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Chili Cornbread Casserole

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 4 See Reviews
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Active Time:  1 Hour
Total Time:  1 Hour 30 Minutes
  8 servings
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.

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; cover and refrigerate for up to 3 days; let stand at room temperature for 30 minutes, then reheat at 350°F for 50 minutes.
For Chili:
1 tablespoon   canola oil
1   large onion, chopped
1   green bell pepper, chopped
3 cloves   garlic, minced
1 pound   95%-lean ground beef
2 15-ounce cans   kidney beans, rinsed
1 28-ounce can   crushed tomatoes, undrained
3 tablespoons  chili powder
1 tablespoon   ground cumin
1 teaspoon   sweet paprika
1/4 teaspoon  cayenne pepper (optional)
For Cornbread:
1 1/4 cups   cornmeal
3/4 cup  whole-wheat flour
2 tablespoons  sugar
1 teaspoon   baking powder
1/2 teaspoon   baking soda
1/4 teaspoon  salt
1   large egg, lightly beaten
1 1/4 cups   low-fat milk
2 tablespoons   canola oil
1/2 cup   chopped fresh cilantro
1 1/2 cups   shredded extra-sharp cheddar cheese
Chili Cornbread Casserole Recipe at
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.

Preheat oven to 350°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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 08/01/2010
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   8 servings
Calories: 494
Fat. Total: 18g
Protein: 30g
Carbohydrates, Total: 56g
Fat, Saturated: 7g
Fiber: 13g
Cholesterol: 86mg
Sodium: 799mg
% Cal. from Fat: 33%
Spotlight Recipe Review See all 4 reviews »

Rating: 4
by: nora, AL Reviewed: 09/24/2011
Great combination!
I love this chili & meat mix, and I love corn bread, so both of them being together is perfect, diffenetely I'm going to try it.
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