Go Back
Chili Cornbread Casserole

One-Skillet Chili Cornbread Casserole Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt, plus more for seasoning
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt (for topping)
  • 1 cup buttermilk
  • 1 large egg
  • 3 tbsp melted butter
  • 1 cup shredded sharp cheddar cheese, divided (3/4 cup plus 1/4 cup)

Method
 

  1. Preheat oven to 400°F (200°C). Brown ground beef in a 10-inch oven-safe skillet over medium-high heat until no pink remains, 5-6 minutes; drain excess fat.
  2. Add onion and garlic, cook 3-4 minutes. Stir in chili powder, cumin, paprika, and 1/2 tsp salt; cook 1 minute. Pour in tomatoes, beans, corn, and 1/4 cup water, simmer 8-10 minutes until thickened.
  3. In a bowl, whisk cornmeal, flour, sugar, baking powder, and 1/2 tsp salt. In another, whisk buttermilk, egg, and melted butter; mix wet into dry gently. Fold in 3/4 cup shredded cheese.
  4. Remove skillet from heat, dollop batter over chili, sprinkle remaining 1/4 cup cheese on top. Bake 22-25 minutes until golden and a toothpick comes out with moist crumbs; rest 5 minutes.
  5. Scoop generous portions into bowls and serve warm with sour cream, jalapeños, or cilantro.

Notes

Letting the chili thicken well is the most important step; if it’s too wet, the cornbread will sink. Resting the casserole after baking gives it 5 minutes to set up so it doesn’t fall apart when you scoop.