Cornbread-Topped Chili Casserole

A hearty and comforting casserole featuring a layer of flavorful chili topped with a golden cornbread crust.

Steps

1. Preheat the oven to 375°F (190°C) and grease a baking dish. 2. In a skillet, cook the ground beef over medium heat until browned. Add the onion, bell pepper, and garlic, and cook until vegetables are softened. 3. Stir in the diced tomatoes, kidney beans, chili powder, cumin, salt, and pepper. Simmer for 10-15 minutes. 4. Pour the chili mixture into the prepared baking dish. 5. In a bowl, mix the cornmeal, flour, sugar, baking powder, and salt. Add the milk, egg, and melted butter, and stir until just combined. 6. Spread the cornbread batter over the chili mixture. 7. Bake for 20-25 minutes, or until the cornbread is golden brown and cooked through. 8. Serve hot and enjoy!

For the chili: - 1/2 lb ground beef - 1 can (14 oz) diced tomatoes - 1 can (15 oz) kidney beans, drained and rinsed - 1 small onion, chopped - 1 bell pepper, diced - 2 garlic cloves, minced - 1 tablespoon chili powder - 1 teaspoon cumin - Salt and pepper to taste For the cornbread topping: - 1/2 cup cornmeal - 1/2 cup all-purpose flour - 2 tablespoons sugar - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 cup milk - 1 egg - 2 tablespoons melted butter