Chili Cornbread Recipe - Chili Cornbread Casserole

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories while maintaining flavor.

cornbread mix

🥗Healthier: homemade cornbread

💰Cheaper: cornmeal

Homemade cornbread can be made with pantry staples.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes provide a healthier option with less sodium.

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans are a healthier choice with similar texture.

Heat a 10-inch cast iron skillet over medium heat.

Add oil to the skillet and sauté chopped onions and bell peppers for 3-5 minutes until softened.

Add 1 lb of 90/10 lean ground beef to the skillet and cook for about 8 minutes until browned, breaking it up with a spoon.

If there is excess grease, drain it out; otherwise, proceed to the next step.

Add 2 cloves of minced garlic and cook for about 30 seconds to remove the raw garlic flavor.

Add seasonings (details in the description box) and mix well, cooking for about 1 minute.

Stir in 2 tbsp of tomato paste until well combined.

Add 1 can of crushed tomatoes, 1 cup of beef broth, and 1 can of rinsed pinto beans; mix everything together.

Simmer the chili for 10 minutes.

In a separate bowl, mix together the dry ingredients for the cornbread: 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, and 1 tsp salt.

Add 1 egg, 1 cup of milk, and 1/4 cup of melted butter to the dry ingredients and mix until combined.

Pour the cornbread mixture over the chili in the skillet.

If using a small skillet, place it on a baking sheet to catch any spills.

Bake at 375°F for 40 minutes.

After baking, let it rest for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens