This hearty chili cornbread casserole is the ultimate comfort food for chilly evenings!
It’s a hearty, one-pan meal with plenty of spices and a thick layer of fluffy cornbread baked on top.
Whether you’re feeding a hungry crew or meal prepping for the week ahead, this casserole delivers on both flavor and convenience.
So grab your favorite toppings and dig into this delicious blend of Tex-Mex inspired goodness!
Why You’ll Love This Chili Cornbread Casserole
Comfort Food Fusion: Part hearty chili, part fluffy cornbread, this dish marries two classic comfort foods into one satisfying dish.
Rich, Savory Flavor: The beefy chili and tender cornbread topping are a delightful contrast of flavors and textures. Everyone will ask for seconds!
Versatile Topping Options: Do you know the best part about chili? The toppings! Customize your casserole with shredded cheese, sour cream, pickled jalapeños, and more.
Ingredients
- Ground Beef: Adds richness, depth, and protein. Feel free to use ground turkey if you want it leaner.
- Onion, Bell Pepper, & Garlic: For aromatics and flavor.
- Diced Tomatoes & Tomato Sauce: A tangy, slightly sweet tomato base that melds all the flavors together.
- Kidney & Black Beans: Add extra protein, texture, and heartiness.
- Seasonings: Chili, cumin, smoked paprika, salt, and pepper make this earthy, warm, and just a little smoky. You can also add a diced jalapeño for spice.
- Frozen Corn: For a pop of color and sweetness.
- Yellow Cornmeal: Forms the base of the cornbread topping, giving it a distinctively sweet and grainy texture.
- All-Purpose Flour and Baking Powder: Provides more structure.
- Baking Powder & Baking Soda: For lift so the cornbread isn’t dense.
- Buttermilk: Adds moisture and a subtle tang to the cornbread.
- Eggs: To bind the cornbread ingredients together.
- Melted Butter: Adds moisture and richness to the cornbread topping, ensuring a tender crumb.
How to Make Cornbread Chili Casserole
Chili and cornbread all in one dish?! Yes, please!
With an oven-safe skillet or pan, you’ll keep everything in one place—from stovetop to oven. So cooking and cleanup is a breeze.
1. PREHEAT the oven to 375°F.
2. COOK the ground beef, onion, bell pepper, and jalapeño in an oven-safe skillet. Break up the meat with a wooden spoon until no longer pink.
3. STIR in the garlic, chili powder, cumin, paprika, salt, and pepper. Cook until fragrant, about 1 minute.
4. MIX in the tomato sauce, diced tomatoes, kidney beans, black beans, and corn. Simmer for 10-15 minutes. Adjust the seasoning as needed, then remove from heat.
5. WHISK the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Gently mix in the buttermilk, eggs, and melted butter into the batter until smooth.
6. SPOON the cornbread batter over the chili and bake for 25-30 minutes, or until the cornbread is golden brown.
7. COOL for 10 minutes before serving hot with desired toppings. Enjoy!
Tips For the Best Chili Cornbread Casserole
This chili cornbread casserole is the perfect meal for a cozy night in or a casual get-together.
Between the robust chili and slightly sweet cornbread, it hits the spot every time.
Before you get started, check out these tips:
- Reduce cleanup. Use an oven-safe skillet for convenience, creating fewer dishes to clean up.
- Don’t overmix. Mix the cornbread batter just until the ingredients are combined. Mix by hand for the best results.
- Protein swap. Instead of ground beef, use ground turkey, chicken, or pork.
- Increase the heat. For a spicier dish, add a pinch of cayenne pepper, extra jalapeños, or hot sauce.
- Add toppings. Take things up a notch with shredded cheddar cheese, chopped cilantro, sour cream, or sliced green onions.
- Mix things up. For extra flavor, add 1 tablespoon of cocoa powder or a splash of brewed coffee while simmering. You can also stir shredded cheese into the cornbread batter for a melty finish.
How to Store
Whether you’re meal prepping or storing leftovers, here’s how to keep this cozy casserole fresh:
To Store: Place cooled leftovers in an airtight container. Refrigerate for 3-4 days.
To Freeze: Wrap cooled leftovers tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
To Reheat: Microwave individual portions for 1-2 minutes, stirring halfway through. For larger amounts, cover with foil and heat in a 350°F oven for 15-20 minutes or until warmed through.
More Hearty Casseroles Your Family Will Love
Crockpot Pizza Casserole
Beef Noodle Casserole
Tuna Noodle Casserole
Hobo Casserole
Chili Cornbread Casserole
8
25
minutes45
minutes495
kcalWarm up with this chili cornbread casserole! It’s a hearty, one-pan meal with plenty of spice that’s perfect for chilly nights at home.
Ingredients
- For the Chili
1 tablespoon olive oil
1 pound ground beef
1 medium onion, diced
1 bell pepper (any color), diced
1 jalapeño, diced, optional
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn
- For the Cornbread Topping
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon granulated sugar, optional
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1/3 cup melted butter
optional toppings: sour cream, cheddar cheese, cilantro, green onions, sliced jalapeños
Instructions
- Preheat the oven to 375°F.
- Make the chili: In a large (12-inch) oven-safe skillet, warm the olive oil over medium heat. Add the ground beef, onion, bell pepper, and jalapeño, and cook, breaking the meat up with a wooden spoon until it’s no longer pink.
- Stir in the garlic, chili powder, cumin, paprika, salt, and pepper. Mix until fragrant, about 1 minute.
- Mix in the tomato sauce, diced tomatoes, kidney beans, black beans, and corn. Stir well and simmer for 10-15 minutes. Taste and adjust the seasoning if necessary. Remove from the heat.
- Make the cornbread: While the chili simmers, whisk the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth. Add to the dry ingredients and stir gently by hand until just combined.
- Spoon the cornbread batter over the chili in the skillet. If you don’t have an oven-safe skillet, transfer the chili to a lightly greased 9×13-inch baking dish and top with the cornbread batter.
- Bake for 25-30 minutes, or until the cornbread topping is golden brown. Remove from the oven and let cool for about 10 minutes.
- Serve hot with any desired toppings, and enjoy!
Notes
- Mix the cornbread batter just until the ingredients are combined. Mix by hand for the best results.
