Chili Cornbread Casserole

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Our cozy chili cornbread casserole is the ultimate one-pan comfort meal with fluffy buttermilk cornbread baked right on top of our best chili recipe.

Prep Time10

Total Time25

Course: dinner, Main Course

Cuisine: American

Servings:

Calories: 589kcal

Author: Teri & Jenny

Equipment

1 10" cast iron skillet

Ingredients

6 cups easy chili recipe

cornbread drop biscuits

1 3/4 cup ap flour
3/4 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
1 cup buttermilk
2 thinly sliced green onions
2 tablespoons melted unsalted butter

optional garnishes

sour cream
thinly sliced green onion

US Customary - Metric

Instructions

Preheat oven to 400˚F. Spread chili into an even layer in a 10” cast iron skillet. Set aside.
In a mixing bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
Add butter and cut into the flour mixture until the mixture feels like sand.
Fold in sliced green onion.
Gently stir in the buttermilk until a dough form and no dry spots remain, careful not to over-mix.
Using an ice cream scoop, evenly scoop and dollop 1/2 cup amounts of batter over the chili.
Bake casserole for 20 minutes, remove from oven, and gently brush drop biscuits with melted butter.
Place biscuits back into the oven and continue to bake for an additional 10 to 14minutes or until chili is bubbling hot and biscuits have baked through.
Cool slightly before scooping and serving (with dollops of sour cream and sliced green onion)

Notes

**Nutritional Information does not include optional garnishes**

Make-Ahead, Storing and Reheating

To make this recipe ahead of time, store the cooked chili and cornbread batter in separate containers in the refrigerator for up to 24 hours. When you're ready to bake, remove both from the fridge, pour the chili into the skillet and the batter on top, cooking as directed.

You can also make the chili up to 3 months ahead of time and store it in the freezer until you're ready to use it. Remove the chili from the freezer one to two days before and let it thaw in the refrigerator before adding it to the skillet.

To store leftovers of cooked chili cornbread casserole, let the casserole cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.

Freezing, Storing, Thawing, and Reheating

You can bake this chili cornbread casserole and store leftovers in the freezer for up to 3 months. Once cool, either freeze the entire casserole or portion individual servings into airtight freezer-safe containers and freeze.

To reheat, remove the casserole from the freezer and let it thaw overnight in the refrigerator. Preheat the oven to 350˚F and bake the leftover casserole for 5-10 minutes or until warmed through.

Nutrition