Though chili pairs well with many foods, you can't go wrong with sweet cornbread. The classic combination is hearty, satisfying and full of flavor. So, why not make both in a cornbread chili pie casserole? In this two-for-one recipe, you can enjoy cornbread and chili in every bite. Read on to meet your new go-to potluck dish.
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Chili Layer
Things You’ll Need
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1 pound ground beef, turkey or chicken
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1 medium onion, diced
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1 medium green bell pepper, deseeded and diced
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15 ounces canned corn
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3 garic cloves, minced
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15 ounces canned red kidney beans, rinsed and drained
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28 ounces crushed tomatoes
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2 tablespoons tomato paste
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2 teaspoons chili powder
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1 teaspoon cumin
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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Olive oil
Step 1
Preheat the oven to 350°F. Grease a 3-quart casserole dish.
In a large skillet, heat about 2 tablespoons oil. Cook the bell peppers and onions for 5 to 7 minutes, or until tender. Add the garlic and cook for 30 seconds to 1 minute.
Step 2
Add the ground meat and cook for 10 minutes, or until no longer pink. Use a spatula to break up the meat as it cooks. Drain the fat, if necessary.
Step 3
Add the crushed tomatoes, tomato paste, corn, beans and spices. Stir well and simmer for 7 to 10 minutes or until thick.
Cornbread Layer
Things You’ll Need
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3 8.5-ounce boxes Jiffy corn muffin mix
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3 eggs
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1 cup milk
Step 1
Add all the ingredients in a large bowl.
Step 2
Stir until combined.
Cornbread Chili Pie Casserole
Things You’ll Need
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Chili
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Cornbread batter
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1 1/2 cups shredded cheddar cheese, plus more for topping
Step 1
Fill the casserole dish 2/3 full with chili. (You'll likely have 1 to 2 cups of chili leftover.) Top with shredded cheese.
Step 2
Layer the cornbread batter on top, spreading into an even layer.
Step 3
Bake for 35 to 40 minutes, or until the cornbread is golden brown and a toothpick comes out clean. Serve with sour cream, scallions and/or extra cheese.
For an extra kick, garnish with sliced jalapeño peppers or a drizzle of hot sauce.
