Healthy Bacon + Beef Chili Cornbread Casserole made with all gluten-free and dairy free-friendly ingredients. A delicious and easy meal to make for the whole family with a dreamy chili topped with homemade gluten-free cornbread.
Warm a 12-inch cast iron skillet with the avocado oil and begin cooking the onion and garlic on medium high heat for about 5 minutes
Add in the beef and break into pieces using a wooden spoon or fork and cook until all brown (about 5-7 minutes)
Add in the diced bacon, tomatoes, tomato paste and spices and mix in the skillet and cook over low heat for a few minutes as you prepare cornbread
Preheat oven to 425 degrees and mix together the egg, milk, oil and sugar in a medium bowl until smooth
Mix in the cornmeal and flour and baking powder and mix until smooth
Remove skillet from heat and sprinkle cheese on top then evenly spread cornbread mixture on top of the chili in the skillet
Bake in oven for about 18-20 minutes and serve while warm. You can serve with some additional cheese, sour cream or yogurt, avocado, anything you wish!
Notes
*Store leftovers in fridge for 5 days. I like to reheat in microwave as it is easiest