Looking for an easy, flavorful dinner dish? Try this gluten-free, dairy-free chili cornbread casserole! Its savory blend of chili and cornbread will have your taste buds singing and it’s sure to become a family favorite.
Perfect for a comforting weeknight dinner or game night. If you love chili and want to make a big pot try my Easy Gluten-Free Chili and Corn Muffins.
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Preparing Homemade Gluten-Free Chili
- In an oven-proof skillet that is 3.5 quarts or larger heat the oil over medium heat for 1 minute. Add the ground beef, onion, bell pepper, garlic, and all the spices to the skillet. Break up the beef as it cooks and continue until the meat is cooked through.
- Stir in the rest of the chili ingredients and reduce the heat to low and let simmer for 10 minutes. Stir occasionally.
- Preheat oven to 375°.
Preparing Cornbread Batter
- In a medium-sized mixing bowl whisk together the dry ingredients for the cornbread. Mix in the wet ingredients and then the corn.
Putting It All Together To Make Chili Cornbread Casserole
- Remove the chili from the heat and spoon the cornbread batter over the chili. Using a large spoon and a spatula makes it easier to drop the batter onto the chili.
Baking Your Casserole
- Bake your casserole at 375° for 35 minutes or until golden brown. If you don’t have an oven-proof skillet use a 9″x 11″ casserole dish and place the chili in first and then cover it with the batter.
Additional toppings
It’s delicious on its own but if you want to add more toppings to your casserole you could add sliced jalapenos to the top of the cornbread before baking. Or you serve it with avocado, sliced green onions, dairy-free sour cream, or dairy-free shredded cheese. Any of those would add even more flavor and fun.
How to Store Chili Cornbread Casserole
Store leftovers in a covered container up to for 3-4 days in the refrigerator.
It can also be frozen after baking. Be sure to let it completely cool and wrap it with two layers of plastic wrap and then two layers of aluminum foil. Can be frozen for up to 3-4 months. To serve let it sit overnight in the refrigerator to thaw and then uncover and bake at 350° for 20-30 minutes until heated through.
My Favorite Gluten-Free & Dairy-Free Flour Blends
- Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s All-Purpose Flour and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon of xanthan gum per cup of the flour mix.
Tools used with this recipe
Oven-proof skillet – I’m really loving this saute’ pan. Heats up food so well and the cleanup is incredibly easy.
More Gluten-Free Dinners To Enjoy
Gluten-Free Beef Stroganoff
Dairy-Free Zuppa Toscana
Gluten-Free Orange Chicken
Easy Skillet Enchiladas
Gluten-Free Lasagna Soup
Delicious Chili Cornbread Casserole (Gluten-Free & Dairy-Free)
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Oven
- Diet: Gluten Free
Description
This delicious chili cornbread casserole is a hearty dinner recipe that’s easy to make and it’s gluten-free and dairy-free.
Ingredients
Chili
- 1 T olive oil
- 1 lb ground beef
- 1 medium yellow onion, chopped
- 1 medium green pepper, chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoon chili powder
- 1 1/2 teaspoon oregano
- 1 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 15 oz can tomato sauce
- 1/2 cup chicken broth, gluten-free
- 1 14.5 oz can diced tomatoes, drained
- 1 14.5 oz can kidney beans, drained and rinsed
- 1 tablespoon brown sugar
Cornbread Topping
- 1 1/3 cups gluten-free flour mix
- 1 cup gluten-free cornmeal
- 1/2 cup sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/4 cup avocado oil
- 2 eggs
- 1 cup almond milk
- 1 1/2 cups of frozen corn, or 1 14 oz can of corn, drained.
*Make sure to use only ingredients that are labeled gluten-free.
Instructions
- In an oven-proof skillet that is 3.5 quarts or larger heat the oil over medium heat for 1 minute. Add the ground beef, onion, and bell pepper to the skillet. Add the garlic and all the spices to the meat, breaking up the beef as it cooks, and continue until the meat is cooked through.
- Stir in the rest of the chili ingredients and reduce the heat to low and let simmer for 10 minutes. Stir occasionally.
- Preheat oven to 375°.
- In a medium-sized mixing bowl whisk together the dry ingredients for the cornbread. Mix in the wet ingredients and then the corn.
- Remove the chili from the heat and spoon the cornbread batter over the chili. If you don’t have a oven-proof skillet use a 9″x 11″ casserole dish and place the chili in first and then cover it with the batter.
- Bake for 35 minutes or until the cornbread is golden brown.
Notes
- Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s All-Purpose Flour and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon of xanthan gum per cup of the flour mix.
Meg
Oh, my goodness! This was delicious! The only change I made was using regular AP flour and it turned out great! Thank you!
MamaShire
So glad you enjoyed it! Thanks for letting me know.
Karyn
I made this recipe last night and it was so good and easy to make. Can I use the cornbread topping ingredients and make cornbread in a mini cupcake pan?
MamaShire
Yes, I think that sounds great. You can use this recipe or use the baking recommendations. https://mamashire.com/gluten-free-corn-muffins/