Easy recipe for Chili Cornbread Casserole/Simple, Delicious, the Best

If you're looking for an easy and delicious casserole that you can prep ahead of time, you've found it! It's the perfect combination. Transport yourself to the American Southwest with this tasty dinner casserole.

First: Make you chili
Ingredients:
1 Tbsp Olive Oil
1/2 Large Onion
1 Red Pepper (Diced)
1 Green Pepper (Diced)
2 Jalapenos (Diced)
3 Tbsp Minced Garlic
1 28oz Can Crushed Tomatoes
1 15oz Can Red Kidney Beans
1 1/2 Lbs Ground Beef
1 1/2 Tsp Chili Powder
1 Tsp Dried Oregano
1 1/2 Tsp Cumin
1 Tsp Paprika
Cayenne Pepper (Amount Optional)!
Black Pepper to taste
Instructions:
1. Heat pan on medium/high heat.
2. Add olive oil, onions, jalapenos, peppers, and garlic. Cook until soft.
3. Add paprika, chili powder, cumin, and oregano.
4. Add cooked ground beef.
5. Add crushed tomatoes and kidney beans.
6. Lower heat to medium, cover and simmer for 30 mins.
7. Taste, adjust seasonings to taste.
Make Cornbread:
Ingredients:
1 1/2 Cup Yellow Corn Meal
11/2 Cup Flour
1 Tbsp Baking Powder
1/2 Cup Sugar
1/4 Tsp Salt
1 Can Creamed Corn
1/4 Cup Canola Oil
2 Eggs
3/4 Cup Milk
1 Cup Shredded Cheddar Cheese
Instructions:
Combine dry ingredients into a bowl and whisk to incorporate.
Combine wet ingredients into a separate bowl and mix together.
Slowly pour wet ingredients into the bowl with the dry ingredients.
Mix until combined.
Build Casserole:
Pour 1/2 the batter into a well greased 9"x13" baking pan.
Slowly pour chili into center of pan and use a spatula or the back of a large spoon to spread the chili out to the sides of the pan.
Slowly pour the remaining batter over the chili.
Bake in pre-heated 350 degree oven for 30 minutes.
Check on doneness and put in for intervals of 10 minutes until the top layer of cornbread is cooked and browned.
Serve with a dollop of sour cream.
ENJOY!

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