Cornbread-Topped Chili Casserole

Cornbread-Topped Chili Casserole

2 Reviews
From: EatingWell Magazine, November/December 2015

In this healthy casserole recipe—sometimes called tamale pie—the cornbread gets crusty at the edges, thanks to a cast-iron skillet. For the best texture, use yellow cornmeal with a medium grind. Serve with lime wedges for a little extra tang.

Ingredients 5 servings

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  • 4 tablespoons canola oil, divided
  • 2 cups chopped onion
  • 3 tablespoons chili powder
  • 1 pound lean ground pork (see Tip)
  • 2 cups diced zucchini
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 cups corn kernels, fresh or frozen (thawed)
  • 1 14-ounce can diced tomatoes
  • 1½ cups stone-ground cornmeal
  • ¾ teaspoon baking powder
  • 1 large egg
  • 1 cup buttermilk


  • Active

  • Ready In

  1. Preheat oven to 400°F.
  2. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add onion and chili powder; cook, stirring, until starting to soften, about 2 minutes. Add pork, zucchini and ¼ teaspoon each salt and pepper and cook, stirring often, until the pork is no longer pink, 4 to 5 minutes. Add corn and tomatoes with their juice and cook until heated through, 3 to 4 minutes more. Remove from heat.
  3. Meanwhile, whisk cornmeal, baking powder and the remaining ¼ teaspoon each salt and pepper in a medium bowl. Whisk egg, buttermilk and the remaining 2 tablespoons oil in another bowl. Stir the buttermilk mixture into the cornmeal mixture until combined. Spread the batter over the pork and vegetables. Transfer the pan to the oven.
  4. Bake until the cornbread is just cooked through, 15 to 20 minutes.
  • Depending on your supermarket, it might be hard to find a lean option for ground pork. But it's easy to make your own in a food processor. Choose a lean cut, such as loin or tenderloin. Cut into pieces and then pulse in a food processor until uniformly ground (being careful not to overprocess, turning the meat into mush). Or ask your butcher to grind it for you. Using lean pork instead of regular ground pork saves up to 164 calories and 5 grams of saturated fat per 3 ounces of cooked meat.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 490 calories; 21 g fat(4 g sat); 8 g fiber; 55 g carbohydrates; 28 g protein; 72 mcg folate; 92 mg cholesterol; 12 g sugars; 0 g added sugars; 2,130 IU vitamin A; 28 mg vitamin C; 183 mg calcium; 4 mg iron; 749 mg sodium; 1,001 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value), Vitamin A (43% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, 2 vegetable, 2½ lean meat, 2 fat

Reviews 2

November 19, 2017
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By: Nicolette
I liked it. I seasoned it up a bit more to our tastes. Smoked paprika, fresh tomatoes, and cumin in the chili and the juice of a lime, one jalapeño (seeded & diced), and cumin to the cornbread. Yum! I didn’t mind the ratio of cornbread to chili, it was thick but not to thick!
May 01, 2017
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By: Maria Sharpe Correa
less cornbread
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