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3.12 from 9 votes

Chili Cornbread Casserole

This chili cornbread casserole is a hearty dinner your family will love! Homemade chili is topped with a sweet cornbread crust and cheese, and it all comes together in under an hour.
Prep Time10 minutes
Cook Time25 minutes
Course: Dinner
Cuisine: American
Keyword: casserole, cheesy casserole, chili, cornbread
Servings: 12
Calories: 46kcal

Ingredients

  • 2 tbsp vegetable oil
  • 1 lb 90/10 ground beef
  • ½ cup carrot small dice
  • ½ cup onion small dice
  • ½ cup celery small dice
  • ½ tsp chili powder
  • ½ tsp black pepper
  • 1 tsp cumin
  • ½ tsp pepper flakes
  • 1 28oz can crushed tomatoes
  • 1 15oz can kidney bean, drained and rinsed
  • 1 15oz box Jiffy cornbread mix (or make your own!)
  • 1 cup shredded cheddar cheese
  • ½ cup scallions green ends sliced thinly

Instructions

  • Preheat the oven to 375F. Grease an oven-safe 9x13 baking dish.
  • Add oil to a pot or dutch oven set over medium-high heat. When hot, add the beef and cook until browned and crumbly, about 8 minutes. Add carrot, onion, celery, and spices and continue to cook for 3 minutes.
  • Add crushed tomatoes and kidney beans and stir to combine. Bring to a boil and reduce heat to medium-low while stirring and seasoning with salt and pepper to taste.
  • While the chili continues to cook, prepare the cornbread batter according to the package instructions and set aside.
  • Spread ½ the cornbread batter into the prepared baking dish. Next, add a layer of chili followed by a final top layer of cornbread.
  • Bake, uncovered, for 25-30 minutes. Remove from the oven and sprinkle cheese and scallions on top and bake for a final 5 minutes. Remove from the oven and let stand for 5 minutes.

Nutrition

Calories: 46kcal | Carbohydrates: 2g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 69mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1098IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg