Chili Cornbread
Cozy, hearty, and bursting with bold flavors, this Chili Cornbread recipe is the perfect one-dish meal for any occasion! Featuring a rich chili base made with seasoned ground beef or turkey, tender veggies, and robust spices, this dish is topped with a layer of golden, cheesy cornbread for the ultimate comfort food experience. Baked to bubbly perfection in a cast-iron skillet or baking dish, it delivers a delightful contrast of textures with its savory chili and fluffy, slightly sweet cornbread topping. Ready in just about an hour, this recipe is easy to prepare and serves as the ultimate crowd-pleaser for weeknight dinners or game-day gatherings. Serve it warm and watch as the layers melt together for an irresistible, satisfying bite!
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Recipe Information
Ingredients
- 1 lb ground beef or ground turkey
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 2 garlic cloves, minced
- 14.5 oz diced tomatoes (with juice)
- 15 oz kidney beans, drained and rinsed
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup cornmeal
- 1 cup all-purpose flour
- 0.25 cup granulated sugar
- 1 tbsp baking powder
- 0.5 tsp salt
- 1 cup milk
- 1 large egg
- 4 tbsp unsalted butter, melted
- 1 cup cheddar cheese, shredded
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch cast-iron skillet or baking dish.
In a large skillet over medium-high heat, cook the ground beef or turkey until browned, breaking it apart with a wooden spoon. Drain any excess fat.
Add the diced onion, bell pepper, and minced garlic to the skillet. Sauté until softened, about 5 minutes.
Stir in the diced tomatoes, kidney beans, chili powder, cumin, paprika, salt, and black pepper. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
While the chili simmers, prepare the cornbread batter. In a medium mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, mix the milk, egg, and melted butter until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded cheddar cheese.
Pour the chili mixture into the prepared skillet or baking dish, spreading it out evenly.
Carefully spoon the cornbread batter over the chili, spreading it out evenly to cover the chili completely.
Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Let the chili cornbread cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.0 g | 241% | |
| Saturated Fat | 92.1 g | 460% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 5141 mg | 224% | |
| Total Carbohydrate | 437.3 g | 159% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 90.0 g | ||
| Protein | 168.9 g | 338% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1457 mg | 112% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 4798 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
