Description
Cornbread Chili Casserole is a hearty, comforting one-pan meal featuring a savory turkey chili base topped with a golden, tender cornbread crust. This dish combines robust chili flavors with the sweet, crumbly texture of cornbread, perfect for a family dinner all cooked in the same skillet.
Ingredients
Scale
For the Chili:
- 1 Tablespoon (15ml) olive oil
- 1 lb ground turkey (or ground chicken or beef)
- 1 cup (130g) chopped yellow onion (1 medium onion)
- 1 cup (130g) chopped bell pepper
- 1/2 of a jalapeño, finely chopped (seeds and ribs removed)
- 2 garlic cloves, minced
- 2 (8-ounce/227g) cans tomato sauce (or homemade)
- 1/2 cup (120ml) chicken broth (or vegetable or beef broth)
- 1 (14.5-ounce/411g) can diced tomatoes, drained
- 1 (15.5-ounce/439g) can kidney beans, drained and rinsed
- 1 Tablespoon (12g) packed light or dark brown sugar
- 1½ teaspoons chili powder
- 1½ teaspoons dried oregano
- 1½ teaspoons ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
For the Cornbread Topping:
- 1 cup (120g) fine cornmeal
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 1/4 cup (50g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 cup (240ml) buttermilk or whole milk, at room temperature
- Optional: 1 cup (170g) corn (fresh, frozen, or canned & drained)
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Sliced jalapeños
Instructions
- Sauté the Chili Ingredients: In a large ovenproof skillet (3.5–4 quarts capacity) heated over medium heat with olive oil for 1 minute, add ground turkey, chopped onion, bell pepper, jalapeño, and garlic. Cook until the meat is fully browned and vegetables softened, about 10 minutes, breaking up the meat with a spoon as it cooks.
- Add Remaining Chili Components and Simmer: Stir in tomato sauce, chicken broth, drained diced tomatoes, kidney beans, brown sugar, chili powder, oregano, cumin, salt, and pepper. Reduce heat to medium-low, cover the skillet, and let simmer gently for 15 minutes to let flavors meld.
- Preheat the Oven: While the chili simmers, preheat your oven to 375°F (191°C).
- Prepare the Cornbread Batter: In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, salt, melted butter, brown sugar, egg, and buttermilk until fully combined and smooth. Stir in the optional corn if using.
- Assemble and Bake: Remove the chili skillet from the stovetop and spread the cornbread batter evenly over the chili layer. Place the skillet uncovered in the preheated oven and bake for 30–35 minutes until the cornbread is golden on top and fully cooked through.
- Serve: Spoon warm casserole into bowls or plates and top with shredded cheddar cheese, sour cream, and sliced jalapeños if desired.
- Store Leftovers: Refrigerate any leftovers in an airtight container for up to 1 week. Reheat gently in a skillet over medium heat or microwave before serving.
Notes
- This recipe combines a flavorful turkey chili base with a sweet and tender cornbread topping all cooked in one pan, simplifying preparation and cleanup.
- Ground turkey can be substituted with ground chicken or beef depending on preference.
- The optional corn adds extra texture and sweetness to the cornbread topping.
- Optional toppings like cheddar cheese, sour cream, and jalapeños add richness and personalization to each serving.
- Leftovers store well and reheat nicely either on the stove or in the microwave.
Nutrition
- Serving Size: 1/8 of casserole (about 1 cup)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 65 mg
