This post may contain affiliate links.
My homemade Chili Cornbread Casserole Recipe combines classic chili with a buttery cornbread topping and takes it to the next level for the ultimate comfort food. This recipe is delicious, satisfying, and comes together in no time, perfect for your next weeknight dinner!
Why Make Chili Cornbread Casserole
This casserole dish is just what you need when it’s starting to get chilly outside, and you need something warm and comforting. It’s just like my turkey chili and white bean chili, but adding the cornbread topping definitely takes it to the next level.
- Warm, savory flavors that’s perfect for cold fall and winter days.
- Packed with ground beef and beans for a hearty meal.
- It’s a great way to use leftover chili.
- Make-ahead and freezer-friendly.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
Chili Ingredients:
- Ground beef. You can also use ground turkey, chicken, or pork for a lighter option. Any will work but for me ground beef makes the best chili.
- Beans. I used one can each of red kidney beans and black beans, but feel free to use your favorite bean combo!
- Canned tomatoes. Fresh tomatoes will also work.
- Tomato paste. Adds a concentrated tomato flavor.
- Green chilis. Adds a mild heat to the casserole.
- Beef broth. You can also use pork or vegetable broth.
- Worcestershire sauce. You can substitute this with soy sauce.
- Seasonings. I used chili powder, paprika, cumin, and salt for flavoring.
Cornbread Ingredients:
- Jiffy Cornbread mix. I used Jiffy corn muffin mix. Make sure to use one that’s gluten-free if needed.
- Egg. Just one medium or large egg will do for the cornbread topping.
- Milk. Use your favorite brand of milk.
- Cheese. You can use cheddar cheese or Mexican blend cheese.
Steps To Make Chili Cornbread Casserole
Step One. In a large skillet, brown the beef on medium heat. Add in all the chili ingredients, mix well. Simmer on medium to low heat for about 10-15 minutes.
Step Two. While the chili is simmering down, whisk the cornbread in a medium or large bowl.
Step Three. Let the chili cool for a few minutes. Using a spoon, glob the cornbread batter thinly around on top of the chili and gently spread it in an even layer. Place the oven safe skillet in the oven, cook for 12-15 minutes or until the cornbread is cooked though and golden brown on top.
Step Four. Once it’s finished, let it sit for about 5 minutes. Serve and add toppings of choice (avocado, cilantro, sour cream, layer of cheese and so on).
Recipe Tips
- To make the cornbread topping even, spoon it over in small dollops, then gently smooth it with the back of a spoon or a spatula.
- For a nicely browned top, brush the cornbread lightly with melted butter before placing the skillet in the oven. You can also sprinkle a little cheese on top for extra richness and color.
Recipe Pairings
Serve cornbread chili casserole with toppings like avocado slices, sour cream, extra cheese, green onions, jalapeños, cilantro, or oregano, or better yet let your guests customize their own plate.
Since this dish is already heavy, I like serving it with lighter side dishes like my homemade charred broccoli, honey roasted carrots and parsnips, or sweet potato quinoa salad.
Recipe FAQs
Yes, you can prepare the chili and cornbread mix in advance, then store them in separate containers in the fridge or freezer. When ready to bake, assemble and bake as directed. If from frozen, make sure to thaw overnight in the refrigerator.
Store leftover chili cornbread casserole in an airtight container in the refrigerator for up to 4 days. To reheat, microwave or bake in the oven until heated through.
To ensure a fluffy cornbread topping, don’t overmix the batter. Mix just until combined and avoid overworking it.
Other Casserole recipes
Chili Cornbread Casserole
Equipment
- oven safe skillet
Ingredients
Chili
- 1 lb lean ground beef
- ¼ cup onion, chopped
- 1 15.5 oz can light red kidney beans, drained
- 1 15.5 oz can black beans, drained
- 14.5 oz can diced tomatoes
- 4 oz can diced green chilis
- 3 cloves garlic, mined
- 1 Tbsp chili powder
- ½ Tbsp paprika
- ½ Tbsp cumin
- ½ tsp salt
- 2 Tbsp Worcestershire sauce
- 3 Tbsp tomato paste
- 1 cup beef broth or water, more as needed
- cilantro, chopped for garnish after cooking
Cornbread Topping
- 1 8.5 oz box jif cornbread mix
- 1 egg, for the cornbread
- ⅓ cup milk of choice, for the cornbread
- ⅓ cup shredded cheese, more as needed for topping
Instructions
- Preheat the oven to 400º .
- In a large oven safe skillet, brown the beef on medium heat. Add in all the chili ingredients, mix well. Simmer on medium to low heat for about 10-15 minutes.
- While the chili is simmering down, mix the cornbread in a medium bowl.
- Let the chili cool for a few minutes. Using a spoon, glob the cornbread thinly around on top of the chili and gently spread it in an even layer.
- Place the oven safe skillet in the oven, cook for 12-15 minutes or until the cornbread is cooked though and golden brown on top.
- Once it’s finished, let it sit for about 5 minutes. Serve and add toppings of choice (avocado, cilantro, sour cream, extra cheese and so on)
Notes
- To make the cornbread topping even, spoon it over in small dollops, then gently smooth it with the back of a spoon or a spatula.
- For a nicely browned top, brush the cornbread lightly with melted butter before placing the skillet in the oven. You can also sprinkle a little cheese on top for extra richness and color.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
