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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
- 1 tablespoon olive oil (15 ml)
- 1 pound ground turkey (or use chicken or beef)
- 1 cup chopped yellow onion (130g, about 1 medium onion)
- 1 cup chopped bell pepper (130g)
- 1/2 finely chopped jalapeño (remove seeds and ribs)
- 2 minced garlic cloves
- 2 cans (8-ounce/227g each) tomato sauce (or homemade)
- 1/2 cup chicken broth (120 ml, can use vegetable or beef broth)
- 1 can diced tomatoes, drained (14.5-ounce/411g)
- 1 can kidney beans, drained and rinsed (15.5-ounce/439g)
- 1 tablespoon packed brown sugar (12g, light or dark)
- 1 and 1/2 teaspoons chili powder
- 1 and 1/2 teaspoons dried oregano
- 1 and 1/2 teaspoons ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup fine cornmeal (120g)
- 1 cup all-purpose flour (125g, spooned and leveled)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup melted unsalted butter, slightly cooled (113g, 8 tablespoons)
- 1/4 cup packed brown sugar (50g
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.
