Cornbread Chili Casserole

Diet
[x] Flexitarian + Omnivore
[x] Vegan: Replace eggs in cornbread
[x] Vegetarian
[x] Pescatarian
[x] Gluten free: If using packaged cornbread read ingredients carefully as most add wheat to their recipes.
[x] Weight Maint
[O] Keto Diet
[x] Mediterranean: This can be eaten on this diet
[O] Lectin Avoidance: beans, dairy, eggs
[O] Oxalate Avoidance: beans
[O] Purine Avoidance: tomatoes

Cornbread Chili Casserole

A wonderful veggie chili toppd with a sweet and cheesy cornbread.

5 from 1 vote

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Course: Dinner, Lunch

Cuisine: Tex/Mex

Keyword: Chili + Cornbread dish, chili cornbread casserole, cornbread chili casserole

Servings:

Calories: 382kcal

Author: Patty

Ingredients

Stovetop Chili

26.46 Oz Crushed or chopped red tomatoes I prefer Pomi
1 Yellow onion Diced
2 Bell pepper Green + Orange, chopped 1”
2 Sweet potatoes Beuregard, chopped bite size ~1”
1 C Corn Cut from a cob, or frozen
4 Garlic Minced
4 C Chicken Stock Home made is best
1 Can Black beans Rinsed
1 Can Pinto beans Rinsed
2 T Cumin seed Crushed
2 T Chili powder
1/4 C Red wine vinegar Or add a vinegar-based hot sauce if you want
1/4 t Dried mustard powder
1 t Kosher Salt
1/2 t Pepper Freshly ground

Cornbread Topping

1/2 C Cornmeal
1.5 C Cornflour
1 T Baking powder
1/4 C Sugar
1 t Kosher salt + Pepper
1/3 C Avocado Oil
2 Eggs Use large ones
1.25 C Buttermilk
1.5 C Extra Sharp Cheddar Cheese Grated, I prefer Tillamook
1 Jalapeño Minced

Additional Toppings

1 C Cilantro Roughly chopped, pinch on each serving

Instructions

Before Starting Notes

I should say up front, that this should be treated as a dump dish. So feel free to add whatever veggies you have available or that are aged or perhaps staring to wilt. You can add beef or turkey ground meat (cook first with the garlic and onions), sliced sweet peppers, chopped carrots, or yams, etc. You can also pour out any little bits of salsa or mexican hot sauce into the dish to use up little bits left in the jars.
If you want to use a favorite boxed cornbread mix, feel free to do so and the prep time is reduced. I would just add the cheese and Jalapeño to your mix for color and flavor.

Mise en Place

Wash and chop all the veggies.
Peel and dice yellow or white onion. Chop the bell pepper into mouth-sized chunks. Peel and chop the sweet potato into good size chunks that still fit in ones mouth. Peel and mince the garlic. Cut the corn from a cob, or measure out if frozen.
Crush the cumin seeds.
Open the can of beans (add another can if you want for a thicker chili), but be sure to rinse them under running water.
Dice the jalapeño pepper, for heat leave seeds and membrane in, for minimal heat remove the seeds and membrane. If you want you can also choose to roast the pepper over a flame to remove the thin exterior layer. Set aside for cornbread.
Grate the cheese and set aside for the cornbread. (I prefer using extra-sharp yellow Tillamook cheese for its flavor.)

Stovetop Chili

Put all the chili veggies, beans, tomato and broth into a large lidded pot. Add the seasoning and mix in well (cumin, chili powder, vinegar, mustard powder). Turn on high until boiling, then lower to a low simmer and cook until the carrots and sweet potato are done.
It took me about an hour. Key here is to slowly cook the food so it has time to merge its flavors.
Taste the chili and make changes if needed, let your personal taste-buds guide your choices of additional flavor enhancers. Need heat? Add red peper flakes or cayenne. Need seasoning? Add salt, pepper, vinegar, or some Cholula vinegary hot sauce. Need more depth? Add some tomato paste.
Once tasty, pour the mixture into a baking pan that has at least a 3” high wall to accommodate the chili and cornbread (which will rise).

Cornbread Topping

Turn on oven to 350F once the food is in the baking dish.
Add all the ingredients for the cornbread into a bowl, and mix roughly, you do not want it smooth. Fold in the cheese and pepper.

Casserole

Top the chili In the baking pan with the cornbread, and smooth it out over the top as best you can. I start with plopping spoonfills in three rows and then use the back of the spoon to try and spread it around a bit. Again the dough will rise and a splotchy smattering of the cornbread will spread out to cover the whole dish (see photo below).
Cook for ~30 minutes and check for when the cornbread is done, and the top is turning brownish.
I generally serve as is, but you can add a smattering of chopped cilantro on the top, a dollup of sour cream, or even extra cheese.

Notes

If you cooked your own beans, you can use some of the left over water into the chili to thicken it up.

From the photo above you can see I always add a baking sheet under the baking dish for this casserole. Sometimes I overfill and it can boil over making a mess in the oven so I try to catch any mess. I should have added parchment paper to the baking dish to make the clean up easier, but luckily nothing spilled.

Nutrition