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Chili Beef Cornbread Casserole

This recipe is my potluck standby. And when I hear that someone may need a comforting home-cooked meal, I bring them this casserole. —Lorraine Espenhain, Corpus Christi, Texas
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    6 servings

Ingredients

  • 1 pound ground beef
  • 1 tablespoon cornstarch
  • 1 tablespoon dried minced onion
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 can (15 ounces) tomato sauce
  • 3/4 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 large eggs
  • 1/2 cup 2% milk
  • 3 tablespoons canola oil
  • 1 can (8-1/4 ounces) cream-style corn
  • 1 cup shredded cheddar cheese
  • Optional: Sour cream and salsa

Directions

  • Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat.
  • In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese.
  • Spread half the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling.
  • Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.
Nutrition Facts
1 piece (calculated without sour cream and salsa): 482 calories, 22g fat (9g saturated fat), 130mg cholesterol, 773mg sodium, 46g carbohydrate (10g sugars, 3g fiber), 25g protein.

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Reviews

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Average Rating:
  • Emiily
    Jan 8, 2021

    Perect meal. Love that there is a cornbread recipe and not just a box because all the boxes ones I have seen have soy fillers and I am allergic to soy. Homemade is always better. I like that I get to decide about salt and spices.

  • Laurie
    Oct 15, 2020

    The recipe has potential but is bland as is, probably because there’s no salt included in the recipe. The cornbread really needs salt. If I make it again, I’ll try that, along with some of the other suggestions.

  • Patrick
    Aug 27, 2020

    I always follow a recipe the first time I make it....This one needs a lot of help...Just plain and bland....needs some onions in with the meat, maybe mix in some olives, diced green chilis, etc...

  • Scott
    Apr 27, 2020

    Made this for dinner tonight and my family loved it. We usually have leftovers, but that did not happen. Chili—good; cornbread—good. Together—spectacular.

  • PatsCookin
    Sep 20, 2019

    My family really liked this. I only had an 8 ounce can of tomato sauce so I used that and added a can of petite diced tomatoes with the liquid. I would do that again. I also added a teaspoon of cumin to the meat. I forgot to add the cheese to the corn meal mixture so I added it to the top the last few minutes, but I think it would have been better mixed in the cornmeal. I like the suggestion to add chiles and I think I would add it to the cornmeal. I'm sure I will make this again with those minor changes.

  • Wildfiremustang
    Dec 19, 2015

    It was ok.

  • teach71
    Jul 6, 2015

    I followed this recipe except added chopped onions to the beef. It was just okay. It needs something to add more flavor. Maybe chili beans instead of plain tomato sauce. It is a good basic recipe. If you do make it I strongly recommend jazzing it up a bit. It has room for improvement. I also needed to bake it for about 45 minutes because at 30 the middle wasn't cooked all the way. It tasted good with sour cream on top.

  • kitchenmaid
    Jan 18, 2014

    Enjoyed this casserole. Will make again. The only thing I did differently was to use real onion and garlic... Otherwise made as per recipe..... Will make again.

  • ridgiemama
    Jan 2, 2014

    This was great! I cut the tomato sauce in half and added a can of chili beans with sauce. I think next time I'll leave the cheese out of the corn bread and add green chiles for flavor. I may also swap honey for sugar. I didn't have creamed corn so I added whole kernel corn with some corn juice and it worked fine. I did bake longer than directed, almost 45 minutes, until the bread was nicely browned on top. Looking forward to sharing this recipe!

  • lmb310
    Nov 15, 2013

    My family did not care for this casserole. It was mushy and too sweet. Just ok.