Chili Cornbread Casserole
Rated 5.0 stars by 1 users
Servings
9-12
Prep Time
30 minutes
Cook Time
30 minutes
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.
Ingredients
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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
Directions
Preheat oven 350°F.
Chili
Prepare the chili: Heat oil in large Dutch Oven or large pot on medium-high heat, until shimmering.
Add ground beef into the pot and break up into smaller pieces, until browned, about 5 minutes. Push to one side of the pot.
Stir onions and peppers into the other side of the pot, stirring occasionally, until tender, about 3 minutes.
Stir in garlic and spice packet, until fragrant, about 30 seconds.
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
Meanwhile, prepare the cornbread: Stir cornbread mix, eggs, milk, and sour cream to a large bowl, until just combined.
Fold in cooled melted butter into the large bowl, until just combined.
Spoon carefully over the cooled chili and spread gently until it’s even.
Place in preheated oven, until golden on edges and bubbling, 30- 35 minutes
Recipe Note
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
