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Chili Cornbread Casserole

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Chili Cornbread Casserole
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There’s nothing better than a warm, hearty bowl of chili paired with a slice of cornbread. In this recipe, we combine both into an easy skillet meal that’s ready in under an hour. It starts with a classic chili made from ground beef and kidney beans, flavored with canned fire-roasted tomatoes and spices like chili powder and cumin. Next, a simple homemade cornbread batter is poured over the chili and baked until it forms a tender topping with lightly crisp edges. You can also make this chili using ground chicken or turkey, or you can make it vegetarian by skipping the meat all together and leaning on the beans. 

Frequently Asked Questions

  • How do you make cornbread?

    Cornbread recipes vary, but often include cornmeal, flour, milk or water, butter, and a leavening agent such as baking soda or baking powder. Some recipes include sugar for a bit of sweetness. In some cases, like Southern-style cornbread, eggs are added to the batter for a cake-like texture. The batter is baked in a square baking pan or cast-iron skillet. 

  • How do you thicken chili?

    If your chili is too thin, you can thicken it by letting it simmer longer, allowing more liquid to evaporate. Alternatively, you can create a simple cornstarch slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water in a small bowl or measuring cup. Gradually add this mixture to the chili, one tablespoon at a time, while stirring to prevent lumps from forming. 

Notes from the Food & Wine Test Kitchen

If you need to save more time, you can use your favorite store-bought brand of prepared cornbread mix instead of making it from scratch. 

Make ahead

Reheat any leftovers covered in the microwave for 20 to 30 seconds on HIGH until cornbread and chili are warmed through.



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