Home-Style Chili Cornbread Casserole
- Preparing Time: 1 hour and 50 minutes
- Total Time: -
- Served Person: 10
- 1 large egg
- 1 teaspoon salt
- salt to taste
- 1 1/2 teaspoons baking powder
- 1 teaspoon dried oregano
- 1 1/2 cups milk
- garnish:
- 2 tablespoons chili powder
- ground black pepper to taste
- 1/4 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
- 1 cup frozen corn
- 1 1/2 cups yellow cornmeal
- 2 cups vegetable broth
- chili:
- 1 1/2 teaspoons smoked paprika
- 1 (28 ounce) can diced tomatoes with juice
- 4 cloves garlic, minced
- 5 tablespoons unsalted butter, melted
- 1 medium yellow onion, chopped
- 1 large carrot, peeled and chopped
- 1 large red bell pepper, chopped
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- cornbread:
- 1 small jalapeno pepper, chopped
- 1 jalapeno pepper, sliced
- Carbohydrate 60.4
- Cholesterol 37
- Fat 11.4
- Protein 13.1
- Sodium 990
- Calories 393 calories;
A Cozy Night In: My Go-To Chili Cornbread Casserole
There's nothing quite like the comforting aroma of chili simmering on the stove, especially on a chilly evening. And when you top that chili with a perfectly baked, golden-brown cornbread casserole, well, it's pure culinary bliss. This recipe has become a staple in my home, a warm hug in a bowl, if you will. It's surprisingly easy to make, requiring no fancy ingredients or techniques, making it perfect for even the busiest weeknights.
I remember the first time I made this chili cornbread casserole. I was a young professional, juggling a demanding job and trying to maintain a semblance of a social life. Cooking often felt like a chore, something to be squeezed in between meetings and happy hour. But this recipe? It was a revelation. The simplicity of the ingredients, the ease of the process, and most importantly, the incredible flavor, transformed my perception of cooking. It became my go-to dish for impromptu gatherings, potlucks, and even just a quiet night in with a good book.
What I love most about this recipe is its versatility. Feel free to adjust the spices to your liking. Want it spicier? Add more chili powder or a pinch of cayenne. Prefer a milder flavor? Reduce the amount of chili powder or skip the jalapeno altogether. The beauty of cooking is in its adaptability; make it your own!
The cornbread topping is the star of the show. It's not overly sweet, striking a perfect balance between sweetness and savory notes that complement the rich chili base beautifully. The texture is wonderfully crumbly, offering a delightful contrast to the soft, hearty chili. And the addition of fresh cilantro and sliced jalapeno as a garnish adds a fresh, vibrant touch that elevates the dish to another level.
Beyond its incredible flavor and ease of preparation, this chili cornbread casserole is also wonderfully satisfying. It's a complete meal in one dish, providing a balance of protein, carbohydrates, and vegetables. It's the kind of meal that leaves you feeling full and nourished without feeling weighed down.
Over the years, this recipe has become more than just a dish; it's a symbol of comfort and togetherness. I've shared it with friends, family, and colleagues, and it's always a crowd-pleaser. It's a recipe that brings people together, fostering connection and creating lasting memories around a shared meal. So, gather your loved ones, put on some cozy music, and get ready to experience the magic of this chili cornbread casserole. It's more than just a meal; it's an experience.
So, whether you’re a seasoned chef or a kitchen novice, give this recipe a try. It's guaranteed to impress, and it might just become your new favorite comfort food. And who knows? Maybe it'll even inspire you to explore the world of cooking further, creating your own unique culinary adventures along the way. Happy cooking!
Step-by-step
- Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute.
- Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes.
- Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.
- Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine.
- Pour in broth and lime juice; stir to combine.
- Increase heat to high and bring chili to a boil, about 5 minutes.
- Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Whisk milk and egg together in a large bowl until well combined.
- Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine.
- Add jalapeno and stir to incorporate into the cornbread batter.
- Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.
- Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes.
- Let cool for about 10 minutes before serving.
- Garnish cornbread casserole with sliced jalapeno and cilantro.
