Chili Cornbread Casserole

Rating: 3.76 stars
25 Ratings
  • 5 star values: 1
  • 4 star values: 20
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

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.

Jessie Price
Source: EatingWell Magazine, September/October 2010

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Recipe Summary

total:
1 hr 30 mins
Servings:
8

Nutrition Profile:

Nutrition Info
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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

Per Serving:
494 calories; protein 30g; carbohydrates 55.4g; dietary fiber 12.6g; sugars 11.3g; fat 18.5g; saturated fat 6.8g; cholesterol 81.9mg; vitamin a iu 1742.1IU; vitamin c 24.2mg; folate 88.6mcg; calcium 297.5mg; iron 6mg; magnesium 118.5mg; potassium 1040.1mg; sodium 914.4mg; thiamin 0.3mg; added sugar 3g.
Exchanges:

3 starch, 1 vegetable, 3 medium-fat meat, 1 fat

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Reviews (9)

Read More Reviews
25 Ratings
  • 5 star values: 1
  • 4 star values: 20
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
11/15/2012
Cooking time is much longer with multiple pans I used shallots cumin turmeric pepper in the chili mixture and ginger and diced green chilis in the cornbread mixture. I made a double batch to share at a potluck and it took an hour to fully cook. Was awesome. Raves and raves.... Pros: Great for pot lucks Read More
EatingWell User
Rating: 4 stars
03/29/2016
Fabulous recipe- whole family loved it This recipe is fantastic the whole family loved it! I don't know that I can eat boring chili again. I was able to make some simple modifications to the recipe and it was fantastic: gluten free flour reduced fat cheese. Pros: Tasty reheats well easy to make modifications for special diets Cons: Takes some prep work Read More
EatingWell User
Rating: 4 stars
11/16/2013
Modifying Recipe I made this for myself and my husband but instead of following the cornbread recipe I used Marie Callenders cornbread instead for ease. Having the cornbread baked into the chili gives the chili a bit of a sweetness which is delicious. Pros: The chili is really good! Read More
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ARum4Me
Rating: 4 stars
10/29/2011
Loved it...but next time The cornbread topping was a VERY thin liquid...I was expecting it to be more dough like and thick...but it poured on and I was afraid it wouldn't turn out. However it turned out just like the picture. Next time I will try canned diced tomatoes instead of crushed tomatoes or use 1/2 of each kind. I doubled the recipe and cut back on the amount of chili by 1 TBSP because there were 3 kids eating. I served it with red enchilada sauce on the side. Tasty...even our cilantro hater loved it! Pros: 11 people cleaned their plates and came back for more Cons: Might try a little more liquid next time Read More
EatingWell User
Rating: 4 stars
10/30/2011
If you prepare ahead and re-heat this dish 350 degrees will not cut it. You must raise the oven temp to at least 400 degrees Read More
EatingWell User
Rating: 4 stars
10/29/2011
sorry - wrong recipe!! I didn't pay enough attention to the recipe title. My review should have gone under the recipe for "shrimp chili cornbread casserole". this one is in my to-try pile. Read More
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EatingWell User
Rating: 4 stars
11/01/2012
Used Ground Turkey This was so good the layers of chili cheese and cornbread create a harmony of deliciousness! The cornbread topping is so good especially with the added cilantro. Pros: Easy to make feeds alot of people fills you up Cons: nothing Read More
EatingWell User
Rating: 4 stars
02/03/2015
Lower Sodium To further lower sodium you can cook your own beans (without sodium) or use no salt added canned beans and tomatoes. Pros: healthy Read More
EatingWell User
Rating: 4 stars
10/29/2011
My husband and I make a chili recipe very similiar to this one - called "Five Alarm Chili". We also eat cornbread often with other dishes but have never combined chili and cornbread. This sounds awesome!! Especially the cornbread with the cilantro! Can't wait to make this for a cool night dinner! Read More
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