Chili Cornbread Casserole Recipe – An Easy Comfort Food Recipe For Two

This hearty chili cornbread casserole is the perfect comfort food recipe for two. An easy to make recipe that is made with thick chili placed in a baking dish and topped with a generous layer of cornbread batter.

The two layers are then baked together until the cornbread is golden brown and the chili is bubbly and hot. Then when it comes time to serve the casserole add your favorite toppings, such as shredded cheese and sour cream and you have a delicious and satisfying meal.

Although this recipe includes instructions on how to make the chili from scratch, you can also use leftover chili as the base. Simply place the leftover chili in a small baking dish and then add the cornbread batter and your meal will be prepared in minutes!

What You Need To Make Chili Cornbread Casserole

Skillet: You will need a medium size skillet to make the chili. Be sure to use a deep sided skillet so that there is enough room for all of the ingredients. However, you can also make the chili in a medium size pot if you prefer.

Colander: If you use ground beef as the meat in this recipe, you will need to drain the grease after the meat browns. Although you may not need to drain if you use 93/7 lean ground beef, ground turkey or ground chicken.

Mixing Bowl: Before the cornbread batter can be poured on top of the chili, you will need to mix the cornbread ingredients together in a medium size mixing bowl.

Small Baking Dish: A small baking dish is crucial as the ratio of chili to cornbread is important to achieve the right balance flavor in every bite. Using too large of a dish will cause the casserole to be too thin, therefore use a 5.5 inch x 8 inch baking dish for best results.

Option To Make It In An Oven-Safe Skillet

If you’re looking to simplify the process, make the chili cornbread casserole in an oven-safe skillet. This eliminates the need for the baking dish.

However, make sure it’s small enough to maintain the all-important ratio of chili to cornbread. I prefer to use a small cast iron skillet, but any small, oven safe skillet will work.

Cook the chili in the deep sided skillet and simply pour the cornbread batter over the top. Then place the skillet in the oven and bake until the cornbread is cooked through and golden brown on top.

Various Recipe Options

Ground Beef Substitutions: If you want to make your chili cornbread casserole a little healthier substitute ground turkey or ground chicken for the ground beef. However, before you brown the lean meats be sure to add a little oil to the skillet to prevent the meat from sticking to the surface.

Beans: Not a fan of beans in your chili? No problem, simply leave them out if you prefer. However if you like beans and you want more flavor, use seasoned chili beans in place of the kidney beans.

Cheese: Cheese is used to add more flavor to the cornbread. Although I typically use sharp Cheddar cheese, you can use whatever shredded cheese that you prefer. Provolone, Swiss and Colby Jack cheese are all great options.

Chili Seasoning: If you don’t have a packet of chili seasoning, it is easy to make your own with a few common spices that you most likely already have in your kitchen.

Homemade Chili Seasoning (1 Packet)

• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• 1 tsp salt
• 1/4 tsp fresh ground black pepper

Simply mix the ingredients together and use it in place of the chili seasoning packet.

Let the Casserole Rest Before Serving

Once the chili cornbread casserole comes out of the oven you must allow it to rest before serving. This will allow the steaming hot chili to thicken a bit. Giving it a few minutes to set will make it easier to slice and serve.

How To Store and Reheat Chili Cornbread Casserole

Store any leftover Chili Cornbread Casserole in an airtight container in the refrigerator for up to four days. To maintain the best texture it is best to reheat the casserole in the oven. Simply place the casserole in an oven safe dish and heat at 350°F until it’s warmed through (approximately 10 minutes).

You can also reheat it in the microwave for 60-90 seconds, however the cornbread texture will be more moist than if it was reheated in the oven.

And there you have it! A comforting and filling dish that’s not only simple to make but also very versatile. Once you make this casserole, I am sure it will become one of your favorite comfort food meals for two!

Chili Cornbread Casserole For Two Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 tablespoon olive oil
• ½ medium onion
• 1 clove garlic
• ¾ pound ground beef
• 1 cup chicken broth, low-sodium
• 1 packet chili seasoning
• 1 tablespoon tomato paste
• 7 ounces diced tomatoes, drained
• 8.5 oz box Jiffy corn muffin mix
• 1 egg
• ⅓ cup milk
• ¾ cup shredded Cheddar cheese
• ½ cup corn, divided
• 8 oz kidney beans, drained

INSTRUCTIONS

1. Preheat oven to 375°F. Spray an 5.5 x 8 inch casserole dish with non-stick cooking spray. Set aside.

2. In a medium size skillet add the olive oil and place over medium-high heat. Add the diced onion to the skillet and sauté until onion is soft and translucent (about 5 minutes)

3. Add the ground beef and brown while breaking up the meat as it cooks. Once the ground beef is almost brown, add the minced garlic and continue to cook until completely brown. Drain and then return the mixture back into the skillet.

4. Stir the chicken broth, diced tomatoes and chili seasoning into the beef mixture. Bring the mixture to a boil, stirring frequently. Then reduce the heat to maintain a low simmer. Stir in the tomato paste and continue to simmer, stirring occasionally until thickened.

5. Prepare the cornbread batter per box instructions. Then stir in the cheese and 1/4 cup of the corn. Set aside.

6. Add the remaining 1/4 cup of corn and the drained kidney beans to meat mixture and then mix well. Then transfer the mixture to the prepared baking dish. Pour cornbread batter evenly over top of the chili.

Bake Time Required

7. Place the chili cornbread casserole in the preheated oven and bake for 35-40 minutes or until the top is golden brown and the cornbread is set.

8. Remove the dish from the oven and let it sit for 10 minutes before serving.

Enjoy! Mary

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