Chili Cornbread Casserole

Prep time:
Cook time:

A plate of food chili with cornbread, sour cream, and slice jalapeño on top

4.92 from 59 ratings

Chili Cornbread Casserole

Yield: servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Do you like eating cornbread with your chili? Then you will love this Chili Cornbread Casserole! It’s cooks together for a hearty and comforting dinner!



  • pounds ground beef
  • 1 medium onion,, chopped
  • teaspoons chili powder
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 2 cloves of garlic,, minced
  • 1 (28 oz ) can crushed tomatoes
  • cupsfrozen corn or chopped yellow bell pepper
  • 1 (15 oz) can black beans, rinsed and drained

Cornbread topping:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoons sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 cup milk
  • 2 eggs
  • 6 tablespoons butter,, melted and cooled
  • Sour cream and sliced jalapeños for topping,, optional
Prevent your screen from going dark



  • Preheat oven to 375 degrees and lightly coat a 2-quart casserole dish with cooking spray. Set aside.
  • Brown ground beef with onion in a large skillet. Once meat is cooked and onion is soft, add in garlic, chili powder, and cumin. Cook until garlic is fragrant, about 30 seconds. Add in crushed tomatoes and corn, then simmer for 5-7 minutes. Remove from heat and stir in black beans and season with salt and pepper to taste.
  • In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and baking soda. In a separate smaller bowl, whisk together milk, eggs and butter. Add liquid mixture to dry ingredients and mix until combined.
  • Pour chili into prepared baking dish and top with cornbread batter. Bake for about 28-35 minutes or until cornbread is lightly golden.


Cuisine: American
Course: Main
Calories: 608kcal, Carbohydrates: 59g, Protein: 28g, Fat: 29g, Saturated Fat: 13g, Cholesterol: 126mg, Sodium: 632mg, Potassium: 1083mg, Fiber: 10g, Sugar: 8g, Vitamin A: 770IU, Vitamin C: 12.9mg, Calcium: 161mg, Iron: 6.2mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.

No-Boil Lasagne

Prep time: 20-30 minutes
Cook time: 50-60 minutes

Submitted by Monica in PA
“This is the best lasagna ever!! The noodles are so nice and thin and there is NO PREBOILING!! I will never purchase any other lasagna other than Barilla. I’ve been making this now for 3 years and everyone agrees–the recipe makes the very best! The instructions are right on the back of the lasagna box. I usually make multiple batches and freeze them. Its a great housewarming or “new baby” meal for a friend!”

  • 1 (9 ounce) box barilla no-boil lasagna noodles
  • 2 eggs
  • 1 (15 ounce) container ricotta cheese
  • 4 cups shredded mozzarella cheese
  • 1⁄2 cup parmesan cheese (optional)
  • 1 lb ground beef or 1 lb sausage (Italian), browned (* optional)
  • 2 (24 ounce) jars spaghetti or pasta sauce of choice*
    (choose something that does not use corn syrup, and that any sugars are further down the ingredients list)
  • fresh basil or parsley (to garnish)
    • *[substitutes – any one, use less if you mix-n-match]
    • 1 can (14oz) low sodium diced tomatoes
    • 1 jar roasted red peppers (drained)
    • 1 can quartered artichoke hearts (drained)
    • 2 small yellow and green summer squash, sliced thinly
  1. Preheat oven to 375.
  2. In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan.
  3. If you choose not to use the parmesan, just add more mozzarella.
  4. Set aside.
  5. In a 13X9X3* pan, spread 1 cup of sauce on bottom of pan.
  6. Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
  7. Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce.
  8. Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.
  9. For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
  10. Bake covered with foil for 50-60 minutes.
  11. Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
  12. Let stand 15 minutes before serving.
  13. (*If you are using a 13X9X2 pan—just make 3 layers to avoid boiling over.)

Thin Crust Pizza

Source: – homemade thin-crust pizza
Prep time: 20 minutes
Cook time: 16 – 24 minutes

  • Dough:
  • 3/4 cup lukewarm water
  • 1 teaspoon active dry yeast
  • 2 cups all-purpose flour, plus more for kneading
  • 3/4 teaspoon salt
  • 2 teaspoons olive oil, divided
  • Toppings:
  • 1/2 cup pizza sauce, such as classic red sauce or a white sauce
  • 1 to 2 cups shredded cheese: one or a combination of mozzarella, provolone, Parmesan, fontina, romano, or asiago cheese
  • Topping options:
  • Anything you like on pizza works great! But remember this is thin-crust pizza, go light on the toppings, less is more.
  1. Arrange a rack in the bottom third of the oven, place a rimmed baking sheet on the rack, and heat the oven to 450°F. Meanwhile, make the dough.
  2. Pour the water into a medium bowl. Sprinkle the yeast over the water, and let stand until the yeast is dissolved and foamy, 3 to 5 minutes.
  3. Add the flour and salt. Mix with a stiff spatula or wooden spoon until floury, shaggy dough forms. Turn the dough out onto a work surface and knead until it forms a smooth, slightly tacky ball that springs back when you poke it, 5 to 8 minutes. If the dough sticks to your hands like bubblegum, add a tablespoon of flour at a time until it’s easier to work with; avoid adding too much flour if possible.
  4. Cover the dough with the upside-down bowl or a clean kitchen towel and let sit while you prepare the pizza toppings, about 10 minutes.
  5. Divide the dough into 2 equal pieces. Working with one piece of dough at a time, stretch or roll it into a thin, 10- to 12-inch round. Form from the middle of the dough outwards, using the heel of your hand to gently press and stretch the dough until it’s about a 1/4-inch thick or less. For an extra-thin crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for 5 minutes and then try rolling again.
  6. Carefully remove the preheated baking sheet from the oven and place it upside down on a wire rack. Transfer the dough directly onto the upside-down baking sheet. Brush the dough with 1 teaspoon of the oil. Spread 1/4 cup sauce into a thin layer onto dough, leaving a 1/2-inch border. Sprinkle on the cheese and other toppings.
  7. Bake until the crust is golden-brown and the cheese is melted and browned in spots, 8 to 12 minutes. Remove the pizza from the oven and cool for about 5 minutes before slicing and serving. Repeat with the remaining dough and toppings.

Spiced Curry Chicken Tenders


Serves 4
Prep Time 10 minutes
Cook Time 6 minutes
Soaking Time 30 minutes

  • 1 teaspoon curry powder
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • Kosher salt and freshly ground pepper to taste
  • 1 pound boneless chicken tenders
  1. Soak 10 or so 8-inch wooden skewers in water to cover for at least 30 minutes (one skewer for each tender).
  2. In a large bowl or container, mix together the curry powder, chili powder, cumin, allspice, cinnamon, and salt and pepper until well blended. Add the chicken tenders and toss in the mixture to coat.
  3. Preheat the broiler or grill. Thread one chicken tender onto each skewer. Broil or grill for about 3 minutes on each side, until they are just cooked throughout.

Serve over rice

Roasted Beet Hummus

Source: AuthorMinimalist Baker

Bowl of vibrant pink Roasted Beet Hummus surrounded by carrot and cucumber slices

PREP TIME: 10 minutes
TOTAL TIME: 10 minutes

Servings: 6 (~1/3-cup servings)

  • 1 small roasted beet
  • 1 15-oz. can cooked chickpeas (mostly drained // 1 can yields ~1 3/4 cup)
  • 1 large lemon (zested)
  • 1/2 large lemon (juiced)
  • 1 healthy pinch salt and black pepper
  • 2 large cloves garlic (minced)
  • 2 heaping Tbsp tahini
  • 1/4 cup extra virgin olive oil
  1. See roasting instructions here.
  2. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
  3. Add remaining ingredients except for olive oil and blend until smooth.
  4. Drizzle in olive oil as the hummus is mixing.
  5. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
  6. Will keep in the fridge for up to a week.

Gluten-Free, Vegan, Freezer Friendly – 1 month, up to a week in the fridge!

Onion Honey Jam

Red Onion Jam with Wine, Honey and Thyme

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour

Author/Source: Emily Clifton, Nerds with Knives link:

Serves: 2 cups

  • 2 pounds (900g) red onions, peeled and thinly sliced (about 3 medium-large)
  • 2 tablespoons (30ml) canola or other neutral vegetable oil
  • ½ teaspoon coarse kosher salt
  • ¼ teaspoon freshly-cracked black pepper
  • 1 cup (240ml) don’t use your favorite, but do use a quality, and local if possible, dry red wine
  • ⅓ cup (70g) raw sugar
  • 2 tablespoons (30ml) honey (local always tastes best!)
  • 1 tablespoon chopped fresh thyme (about 7 sprigs)
  • 3 tablespoons (45ml) balsamic vinegar
  1. Heat oil in a medium skillet over medium heat until shimmering. Add onions and salt, and cook until softened and just translucent but not brown, 8 to 10 minutes, stirring occasionally.
  2. Add in pepper, wine, sugar, honey, thyme and vinegar. Bring to a boil, then reduce heat low, and let simmer until liquid thickens, becomes syrupy and is mostly reduced, about 40 to 50 minutes. Stir occasionally. Season with additional salt and pepper to taste. Allow jam to cool, then serve or store in an airtight container in the refrigerator for up to 2 weeks. (Let onion jam return to room temperature before using).

I said it above and I’ll say it here: local tastes best!

Sausage Jambalaya

TOTAL TIME: Prep: 25 min. Bake: 1 hour YIELD: 8 servings.

  • 12 small pork sausage links, cut into 1-inch pieces
  • 1 cup finely chopped onion
  • 1 cup finely chopped green pepper
  • 4 garlic cloves, minced
  • 2 tablespoons canola oil
  • 1-1/2 cups cubed cooked chicken
  • 1-1/2 cups cubed fully cooked ham
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 cup uncooked long-grain rice
  • 1 can (14-1/2 ounces) chicken broth
  • 3 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon pepper
  • 1/2 to 3/4 teaspoon dried thyme
  1. In heavy skillet, saute the sausage, onion, green pepper and garlic in oil until vegetables are tender. Add chicken and ham; cook for 5 minutes. Stir in the
    remaining ingredients.
  2. Transfer to a 2-qt. baking dish. Cover and bake at 350° for 1 hour or until rice is tender and liquid absorbed.

Parmesan Roasted Carrot Fries

Prep Time: 10 minutes Cook Time: 20 minutes
Total Time: 30 minutes Servings: 6

  • 2 pounds carrots, peeled and sliced into 1/4 in thick ‘fries’
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1/2 cup parmigiano reggiano (parmesan cheese), grated
  1. Gently toss the carrot fries in the oil, salt and pepper, sprinkle on the cheese and mix to coat before spreading on them in a single layer on a silicon mat or
    parchment paper lined baking sheet.
  2. Roast in a a preheated 425F/220C oven until tender and lightly charred, about 16-20 minutes, mixing half way through.

Use a mandolin to easily slice the carrots into fries.

Try with beets, or make ‘tots’ with broccoli and cauliflower buttons.

‘probably works pretty well with SWEET POTATOES!

Option: Serve with chipotle mayo! (1/2 cup mayo and 1-2 chipotle chilies in adobo pureed in a food processor with an optional splash of lime juice.)

Italian Sub Sandwich

Prep time: 15 minutes
Cook time: 5 minutes

  • For the Pickled Cherry Pepper Spread:
  • 1 tablespoon white wine vinegar
  • 1 teaspoon sugar
  • 1 garlic clove
  • 6 (¼ cup) pickled cherry peppers
  • For the Red Wine Vinaigrette:
  • 2 tablespoons red wine vinegar
  • ½ tablespoon parsley leaves, finely chopped
  • ½ tablespoon Dijon mustard
  • ½ teaspoon thyme leaves, finely chopped
  • 6 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • For the Italian Hoagie Sandwich:
  • 1 Italian hoagie roll
  • 2 tablespoons mayonnaise
  • ¼ cup pickled cherry pepper spread
  • 3 slices (1½ ounces) Genoa salami
  • 3 slices (1½ ounces) mortadella
  • 3 slices (1½ ounces) prosciutto di Parma
  • 3 slices (1½ ounces) provolone cheese
  • 2 slices (6 ounces) beefsteak tomato
  • 2 tablespoons pickled pepperoncini peppers
  • ½ teaspoon parsley leaves, minced
  • ¼ teaspoon oregano leaves, minced
  • ¼ teaspoon rosemary needles, minced
  • ¼ cup iceberg lettuce, shredded
  • 2 tablespoons red wine vinaigrette
  • Kosher salt and freshly ground black pepper, to taste
  1. Preheat the oven too 400º.
  2. Make the pickled cherry pepper spread: In the base of a small food processor, add all of the ingredients. Pulse the mixture a few times until everything is puréed to a chunky consistency. Transfer the mixture to a small bowl and reserve for later.
  3. Make the red wine vinaigrette: In a medium bowl, combine all of the ingredients, except for the olive oil. Slowly stream in the olive oil, whisking constantly to ensure that the dressing emulsifies. Season the mixture with salt and pepper; set aside for later.
  4. Assemble the sandwich: On a sheet pan, toast the hoagie roll for 5 minutes. Slice the roll lengthwise without going all the way through. Open the roll and spread the mayonnaise evenly on the top and bottom layers, followed by the pickled cherry pepper spread. Shingle the salami across the bottom half, followed by the mortadella, prosciutto, provolone and tomatoes. Add the pepperoncini; sprinkle with the parsley, oregano and rosemary; and spread the iceberg lettuce across the top. Drizzle with the red wine vinaigrette, then season with salt and pepper. Slice in half and serve right away.

The lunch-meats referenced in this recipe may seem intimidating or just hard to find. Don’t sweat over it, just use 3 Italian lunch-meats, even salami, balogna, and ham. (But not boiled ham, too boring.)

Tri-Color Pasta Salad

Prep time:
Cook time:

  • 1 – 12 oz – Package Tri-Color Pasta
  • ¼ cup – Olive Oil
  • 4 teaspoon – White Wine Vinegar
  • 2 Tablespoon Parmesan Cheese – grated fine
  • 1 teaspoon – Garlic Powder
  • 1 teaspoon – Italian Seasoning
  • ½ teaspoon – Sea Salt
  • ½ teaspoon – Ground Black Pepper
  • 1 Tablespoon – dried Parsley
  • 2 Tablespoon – Sun-dried Tomatoes in Oil – chopped
  1. Cook pasta according to package directions.
  2. While pasta is cooking whisk olive oil, parmesan cheese, garlic powder, sea salt, ground black pepper, parsley, in a large bowl.
  3. Stir the Sun-dried tomatoes into the dressing mixture
  4. Once pasta is cooked and drained, add pasta to the large bowl with other ingredients mixing well.
  5. Refrigerate for at least an hour before serving and enjoy.
  • Dress up the salad with any of these:
  • Cubed Italian Summer sausage
  • Cubed Mozzarella or PepperJack cheese
  • Sliced Black or Kalamata Olives (make sure there are no pits)
  • Diced Yellow or Red Onion