Chili Stuffed Cornbread Casserole (2024)

Time for another pop quiz. Complete this phrase: “Chili and…”

If you said “Cornbread,” give yourself a perfect score. Chili and cornbread have been close pals ever since the days of the cattle trails in the Southwest. The slightly sweet cornbread balances out the spicy, meaty chili, and it’s perfect for soaking up the juices.

Now, cooking a pot of chili and a pan of cornbread separately is pretty simple. But it’s even easier, and more fun, to put them both together and make a one-dish meal. First, you start the chili cooking. Next, you mix up the cornbread batter and spoon it around the edges of a baking dish. Then you scoop the chili into the space in the center and pop the whole thing in the oven.

As it bakes, all the flavors of the chili slowly seep into the cornbread, so all the juices are already soaked in when it comes out of the oven. And in the last few minutes, you can top it with a few handfuls of shredded Cheddar cheese, which melts beautifully over the whole pan.

When you pull it out, you’ve got spicy chili, golden cornbread, and hot, gooey melted cheese, all in one dish. All it needs is a sprinkle of green onion to make the meal complete.

Chili Stuffed Cornbread Casserole

Ingredients:

3/4 – 1pound lean ground beef (do not go over a lb)
salt and pepper to taste (I suggest 1/2 tsp salt, 1/4 tsp pepper)
1/4 tsp garlic powder
1 cup salsa
1 (15 oz) can dark red kidney beans, drained
1 can (14.5 oz) diced tomatoes, undrained
1 cup corn
3 teaspoons chili powder
1 teaspoon ground cumin
1 pouch (6.5 oz) cornbread & muffin mix
1/3 cup milk
3/4 cup shredded Cheddar cheese, divided.

Optional Topping:
1 small green onion, sliced

Directions:
1 Heat oven to 400°F. In large skillet, cook ground beef over medium-high heat. While cooking, season with salt, pepper and garlic powder. Continue to cook, stirring occasionally, until thoroughly cooked. Drain off any extra grease.
2. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.

3. Meanwhile, make cornbread as directed on pouch, using the 1/3 cup of milk. Stir 1/3 cup of cheese into cornbread batter.

4. Spoon cornbread batter around outside edge of 12×8-inch baking dish. Using a slotted spoon, spoon the hot beef mixture into center. NOTE: make sure to drain off as much liquid as possible when using the slotted spoon. The casserole will be very full 🙂

5. Bake uncovered for 18 minutes. Sprinkle with remaining cheese and bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.

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XO
Corey, Darryl, Big D & Little D