Description
A comforting baked casserole featuring a rich, savory chili base made with ground beef, beans, and warm spices, topped with a fluffy golden cornbread layer. Perfect for weeknight dinners, meal prep, or feeding a crowd.
Ingredients
Units
Scale
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes, with juices
- 1 cup tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cornmeal
- 1 cup all purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a large skillet over medium heat, cook ground beef and chopped onion until beef is browned and onion is soft. Add minced garlic and cook for 1 minute.
- Stir in kidney beans, diced tomatoes with juices, tomato sauce, chili powder, cumin, salt, and black pepper. Simmer for 10 minutes until slightly thickened.
- Lightly grease a 9×13 inch baking dish.
- Pour the chili mixture evenly into the prepared baking dish.
- In a separate bowl, whisk cornmeal, flour, sugar, baking powder, and salt. Stir in milk, eggs, and melted butter until just combined.
- Spread the cornbread batter evenly over the chili layer.
- Bake for 25 to 30 minutes, until the cornbread is golden and a toothpick inserted into the top comes out clean.
- Let the casserole rest for 10 minutes before slicing and serving.
Notes
- Let the chili reduce slightly before baking to avoid excess moisture.
- Do not overmix the cornbread batter to keep the topping tender.
- Allow the casserole to rest before slicing so it sets properly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 95mg