Cornbread Topped Chili
Warm, hearty, and utterly satisfying, Cornbread Topped Chili is the perfect one-dish comfort food that brings together the best of both worlds. A robust, flavor-packed chili made with ground beef or turkey, beans, and a medley of spices is simmered to perfection and crowned with a fluffy, golden cornbread layer that bakes right on top. This easy-to-make recipe seamlessly combines rich, smoky chili flavors with the sweet, tender crumb of cornbread in every bite. Ideal for cozy family dinners, game day gatherings, or when you're craving a warm, crowd-pleasing casserole, this dish is as versatile as it is delicious. Serve it with classic toppings like shredded cheese, sour cream, or green onions for a meal that's as visually stunning as it is mouthwatering. With a prep time of just 20 minutes and an all-in-one baking process, this Cornbread Topped Chili is bound to become a go-to recipe in your kitchen!
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Recipe Information
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced (any color)
- 14.5 oz diced tomatoes, canned
- 2 tbsp tomato paste
- 15 oz red kidney beans, drained and rinsed
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup cornmeal
- 1 cup all-purpose flour
- 0.25 cup granulated sugar
- 1 tbsp baking powder
- 0.25 tsp salt (for cornbread)
- 1 cup milk
- 1 egg
- 2 tbsp unsalted butter, melted
Instructions
In a large skillet or Dutch oven, heat the olive oil over medium heat.
Add the ground beef (or turkey) and cook until browned, breaking it apart with a wooden spoon. Drain any excess grease if necessary.
Stir in the diced onion, garlic, and bell pepper, cooking for 5-7 minutes until softened.
Add the canned diced tomatoes (including their juices), tomato paste, and kidney beans. Stir to combine.
Mix in the chili powder, cumin, smoked paprika, salt, and black pepper. Let the mixture simmer on low heat for 15 minutes, stirring occasionally.
While the chili simmers, prepare the cornbread topping. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate small bowl, whisk together the milk, egg, and melted butter. Stir the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
Preheat the oven to 375°F (190°C).
Transfer the chili mixture to a large baking dish or leave it in an oven-safe skillet if prepared in one.
Spread the cornbread batter evenly over the top of the chili.
Bake in the preheated oven for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Let the dish cool for 5-10 minutes before serving. Garnish with your favorite toppings like shredded cheese, sour cream, or chopped green onions, if desired.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 14.1 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 110 mg | 8% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 789 mg | 17% | |
*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.
