Cornbread Chili Casserole


8 servings (1 serving = 8 oz.)

Prep time: 30 mints





½ cup diced onions

1 lb. ground beef

2 tbsp. chopped jalapeño peppers

¼ cup diced celery

1 tbsp. chili powder

½ cup chopped  green or red peppers

2 tbsp. onion flakes, dried

1 tbsp. cumin

1 tbsp. garlic powder, granulated

½ cup tomato sauce (no salt added)

1 tsp. black pepper

¼ cup reduced-Sodium; French’s Worcestershire sauce

¼ cup of water

1 cup shredded cheddar cheese

1 cup dried and rinsed kidney beans



¾ cup flour

¼ cup cornmeal

¾ cup milk

½ tsp. cream of tartar

¼ tsp. baking soda

1 beaten egg

½ cup of sugar

¼ cup canola oil

1½ tbsp. melted, unsalted butter



Brown the ground beef in a broad saucepan with jalapeños, bell peppers, celery, and onions. Drain the oil in excess. Add the garlic powder, chili powder, onion flakes, tomato sauce, cumin, black pepper, Worcestershire sauce, beans, and water. For an extra 10 minutes, cook. Remove from the flame and pour into a baking pan of 9″ x 9″ and then layer the cheese.

Mix the flour, cornmeal, baking soda, tartar cream and sugar in a medium-size bowl.

Beat the egg, oil, melted butter, and milk in a small bowl. Fold together the flour mixture and the egg mixture (you might see some lumps, that is okay, do not overbeat).

Pour the mixture over the chili and bake uncovered for 25 minutes, then covered at 350 ° F for 20 minutes and then switch off the oven and allow to rest for 5 minutes.


Nutrition per Serving

Calories; 392 kcal,

Protein; 17 g,

Sodium; 335 mg,

Phosphorus; 239 mg,

Dietary Fiber; 2.9 g,


Potassium; 441 mg





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