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Chili Cornbread Casserole
Created by: Howcan Team
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 cup frozen corn
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup milk
- 2 tablespoons vegetable oil
Instructions
- Preheat the oven to 400°F. Grease a 9x13 inch baking dish.
- In a large skillet, cook the ground beef, onion, and red bell pepper over medium heat until the beef is no longer pink and the vegetables are tender. Drain any excess grease.
- Stir in the kidney beans, diced tomatoes, tomato paste, frozen corn, chili powder, cumin, garlic powder, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
- Pour the chili mixture into the prepared baking dish and sprinkle with shredded cheddar cheese.
- In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the egg, milk, and vegetable oil. Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the cornbread batter over the chili mixture in the baking dish, spreading it out evenly.
- Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Allow the casserole to cool for 5 minutes before serving. Enjoy!
Chili Cornbread Casserole is a comforting and hearty dish that combines the flavors of spicy chili and savory cornbread. This classic American casserole has its roots in Southern cuisine, where it was a popular way to make use of leftover chili and cornbread. The dish gained widespread popularity for its delicious combination of flavors and textures. Chefs and home cooks across the United States have put their own spin on this dish, adding various ingredients such as cheese, jalapenos, and beans to the chili layer, and experimenting with different cornbread recipes. Some restaurants in the Southern and Southwestern regions of the US are known for serving exceptional versions of this dish, often using locally sourced ingredients to enhance the flavors. The key to a great Chili Cornbread Casserole lies in the balance of flavors between the spicy, hearty chili and the sweet, crumbly cornbread. The chili should be well-seasoned with a mix of spices, and the cornbread should be moist and slightly sweet to complement the heat of the chili. Some alternative methods for making this dish include using a cast-iron skillet to create a crispy crust on the cornbread or adding a layer of creamy corn mixture between the chili and cornbread layers for extra richness. For the best version of this dish, look for a restaurant or a home cook who takes pride in their chili recipe and pays attention to the details of the cornbread layer. The result should be a comforting and satisfying casserole that brings together the best of both chili and cornbread in every bite.
60 min
8
450 calories
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