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Description
A hearty and comforting dish that combines chili and cornbread in one casserole. Perfect for a quick weeknight dinner or a potluck gathering.
Ingredients
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) diced tomatoes
- 1 packet chili seasoning
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 egg
- 1/4 cup vegetable oil
Instructions
- Preheat oven to 375°F (190°C).
- Brown the ground beef in a skillet over medium heat, then drain excess fat.
- Add kidney beans, diced tomatoes, and chili seasoning to the beef. Stir well and simmer for 5 minutes.
- In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- Add milk, egg, and vegetable oil to the dry ingredients. Stir until just combined.
- Spread the chili mixture in a greased casserole dish, then pour the cornbread batter over it.
- Bake for 25-30 minutes or until the cornbread is golden brown.
Notes
- You can use ground turkey instead of beef for a lighter version.
- Top with shredded cheese or sour cream before serving if desired.
- Refrigerate leftovers for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: American