Chili Cornbread Casserole
This Chili Cornbread Casserole recipe is built around strips bacon, and it comes together in about 45 minutes from start to finish. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Read through the tips before you start — a couple of small details go a long way with this one.
- Cook 45 min
- Total 45 min
- Serves 6
- Level Medium
Ingredients
- 4 Strips Bacon, cut in small pieces
- 10 ½ tbsp Brown Sugar
- 10 ¼ tsp Chili Powder
- 1 tsp Instant coffee
- 2 tsp Ground Cumin
- 1 tbsp Fresh jalapeños, canned
- 1 tsp Oregano
- 10 ½ tsp Paprika
- 1 large Chopped Onion, diced
- 10 ¼ lb Hamburger meat
- 1 lb Ground Beef, cut into small pieces
- Black Pepper
- 1 can (15-ounces) diced tomatoes
- 2 tbsp (0.25 stick) butter
- ½ cup Corn meal
- ½ cup Flour
- 1 tsp Baking Powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 Egg
- ½ cup Milk
Method
- Fry bacon at medium-high heat in big skillet.
- Lower heat to medium and add the brown sugar, chili powder, coffee, cumin, jalapeños, oregano, and paprika.
- Cook 3 minutes, stirring constantly.
- Add onion and cook until soft, about 5 minutes, stirring frequently.
- Add beef pieces and hamburger meat, and cook until lightly done (maybe 8 or 10 minutes).
- While beef is cooking, start on cornbread.
- Add tomatoes to skillet and cook 1 minute, stirring deeply to keep anything from sticking to the bottom.
- Adjust seasoning as necessary, and remove from heat.
- Melt, then cool butter.
- Whisk butter, egg, and milk together.
- Combine cornmeal, flour, and salt, then add baking powder and baking soda.
- Stir liquid mixture into dry mixture.
- Preheat oven to 425°F.
- Spray a 9x12-inch baking pan with cooking spray.
- Transfer the chili to the baking pan and smooth surface.
- Spoon cornbread mixture over chili mixture, and smooth with a large spoon.
- Bake about 20 minutes, or until cornbread pulls away from the sides of the pan.
- Serve in bowls, making sure every large spoonful has both textures.
Tips for the best Chili Cornbread Casserole
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- This is a 18-step recipe, so set up your workspace in the order the steps use it.
Variations
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Chili Cornbread Casserole ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Chili Cornbread Casserole recipe hard to make?
It is rated hard: 21 ingredients and 18 steps. Follow the order and the tips above and it is very forgiving.
How many people does this Chili Cornbread Casserole recipe serve?
As written it serves 6. The quantities scale up or down in a straight line, so double everything for 6×2.
What can I substitute for strips bacon?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
How long does Chili Cornbread Casserole take to make?
About 45 minutes in total — roughly under an hour of preparation and 45 minutes of cooking.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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