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Cozy Cornbread and Chili Casserole Recipe with Easy Cheesy Crust

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A comforting casserole combining spicy chili with a buttery cornbread topping crowned with a golden cheesy crust. Perfect for cozy family dinners or potlucks.

Ingredients

Scale
  • 1 lb ground beef (or ground turkey for a lighter option)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz / 425 g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425 g) diced tomatoes, with juices
  • 1 cup (240 ml) beef broth or water
  • 2 tbsp chili powder (adjust to taste)
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 1 cup (125 g) yellow cornmeal
  • 1 cup (125 g) all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup (240 ml) buttermilk (or milk with 1 tbsp lemon juice as a substitute)
  • 1/4 cup (60 ml) vegetable oil or melted butter
  • 2 large eggs, room temperature
  • 1/2 cup (120 g) cottage cheese (small-curd)
  • 1 cup (100 g) shredded sharp cheddar cheese (plus extra for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch (23×33 cm) baking dish and set aside.
  2. In a large skillet over medium heat, brown 1 lb (450 g) of ground beef until fully cooked, about 6-7 minutes. Break it up with a wooden spoon as it cooks.
  3. Stir in 1 small chopped onion and 2 minced garlic cloves. Cook until onions are translucent, roughly 3-4 minutes.
  4. Stir in 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, salt, and pepper. Let the spices toast slightly for about a minute.
  5. Pour in 1 can (15 oz / 425 g) drained kidney beans and 1 can (15 oz / 425 g) diced tomatoes with their juices. Add 1 cup (240 ml) beef broth or water.
  6. Reduce heat to low and let the chili simmer gently for 15-20 minutes, stirring occasionally.
  7. In a medium bowl, whisk together 1 cup (125 g) cornmeal, 1 cup (125 g) flour, 1 tbsp baking powder, and 1/2 tsp salt.
  8. In another bowl, whisk 1 cup (240 ml) buttermilk, 1/4 cup (60 ml) oil or melted butter, 2 large eggs, and 1/2 cup (120 g) small-curd cottage cheese until smooth.
  9. Pour the wet mixture into the dry ingredients and stir just until combined.
  10. Gently fold in 1 cup (100 g) shredded sharp cheddar cheese.
  11. Spread the thickened chili evenly in the prepared baking dish. Dollop the cornbread batter on top and gently smooth it out with a spatula.
  12. Sprinkle an extra 1/2 cup (50 g) shredded cheddar cheese evenly over the cornbread layer.
  13. Bake for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted comes out clean. The cheese on top should be bubbly and slightly crisp.
  14. Let the casserole cool for about 10 minutes before slicing and serving.

Notes

[‘Do not overmix the cornbread batter to keep it tender.’, ‘Use small-curd cottage cheese for better moisture and softness.’, ‘Simmer chili low and slow to meld flavors and thicken sauce.’, ‘Toast spices briefly before adding liquids for enhanced flavor.’, ‘Tent casserole with foil if edges brown too quickly.’, ‘Rest casserole before serving to help it set.’, ‘Drain beans well to avoid watery chili.’, ‘Extra cheese on top creates a delicious golden crust.’]

Nutrition

Keywords: cornbread casserole, chili casserole, cheesy crust, comfort food, easy casserole, family dinner, potluck recipe

Find it online: https://forkifyfun.com/cozy-cornbread-and-chili-casserole-recipe-with-easy-cheesy-crust/