CORNBREAD-TOPPED CHILI CASSEROLE
In this healthy casserole recipe--sometimes called tamale pie--the cornbread gets crusty at the edges, thanks to a cast-iron skillet. For the best texture, use yellow cornmeal with a medium grind. Serve with lime wedges for a little extra tang.
Provided by EatingWell Test Kitchen
Categories Healthy Mexican Casserole Recipes
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add onion and chili powder; cook, stirring, until starting to soften, about 2 minutes. Add pork, zucchini and 1/4 teaspoon each salt and pepper and cook, stirring often, until the pork is no longer pink, 4 to 5 minutes. Add corn and tomatoes with their juice and cook until heated through, 3 to 4 minutes more. Remove from heat.
- Meanwhile, whisk cornmeal, baking powder and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Whisk egg, buttermilk and the remaining 2 tablespoons oil in another bowl. Stir the buttermilk mixture into the cornmeal mixture until combined. Spread the batter over the pork and vegetables. Transfer the pan to the oven.
- Bake until the cornbread is just cooked through, 15 to 20 minutes.
Nutrition Facts : Calories 490.1 calories, Carbohydrate 54.8 g, Cholesterol 91.8 mg, Fat 20.7 g, Fiber 8.3 g, Protein 28.2 g, SaturatedFat 4 g, Sodium 748.6 mg, Sugar 12 g
CHILI CORNBREAD CASSEROLE
Not many people do comfort food the way our Chef McCargo does. This casserole combines moist cornbread with hearty chili to create a taste-bud treat your family and friends won’t soon forget.
Yield Serves 8 (1 serving = 8 ounces)
Number Of Ingredients 24
Steps:
- In a large saucepot, brown ground beef with onions, celery, jalapeños and bell peppers. Drain any excess oil. Add chili powder, garlic powder, onion flakes, cumin, black pepper, tomato sauce, water, Worcestershire sauce and beans. Cook for an additional 10 minutes. Remove from heat and pour into 9" x 9" baking pan, then layer cheese.
- In a medium-sized bowl, mix cornmeal, flour, baking soda, cream of tartar and sugar.
- In a small bowl, beat egg, melted butter, oil and milk. Fold flour mixture and egg mixture together (you should see some lumps, which is fine, don't over beat).
- Pour mixture over chili and bake for 25 minutes uncovered, then 20 minutes covered at 350° F and then turn off oven and let rest for 5 minutes.
Nutrition Facts : Calories 392 cal, Fat 21 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 74 mg, Sodium 335 mg, Protein 17 g, Fiber 2.9 g
LOW SODIUM CHILI CORNBREAD CASSEROLE
Make and share this Low Sodium Chili Cornbread Casserole recipe from Food.com.
Provided by RuthlessWr
Categories Mexican
Time 27m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Brown beef with onions and peppers until no longer pink.
- Add beans, tomatoes, corn, and spices and simmer 5 minutes.
- Stir together flour, cornmeal, sugar, and baking powder.
- Combine milk, egg, and oil.
- Pour milk mixture into flourm ixture, stirring until just moistened.
- Spread beef mixture in a greased 8x8 baking dish.
- Spread cornbread over top of beef.
- bake at 425 until cornbread is done, about 10-12 minutes.
Nutrition Facts : Calories 542.2, Fat 25.5, SaturatedFat 9.2, Cholesterol 132.2, Sodium 169.5, Carbohydrate 49.5, Fiber 5.1, Sugar 10.6, Protein 30.4
FIREHOUSE CHILI AND CORNBREAD CASSEROLE
Everyone knows that firefighters make the best chili--many using a recipe very similar to this--and the only way I know how to make that chili even better is by topping it with a cheesy cornbread crust. The cornbread crust is relatively sweet, which of course pairs perfectly with that spicy, meaty, savory chili.
Provided by Chef John
Categories Main Dish Recipes Casserole Recipes
Time 2h
Yield 10
Number Of Ingredients 22
Steps:
- Heat oil in a large pot over high heat. Add onion, salt, and ground beef. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, for 2 to 3 minutes.
- Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Let simmer, stirring occasionally, for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, being sure to leave at least 1 inch of space at the top. Stir to evenly distribute.
- Whisk corn muffin mix, 1/2 of the Cheddar cheese, eggs, and milk together in a bowl until smooth. Spoon evenly over chili until the surface is covered. Sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into the crust comes out clean, about 30 minutes.
- Spoon or ladle into a dish and garnish with sour cream and cilantro.
Nutrition Facts : Calories 522.7 calories, Carbohydrate 47.2 g, Cholesterol 114 mg, Fat 24.6 g, Fiber 5.7 g, Protein 28.7 g, SaturatedFat 9.8 g, Sodium 1529 mg, Sugar 7.7 g
TASTY LOW SODIUM CHILI
Make and share this Tasty Low Sodium Chili recipe from Food.com.
Provided by Nesta
Categories Weeknight
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Brown ground beef, rinse under water.
- Brown peppers, onion and garlic.
- Mix all ingredients in crock pot.
- Let cook at low heat for 4- 8 hours.
- Ready when you get home from work!
VEGGIE CHILI CORNBREAD CASSEROLE
Veggie chili cornbread casserole.
Provided by Taylerand20
Categories Main Dish Recipes Casserole Recipes
Time 1h50m
Yield 10
Number Of Ingredients 31
Steps:
- Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.
- Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Whisk milk and egg together in a large bowl until well combined.
- Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.
- Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.
- Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.
- Garnish cornbread casserole with sliced jalapeno and cilantro.
Nutrition Facts : Calories 393.2 calories, Carbohydrate 60.4 g, Cholesterol 36.8 mg, Fat 11.4 g, Fiber 11 g, Protein 13.1 g, SaturatedFat 4.9 g, Sodium 989.6 mg, Sugar 9.7 g
VEGGIE CHILI CORNBREAD CASSEROLE RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, large carrot, large red bell pepper, dried oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, pepper, diced tomato, black beans, kidney bean, pinto bean, frozen corn, lime juice, vegetable broth, large egg, milk, yellow cornmeal, all-purpose flour, brown sugar, salt, baking powder, baking soda, unsalted butter, jalapeño, jalapeño, fresh cilantro
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 31
Steps:
- In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion, carrot, and bell pepper and stir. Cook for about 8 minutes, until the vegetables are tender.
- Add the oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, and pepper. Stir and cook for about 2 minutes, until fragrant.
- Add the tomatoes, black beans, kidney beans, pinto beans, and corn and stir to combine.
- Add the lime juice and vegetable broth and stir. Increase the heat to high and bring the chili to a boil, then reduce the heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally.
- Preheat the oven to 400°F (200°C).
- In the meantime, prepare the cornbread batter: In a medium bowl, whisk the egg and milk until well-combined.
- In a large bowl, combine the cornmeal, flour, brown sugar, salt, baking powder, and baking soda.
- Pour the wet ingredients into the dry ingredients and whisk until smooth. Add the melted butter and stir to combine. Add the jalapeño and stir to incorporate.
- Remove the chili from the heat. Pour the cornbread batter over the chili and use a spatula to smooth the top and make sure it covers the chili completely.
- Bake for 25-30 minutes, until the cornbread is fully cooked and a toothpick inserted in the center comes out clean. Let cool for about 10 minutes.
- Garnish the cornbread with sliced jalapeño and chopped cilantro.
- Enjoy!
Nutrition Facts : Calories 927 calories, Carbohydrate 119 grams, Fat 39 grams, Fiber 21 grams, Protein 26 grams, Sugar 21 grams
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CHILI CORNBREAD CASSEROLE RECIPE | EATINGWELL
From eatingwell.com
3/5 (13)Total Time 1 hr 30 minsCategory Healthy Casserole RecipesCalories 494 per serving
- To prepare chili: Heat oil in a Dutch oven over medium heat. Add onion and cook until beginning to soften, about 4 minutes. Add bell pepper and garlic and cook for 1 minute. Add beef and cook, breaking it up with a wooden spoon, until browned, 4 to 5 minutes. Stir in beans, tomatoes and their juice, chili powder, cumin, paprika and cayenne (if using). Bring to a boil; reduce heat to maintain a simmer, cover and cook until slightly thickened, about 20 minutes.
- Preheat oven to 350 degrees F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
- To prepare cornbread: Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, milk and oil in a medium bowl. Add the wet ingredients to the dry ingredients along with cilantro and stir until just combined. Transfer the chili to the prepared baking dish and sprinkle with cheese. Spread the cornbread batter evenly over the chili.
- Bake the casserole until the top springs back when touched lightly, 20 to 25 minutes. Let stand for 10 minutes before serving.
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