Golden Cornbread Chili Casserole -

Life is like a warm bowl of chili—full of flavors, a little spicy, and packed with heartwarming moments. Growing up, my family had a tradition of gathering around the dinner table on chilly evenings, enjoying comforting dishes that brought us together. One of those treasured recipes was a delightful combination of chili and cornbread, a marriage of textures and flavors that set the tone for many cozy nights. Today, I’m excited to share my version of this classic dish: Golden Cornbread Chili Casserole. This dish not only warms your belly but also fills your heart with nostalgia, making it an ideal centerpiece for family gatherings or a busy weeknight dinner.

Golden Cornbread Chili Casserole

Discover the warmth of family traditions with Golden Cornbread Chili Casserole, a delightful blend of savory chili and sweet, fluffy cornbread. Perfect for chilly nights and gatherings, this dish is easy to make with ingredients you likely have on hand. Packed with protein, fiber, and customizable to suit your preferences, it’s a comforting meal that everyone will love. Create lasting memories around the dinner table with this wholesome recipe that brings nostalgia and joy to mealtime.

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Ingredients

For the Chili:

1 lb ground beef or turkey

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) diced tomatoes (optional with green chilies)

1 medium onion, diced

3 cloves garlic, minced

1 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

Salt and pepper, to taste

1 cup corn (fresh, frozen, or canned)

1 cup shredded cheese (cheddar or Mexican blend), for topping

For the Cornbread:

1 cup cornmeal

1 cup all-purpose flour

1/4 cup sugar

1 tbsp baking powder

1/2 tsp salt

1 cup milk

1/3 cup vegetable oil

2 large eggs

1 cup corn kernels (fresh or canned, drained)

Instructions

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to prepare for baking the casserole.

Cook the Chili:

- In a large skillet over medium heat, add the ground beef or turkey. Cook, breaking it apart with a spatula, until fully browned. If there's excess fat, drain it from the skillet.

- Next, add the diced onion and minced garlic to the skillet. Sauté until the onion is softened and translucent, which should take about 3-4 minutes.

- Stir in the black beans, kidney beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, pepper, and corn. Allow the mixture to simmer for about 10 minutes, stirring occasionally. Taste and adjust seasoning as necessary.

Prepare the Cornbread Batter:

- In a mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk these dry ingredients together until evenly mixed.

- In a separate bowl, whisk together the milk, vegetable oil, and eggs until you have a smooth mixture.

- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing. Fold in the cup of corn kernels for extra texture.

Assemble the Casserole:

- Grease a 9x13 inch baking dish generously. Spread the chili mixture evenly across the bottom of the dish.

- Carefully pour the cornbread batter over the chili, using a spatula to smooth it out so that it covers all of the chili.

- Finish by sprinkling the shredded cheese evenly atop the cornbread batter.

Bake: Place the assembled casserole in your preheated oven and bake for 25-30 minutes. It is done when the cornbread is golden brown and a toothpick inserted into the center comes out clean.

Serve: Once baked, allow the casserole to cool for a few minutes before cutting it into squares. Enjoy the delightful blend of flavors from the cornbread and chili!

Prep Time, Total Time, Servings: 15 min | 55 min | Serves 6-8

Savor your delicious Golden Cornbread Chili Casserole—a warm and hearty dish perfect for family dinners or gatherings! 🍽️