Best Corn Bread Topped Black Bean Chili Casserole Recipes

CORN & BLACK BEAN CASSEROLE

Corn & Black Bean Casserole image

Make and share this Corn & Black Bean Casserole recipe from Food.com.

Provided by Kizzikate

Categories Corn

Time 45m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

2 cups frozen corn kernels, cooked
1 cup diced red bell pepper
1/2 cup sliced green onion
1/4 cup fresh cilantro, chopped
1 (14 ounce) can black beans, rinsed & drained
1/4 cup red wine vinegar
1 teaspoon granulated sugar
2 teaspoons canola oil
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 dash salt

Steps:

In a medium bowl, combine corn, bell peppers, onions, cilantro, & beans. Mix well.
Whisk together remaining ingredients: toss with bean mixture.
Cover & chill at least 1/2 hour.

Nutrition Facts : Calories 97.9, Fat 1.5, SaturatedFat 0.2, Sodium 19.7, Carbohydrate 18.2, Fiber 4.8, Sugar 1.2, Protein 4.8

BLACK BEAN CHILI WITH CORNBREAD CRUST

Black Bean Chili With Cornbread Crust image

Make and share this Black Bean Chili With Cornbread Crust recipe from Food.com.

Provided by LARavenscroft

Categories Tex Mex

Time 1h

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

1/2 tablespoon oil
1 garlic clove, minced
1 jalapeno, minced (seeded if desired)
1/2 small onion, minced
1 (15 ounce) can black beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes
1 (11 ounce) can mexicorn
1 (8 ounce) can tomato sauce
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cayenne (or more depending on how hot you want the chili)
3/4 cup flour
3/4 cup cornmeal
1 1/2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup cheddar cheese, shredded
1 egg
1 cup buttermilk
2 tablespoons butter, melted and cooled

Steps:

Preheat oven to 375 degrees.
Heat oil in a large skillet.
Add garlic, jalapenos, and onion and saute until soft. About 5 minutes.
Stir in remaining chili ingredients and bring to a boil.
Reduce heat and simmer for about 10 minutes until chili is thickened.
While chili is simmering, prepare cornbread.
Combine dry ingredients in a medium sized bowl.
Add cheese and mix well.
In a small bowl, combine wet ingredients and stir well.
Add to dry ingredients and stir just until combined.
Spray a 10X10 casserole dish with spray oil.
Pour chili in prepared dish.
Pour cornbread batter over top.
Bake 20 - 25 minutes until a toothpick inserted in the cornbread comes out clean.
Cool for about 5 minutes and serve with sour cream and salsa, if desired.

JIFFY® CHILI CORNBREAD CASSEROLE

Jiffy® Chili Cornbread Casserole image

This is a chili casserole that my family loves. It has all their favorites: chili, corn, cheese, and cornbread.

Provided by ruthie0404

Categories Main Dish Recipes Casserole Recipes

Time 55m

Yield 8

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 small onion, minced
1 pound ground beef
1 (15 ounce) can dark red kidney beans
1 (12 ounce) can tomato sauce
1 cup frozen corn
1 (1.25 ounce) package mild chili seasoning mix
1 teaspoon seasoned salt (such as LAWRY'S®)
1 teaspoon white sugar
1 teaspoon brown sugar
½ teaspoon garlic powder
2 dashes Worcestershire sauce
1 (7.5 ounce) package cornbread mix (such as Jiffy®)
⅓ cup milk
1 egg
1 cup shredded Cheddar cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 37.5 g, Cholesterol 71.6 mg, Fat 19.3 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 7.6 g, Sodium 1429.6 mg, Sugar 8.1 g

CORNBREAD-CHILI CASSEROLE

Cornbread-Chili Casserole image

Provided by Trisha Yearwood

Categories main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
1 1/2 pounds lean ground beef
1 1/2 cups mild salsa (medium or hot if preferred)
One 12-ounce bag frozen whole-kernel white shoepeg corn, thawed
1/4 cup vegetable broth
2 tablespoons hot Mexican chili powder
1 teaspoon ground cumin
Salt and freshly ground black pepper
Three 8-ounce boxes cornbread muffin mix (Jiffy preferred)
1 1/2 cups whole milk
1 cup shredded Cheddar (about 4 ounces)
1/4 cup sour cream

Steps:

Preheat the oven to 375 degrees F.
In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.