Cornbread Chili Casserole Recipe

Ground beef: Provides the hearty base for the chili, adding rich flavor and protein.

Kidney beans: Adds texture and additional protein to the chili mixture.

Diced tomatoes: Brings a juicy, tangy element to the chili, balancing the flavors.

Chili seasoning: A blend of spices that gives the chili its distinctive taste.

Cornbread mix: The foundation for the cornbread topping, adding a sweet contrast to the savory chili.

Milk: Used to prepare the cornbread mix, adding moisture and richness.

Egg: Helps bind the cornbread mix, giving it structure and fluffiness.

When preparing the cornbread mix, consider adding a tablespoon of honey or a handful of shredded cheese to the batter. This will add a subtle sweetness or a savory depth to the cornbread, enhancing the overall flavor of the casserole.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and still provides a similar texture and flavor.

• ground beef - Substitute with lentils: Lentils offer a plant-based protein alternative and can mimic the texture of ground beef when cooked.

• kidney beans - Substitute with black beans: Black beans have a similar texture and flavor profile, making them a great alternative.

• kidney beans - Substitute with pinto beans: Pinto beans are another type of legume that can easily replace kidney beans in chili recipes.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar tomato base but with a slightly different texture.

• diced tomatoes - Substitute with tomato sauce: Tomato sauce can be used to maintain the tomato flavor, though it will be smoother in consistency.

• chili seasoning - Substitute with homemade spice mix: Combine chili powder, cumin, paprika, garlic powder, onion powder, and cayenne pepper to create a similar seasoning blend.

• chili seasoning - Substitute with taco seasoning: Taco seasoning can be used in a pinch as it contains many of the same spices found in chili seasoning.

• cornbread mix - Substitute with homemade cornbread mix: Combine cornmeal, flour, sugar, baking powder, and salt to create your own mix.

• cornbread mix - Substitute with polenta: Polenta can be used to create a similar cornbread-like topping, though the texture will be slightly different.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used in the same quantity.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the cornbread more tender.

• large egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to create a vegan egg substitute.

• large egg - Substitute with applesauce: Use ¼ cup of unsweetened applesauce as a substitute for one egg to add moisture and a slight sweetness.

• Allow the casserole to cool completely before storing. This prevents condensation, which can make the cornbread topping soggy.
• For short-term storage, transfer the casserole to an airtight container and refrigerate. It will stay fresh for up to 3-4 days.
• If you plan to freeze the casserole, portion it into individual servings. This makes reheating easier and reduces waste.
• Wrap each portion tightly with plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.
• The casserole can be frozen for up to 2-3 months. For best results, consume within this timeframe to maintain optimal flavor and texture.
• When ready to reheat, thaw the casserole in the refrigerator overnight. This ensures even reheating and prevents the cornbread from becoming too dry.
• Reheat in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Cover with foil to prevent the cornbread from over-browning.
• Alternatively, you can reheat individual portions in the microwave. Place a damp paper towel over the casserole to retain moisture and heat on medium power for 2-3 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover cornbread chili casserole in an oven-safe dish. If it was stored in the fridge, let it sit at room temperature for about 15 minutes.
  3. Cover the dish with aluminum foil to prevent the cornbread from drying out.
  4. Heat in the oven for 20-25 minutes, or until the chili is bubbling and the cornbread is warmed through.
  5. Remove the foil for the last 5 minutes of heating to let the top crisp up slightly.
  6. Let it cool for a couple of minutes before serving.

• Microwave Method:

  1. Place a portion of the cornbread chili casserole on a microwave-safe plate.
  2. Cover the plate with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes. Check the temperature and stir the chili slightly to ensure even heating.
  4. If needed, continue to heat in 30-second intervals until thoroughly warmed.
  5. Let it sit for a minute before enjoying.

• Stovetop Method:

  1. Preheat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place a portion of the cornbread chili casserole in the skillet, cornbread side down.
  4. Cover the skillet with a lid to help heat the chili through.
  5. Heat for about 5-7 minutes, checking occasionally to ensure the cornbread doesn't burn.
  6. Flip the portion carefully and heat for an additional 2-3 minutes.
  7. Serve hot and enjoy the slightly crispy cornbread crust.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place a portion of the cornbread chili casserole in the air fryer basket. If it’s a large piece, you might need to cut it to fit.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. If the cornbread is browning too quickly, cover it loosely with a piece of aluminum foil.
  5. Once heated through, let it cool for a minute before serving.

• Oven: Used to bake the casserole at the specified temperature until the cornbread is golden brown and cooked through.

• Skillet: Essential for browning the ground beef and simmering the chili mixture.

• Mixing bowl: Needed to prepare the cornbread mix by combining it with milk and egg.

• Baking dish: Used to hold the chili mixture and cornbread batter while baking in the oven.

• Spatula: Useful for spreading the cornbread batter evenly over the chili mixture.

• Measuring cup: Necessary for measuring the milk accurately for the cornbread mix.

• Can opener: Required to open the cans of kidney beans and diced tomatoes.

• Colander: Used to drain and rinse the kidney beans before adding them to the skillet.

• Wooden spoon: Handy for stirring the ground beef and chili mixture in the skillet.

• Whisk: Helps in mixing the cornbread batter smoothly without lumps.

Pre-cook the beef: Cook the ground beef in advance and store it in the fridge. This will save you time when assembling the casserole.

Use canned beans: Opt for canned kidney beans instead of dried ones to cut down on soaking and cooking time.

Pre-mix cornbread: Prepare the cornbread mix ahead of time and store it in the fridge. This way, you can quickly pour it over the chili mixture when ready to bake.

One-pot cooking: Use an oven-safe skillet to cook the chili and then directly add the cornbread batter. This reduces the number of dishes to wash.