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Cornbread Chili Casserole

A delicious cornbread chili casserole topped with melted cheese, featuring ground beef, kidney beans, and cornbread batter.

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A delicious cornbread chili casserole topped with melted cheese, featuring ground beef, kidney beans, and cornbread batter.

This recipe for Cornbread Chili Casserole features layers of savory ground beef chili topped with a rich cornbread batter, baked to perfection. Perfect for a cozy night in or a gathering with friends, this dish combines hearty ingredients that come together in one pan, making it a convenient option for meal prep and busy weeknights. The warm flavors of the chili pair beautifully with the moist cornbread topping, resulting in a satisfying meal that’s both nourishing and delicious.

Not only is this casserole comforting, but it also offers a great balance of nutrients. Ground beef provides a source of protein and essential vitamins, while the cornbread adds a touch of carbohydrates for energy. The dish is packed with fiber, especially if you incorporate beans or vegetables into the chili. This makes it a wholesome choice for families, as it caters to various dietary needs while delivering on taste.

The Cornbread Chili Casserole is an excellent option for various occasions. It can be served as a hearty main dish for potlucks, family dinners, or game day gatherings. Additionally, it works well as a meal prep item, allowing you to prepare a large batch that can be portioned out for the week. Whether you’re hosting a casual get-together or simply looking for a filling meal, this casserole will surely impress your guests and satisfy your hunger.

A delicious cornbread chili casserole topped with melted cheese, featuring ground beef, kidney beans, and cornbread batter.

Cornbread Chili Casserole

Recipe by Daniel Cruz

Difficulty

Intermediate

Servings

6 servings

Prep time

15 Mins

Cooking time

30 Mins

Ingredients

  • 500g ground beef
  • 400g canned diced tomatoes
  • 200g kidney beans
  • 1 tablespoon chili powder
  • 200g cornmeal
  • 1 tablespoon baking powder
  • 240ml milk
  • 2 eggs

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. In a skillet, brown 500g of ground beef over medium heat until fully cooked. Drain excess fat.
  3. Add 400g of canned diced tomatoes, 200g of kidney beans (drained), and 1 tablespoon of chili powder to the beef. Stir well.
  4. Simmer on low for 10 minutes to allow flavors to meld.
  5. In a separate bowl, prepare the cornbread batter according to package instructions or homemade recipe using 200g of cornmeal, 1 tablespoon of baking powder, 240ml of milk, and 2 eggs.
  6. Spread the beef chili mixture evenly in a baking dish and pour the cornbread batter on top.
  7. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown.
  8. Remove from the oven and let cool for a few minutes before serving.

Nutrition Facts

Calories

400

Carbs

30

Protein

25

Fats

20