This dish conveniently combines two classic favorites into a single baking dish, making it perfect for busy weeknights or feeding a crowd . The chili layer absorbs flavors from smoked paprika and cumin, while the topping gets a delightful texture boost from buttermilk and a touch of sugar . It typically takes about 45-55 minutes total and serves 6 to 8 people .
🛒 Ingredients
· For the Chili: 1 lb ground beef (or turkey), 1 yellow onion (diced), 1 green bell pepper (diced), 3 cloves garlic (minced), 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 (15 oz) can tomato sauce, 1 (15 oz) can diced fire-roasted tomatoes, 1 (15 oz) can kidney or pinto beans (drained), and 1 cup frozen corn .
· For the Cornbread Topping: 1 cup cornmeal, 1 cup all-purpose flour, 2 tbsp brown sugar, 1 tsp baking powder, ½ tsp baking soda, 1 cup buttermilk (or milk with vinegar), 2 large eggs, and 4 tbsp melted butter .
· Optional Garnish: 1 cup shredded sharp cheddar cheese, sour cream, sliced jalapeños, and chopped green onions or cilantro .
👨🍳 Step-by-Step Instructions
- Cook the Chili Base: Brown the ground beef in a large oven-safe skillet or Dutch oven until no longer pink. Add onion, bell pepper, and garlic to soften, then stir in chili powder, cumin, and paprika for 1 minute until fragrant. Add tomato sauce, diced tomatoes, beans, and corn, then let it simmer for 10–15 minutes .
- Prepare the Cornbread: Whisk the cornmeal, flour, sugar, baking powder, and salt in one bowl. In another, mix buttermilk, eggs, and melted butter. Combine the wet and dry ingredients, stirring gently (do not overmix) .
- Assemble: Preheat your oven to 375°F (190°C). Pour the chili evenly into the bottom of a greased 9×13-inch baking dish (if not using a cast-iron skillet) and dollop the cornbread batter over the top, spreading it gently to cover the chili completely .
- Bake: Bake uncovered for 30–35 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out clean .
- Rest & Serve: Let the casserole rest for about 10 minutes before serving. Top generously with cheddar cheese, sour cream, and jalapeños for an extra flavor kick .
💡 Pro Tips & Variations
· Prep Ahead: The chili can be made up to 2 days in advance and stored in the fridge. When you’re ready for dinner, just add the topping and bake .
· Make It Lighter: Use ground turkey or chicken instead of beef, or swap in extra beans for a vegetarian version .
· Storage: Store leftovers in an airtight container for up to 3 days. Reheat individual portions in the oven at 350°F for about 10 minutes .