If you’re looking for a cozy, crowd-pleasing meal that feels like a hug on a plate, this Cornbread Chili Casserole absolutely delivers. Imagine hearty chili bubbling beneath a golden, fluffy cornbread crust that soaks up all those incredible Tex-Mex flavors—it’s comfort food magic in every bite! Whether you’re hosting game night, need an easy weeknight dinner, or just want to satisfy that chili-and-cornbread craving in one pan, this casserole is the answer. Each layer brings its own personality: a bold, saucy chili packed with beans and spices, topped with that irresistible cornbread you’ll want to sneak bites of before anyone else notices. Trust me, Cornbread Chili Casserole is destined to become a regular in your home menu rotation.
Ingredients You’ll Need
One of the best things about Cornbread Chili Casserole is how approachable its ingredients are—you probably have most of them on hand. Don’t overlook any part: every element, from the chili spices to the cheesy topping, adds something special!
- Ground beef or turkey: The foundation of the chili layer, offering meaty richness—swap for turkey if you’d like it lighter.
- Chopped onion: Adds natural sweetness and depth to the base.
- Chopped bell pepper: For color and subtle crunch, any sweet bell pepper will work.
- Garlic, minced: A punch of aroma and flavor—fresh is best.
- Kidney beans, drained and rinsed: Classic chili bean; hearty and satisfying.
- Black beans, drained and rinsed: Adds creaminess and extra protein.
- Diced tomatoes (canned): Juicy vibrance for a saucy chili.
- Tomato paste: Concentrated tang and richness for the sauce.
- Chili powder: The essential spice—adjust to your heat preference.
- Cumin: Smoky, earthy notes infuse warmth.
- Salt: Boosts all the other flavors—taste and adjust as needed.
- Black pepper: For a touch of mild heat and depth.
- Cornbread mix (8.5 oz): The easy shortcut to fluffy, golden topping.
- Egg: Binds the cornbread together for the perfect crumb.
- Milk: Makes the cornbread batter tender and moist.
- Shredded cheddar cheese (optional): Melty pockets of cheesy goodness, highly recommended!
- Chopped jalapeños (optional): For those who like a spicy kick in their cornbread layer.
How to Make Cornbread Chili Casserole
Step 1: Sauté the Base
Begin by preheating your oven to 375°F. In a large skillet over medium heat, add the ground beef or turkey, chopped onion, bell pepper, and minced garlic. Let everything cook together for about 7 to 8 minutes. You want the meat browned and crumbly, and the onions and peppers soft, releasing their flavors. If there’s excess grease, go ahead and carefully drain it off—this keeps your casserole perfectly balanced, not greasy.
Step 2: Build the Chili Mixture
Now for the signature chili flavor! Stir in the kidney beans, black beans, diced tomatoes (with their juices), tomato paste, chili powder, cumin, salt, and pepper. Mix well so every spoonful gets all those layers of spice and texture. Let it simmer for 5 to 10 minutes; this time lets the flavors meld and the sauce thicken just a bit. When everything looks hearty and aromatic, transfer the chili mixture into a greased 9×9-inch (or similar) baking dish.
Step 3: Prepare the Cornbread Topping
While the chili relaxes in the pan, turn your attention to the cornbread top. Grab a bowl and combine the cornbread mix, egg, and milk. Stir just until incorporated—overmixing can make it tough. If you’re going for extra excitement, fold in shredded cheddar cheese and some chopped jalapeños. This takes the Cornbread Chili Casserole right over the top with meltiness and zing.
Step 4: Assemble and Bake
Carefully pour or spoon the cornbread batter over your chili. Spread it gently with a spatula, coaxing it to the very edges for full coverage. Pop the assembled casserole in your preheated oven and bake for 25 to 30 minutes. The cornbread should emerge golden brown, fluffy, and cooked through—test with a toothpick if you’re unsure. Let the casserole rest for 5 minutes before serving, so the layers set and slice beautifully.
How to Serve Cornbread Chili Casserole
Garnishes
Dress up your Cornbread Chili Casserole with a generous sprinkle of fresh chopped cilantro or scallions for color and brightness. A dollop of sour cream or a handful of sliced jalapeños on top adds both tang and heat, while a squeeze of lime can bring the flavors into vivid focus. Don’t forget the avocado fans—creamy slices are always a hit!
Side Dishes
This casserole is hearty on its own, but a crisp green salad or a bowl of roasted vegetables makes a fresh, colorful pairing. If you want to keep things fun and casual, offer up tortilla chips for scooping or a simple corn and tomato salsa to compliment the rich chili. For a real comfort food feast, round it out with something cool and crunchy, like coleslaw.
Creative Ways to Present
Change up your presentation by baking individual portions in ramekins for a dinner party—adorable and easy to serve! Or, for a potluck, bring the whole casserole in a big, deep baking dish so guests can scoop hearty helpings. If you’re feeling playful, offer a chili bar and let everyone top their serving of Cornbread Chili Casserole with their favorite fixings—think shredded cheese, sliced olives, even pickled onions for a punchy twist.
Make Ahead and Storage
Storing Leftovers
Leftover Cornbread Chili Casserole stays delicious for up to 3 days in the refrigerator. Let the casserole cool completely first, then transfer to an airtight container. If you have lots left, store in individual portions for quick, satisfying lunches or dinners.
Freezing
This casserole freezes beautifully! After baking and cooling, wrap it well (either in the baking dish or portioned out in freezer-safe containers). It’ll keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To enjoy your Cornbread Chili Casserole later, simply reheat portions in the microwave until hot throughout, or warm larger amounts in a 350°F oven, covered with foil, until heated through. If the cornbread top is drying out in storage, try draping a slightly damp paper towel over it in the microwave to keep things moist and fluffy.
FAQs
Can I use a homemade cornbread recipe instead of a boxed mix?
Absolutely! Feel free to swap the boxed cornbread mix for your favorite homemade cornbread batter. Just be sure to use about the same quantity (enough to cover the chili layer) and adjust bake times as needed since homemade recipes may vary.
What ground meat works best for Cornbread Chili Casserole?
This recipe is super flexible. Ground beef has the classic chili flavor, but ground turkey or even ground chicken works wonderfully if you want to lighten things up. For a vegetarian twist, simply skip the meat and add extra beans or chopped mushrooms for heartiness.
How spicy is the casserole as written?
The base recipe has a gentle warmth from chili powder and black pepper, but it isn’t overly spicy. If you love more heat, add chopped jalapeños to the chili, a pinch of cayenne, or serve with hot sauce on the side. For a milder dish, omit any spicy add-ins.
Can I make Cornbread Chili Casserole ahead for a potluck?
Definitely! You can assemble the chili layer and prepare the cornbread topping a day in advance. Store them separately in the refrigerator, then spread the cornbread batter over the chili just before baking. Freshly baked is always best, and your casserole will taste as good as new!
What can I substitute for the cheese or jalapeños?
If you’re avoiding cheese, simply leave it out—your cornbread will still be fluffy and delicious. For the jalapeños, you can swap in green chiles for milder flavor, or skip them entirely for a classic, kid-friendly version.
Final Thoughts
There’s truly nothing cozier or more satisfying than sharing a bubbling Cornbread Chili Casserole fresh from the oven. I hope this recipe brings warmth and big smiles to your table, whether you’re serving it up for family dinner or as the centerpiece for a weekend gathering. Give it a try—your next favorite comfort food is just a casserole dish away!
Print
Cornbread Chili Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Cornbread Chili Casserole is a comforting and hearty dish that combines flavorful chili with a golden cornbread topping. It’s a perfect meal for a cozy family dinner or a casual gathering with friends.
Ingredients
- 1 pound ground beef or turkey
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Chili Layer:
- 1 box (8.5 oz) cornbread mix (like Jiffy)
- 1 egg
- 1/3 cup milk
- 1/2 cup shredded cheddar cheese (optional)
- 1 tablespoon chopped jalapeños (optional)
For the Cornbread Topping:
Instructions
- Preheat oven to 375°F. In a large skillet over medium heat, cook the ground beef, onion, bell pepper, and garlic until browned. Add beans, tomatoes, tomato paste, and seasonings. Simmer, then transfer to a baking dish.
- In a separate bowl, mix cornbread batter and add cheese and jalapeños. Pour over chili layer.
- Bake for 25–30 minutes until golden. Let rest before serving.
Notes
- You can add corn kernels or green chiles to the cornbread for extra flavor.
- For a spicier chili, add cayenne pepper or hot sauce to the meat mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 75 mg
