Here's a fun way to serve chili and cornbread together. Don't let the ingredient list intimidate you--this casserole is easy to make and a real crowd pleaser. Source: EatingWell Magazine, September/October 2010

Jessie Price
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Ingredients

Chili

Cornbread

Directions

  • To prepare chili: Heat oil in a Dutch oven over medium heat. Add onion and cook until beginning to soften, about 4 minutes. Add bell pepper and garlic and cook for 1 minute. Add beef and cook, breaking it up with a wooden spoon, until browned, 4 to 5 minutes. Stir in beans, tomatoes and their juice, chili powder, cumin, paprika and cayenne (if using). Bring to a boil; reduce heat to maintain a simmer, cover and cook until slightly thickened, about 20 minutes.

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  • Preheat oven to 350 degrees F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.

  • To prepare cornbread: Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, milk and oil in a medium bowl. Add the wet ingredients to the dry ingredients along with cilantro and stir until just combined. Transfer the chili to the prepared baking dish and sprinkle with cheese. Spread the cornbread batter evenly over the chili.

  • Bake the casserole until the top springs back when touched lightly, 20 to 25 minutes. Let stand for 10 minutes before serving.

Tips

Make Ahead Tip: Prepare chili (Step 1); cover and refrigerate for up to 3 days or freeze for up to 3 months; defrost chili (if frozen) and continue with the recipe, baking the casserole for 50 minutes. Or prepare and bake the casserole as directed; let cool for 1 hour; c

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

494 calories; 18.5 g total fat; 6.8 g saturated fat; 82 mg cholesterol; 914 mg sodium. 1040 mg potassium; 55.4 g carbohydrates; 12.6 g fiber; 11 g sugar; 30 g protein; 1742 IU vitamin a iu; 24 mg vitamin c; 89 mcg folate; 298 mg calcium; 6 mg iron; 119 mg magnesium; 3 g added sugar;

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