Chili Cornbread Casserole is the ultimate comfort food mash-up. This gluten-free version preserves all the cherished flavors I remember. There are a few thoughtful tweaks to fit my dietary needs. This dish, in particular, carried me through many childhood evenings. It provided comfort on chilly autumn nights or simply when I needed a little extra coziness. As an adult navigating the ups and downs of life, I find myself craving this again and again.
It’s a dish that brings back fond memories. It also serves as a reminder that even the simplest meals can have a lasting impact. I hope it brings you the same sense of comfort and connection that it has brought me over the years.
Tips:
You can sub any milk you need to for this. We use lactose-free 2% milk.
Chili Cornbread Casserole
Equipment
- 1 12×7 baking dish
- Non-stick spray make sure this is gluten-free!
Ingredients
- 1 cup yellow cornmeal
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 2 eggs, beaten
- 17 oz can creamed style corn
- 2 cups shredded cheddar cheese
- 4 oz can green chillis, chopped
- 1.3 lb 93% lean ground turkey
- 16 oz can kidney beans, drained and rinsed
- 8 oz tomato sauce
- 2 tsp chili powder
- 1/2 tsp garlic powder
Instructions
- In a bowl stir together the cornmeal, baking soda, and salt.
- In the same bowl, stir in the milk, eggs, and corn.
- In the same bowl, stir in cheese, chili peppers, mix until well blended. Set aside.
- In a large skillet, cook ground turkey until brown; drain.
- Stir in kidney beans, tomato sauce, chili powder, and garlic powder. Cook until heated through.
- Grease and sprinkle a thin layer of cornmeal over the bottom of a 12×7 inch baking dish. This will ensure that the cornmeal doesn't stick to the pan.
- Turn half of the cornmeal batter into the dish.
- Cover the cornmeal batter with the meat-bean mixture and top with remaining cornmeal batter.
- Bake at 350 degrees F for 45 minutes or until the toppping is done.
- Serve immediately.
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