There are almost as many variations to Baked Chili Cornbread Casserole recipe as there are to chili recipes in general. All I can say is this, if you like chili and you like cornbread, you’re gonna love this Baked Chili Cornbread Casserole recipe with a sweet twist!
I love chili – winter, summer, spring or fall! I particularly like “my” chili. Come to think of it, I like what I cook or bake just about better than any version prepared by someone else. I think maybe it’s because I know what I like and when I make or bake it myself, I’m able to tweak it just enough until I think it’s just perfect for my likes.
Well, that’s exactly how it is with this Baked Chili Cornbread Casserole recipe! I think my version is just perfect. Perfect comfort food. Perfect anytime food! And with a perfect sweet twist!
Baked Chili Cornbread Casserole
My friend Ashlyn from Belle of the Kitchen recently shared her Chili Cornbread Casserole recipe and it inspired me to share mine! Ashlyn says that her recipe is actually a tweaked version of The Foodie Affairs‘ Turkey Chili Cornbread Pie. So whether you call this a casserole, baked chili or chili pie, you’re gonna love the results!
- 2 pounds ground chuck
- 1 medium onion, chopped
- 1 tablespoon chili seasoning
- salt and pepper to taste
- 1 (28 oz) can crushed tomatoes
- 1½ cups frozen corn (or one can, drained)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (12 oz) package corn muffin mix
- sour cream (optional topping)
- Preheat oven to 375 degrees and lightly coat a 2-quart casserole dish with cooking spray.
- Brown ground chuck with onion in a large skillet. Once meat is cooked and onion is soft, add in chili seasoning. Add in crushed tomatoes and corn, let simmer for 5-7 minutes. Remove from heat and stir in black beans and season with salt and pepper to taste.
- In a large bowl, empty in the contents of the corn muffin mix and follow package directions. (You can also add chopped peppers, cheddar cheese, etc.)
- Pour chili into prepared baking dish and top with corn muffin batter. Bake for about 25-30 minutes or until cornbread is lightly golden.
- Optional: Top with sour cream (yum!)
This is a very hearty dish! The sweetness of the cornbread pairs perfectly with the chili spices and the dollop of sour cream just really brings out the best in all the flavors! It’s a nice big pan full of hearty goodness! There are a lot of comfort foods out there, but homemade chili has got to be on most people’s top ten list of favorite comfort foods.
If you’re into chili, you might also like one of my other chili recipes. I would have to say, my most favorite chili of all time is my Creamy White Chicken Chili. It’s loaded with chicken, white beans, cumin (one of my favorite spices) and rich, yummy cream and sour cream. I also previously shared my traditional Chili Recipe here on the blog. It’s made with a blend of beans, chunks of tomatoes and my homemade chili seasoning. You can check out each of those recipes below as well:
Til next time…