Chili Cornbread Casserole

5 from 1 vote

This vibrant Chili Cornbread Casserole features a flavorful layer of homemade turkey chili topped with a crisp, golden cornbread crust.

Prep Time20

Cook Time50

Total Time1 10

Course: Dinner

Cuisine: American

Keyword: chili and cornbread, chili casserole, chili cornbread casserole

Servings:

Calories: 447kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

Homemade Chili

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup chopped green bell pepper
1 small jalapeño, finely chopped, seeds and ribs removed
1 pound ground turkey
1 teaspoon chili flakes
1 teaspoon ground cumin
salt and fresh ground black pepper, to taste
28 ounces light red kidney beans
28 ounces dark red kidney beans
½ cup chicken broth or vegetable broth
14.5 ounces canned diced tomatoes

Cornbread Layer

⅔ cup fine ground cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
2 eggs, lightly beaten to break up the yolks
½ cup vegetable oil
½ cup whole milk or buttermilk
1 tablespoon sugar
1 teaspoon sea salt

Optional Garnishes

Jalapeño
Sour Cream
Cilantro
Shredded Cheese
Chives

Instructions

In a large skillet, heat the olive oil over medium-high heat. Add the diced onions, chopped green bell pepper, and minced garlic. Cook until they are soft and translucent, about 5 minutes.
Add the ground turkey to the skillet and sauté until the meat has cooked through and browned, breaking it up into small pieces with a wooden spoon as it cooks.
Add the jalapeño, chili flakes, cumin, sea salt, and ground black pepper to the skillet. Stir and cook for about 1 minute.
Drain and rinse the light and dark kidney beans, then add them to the pot along with the chicken broth. Stir everything together and bring the mixture to a boil.
Reduce the heat to low, add diced tomatoes and let the chili simmer for about 15 minutes, stirring occasionally.
Meanwhile, preheat the oven to 375°F.
While the chili is simmering, prepare the cornbread layer. In a large bowl, combine the fine cornmeal, all-purpose flour, and baking powder.
In a separate bowl, whisk together the beaten eggs, vegetable oil, whole milk, sugar, and salt.
Add the dry ingredients to the wet ingredients and stir until just combined.
Pour the cornbread batter on top of the simmering chili in the skillet, spreading it out evenly to cover the chili completely.
Transfer the skillet to the preheated oven and bake for about 20 to 25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Remove the pot from the oven and let it cool for a few minutes before serving.
Garnish the chili cornbread with your choice of toppings, such as chopped jalapeño peppers, sour cream, cilantro, chives, or shredded cheese.
Serve.

Notes

- Storage: Leftover chili cornbread casserole will keep in your fridge for 3 to 4 days, covered tightly or sealed in food storage containers, zip top bags, etc. Reheat it in the microwave, toaster oven, or regular oven at 350°F until warmed through.
- Protein Options: Ground beef or bison can be used instead of ground turkey if you prefer.
- Vegetarian Option: This chili is also great as a vegetarian dish! Just substitute your favorite veggies and/or additional beans for the meat.
- Cornmeal: White or yellow cornmeal can be used, but make sure it is finely ground and not coarsely ground. (Don't use "cornflour" or cornstarch, though - those are too soft.)
- Skillet: If you don't have an ovenproof skillet, you can make the chili on the stove in a skillet or saucepan, and then scoop it into a baking dish. Top with cornbread, and bake.

Nutrition