it up, breaking it into crumbles. Once it’s no longer pink, drain any excess fat. Don’t skip this, unless you like your chili extra greasy.
2. Aromatics Awaken: Add the diced onion to the skillet with the cooked meat. Sauté for about 5 minutes until it starts to soften. Then, add the minced garlic and cook for another minute until fragrant. Oh, that smell!
3. Chili Time: Stir in the diced tomatoes (undrained!), tomato sauce, drained kidney beans, drained corn, chili powder, cumin, and smoked paprika (if using). Give it a good stir, bring it to a simmer, then reduce the heat to low. Let it gently bubble for about 10-15 minutes, allowing those flavors to get to know each other. Season with salt and pepper to your liking. This is your chance to taste and adjust!
4. Cornbread Cover-Up: While your chili is simmering, prepare your cornbread mix according to the package directions in a separate bowl. This usually means combining the mix with an egg and milk. Don’t overmix; a few lumps are totally fine and lead to a tender crumb.
5. Cheese Please: Sprinkle about half of your shredded cheese directly over the chili in the skillet.
6. Top it Off: Carefully spoon or pour the cornbread batter evenly over the chili and cheese layer. Then, sprinkle the remaining cheese over the cornbread batter.
7. Bake It Up: Pop your skillet into the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the cornbread (not the chili!) comes out clean.
8. Rest & Serve: Let the casserole rest for 5-10 minutes before serving. This helps everything set up and prevents a lava-like explosion on your plate. Scoop it out and enjoy!

Common Mistakes to Avoid

We all make ’em, so let’s laugh about them now and dodge them later:

• Ignoring the oven preheat: It’s not just a suggestion, people. It’s a promise of evenly cooked deliciousness. Always preheat!
• Forgetting to drain the fat: Unless you’re going for a grease slick, this step is important. Trust me, your arteries will thank you.
• Overmixing the cornbread: Stirring your cornbread mix like you’re whipping up a soufflé. Gentle, grasshopper. Lumps are your friends here; they lead to tender cornbread.
• Cutting into it too soon: Patience, young padawan! That 5-10 minute rest period is crucial for everything to settle down. Otherwise, you’ll have a delightful, but messy, pile of goodness.

Alternatives & Substitutions

Feeling rebellious? Or just ran out of something? Here are some ideas:

• Vegetarian Version: Swap the meat for another can of black beans (drained, rinsed) and a diced bell pepper (green or red works great!) added with the onion. You might want to add a bit more seasoning.
• Spice Level: Want to kick it up a notch? Add a diced jalapeño (or two!) to the chili base with the onion. Feeling wild? A dash of cayenne pepper.
• Bean Boost: No kidney beans? Pinto beans, black beans, or even a can of chili beans (undrained!) work wonderfully.
• Homemade Cornbread: If you’re a baking wizard, by all means, make your cornbread from scratch! Just ensure your batter isn’t too thin or too thick for good coverage.
• Cheese Whim: Use whatever melty cheese makes your heart sing: pepper jack for a kick, Colby, or even a little smoky Gouda if you’re feeling fancy.
• Add-ins: Diced bell peppers, a splash of hot sauce, or a tablespoon of unsweetened cocoa powder (for depth!) can all be added to the chili base.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (and opinions, naturally):

• Can I make this ahead of time?

  Absolutely! You can make the chili base completely, let it cool, and refrigerate it for up to 2-3 days. When you’re ready to bake, just make the cornbread topping fresh, sprinkle the cheese, and proceed with baking. Easy peasy!

• Can I freeze Chili Cornbread Casserole?

  Yep! Bake it as directed, let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently in the oven until warmed through. Your future self will thank you.

• What if I don’t have an oven-safe skillet?

  No worries! Make the chili base in a regular pot or skillet on the stovetop. Then, transfer the chili to a 9×13 inch baking dish, top with cheese and cornbread batter, and bake as directed.

• My cornbread looks a little pale. What gives?

  Your oven might be running a bit cool, or perhaps you didn’t quite get the golden brown. If the cornbread is cooked through but lacks color, you can pop it under the broiler for a minute or two (watch it like a hawk!) to get that lovely toasted look. FYI, different ovens behave differently!

• Can I use a different type of ground meat?

  For sure! Ground turkey, chicken, or even a vegetarian crumble would work great. Adjust cooking time as needed to ensure it’s cooked through. IMO, ground beef gives the best flavor for chili, but you do you!

• How do I make it spicier?

  Oh, you heat-seeker, you! Add a diced jalapeño (or two!) with the onion, a pinch of cayenne pepper with the chili powder, or drizzle some hot sauce into the chili base. You could even top it with some fresh sliced jalapeños before baking.

Final Thoughts

There you have it! A Chili Cornbread Casserole that’s ready to conquer your hunger and impress anyone lucky enough to share a bite. It’s hearty, it’s cheesy, and it practically makes itself. Now go forth and create deliciousness. You’ve earned it!