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Cornbread Topped Chili Casserole

Imagine your favorite hearty chili topped with a fluffy, golden cornbread crust—that's exactly what you're getting here! This one-dish wonder is perfect for those chilly evenings when you want something warm and satisfying without a ton of cleanup. My kids go absolutely crazy for the sweet cornbread paired with the savory chili!
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1½ pounds ground beef
  • 1 medium onion diced
  • 1 bell pepper diced
  • 2 cans 15 oz each kidney beans, drained and rinsed
  • 1 can 28 oz crushed tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 1 box 8.5 oz cornbread mix
  • Ingredients required by cornbread mix usually 1 egg and ⅓ cup milk

Method
 

  1. Preheat your oven to 400°F. In a large oven-safe skillet or pot, brown the ground beef over medium-high heat, breaking it up as it cooks.
  2. Add diced onion and bell pepper to the beef and cook for 5 minutes until softened. Drain any excess fat.
  3. Stir in kidney beans, crushed tomatoes, chili powder, cumin, garlic powder, salt, and pepper. Let it simmer for 10 minutes to let the flavors meld together.
  4. Sprinkle cheddar cheese evenly over the chili. If your skillet isn't oven-safe, transfer the chili to a greased 9x13-inch baking dish.
  5. Prepare cornbread batter according to package directions. Pour the batter evenly over the chili and cheese layer.
  6. Bake for 20-25 minutes until the cornbread is golden brown and a toothpick inserted in the center comes out clean. Let it cool for 5 minutes before serving.