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chili cornbread casserole

Author: Taylor Ellingson

Ingredients

for the chili:

  • 1 lb ground beef I used 90% lean
  • 1 white onion
  • 1 green pepepr
  • 1 28 oz can baked beans
  • 1 can diced tomatoes
  • 2 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon sweet paprika
  • ¼ teaspoon cayenne pepper

for the cornbread

  • 1 ¼ cups cornmeal
  • ¾ cup whole-wheat flour
  • 2 tablespoon white sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg lightly beaten
  • 1 ¼ cups milk I used skim
  • 2 tablespoon canola oil
  • 1 ½ cups sharp Cheddar cheese

Instructions

  • In large skillet, cook beef until browned and cooked through, breaking it up with a wooden spoon as you go.
  • Remove from skillet and place on plate lined with a paper towel. Set aside.
  • Heat oil in same large skillet over medium heat.
  • Add onion and cook until it begins to soften, about 4-5 minutes.
  • Add bell pepper and cook another 4-5 minutes, until pepper softens.
  • Add beef back to skillet, along with beans, tomatoes, chili powder, cumin, paprika, and cayenne pepper. Bring to a boil.
  • Reduce heat to maintain a simmer, cover and cook until slightly thickened, about 20 minutes.
  • Meanwhile, preheat oven to 350 degrees F. Spray a 3-quart baking dish with cooking spray. Set aside.
  • To make the cornbread: whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
  • In separate small bowl, whisk together egg, milk, and oil.
  • Add wet ingredients to dry ingredients and stir until just combined.
  • When chili is done cooking, transfer to prepared baking dish. Top with cheese then spread cornbread batter over chili.
  • Bake in preheated oven 25-30 minutes, until cornbread is cooked through.
  • Let sit for 10 minutes before serving