Introduction to Cheesy Chili Cornbread Casserole
When life gets busy, finding time to cook nutritious meals can feel like a challenge. Enter the cheesy chili cornbread casserole—a delightful dish designed with young professionals in mind. Packed with hearty ingredients like lean ground beef, black beans, and a cheesy cornbread topping, this casserole marries convenience and flavor in a way that’s both satisfying and quick to prepare.
Why This Casserole is a Game Changer for Busy Young Professionals
Imagine coming home after a long day with barely enough energy to think about dinner. With just 25 minutes of prep time and a quick bake, this casserole is perfect for those hectic evenings. Simply whip up the chili layer, pour on the cornbread batter, and let your oven do the rest. It’s an ideal meal for meal prep or serving at gatherings, too!
Additionally, it stores beautifully in the fridge for up to two days, making it a great option for leftovers. If you're looking to keep costs down, consider bulk buying your ingredients or opting for versatile staples. This cheesy chili cornbread casserole truly embodies the idea that you can enjoy a hearty and delicious meal, without spending all evening in the kitchen.
So grab your apron, and let’s get cooking! For more quick dinner ideas, check out Bon Appetit’s roundup of easy weeknight meals for inspiration.
Ingredients for Cheesy Chili Cornbread Casserole
When crafting your delicious Cheesy Chili Cornbread Casserole, it's all about the perfect balance of flavors and textures. Here’s what you’ll need:
Chili Layer Ingredients
- 1 tablespoon neutral oil (such as vegetable or canola)
- 1 medium onion, diced
- 1 ½ pounds lean ground beef
- 1 teaspoon salt, or to taste
- 2 teaspoons cumin
- 4 teaspoons chili powder
- 1 can black beans, undrained
- 1 (10-ounce) can diced tomatoes and chiles, drained
- 1 cup frozen corn
- 2 cups shredded cheese (think cheddar, pepper jack, or Colby)
- 12 slices cheese (try your favorite type)
Cornbread Layer Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ cups buttermilk
- ⅓ cup neutral oil
- 1 cup shredded cheese (to jazz it up)
Optional Toppings
Add that extra flair with some of these delightful toppings:
- Sliced green onion
- Sliced fresh or pickled jalapeño
- A dollop of sour cream
- Chopped cilantro
These ingredients come together to create a mouthwatering dish that's perfect for family gatherings or cozy weeknight dinners. Don't forget to check out other tips on how to elevate your casseroles!
Step-by-step Preparation of Cheesy Chili Cornbread Casserole
Getting ready to make your cheesy chili cornbread casserole? Great choice! This dish is perfect for cozy dinners or meal prepping for the week ahead. Follow these simple steps for a delicious, heartwarming treat that's sure to please a crowd.
Gather your ingredients and preheat the oven
Before diving into the cooking, make sure you have all your ingredients on hand. Here’s what you’ll need:
- For the chili layer: ground beef, onions, black beans, diced tomatoes, spices, and lots of cheese!
- For the cornbread layer: cornmeal, flour, baking powder, and buttermilk.
Once you've laid out your ingredients, preheat your oven to 350°F (175°C). This step is crucial, as a properly heated oven ensures even baking.
Make the chili layer
Time to whip up that hearty chili! Start by heating 1 tablespoon of neutral oil in a large pot over medium heat. Sauté a diced medium onion until it's softened, about 3 minutes. Then, add in 1.5 pounds of lean ground beef, along with salt, cumin, and chili powder. Let it cook until it’s no longer pink, breaking it into smaller pieces.
Once the beef is browned, mix in undrained black beans, corn, and drained diced tomatoes. Let this simmer while you prepare the cornbread batter, stirring occasionally. Feel free to adjust the spices to your preference! For an extra kick, consider adding fresh jalapeños or a dash of hot sauce.
Prepare the cornbread batter
In a medium bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1 teaspoon of salt, and leavening agents like baking powder and baking soda. Whisk these dry ingredients together until evenly mixed. Then add 1.25 cups of buttermilk and ⅓ cup of oil, mixing until you have a lump-free batter. Finally, fold in 1 cup of shredded cheese to bring a delightful creaminess to your cornbread.
Combine and layer the casserole
Now comes the fun part! Stir 2 cups of shredded cheese into your chili mixture and transfer it to a 9x13-inch baking dish. Spread the chili out evenly, then cover the top with your cornbread batter. Try to spread it as evenly as possible for a consistent texture after baking.
Bake to perfection
Once your layers are set, it's time to bake! Place your casserole in the preheated oven and let it bake for 30-35 minutes. You’ll know it’s ready when the top is firm and golden brown, and a toothpick comes out clean from the cornbread layer. Serve it hot, and if you’re feeling fancy, add some sliced green onions, jalapeños, or a dollop of sour cream for that extra flair.
This cheesy chili cornbread casserole is not just a meal; it's an experience! Perfect for sharing with friends or enjoying all to yourself. Happy cooking!
Variations on Cheesy Chili Cornbread Casserole
Vegetarian Option
If you're looking for a delicious vegetarian twist, simply swap the ground beef for a mixture of sautéed mushrooms, extra black beans, and lentils to maintain that hearty texture. You can also add your favorite veggies, like bell peppers or zucchini, for extra flavor and a nutritional boost. This vegetarian cheesy chili cornbread casserole is just as satisfying and flavorful, ensuring everyone can indulge!
Spicy Version with Added Jalapeños
For those who crave a little heat, consider adding sliced jalapeños to your cheesy chili cornbread casserole. Stir them into the chili layer or sprinkle them on top before baking for an added kick. This spiced-up version will surely impress your friends at gatherings and create a delightful contrast to the creamy cheese. Don’t forget to consider pairing with a refreshing avocado salad or cooling sour cream to balance the spice!
Feel free to explore different toppings or flavors—this recipe is versatile enough to suit any palate. For more inspiration on variations, check out resources like Bon Appétit for creative ideas!
Cooking Tips and Notes for Cheesy Chili Cornbread Casserole
Ingredient Substitutions
You can customize your cheesy chili cornbread casserole to fit your taste or dietary needs! Swap the ground beef for lean turkey or plant-based alternatives for a meatless version. If you’re out of buttermilk, a quick mix of milk and vinegar works perfectly. Experiment with different cheeses—pepper jack adds a delightful kick, while mozzarella brings a creamy texture.
Storing and Reheating Tips
Leftover cheesy chili cornbread casserole can be stored in the fridge for about two days. Just let it cool to room temperature, cover it with aluminum foil, and refrigerate. When you’re ready to enjoy it again, reheat in a preheated oven at 350°F for 25-30 minutes. For longer storage, freeze individual portions for a quick meal anytime! Just make sure they’re in airtight containers to maintain freshness.
For more on freezing and reheating casseroles, check out this helpful guide.
Serving Suggestions for Cheesy Chili Cornbread Casserole
Ideal Side Dishes
Pair your cheesy chili cornbread casserole with a crisp green salad for a refreshing contrast to its rich flavors. A side of coleslaw can also add a delightful crunch. For a southwestern twist, consider serving it with some Mexican street corn or avocado slices.
Creative Toppings
Elevate your cheesy chili cornbread casserole with fun toppings! Try adding a dollop of sour cream for creaminess or sliced jalapeños for a spicy kick. Fresh cilantro or green onions can bring brightness to each bite, while avocado adds a luscious texture. Don’t hesitate to mix and match these toppings to find your perfect combination! Looking for more ideas? Explore this article on casserole toppings for inspiration.
Time Breakdown for Cheesy Chili Cornbread Casserole
Preparation time
Get ready to cook with just 25 minutes of prep! You'll be chopping vegetables, browning meat, and mixing cornbread batter in no time, making this a perfect quick recipe for busy weeknights.
Cooking time
Bake your cheesy chili cornbread casserole for 35 minutes until it’s golden and firm on top. You’ll be rewarded with bubbling layers of chili and cornbread.
Total time
In just 1 hour, you can have this delicious dish ready to serve. Perfect for family dinners or meal prep, it offers both comfort and flavor!
For more easy casserole ideas, check out this helpful guide on making quick and satisfying meals.
Nutritional Facts for Cheesy Chili Cornbread Casserole
Calories per serving
Each serving of this cheesy chili cornbread casserole packs approximately 350 calories, making it a satisfying and hearty meal choice.
Protein content
With lean ground beef and cheese in the mix, enjoy around 20 grams of protein per serving. It's a great way to fuel your day!
Sodium levels
Keep in mind, the sodium content can be about 700 milligrams per serving. If you're watching your salt intake, consider using lower-sodium black beans and cheese options for a healthier twist.
For more insights on nutrition, check out resources like Healthline to stay informed!
FAQ about Cheesy Chili Cornbread Casserole
Can I make this casserole ahead of time?
Absolutely! The cheesy chili cornbread casserole can be prepared in advance. After baking, allow it to cool for 10-15 minutes, then cover and refrigerate for up to two days. When ready to serve, reheat in a 350°F oven, covered with foil, for about 25-30 minutes. This makes it a fantastic option for meal prep or gatherings!
What should I serve with this casserole?
This hearty casserole pairs wonderfully with a fresh salad or some seasoned tortilla chips for dipping. A dollop of sour cream or freshly chopped cilantro on top adds a refreshing touch. If you're feeling adventurous, a side of guacamole can elevate the dish even further!
How can I customize the spice level?
To make your cheesy chili cornbread casserole as spicy or mild as you like, start by adjusting the amount of chili powder used. Adding diced jalapeños or using spicy cheese can kick up the heat. For a milder version, consider omitting these spicy elements and using a mild cheese blend instead. Don’t be afraid to experiment until you find your perfect balance!
Conclusion on Cheesy Chili Cornbread Casserole
In summary, this cheesy chili cornbread casserole is a delightful dish that brings warmth and comfort to any meal. Its rich flavors and textures make it a perfect choice for gatherings or cozy nights in. Give it a try, and watch it become a cherished favorite!
Cheesy Chili Cornbread Casserole
Equipment
- Large pot
- medium bowl
- 9 x 13 inch baking pan
Ingredients
For the chili layer
- 1 tablespoon neutral oil (like vegetable oil or canola oil)
- 1 medium onion diced
- 1.5 pounds lean ground beef (see note 1)
- 1 teaspoon salt or to taste
- 2 teaspoons cumin
- 4 teaspoons chili powder
- 1 can black beans undrained
- 1 can diced tomatoes and chiles 10 ounce, drained
- 1 cup frozen corn
- 2 cups shredded cheese (any type; cheddar, pepper jack, Colby are good options)
- 12 slices cheese (any type)
For the cornbread layer
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1.25 cups buttermilk (see note 2)
- 0.33 cup neutral oil (vegetable, canola, etc.)
- 1 cup shredded cheese (any type)
Optional topping ideas
- sliced green onion
- sliced fresh or pickled jalapeño
- sour cream
- chopped cilantro
Instructions
Instructions
- Preheat the oven to 350 degrees.
- Heat 1 tablespoon oil in a large pot over medium heat. While the oil is heating up, dice the onion. Add the onion to the hot pot and cook until softened, stirring occasionally, about three minutes.
- Add the ground beef, salt, cumin and chili powder. Use a wooden spoon to break the beef into small pieces and cook until no longer pink, stirring occasionally, about five to six minutes.
- Once the beef is browned, add in the undrained black beans, frozen corn, and drained diced tomatoes and chiles. Stir to combine and let simmer while prepping the cornbread, stirring occasionally.
- Add the cornmeal, all-purpose flour, 1 teaspoon salt, baking powder and baking soda to a medium bowl. Whisk to combine. Add the buttermilk and oil, whisk until no lumps remain. Stir in the 1 cup shredded cheese. Set aside.
- Check the consistency of the chili; it should be moist but without a lot of excess liquid. If needed, let simmer for another few minutes to allow the excess liquid to evaporate. Then, taste the chili and add more seasoning if needed.
- Turn off the stovetop, then stir the 2 cups shredded cheese into the chili. Spoon the chili into a 9 x 13 inch baking pan or casserole dish. Distribute the 12 slices of cheese over the top so the entire surface is covered. Spoon the cornbread batter over the top and spread out as evenly as possible.
- Bake in the preheated oven for 30 - 35 minutes, or until the top is firm and nicely browned, and a toothpick inserted into the cornbread layer comes out clean. Serve immediately with toppings of your choice (optional).
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