Chili Cornbread Casserole

Instructions

1. Preheat the oven to 400°F (200°C) and grease a 9x13 inch baking dish.

2. In a large skillet, cook the ground beef over medium heat until browned. Add the diced onion and minced garlic, and cook until the onion is translucent.

3. Stir in the kidney beans, black beans, diced tomatoes, tomato paste, frozen corn, chili powder, cumin, salt, and pepper. Let the chili simmer for about 10 minutes, allowing the flavors to meld together. Taste and adjust seasoning if necessary.

4. Transfer the chili mixture to the prepared baking dish and spread it out evenly.

5. In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt for the cornbread topping.

6. In a separate bowl, mix the milk, melted butter, and egg until well combined.

7. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter will be thick.

8. Spread the cornbread batter over the chili mixture in the baking dish, smoothing it out with a spatula.

9. Sprinkle the shredded cheddar cheese evenly over the top of the cornbread layer.

10. Bake the casserole in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

11. Allow the casserole to cool slightly before serving. Serve warm and enjoy the delicious layers of chili and cornbread coming together in each bite.