A hearty and flavorful casserole combining chili and cornbread, perfect for a comforting meal.
Preheat your oven to 350°F (175°C) and grease a 2-quart casserole dish.
Greasing the dish ensures easy serving and prevents sticking.
In a large skillet over medium heat, cook the ground beef until browned, then add the chopped onion, diced green pepper, and minced garlic. Cook until the vegetables are softened.
Stir occasionally to prevent burning and ensure even cooking.
Stir in the kidney beans, tomato sauce, and chili powder. Reduce the heat and let it simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Mix well.
Use a whisk to evenly distribute the ingredients.
In another bowl, whisk together the milk and egg. Pour this into the dry ingredients and mix until just combined.
Avoid overmixing to keep the cornbread light and fluffy.
Spread half of the cornbread mixture into the prepared casserole dish. Sprinkle with half of the shredded cheese.
Spread the mixture evenly for a consistent base.
Pour the chili mixture over the cornbread base, then sprinkle with the remaining cheese.
Ensure the chili is evenly distributed for balanced flavors.
Top with the remaining cornbread mixture, spreading gently to cover.
Use a spoon to gently spread the mixture without mixing it into the chili.
Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and a toothpick inserted into the cornbread comes out clean.
Check the casserole at 30 minutes to avoid overbaking.
Let the casserole cool for a few minutes before serving. Enjoy your Cheesy Chili Cornbread Casserole!
Allowing it to cool slightly makes serving easier and enhances the flavors.
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