Chili Cornbread Casserole Recipe

If you’re craving a comforting, hearty dish that’s bursting with flavor and perfect for feeding a crowd, you’re going to love this Chili Cornbread Casserole Recipe. It’s like a cozy hug in dinner form — rich, meaty chili topped with soft, golden cornbread, baked till bubbly and ready to disappear in seconds. Whether it’s a chilly weeknight or game day party, this casserole is exactly what you’ll want on your table. Stick around, because I’m sharing all the tips and tricks I’ve learned to make sure yours turns out perfectly every time!

Ingredients You’ll Need

This chili cornbread casserole uses simple, pantry-friendly ingredients that work wonderfully together: the savory chili base gets a touch of sweetness and texture from the cornbread topping. Pro tip: using fire-roasted tomatoes adds a subtle smoky depth that really boosts flavor.

• Lean Ground Beef: I prefer lean to keep the dish hearty but not greasy.
• Yellow Onion: The sweetness of cooked onion balances the spices nicely.
• Bell Pepper: Adds crunch and freshness—any color works, so use what you have.
• Jalapeño: Adds that subtle kick; remove seeds for milder heat.
• Garlic: Minimum 3 cloves for that deeply savory foundation.
• Chili Powder & Spices: Essential for that classic chili warmth and complexity.
• Tomato Sauce & Fire-Roasted Tomatoes: Create a rich and flavorful base.
• Pinto or Black Beans: Adds texture, protein, and fiber.
• Tomato Paste: Concentrates the tomato flavor and thickens the chili.
• Frozen Corn: Brings a sweet pop in the mix and ties into the cornbread.
• Cornmeal & Flour: The backbone of the cornbread, for a tender yet crumbly topping.
• Brown Sugar: Just a touch to round out the cornbread’s flavor.
• Baking Powder & Soda: Essential leavening for light, fluffy cornbread.
• Milk, Egg & Oil: These give moisture and richness to the topping batter.
• Sharp Cheddar Cheese: Melts over the top for that irresistibly cheesy finish.

Variations

One of the best things about this Chili Cornbread Casserole Recipe is how easy it is to make it your own. Feel free to swap in your favorite beans or veggies, and add your preferred amount of heat or cheese. I’ve tried several tweaks over the years, and it’s always a hit.

• Spicy Kick: I’ve up’d the jalapeños and added cayenne powder when I wanted more heat, and it never disappoints.
• Vegetarian Version: Replace the ground beef with extra beans and diced mushrooms for a meatless twist that my family enjoyed just as much.
• Cheese Swap: Pepper jack instead of cheddar adds a zesty, melty layer that’s fantastic.
• Gluten-Free: Use your favorite gluten-free flour blend in the cornbread topping and it’s just as delicious and safe for GF diets.

How to Make Chili Cornbread Casserole Recipe

Step 1: Sauté Your Chili Base

Heat a large oven-proof skillet over medium-high and spray with cooking spray. Add your ground beef, diced onion, bell pepper, jalapeño, and minced garlic. Cook, stirring occasionally and breaking up the meat with your spatula, until beef is browned and veggies have softened (about 8-9 minutes). This step is key for building those deep, savory flavors. Be patient here—evenly cooked beef and softened veggies make all the difference.

Step 2: Spice It Up and Simmer

Stir in chili powder, cumin, oregano, salt, and pepper. Then add your tomato sauce, fire-roasted tomatoes, rinsed beans, tomato paste, and frozen corn. Stir everything to combine and bring the mixture almost to a boil. Turn heat down to medium-low, cover, and let it simmer for 8 minutes. Uncover and cook another 4 minutes to thicken. You’ll notice the chili darkening and becoming more flavorful—this simmering step is where magic happens!

Step 3: Prepare and Add Cornbread Topping

While your chili simmers, mix together the dry cornbread ingredients—cornmeal, flour, brown sugar, baking powder, baking soda, and salt—in a medium bowl. Then add milk, egg, oil, and vinegar. Stir just until smooth; don’t overmix or the topping can become dense. Drop spoonfuls (6-8 mounds) evenly over the chili. If you love a little extra heat, top each mound with a jalapeño slice.

Step 4: Bake and Top with Cheese

Pop the skillet into a preheated 400℉ oven for 10 minutes to start baking the cornbread. Then pull it out, sprinkle shredded sharp cheddar cheese over the top, and return to the oven for another 6-8 minutes until the cornbread is golden and a toothpick inserted into it comes out clean. The melted cheese adds that irresistible gooey finish that keeps everyone coming back for more.

Step 5: Rest and Serve

After removing the casserole from the oven, let it rest for about 10 minutes. This lets the flavors settle and makes cobbling a spoonful less messy. When I serve it, I always bring out sour cream, fresh cilantro, diced avocado, sliced jalapeño, and lime wedges—these add freshness and balance to the rich casserole.

How to Serve Chili Cornbread Casserole Recipe

Garnishes

My go-to garnishes are sour cream, fresh cilantro, diced creamy avocado, a squeeze of lime, and sometimes extra jalapeño slices if we’re craving heat. These brighten up each bite and add lovely fresh contrasts to the rich, cheesy casserole.

Side Dishes

I often serve this casserole with a simple side salad or steamed green veggies like broccoli or green beans. The fresh, crisp veggies help balance the richness and keep the meal feeling wholesome and satisfying.

Creative Ways to Present

For parties, I like to bake individual portions in small ramekins for easy serving and a fancy look. Another fun idea is layering the chili and cornbread in a clear glass baking dish so everyone can see those delicious layers before digging in.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to an airtight container and store it in the fridge. It keeps well for 3-4 days, and honestly, the flavors deepen overnight — leftover chili casserole lunches are my favorites!

Freezing

I’ve frozen this casserole successfully by letting it cool completely and wrapping tightly with foil and plastic wrap. When ready to eat, thaw overnight in the fridge before reheating. While the texture of cornbread softens a bit after freezing, the flavors hold up beautifully.

Reheating

For best results, reheat leftovers in a 350℉ oven covered with foil to keep the cornbread from drying out. Microwave works in a pinch, but the oven does a better job keeping everything moist and delicious.

FAQs

Final Thoughts

I absolutely love how this Chili Cornbread Casserole Recipe brings comfort and flavor together in one dish. When I first made it, my family didn’t want to stop eating — there’s just something so satisfying about that cheesy cornbread topping paired with rich chili. If you’re after a meal that feels like a warm hug after a long day, this is exactly it. So get your skillet, gather those ingredients, and let me know how yours turns out — I promise, once you try it, it’ll be on your regular rotation too!

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