If you’re looking for a cozy, crowd-pleasing dish that combines hearty chili with a golden, cheesy cornbread topping, you’re going to adore this Chili Cornbread Casserole Recipe. It’s one of those meals that feels like a warm hug on a chilly day, and it’s seriously easy to make. Plus, it’s perfect for feeding a hungry family or impressing guests with comforting flavors that hit all the right notes. Stick around—I’m about to share all my tips so you nail it on your first try!
Why You’ll Love This Recipe
- One-Pot Wonder: You cook the chili right in the skillet you’ll bake it in, which makes cleanup a breeze.
- Perfect Flavor Balance: The spicy, smoky chili pairs beautifully with a slightly sweet, tender cornbread crust.
- Family Favorite: My kids always ask for this one—and leftovers are just as good the next day.
- Customizable Heat: You control the spice level easily by adding or leaving out jalapeños, making it perfect for everyone.
Ingredients You’ll Need
This Chili Cornbread Casserole Recipe calls for pantry staples and fresh ingredients that work harmoniously. Keep an eye out for ripe, flavorful produce and quality ground beef to really make your casserole shine.
- Ground Beef: Choose lean beef to keep it hearty but not greasy.
- Yellow Onion: Adds that subtle sweetness and depth when sautéed.
- Bell Pepper: I love using red or yellow for a hint of natural sweetness.
- Jalapeño: Diced and deseeded for mild heat—add extra slices on top if you like it spicy.
- Garlic: Fresh is best, for that punch of flavor.
- Chili Powder & Cumin: The soul of chili seasoning—fresh spices make all the difference.
- Dried Oregano: Adds that earthy undertone that balances the tomato notes.
- Tomato Sauce & Fire-Roasted Tomatoes: Fire-roasted gives a lovely smoky flavor—don’t skip it!
- Pinto or Black Beans: Protein-rich and adds texture; make sure to rinse canned beans well.
- Tomato Paste: Concentrates the tomato flavor wonderfully.
- Frozen Corn: Sweet bursts of corn flavor that brighten the chili.
- Cornmeal & Flour: For the cornbread topping; you can swap the flour for a gluten-free blend if needed.
- Brown Sugar & Baking Powder/Soda: Essential for that slightly sweet and airy cornbread crust.
- Milk, Egg, & Avocado Oil: These keep the cornbread moist and tender without heaviness.
- Sharp Cheddar Cheese: Melts on top for a glorious golden finish.
- Optional Toppings: Sour cream, cilantro, avocado, lime, and jalapeños to customize your serving.
Variations
I like to switch things up with this recipe depending on what I have on hand or dietary needs. Don’t be shy about making it your own—chili and cornbread are really forgiving!
- Vegetarian Variation: I often swap the beef for a hearty mix of mushrooms and extra beans for a meaty texture without the meat.
- Dairy-Free Option: Use a non-dairy milk and leave out the cheese or add a vegan cheese alternative.
- Spicy Kick: Adding chipotle chili powder or smoked paprika amps up the smoky heat beautifully.
- Extra Veggies: Sometimes I throw in chopped zucchini or carrots to sneak in more nutrition.
How to Make Chili Cornbread Casserole Recipe
Step 1: Sauté the Beef and Veggies
Start by preheating your oven to 400℉ and spraying a large, oven-proof skillet with cooking spray. When hot, add the ground beef, diced onion, bell pepper, jalapeño, and garlic. Cook this mixture for about 8-9 minutes, breaking up the beef with your spatula as it cooks, until the meat is fully browned and the veggies soften. I usually keep the heat on medium-high to get a bit of browning—it adds flavor—but don’t let it stick or burn!
Step 2: Build the Chili Base
Once your beef and veggies are ready, sprinkle in the chili powder, cumin, oregano, salt, and pepper. Stir everything to toast the spices slightly—this step really wakes up the flavors. Then pour in the tomato sauce, fire-roasted tomatoes, beans, tomato paste, and frozen corn. Stir well and bring this to almost a boil. Once bubbling, reduce the heat to medium-low, cover with a lid, and let it simmer for 8 minutes to meld the flavors together.
Step 3: Prepare the Cornbread Topping
While the chili simmers, whisk together your cornbread topping. In a medium bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, and salt. Add in the milk, egg, avocado oil, and vinegar, stirring just enough to bring it all together—don’t overmix or your cornbread will get tough. The batter should be smooth and thick but still easy to spoon.
Step 4: Assemble and Bake
Remove the lid from your chili and continue cooking uncovered for 4 more minutes to thicken it up. Then drop spoonfuls of cornbread batter in 6 to 8 mounds evenly across the skillet. If you love a little heat, place a jalapeño slice on top of each mound. Bake for 10 minutes, then sprinkle on your shredded cheddar cheese and pop it back into the oven for another 6-8 minutes until a toothpick inserted in the cornbread topping comes out clean. I love how the cheese melts over the cornbread for that rich finish.
Step 5: Rest and Serve
Once out of the oven, let your casserole rest for about 10 minutes before serving—this helps everything settle and the flavors deepen. I always serve it with dollops of sour cream, fresh cilantro, some diced avocado, and a squeeze of lime for that fresh brightness. Trust me, these extras take the dish to the next level!
Pro Tips for Making Chili Cornbread Casserole Recipe
- Use an Oven-Proof Skillet: This means you can go straight from stove to oven without extra dishes or spills.
- Don’t Overmix Cornbread Batter: Mixing just until smooth keeps it light and fluffy instead of dense.
- Simmer Covered Then Uncovered: This layering of cooking releases moisture but also thickens your chili beautifully.
- Rest Before Serving: Letting it set helps those flavors marry and makes slicing portions much easier.
How to Serve Chili Cornbread Casserole Recipe
Garnishes
I can’t resist topping this casserole with a dollop or two of sour cream—it cools down the spice and adds creaminess. Fresh cilantro really brightens every bite, and diced avocado brings buttery richness. I also love throwing on extra sliced jalapeños and a wedge of lime for that zesty finish. These garnishes make the dish look as incredible as it tastes.
Side Dishes
We usually keep things simple with this hearty casserole; a crisp green salad with vinaigrette or roasted veggies pairs perfectly. Mexican street corn or a fresh slaw also balance the richness. If you want a carb side, some warm tortillas or even a light rice pilaf work well, but honestly, this dish stands strong on its own.
Creative Ways to Present
For a fun twist when entertaining, I sometimes bake individual portions in mini cast iron skillets or ramekins—everyone loves their own personal casserole! You could also turn it into a layered dip for game day with cornbread crumbled on top or serve it with tortilla chips for scooping. Get creative and watch guests light up!
Make Ahead and Storage
Storing Leftovers
Leftovers are fantastic and I usually store them in an airtight container in the fridge for up to 3 days. The flavors actually meld overnight, making reheated portions even tastier. Just pop it in your microwave or oven, and it’s good as new.
Freezing
I’ve frozen this casserole a few times—just wrap it tightly or freeze in individual portions. When you’re ready to enjoy, thaw overnight in the fridge and then reheat gently in the oven. The cornbread topping might lose a bit of its crispness, but it’s still super comforting and delicious.
Reheating
For reheating, I like the oven method best: cover the casserole with foil and warm at about 325℉ until heated through (about 15-20 minutes). This keeps the cornbread from drying out. Microwave is quicker but might make the topping a bit soggy.
FAQs
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Can I make this Chili Cornbread Casserole Recipe ahead of time?
Absolutely! You can prepare the chili base a day ahead, then add the cornbread topping and bake just before serving for freshest results. Or assemble the entire casserole and refrigerate it overnight—just add a few extra minutes to baking time.
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Can I use turkey or chicken instead of ground beef?
Yes, ground turkey or chicken works well and will lighten the dish. Just be sure to cook it thoroughly and consider a little extra seasoning since poultry is milder in flavor.
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How spicy is this casserole?
The heat level is mild to medium depending on how much jalapeño you include. Removing the seeds reduces spice significantly, but you can always add more jalapeño slices on top or mix in a hotter chili powder for more kick.
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Can I make this gluten-free?
Definitely! Use a gluten-free baking flour blend in place of all-purpose flour for the cornbread topping. Make sure your chili powder and other seasonings are gluten-free too.
Final Thoughts
This Chili Cornbread Casserole Recipe holds a special place in my kitchen—it’s the kind of meal that brings everyone together with its cozy, hearty flavors and comforting texture. Whenever I make it, I’m reminded of how food can be both simple and spectacular. Give it a try—you’ll love how easy it is to pull together, and I promise your family will be asking for seconds. Enjoy every delicious bite!
Print
Chili Cornbread Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Total Time: 48 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Chili Cornbread Casserole is a comforting one-pan meal combining a flavorful, hearty chili base topped with a golden, cheesy cornbread crust. It’s perfect for family dinners, offering a balanced blend of spicy, savory, and slightly sweet flavors with a satisfying texture contrast between the rich chili and fluffy cornbread topping.
Ingredients
For the Chili:
- Cooking spray
- 1 pound lean ground beef
- 1 small yellow onion, diced (1 cup)
- 1 small bell pepper, any color, diced (1 cup)
- 1 small jalapeno, diced (seeds and membranes removed for less heat)
- Additional 2 tablespoons sliced jalapeno for topping, optional
- 3–4 garlic cloves, minced (1 ½ tablespoons)
- 1 tablespoon + 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- ¾ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 (15-ounce) can tomato sauce
- 1 (14-ounce) can diced fire-roasted tomatoes
- 1 (15-ounce) can pinto beans or black beans, drained and rinsed
- 3 tablespoons tomato paste
- 1 cup frozen corn
For the Cornbread Topping:
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour (use 1:1 gluten-free baking flour blend, if needed)
- 2 tablespoons brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine salt
- ½ cup milk of choice (2% recommended)
- 1 large egg
- 2 tablespoons avocado oil
- ½ teaspoon white vinegar
- ¾ cup shredded sharp cheddar cheese
Optional for Serving:
- Sour cream
- Fresh cilantro
- Diced avocado
- Sliced jalapeño
- Lime wedges
Instructions
- Preheat the Oven: Preheat your oven to 400℉ to ensure it’s ready for baking the casserole later.
- Cook the Beef and Vegetables: Place a large oven-proof skillet with lid (3.5–4 quart capacity) over medium-high heat and lightly mist with cooking spray. Add the ground beef, diced onion, bell pepper, jalapeño (if using), and minced garlic. Cook for 8-9 minutes, breaking up the meat with a spatula and stirring occasionally until the beef is browned and the onions are soft.
- Add Spices: Stir in the chili powder, ground cumin, dried oregano, salt, and black pepper with the beef and vegetable mixture to bring out the chili’s deep flavor.
- Combine Tomato and Beans: Add the tomato sauce, diced fire-roasted tomatoes, drained beans, tomato paste, and frozen corn. Stir thoroughly and bring the mixture almost to a boil over medium-high heat.
- Simmer the Chili: Reduce the heat to medium-low, cover with the lid, and simmer for 8 minutes to let the flavors meld. Then remove the lid and cook uncovered for another 4 minutes to thicken the chili slightly.
- Prepare Cornbread Batter: In a medium bowl, mix yellow cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, and salt. Add milk, egg, avocado oil, and white vinegar and stir just until the batter is smooth and combined.
- Top the Chili with Cornbread: Drop the cornbread batter in 6 to 8 mounds evenly over the hot chili. Place a sliced jalapeño on top of each mound if using for added heat and garnish.
- Bake the Casserole: Transfer the skillet to the preheated oven and bake the cornbread topping for 10 minutes. Then, sprinkle shredded sharp cheddar cheese evenly over the cornbread and bake for an additional 6-8 minutes until the cheese is melted and a toothpick inserted into the cornbread comes out clean.
- Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes to allow flavors to settle. Serve warm, optionally garnished with sour cream, fresh cilantro, diced avocado, sliced jalapeño, and lime wedges.
Notes
- For less heat, remove seeds and membranes from the jalapeños or omit them.
- Use a gluten-free flour blend to make this recipe gluten-free.
- Substitute ground turkey or plant-based meat alternative for a different protein option.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
- If you don’t have an oven-proof skillet, assemble the chili in a skillet and transfer to a baking dish before topping and baking.
Nutrition
- Serving Size: 1 serving (1/8 casserole)
- Calories: 410
- Sugar: 6g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg
