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
- can opener
- colander
- 12" cast iron skillet (or other oven-safe pan)
- spatula
- medium bowl
- whisk
Ingredients
For the Chili:
- olive oil
- ½ jumbo yellow onion diced (or 1 small onion)
- 1 green bell pepper diced
- 3 garlic cloves minced
- 1 lb ground beef (I used 85% lean)
- 1 tbsp chili powder
- ½ tbsp cumin
- 1 tsp oregano
- 1 tsp paprika
- cayenne optional, to taste
- kosher salt & black pepper to taste
- 1 can tomato sauce (15oz)
- 1 can fire-roasted diced tomatoes (15oz)
- 1 can kidney beans (15oz), drained & rinsed
- 1 can pinto beans (15oz), drained & rinsed
For the Gluten Free Cornbread:
- 1 cup cornmeal (152g)*
- 1 cup gluten free 1-to-1 flour (120g)**
- 1 tsp baking powder
- ½ tsp kosher salt
- ½ cup + 3 tbsp milk (I used 2%)
- 5 tbsp unsalted butter melted & cooled (71g)
- ¼ cup full-fat plain greek yogurt or sour cream (60g)
- ¼ cup maple syrup (80g)
- 1 large egg
Instructions
- Bring a 12" cast iron skillet (or similar-sized oven safe pan) 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 kosher salt to taste. Sauté for 4-5 minutes, or until the onions are starting to turn translucent, stirring occasionally. Then, add garlic, stir, and cook for 1 more minute until fragrant.olive oil, ½ jumbo yellow onion, 1 green bell pepper, 3 garlic cloves
- Add ground beef, chili powder, cumin, oregano, paprika, cayenne (if using) and more kosher salt & black pepper. Break apart the beef with your spatula and continue to let cook until browned.1 lb ground beef, 1 tbsp chili powder, ½ tbsp cumin, 1 tsp oregano, 1 tsp paprika, cayenne, kosher salt & black pepper
- Then add in the tomato sauce, diced tomatoes, kidney beans and pinto beans. Stir until combined. Reduce heat to low, cover the pan and let simmer for 15 minutes.1 can tomato sauce, 1 can fire-roasted diced tomatoes, 1 can kidney beans, 1 can pinto beans
- Meanwhile, preheat the oven to 375F. In a large bowl, mix together the cornmeal, GF flour, baking powder and kosher salt. In another medium bowl, mix together the greek yogurt, maple syrup, melted butter, milk and egg. Then add the wet ingredients to the dry ingredients and use a spatula to stir until just incorporated. If your cornbread batter is looking too thick, add 1 more tablespoon of milk.1 cup cornmeal, 1 cup gluten free 1-to-1 flour, 1 tsp baking powder, ½ tsp kosher salt, ½ cup + 3 tbsp milk, 5 tbsp unsalted butter, ¼ cup full-fat plain greek yogurt, ¼ cup maple syrup, 1 large egg
- Once the chili is done simmering, pour the cornbread batter on top, leaving a rim of exposed chili around the edge. Gently spread it out with your spatula and don't worry if it gets a little messy. Transfer to the oven and bake for 25 minutes, or until cornbread is done and slightly golden.
- Optionally, serve it with a dollop of greek yogurt (or sour cream), chopped green onion or cilantro and cubed avocado. Enjoy!
Video
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 or this one from King Arthur Flour. If you're not gluten free, you can just substitute for an equal amount of normal all-purpose flour. RECIPE UPDATED ON 1/15/26
Nutrition
Calories: 630kcal | Carbohydrates: 78g | Protein: 30g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 698mg | Potassium: 1048mg | Fiber: 16g | Sugar: 14g | Vitamin A: 1367IU | Vitamin C: 21mg | Calcium: 200mg | Iron: 7mg