Cornbread Chili Casserole
Recipe for the week of January 26, 2026. Please note ingredients are subject to change due to availability.
Servings Prep Time
8servings 10minutes
Cook Time
50minutes
Servings Prep Time
8servings 10minutes
Cook Time
50minutes
Ingredients
For the Chili
  • 1tablespoon olive oil
  • 1pound ground chicken
  • 1 yellow onionchopped
  • 1 red bell pepperchopped
  • 2 garlic clovesminced
  • 2cups canned tomato sauce
  • 1/2 cup vegetable broth
  • 14 1/2 ounces canned diced tomatoesdrained
  • 15 1/2 ounces canned kidney beansdrained and rinsed
  • 1tablespoon brown sugar
  • 1 1/2 teaspoons chili powder
  • 1 1/2teaspoons dried oregano
  • 1 1/2 teaspoons cumin
  • 1/2teaspoon Salt
  • 1/4 teaspoon black pepper
For the Cornbread Topping
  • 1cup cornmeal
  • 1cup all purpose flour
  • 1teaspoon baking powder
  • Dash Salt
  • 1/2 cup buttermelted and cooled
  • 1/4 cup brown sugar
  • 1 eggroom temperature
  • 1cup milkroom temperature
  • 1cup canned corndrained
Instructions
For the Chili
  1. In a large pot, heat the oil over medium heat for 1 minute. Add the ground chicken, onion, bell pepper, and garlic. Sauté until meat has cooked through, breaking up with a spoon as it cooks, about 10 minutes. Stir in the rest of the chili ingredients and then reduce to medium-low heat. Cover and simmer for 15 minutes.
  2. Meanwhile, preheat the oven to 375°.
For the Cornbread Topping
  1. Whisk all of the cornbread ingredients together in a large bowl.
To Assemble
  1. Remove the chili from heat and pour into a baking dish. Spread the cornbread batter on top.
  2. Bake, uncovered, for 30–35 minutes or until the cornbread is golden on top and cooked through.
  3. Spoon into bowls or onto plates and serve warm.