Description
This Cornbread Chili Casserole is a comforting, one-pan meal combining savory turkey chili with a fluffy cornbread topping. Perfectly seasoned with chili powder, cumin, and oregano, this hearty dish is easy to prepare and bake for a satisfying family dinner.
Ingredients
Scale
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
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
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
- Heat and Cook Chili: In a large ovenproof 3.5–4 quart skillet, heat olive oil over medium heat for 1 minute. Add ground turkey, onion, bell pepper, jalapeño, and garlic. Sauté, breaking up the meat with a spoon, until cooked through and vegetables are softened, about 10 minutes.
- Add Chili Ingredients and Simmer: Stir in tomato sauce, chicken broth, diced tomatoes, kidney beans, brown sugar, chili powder, oregano, cumin, salt, and pepper. Reduce heat to medium-low, cover skillet, and let simmer gently for 15 minutes to blend flavors.
- Preheat Oven: While chili simmers, preheat oven to 375°F (191°C) to prepare for baking the casserole.
- Prepare Cornbread Batter: In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, salt, melted butter, brown sugar, egg, and buttermilk until smooth. Fold in optional corn if using.
- Assemble and Bake: Remove chili from heat. Spread the cornbread batter evenly on top of the chili in the skillet. Bake, uncovered, for 30–35 minutes or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Serve and Store: Spoon casserole into bowls or plates and serve warm with optional cheddar cheese, sour cream, and sliced jalapeños if desired. Store leftovers covered in the refrigerator up to 1 week. Reheat gently in a skillet over medium heat or in the microwave.
Notes
- This one-pan casserole combines chili and cornbread in a hearty, satisfying meal that’s easy to prepare and clean up.
- You can swap ground turkey for ground chicken or beef as preferred.
- Optional corn adds sweetness and texture to the cornbread topping.
- Store leftovers in an airtight container and reheat gently to maintain texture and flavor.
- Optional toppings like shredded cheddar cheese, sour cream, and sliced jalapeños enhance flavor and presentation.
Nutrition
- Serving Size: 1/8 of recipe (about 1 cup)
- Calories: 370 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 65 mg
