Cornbread Chili Casserole

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Classic chili and fluffy buttery cornbread are two classic comfort foods that are usually served together. But instead of being two separate dishes, this meal combines the two to make a delicious chili and cornbread casserole. Classic chili is baked with cheese and cornbread batter on top. Creating a delicious meal that everyone will love. This meal is perfect for serving on cold days with two classic comfort food dishes.
The chili is made first, with beef, crushed tomatoes, diced tomatoes and kidney beans all cooked together seasoned with chili powder and cumin. Spread the chili out into a greased baking dish and sprinkle with shredded cheddar cheese. For the cornbread, you can either prepare a homemade cornbread batter, or you can use a boxed mix instead. After you have made the cornbread batter, pour it on over the cheese and bake until the cheese has melted and the cornbread is lightly golden browned.

Cornbread Chili Casserole

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Ingredients

  

• 2 tablespoons olive oil
• 1 pound ground beef
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 ( 28 oz.) can crushed tomatoes
• 1 ( 14 oz.) can diced tomatoes, undrained
• 1 ( 14 oz.) can kidney beans, drained
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 teaspoon ground cumin
• 1 tablespoon chili powder
• 1 cup milk
• 1 teaspoon white distilled vinegar
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/3 cup vegetable oil
• 1 large egg
• 1 cup shredded cheddar cheese

Instructions

 

• Preheat oven to 350 F. Heat olive oil in a large saucepan over medium heat. Brown ground beef until no longer pink. Drain grease and add in onion and garlic. Cook for a minute.
• Add in crushed tomatoes, diced tomatoes, kidney beans, salt, pepper, ground cumin and chili powder. Continue to cook over medium-low heat for 15-20 minutes. Spread chili out into a large greased baking dish.
• In a small bowl, combine milk and vinegar. In a large bowl, whisk together flour, cornmeal, sugar, salt and baking powder. Add in the milk vinegar mixture, vegetable oil and egg. Whisk until smooth.
• Sprinkle shredded cheddar cheese over chili and pour the cornbread mixture over the chili and cheese. Bake for 30-35 minutes.