Cornbread Chili Casserole

easy & filling

Category
Dinner
Cuisine
Mexican
Serves
6-8
Time
45 minutes
From
Phil Price

casserolechilicornbread

This was one of Emma's favourites when she was a teenager

Ingredients

  • 1½ pounds ground turkey
  • 1 medium onion, chopped
  • 1 chipotle chili, chopped or 2½ teaspoons chili powder (or taco seasoning or salsa, whatever you have)
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 2 cloves of garlic, minced
  • 1 (28 oz ) can crushed tomatoes
  • 1½ cups frozen corn
  • 1 (15 oz) can black beans, rinsed and drained (or pinto beans if you don't like black beans)
  • 2 packages cornbread mix (plus ingredients for mix)
  • Shredded cheese and sour cream to serve

Instructions

  1. Preheat oven to 375 degrees and lightly coat a 2-quart casserole dish with cooking spray. Set aside.
  2. Brown ground turkey with onion in a large skillet. Once meat is cooked and onion is soft, add in garlic, chipotles/chili powder, and cumin.
  3. Cook until garlic is fragrant, about 30 seconds.
  4. Add in crushed tomatoes and corn, then simmer for 5-7 minutes.
  5. Remove from heat and stir in black/pinto beans and season with salt and pepper to taste.
  6. Mix the cornbread according to the package instructions
  7. Pour chili into prepared baking dish and top with cornbread batter.
  8. Bake for about 28-35 minutes or until cornbread is lightly golden.
  9. Spoon into bowls to serve and top with shredded cheese and sour cream, if desired

Notes

Some options for the cornbread include

  • Add 1/2 cup sour cream and 1-2 tablespoons honey
  • Add 1/4 cup extra milk (but not if you add sour cream)
  • Add about 1/2 cup sweet corn
  • You can also either cook the cornbread separately (if you have a same sized pan), or put some parchment paper underneath the cornbread and slide it out when cooked. This will keep the cornbread drier than if lays on top of the chili