Chili Cornbread Casserole
Looking for another way to use our cornbread mix? Try this crowd pleaser that your whole family will love. To meal prep, make the chili a day ahead of time and finish with the cornbread topping the following day.
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Prep Time
30 minutes
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Cook Time
30 minutes
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Servings
9-12
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1 tablespoon extra-virgin olive oil
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1 pound ground beef
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1 cup chopped yellow onion (1 –8 ounce onion)
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1 cup chopped red bell pepper (1- 8 ounce pepper)
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2 garlic cloves, minced
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1-1.31 ounce chili packet mix
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1 cup chicken broth
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1-15 ounce can tomato sauce
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1-14 .5 ounce can diced tomatoes or fire-roasted tomatoes
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1-15 ounce can no-salt salad beans, drained and rinsed
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1 teaspoon sea salt
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½ teaspoon fresh ground pepper
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1-16 ounce packet Ann Clark Cornbread Mix
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2 large eggs
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1 cup whole milk
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½ cup sour cream
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½ cup (1 stick) melted butter
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9 x 13 inch pan
Chili
Cornbread Topping
Equipment Needed
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1
Preheat oven 350°F.
Chili
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2
Prepare the chili: Heat oil in large Dutch Oven or large pot on medium-high heat, until shimmering.
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3
Add ground beef into the pot and break up into smaller pieces, until browned, about 5 minutes. Push to one side of the pot.
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4
Stir onions and peppers into the other side of the pot, stirring occasionally, until tender, about 3 minutes.
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5
Stir in garlic and spice packet, until fragrant, about 30 seconds.
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6
Stir in broth, sauce, diced tomatoes, beans, salt and pepper, bringing to a hard simmer, stirring occasionally, until slightly reduced and thickened, about 8 to 10 minutes. Adjust heat as needed. Remove from heat and pour into 9 x 13 inch pan. Cool slightly, about 10 minutes.
Cornbread
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7
Meanwhile, prepare the cornbread: Stir cornbread mix, eggs, milk, and sour cream to a large bowl, until just combined.
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8
Fold in cooled melted butter into the large bowl, until just combined.
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9
Spoon carefully over the cooled chili and spread gently until it’s even.
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10
Place in preheated oven, until golden on edges and bubbling, 30- 35 minutes
Notes & Tips:
- To make ahead: Make chili the day before through step 6. Wrap in plastic wrap once cooled and place the refrigerator until ready to make the cornbread.
Photo by Laura Kanya
