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Original Post: https://www.evolvingtable.com/chili-cornbread-casserole/

A cast-iron skillet is full of a chili cornbread casserole recipe with a wooden spoon scooping some out.
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Cornbread Chili Casserole (One-Skillet Recipe)

This One-Skillet Chili Cornbread Casserole is our new Fall family favorite! Hearty beef-and-bean chili simmers on the bottom while fluffy jalapeño cheddar cornbread (with just a touch of honey!) bakes on top. It's got all the cozy flavor of two classics in one easy dish, plus, plenty left over for tomorrow!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, Southern
Servings: 8 servings
Author: London Brazil

Ingredients

Chili Base:

  • 1 pound ground beef or turkey
  • 1 small sweet onion diced
  • 1-2 jalapeños finely diced
  • 3 garlic cloves finely minced
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • ¼ teaspoon cinnamon
  • ⅛ - ¼ teaspoon cayenne pepper
  • 1 (28-ounce) can tomato sauce, or crushed tomatoes
  • 1 (15.5-ounce) can kidney beans rinsed and drained
  • 1 (15.5-ounce) can black beans rinsed and drained
  • ¾ cup beef broth
  • 2 tablespoons packed brown sugar
  • 2 ½ teaspoons salt
  • 1 teaspoon black pepper

Cornbread Topping:

  • 1 cup medium-grind cornmeal
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk or whole milk
  • ¼ cup honey
  • 4 tablespoons salted butter melted
  • 1 jalapeño finely diced
  • 2 tablespoons finely chopped chives plus more for serving
  • 1 cup shredded sharp cheddar cheese

Instructions

  • Preheat your oven to 375°F (190°C).
  • Prepare the Chili Base: Add the ground beef to a large, oven-safe skillet (preferably cast iron) over medium heat, and cook for 7-8 minutes, breaking apart as you do. Once browned, drain any excess fat.
    1 pound ground beef or turkey
  • Add the onion, jalapeños, and garlic to the skillet. Cook for 2-3 minutes, or until the onion is translucent and the garlic is fragrant.
    1 small sweet onion, 1-2 jalapeños, 3 garlic cloves
  • Stir in the tomato paste, chili powder, cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, or until the spices are toasted.
    2 tablespoons tomato paste, 2 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon paprika, ¼ teaspoon cinnamon, ⅛ - ¼ teaspoon cayenne pepper
  • Add the tomato sauce, kidney beans, black beans, beef broth, brown sugar, salt, and pepper. Stir to combine and then reduce heat to medium-low. Simmer for 10-15 minutes, or until the chili begins to thicken.
    1 (28-ounce) can tomato sauce, or crushed tomatoes, 1 (15.5-ounce) can kidney beans, 1 (15.5-ounce) can black beans, ¾ cup beef broth, 2 tablespoons packed brown sugar, 2 ½ teaspoons salt, 1 teaspoon black pepper
  • Prepare the Cornbread Topping: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
    1 cup medium-grind cornmeal, 1 cup all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt
  • In a separate bowl, whisk the eggs, buttermilk, milk, honey, and melted butter until well combined.
    2 large eggs, 1 cup buttermilk, ¼ cup honey, 4 tablespoons salted butter
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the diced jalapeños, chives, and cheese.
    1 jalapeño, 2 tablespoons finely chopped chives, 1 cup shredded sharp cheddar cheese
  • Spoon the cornbread batter evenly over the simmering chili, spreading it out to cover the surface.
  • Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
  • Let the skillet cool for a few minutes before serving with additional chopped chives or sour cream, if desired.

Notes

  • Skillet size matters. Use a large 12-inch oven-safe skillet to avoid overflow. If you don’t have one, a 13x9-inch baking dish works too, with the same bake time.
  • Ground meat tips. Fattier beef may need draining to avoid a runny chili, leaner beef or turkey works too, but the flavor will be slightly less rich.
  • Chili seasoning. Adjust the spices to taste, more or less cayenne, smoked paprika, or a different chili powder can change the heat and flavor.
  • Tomatoes. Tomato sauce or crushed tomatoes both work, so use whichever you have on hand.
  • Brown sugar. Adds balance to the tomato acidity, adjust 1 tablespoon at a time to taste.
  • Beans. You can use any beans you like, or skip them entirely and add more meat.
  • Cornbread tweaks. Jalapeños can be left out or increased for more heat, swap buttermilk for full-fat milk or plant-based milk, and switch up the cheese to your favorite variety.
  • Cheese tip. Finely shredded cheese works the best since it mixes in evenly.
  • Leftovers. This casserole tastes even better the next day, and can be stored in the fridge or frozen in portions.

Nutrition

Calories: 425kcal | Carbohydrates: 46g | Protein: 21g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 115mg | Sodium: 1624mg | Potassium: 540mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1397IU | Vitamin C: 7mg | Calcium: 288mg | Iron: 4mg
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