One-Pan Chili Cornbread Casserole
I created this chili cornbread casserole on a night when I really wanted my cozy ground beef chili and my almond flour cornbread but didn’t want a pile of dishes afterward. So I layered them together in one dish, baked it off, and honestly… this might be my new favorite way to do chili and cornbread. The hearty chili base and tender, golden cornbread topping bake together into the most comforting twist on a classic chili recipe. It’s familiar, but just different enough to keep dinner exciting!
A Cozy Shortcut I Didn’t Know I Needed
Some recipes happen because of nostalgia, some because of cravings… and some because you simply refuse to wash another pot. This one is all three. Pairing my ground beef chili with that honey almond flour cornbread in one dish has become my favorite way to turn a classic into something a little more playful.
I love that it still tastes like the cozy chili I grew up with, but with a twist that makes dinner feel fresh again. And honestly, the fewer dishes alone is enough to make me remake it every week.
Chili Casserole Ingredients
This casserole starts a chili based off my of my reader favorite sweet chili made with white onion, and lean ground beef simmered with cocoa powder, maple syrup, chili powder, and oregano. I love folding in green bell pepper, corn, black beans, diced tomatoes, and tomato sauce because it gives the chili that bold, robust flavor and just the right amount of texture. The cornbread layer is my honey almond flour cornbread recipe. It comes together with eggs, almond milk, honey, olive oil, apple cider vinegar, cornmeal, almond flour, tapioca flour, coconut sugar, baking powder, baking soda, and sea salt for a tender, lightly sweet topping that bakes up beautifully. Boxed mix works too if you need a shortcut!
How to Make Cornbread Ground Beef Casserole
Check out these recipes for more cozy dishes
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Recipe
Cozy Chili Cornbread Casserole
Ingredients
For the chili
- 1 tablespoon olive oil
- 1 garlic clove - chopped
- 1 white onion - chopped
- 1 lb ground beef - I prefer lean
- 1 tablespoon cocoa powder
- 1 tablespoon maple syrup - or agave syrup or brown sugar
- 1 teaspoon chili powder
- 2 teaspoon oregano
- 1 teaspoon sea salt
- 1 green bell pepper - chopped
- 15.25 oz corn - drained
- 15 oz can black beans - drained
- 14.5 oz diced tomatoes
- 15 oz tomato sauce
For the cornbread (feel free to use boxed mix if needed)
- 2 eggs
- 1 cup almond milk - or milk of choice - I have used 2% before
- ¼ cup honey
- 2 tablespoon olive oil
- 1 tablespoon apple cider vinegar - sub. lemon juice if needed
- 1 ½ cup cornmeal
- 1 cup almond flour
- ¼ cup tapioca flour
- 1 tablespoon coconut sugar - or brown sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Toppings (optional)
- Greek yogurt - or sour cream
- Cheese - shredded
- Avocado - sliced
Instructions
- In a large oven-proof skillet (at least 14 inch) or dutch oven, heat the olive oil, chopped garlic, and chopped white onion over medium. Stir constantly until the onions turn translucent and become soft.1 tablespoon olive oil, 1 garlic clove - chopped, 1 white onion - chopped
- Next add the ground beef, cocoa powder, maple syrup, chili powder, oregano, and sea salt. Use a wooden spoon or spatula to brown the meat until it’s just barely pink.1 lb ground beef - I prefer lean, 1 tablespoon cocoa powder, 1 tablespoon maple syrup - or agave syrup or brown sugar, 1 teaspoon chili powder, 2 teaspoon oregano, 1 teaspoon sea salt
- Add the chopped green bell pepper, corn, black beans, and diced tomatoes. Gently mix into the beef mixture to distribute. Pour in the can of tomato sauce and mix into the chili. Reduce the heat to low and allow the chili to simmer while you prepare the cornbread.1 green bell pepper - chopped, 15.25 oz corn - drained, 15 oz can black beans - drained, 14.5 oz diced tomatoes, 15 oz tomato sauce
- Preheat oven to 375 F. In a mixing bowl, whisk together the eggs, milk, honey, olive oil, and apple cider vinegar. Mix well to combine, making sure to scrape along the bottom as the honey can sink.2 eggs, 1 cup almond milk - or milk of choice, ¼ cup honey, 2 tablespoon olive oil, 1 tablespoon apple cider vinegar - sub. lemon juice if needed
- Fold in the cornmeal, almond flour, tapioca flour, coconut sugar, baking powder, baking soda, and sea salt into the wet ingredients until no flour clumps remain.1 ½ cup cornmeal, 1 cup almond flour, ¼ cup tapioca flour, 1 tablespoon coconut sugar - or brown sugar, 2 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon sea salt
- Use a large cookie scoop or ¼ cup measuring cup to place dollops of the cornbread mix on top of the chili. Transfer the skillet to the oven and make for 18 - 20 minutes until the cornbread is golden brown.
- Allow the casserole to set for 5 minutes before serving into individual bowls. Top with desired toppings and enjoy!Greek yogurt, Cheese, Avocado
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