Gluten Free Chili Cornbread Casserole
This Gluten Free Chili Cornbread Casserole combines two of the most comforting foods into one, easy recipe. You'll never want to have normal chili ever again after you try it topped with a simple, slightly-sweet, homemade gluten free cornbread. With minimal effort, less dishes to clean up, and lots of satisfying flavor, this recipe will be a winner amongst your family this winter.
Equipment
- 12" cast iron skillet (or other oven-safe pan)
- 2 spatulas
Ingredients
For the Chili:
- olive oil
- ½ jumbo yellow onion diced
- 1 green bell pepper diced (about 1 cup)
- 3 garlic cloves minced
- 1 lb ground beef (I used 85% lean)
- ½ tbsp chili powder
- ½ tsp cumin
- cayenne optional, to taste
- salt + pepper to taste
- 1 can tomato sauce 15oz
- 1 can fire-roasted diced tomatoes 15oz
- 1 can kidney beans 15oz, drained & rinsed
For the Gluten Free Cornbread:
- 1 cup cornmeal *
- 1 cup gluten free 1-to-1 flour **
- 1 tsp baking powder
- ½ tsp salt
- ½ cup milk (I used 2%)
- ¼ cup full-fat plain greek yogurt
- ¼ cup unsalted butter melted & cooled
- ¼ cup maple syrup
- 1 large egg
Instructions
- Bring cast iron skillet to medium heat. Once hot, add enough olive oil to coat the bottom of the pan. Then, add diced onion and bell pepper. Season with salt to taste. Cook for several minutes until the onions are starting to turn translucent, stirring occasionally. Then, add garlic, stir and cook for one more minute until fragrant.
- Add ground beef, chili powder, cumin, cayenne (if using) and more salt & pepper. Break apart the beef with your spatula and continue to let cook until browned.
- Then add in the tomato sauce, diced tomatoes and kidney beans. Stir. Reduce heat to low, cover the pan and simmer for 15 minutes.
- Meanwhile, preheat the oven to 375F. In a large bowl, mix together the cornmeal, GF flour, baking powder and salt. In another large bowl, mix together the greek yogurt, maple syrup, melted butter, and egg. Then add the dry ingredients to the wet ingredients and stir until just incorporated.
- Once chili is done simmering, pour the cornbread batter on top of the chili. Gently spread it out and don't worry if it gets a little messy. Transfer to the oven and bake for 25 minutes or until the cornbread is done and slightly golden on top.
- Optionally, serve it with a dollop of greek yogurt (or sour cream), shredded cheddar, chopped red onion and chopped cilantro. Enjoy!
Notes
*NOTE - I used medium grind, gluten free certified cornmeal from Bob's Red Mill. **NOTE - Make sure that the gluten free flour you're using contains xanthan gum. I like this one from Bob's Red Mill. If you're not gluten free, you can just substitute for an equal amount of normal all-purpose flour.