Chili Cornbread Casserole

Step 1

Preheat oven to 375 degrees fahrenheit. Spray a 9x13 oven safe casserole dish or 10 inch cast iron pan with nonstick spray, then set aside.

Step 2

In a medium sized pot on medium-high heat, add ground meat of choice. Continue to cook, breaking apart until fully cooked.

Step 3

Add diced tomatoes, tomato paste, chili powder, paprika, cumin, garlic, salt and pepper, and chicken stock.

Step 4

Stir until combined before adding in kidney beans to prevent breakage. Simmer for 3-5 minutes and remove from heat.

Step 5

In a medium sized mixing bowl, combine flour, cornmeal, baking powder, sugar and salt. Whisk until combined.

Step 6

In a separate small bowl, combine milk, eggs and butter, whisking until combined

Step 7

Add wet ingredients to dry ingredients, and whisk until fully combined and a batter is mostly lump free. Set batter aside.

Step 8

In greased casserole dish, add chili. If desired, add sour cream, then shredded cheese (chili should be cooled to room temp to allow for easier layering). Add cornbread batter, spreading evenly on top. Bake for 30 minutes, or until a toothpick inserted into center of cornbread comes out clean.

Step 9

Serve with a dollop of sour cream, and enjoy!