Hi friends!
Are you craving something warm and comforting? I’ve got a dish that hits the spot every time!
Today, I’m excited to share my cornbread chili casserole.
It’s hearty, flavorful, and oh-so-satisfying. Plus, it’s super easy to whip up!
Perfect for a cozy night in or feeding a crowd.
Let’s dive into this deliciousness!
| Preparation Time | 10-15 minutes |
| Cooking Time | 45-50 minutes |
| Total Time | 55-65 minutes |
| Level of Difficulty | Medium |
Ingredients
For the chili:
- 1 cup chopped yellow onion
- 3/4 tsp salt
- 1 can kidney beans, drained and rinsed
- 1 1/2 tsp chili powder (I like McCormick’s for this)
- 1 1/2 tsp dried oregano
- 1/4 tsp ground black pepper
- 1 1/2 tsp ground cumin
- 1/2 finely chopped jalapeno
- 2 cans tomato sauce
- 2 minced garlic cloves
- 1 tbsp packed brown sugar
- 1 can diced tomatoes, drained
- 1 cup chopped bell pepper
- 1 tbsp olive oil
- 1 lb ground turkey (93% lean preferred)
- 1/2 cup chicken broth
For the cornbread topping:
- 1/8 tsp salt
- 1 tsp baking powder
- 1 cup all-purpose flour (I always use King Arthur all-purpose flour)
- 1/4 cup packed brown sugar
- 1/2 cup melted unsalted butter
- 1 cup fine cornmeal
Step 1: Sauté the Base Ingredients
In a large ovenproof skillet that holds 3.5–4 quarts, such as a 12-inch skillet, heat the oil over medium heat for 1 minute.
Add the ground turkey, onion, bell pepper, jalapeño, and garlic.
Sauté until the meat is cooked through, breaking it up with a spoon as it cooks—about 10 minutes.
Step 2: Simmer the Chili
Stir in the rest of the chili ingredients.
Reduce the heat to medium-low, cover the skillet, and let it simmer for 15 minutes.
Meanwhile, preheat your oven to 375°F (191°C).
Step 3: Prepare the Cornbread Batter
While the chili is simmering, whisk all of the cornbread ingredients together in a large bowl.
Include the optional corn if desired.
Ensure the batter is well-mixed and smooth.
Step 4: Combine and Bake
Remove the chili from heat and spread the cornbread batter evenly on top of the chili.
Bake the skillet, uncovered, for 30–35 minutes or until the cornbread is golden on top and cooked through.
Step 5: Serve and Store
Once baked, spoon the dish into bowls or onto plates and serve warm with optional toppings.
To store leftovers, cover and refrigerate for up to 1 week.
Transfer the leftovers into a reusable container.
Reheat in a skillet over medium heat, or in the microwave as desired.
