Cornbread Chili 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.

Preheat oven to 350 F.

Heat olive oil in a large saucepan over medium heat.

Brown ground beef until no longer pink.

Drain grease and add in onion and garlic. Cook for a minute.

Add in crushed tomatoes, diced tomatoes, kidney beans, salt, pepper, ground cumin and chili powder. Continue to cook over medium-low heat for 15-20 minutes.

Spread chili out into a large greased baking dish.

In a small bowl, combine milk and vinegar.

In a large bowl, whisk together flour, cornmeal, sugar, salt and baking powder.

Add in the milk vinegar mixture, vegetable oil and egg. Whisk until smooth.

Sprinkle shredded cheddar cheese over chili and pour the cornbread mixture over the chili and cheese.

Bake for 30-35 minutes.

Cooking Techniques

Spice Level:

Allergens