Cornbread-Topped Chili Casserole is a great dish that combines hearty chili with golden cornbread. A tender cornbread crust goes on top of this hearty casserole, which is made with ground pork, beans, tomatoes, and spices. A family-friendly meal that is quick and easy to make.
Ingredients: 1 pound ground pork. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 14 oz diced tomatoes, undrained. 1 can 6 oz tomato paste. 1 cup corn kernels fresh or frozen. 1 cup shredded cheddar cheese. 1 packet chili seasoning mix. 1 cup cornmeal. 1 cup all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 cup milk. 1/4 cup unsalted butter, melted. 2 large eggs. Fresh cilantro for garnish. Sour cream for serving.
Instructions: Preheat the oven to 375F 190C. Grease a 9x13-inch baking dish. In a large skillet over medium heat, cook ground pork until browned. Add chopped onion and minced garlic. Cook until the onion is translucent. Stir in black beans, kidney beans, diced tomatoes, tomato paste, corn, shredded cheddar cheese, and chili seasoning mix. Simmer for 10-15 minutes, allowing flavors to meld. Pour the chili mixture into the prepared baking dish, spreading it evenly. In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, melted butter, and eggs. Add the wet ingredients to the dry ingredients, stirring until just combined. Pour the cornbread batter over the chili mixture in the baking dish, spreading it to the edges. Bake for 25-30 minutes or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro. Serve warm with a dollop of sour cream on top. Enjoy the comforting flavors of Cornbread-Topped Chili Casserole!
Prep Time: 20 minutes
Cook Time: 30 minutes
Harbeckc
