Cornbread Chili Casserole

A hearty, comforting one-dish meal that combines the best of two classics – spicy chili and sweet cornbread – layered together and baked to golden perfection. This crowd-pleasing casserole delivers a complete meal with minimal effort and maximum flavor.

Why You’ll Love This Recipe

This Cornbread Chili Casserole is the ultimate comfort food mash-up that’s sure to become a family favorite. The spicy, savory chili base topped with sweet, tender cornbread creates the perfect balance of flavors and textures. It’s incredibly easy to prepare, making it ideal for busy weeknights when you need a satisfying meal without a lot of fuss. Plus, it’s a complete meal in one dish, meaning fewer pots and pans to clean afterward. The melted cheese adds a delicious gooey element that brings everything together, while the cornbread soaks up the chili flavors for a truly memorable dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil provides a light but effective base for browning your ground beef without sticking to the pan. Any neutral cooking oil can be substituted if you don’t have olive oil on hand.

Ground beef forms the protein-rich foundation of the chili layer. You can opt for leaner 90/10 ground beef for less fat, or substitute with ground turkey or plant-based alternatives for a lighter version.

Chili beans deliver instant flavor and texture to the dish. These pre-seasoned beans save time while adding fiber and protein. If you only have plain kidney beans, black beans, or pinto beans, they’ll work fine—just consider adding extra seasoning.

Diced tomatoes provide acidity, moisture, and a pop of color to the chili base. The juices help create that signature chili consistency without having to simmer for hours. Fire-roasted varieties can add an extra layer of flavor.

Chili seasoning mix combines all the essential spices in one convenient packet. If you prefer to use your own spices, a combination of chili powder, cumin, garlic powder, and oregano works beautifully.

Jiffy cornbread mix is the secret to the quick and foolproof cornbread topping. This pantry staple creates a sweet contrast to the savory chili and comes together in seconds.

Milk adds moisture to the cornbread layer, creating a tender texture. For a richer result, you could use buttermilk instead.

Egg binds the cornbread ingredients together and adds structure to the topping, ensuring it bakes up properly while remaining soft.

Cheddar cheese creates that irresistible melty, golden topping and adds flavor throughout the dish. Sharp cheddar provides the best flavor punch, but a Mexican blend or Monterey Jack would work well too.

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, about 6-8 minutes.
3. Stir in the chili beans, diced tomatoes, and chili seasoning mix. Simmer for 10 minutes.
4. In a separate bowl, prepare the Jiffy cornbread mix by combining it with milk, egg, and half of the shredded cheddar cheese.
5. In a greased 9×13-inch baking dish, layer the chili mixture, then pour the cornbread batter over the top.
6. Sprinkle the remaining cheese on top and bake for 25-30 minutes, or until the cornbread is golden and cooked through.
7. Let it cool for 5 minutes before serving.

Servings and Timing

This Cornbread Chili Casserole serves 6 people generously, making it perfect for family dinners. The entire dish comes together in just 45 minutes, with only 10 minutes of prep time and 35 minutes of cooking time. Each serving contains approximately 450 calories, offering a satisfying meal that won’t break your calorie bank. For larger gatherings, you can easily double the recipe and use two baking dishes.

Variations

Vegetarian Version: Replace the ground beef with a plant-based alternative or an extra can of beans (black beans work well) and 1 cup of diced vegetables like bell peppers and zucchini.

Spicy Kick: Add a diced jalapeño to the chili mixture and use pepper jack cheese instead of cheddar for extra heat.

Mexican-Inspired: Mix in 1 cup of corn kernels and 1 teaspoon of cumin to the chili layer, then top with sliced avocado and cilantro after baking.

BBQ Twist: Add 1/4 cup of barbecue sauce to the chili mixture for a sweet and smoky flavor profile.

Loaded Topping: After baking, garnish with sour cream, sliced green onions, and diced tomatoes for a “loaded” effect.

Storage/Reheating

This casserole keeps exceptionally well, making it perfect for meal prep or leftovers. To store, allow the casserole to cool completely then cover the baking dish with aluminum foil or transfer portions to airtight containers. The casserole will keep in the refrigerator for up to 4 days.

To reheat individual portions, microwave for 1-2 minutes until heated through. For best results when reheating larger portions, cover with foil and warm in a 325°F oven for about 20 minutes, or until the center is hot.

This dish also freezes beautifully. To freeze, either wrap the entire cooled casserole (in a freezer-safe dish) or portion it into individual servings in airtight containers. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating as directed above.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the chili portion up to 2 days ahead and refrigerate it. When ready to bake, bring the chili to room temperature, prepare the cornbread topping fresh, and proceed with the recipe as directed.

Is there a way to make this recipe healthier?

Absolutely! Use lean ground turkey or chicken instead of beef, opt for reduced-sodium beans and tomatoes, and use reduced-fat cheese to cut calories and fat.

Can I use homemade cornbread mix instead of Jiffy?

Yes, any cornbread recipe that makes enough for an 8×8 inch pan should work perfectly as a topping for this casserole.

How do I know when the casserole is done cooking?

The cornbread topping should be golden brown, and a toothpick inserted into the center of the cornbread should come out clean or with a few moist crumbs.

What sides go well with this casserole?

This is a complete meal on its own, but a simple green salad, roasted vegetables, or corn on the cob make excellent accompaniments.

My family doesn’t like spicy food. How can I adjust this recipe?

Use mild chili seasoning or reduce the amount by half. You can also use plain diced tomatoes instead of any variety with added chilies.

Can I add other vegetables to the chili layer?

Definitely! Bell peppers, corn, zucchini, or carrots all work well. Just dice them small and sauté them with the ground beef.

What’s the best cheese to use for this recipe?

Sharp cheddar provides the best flavor, but Monterey Jack, Colby, or a Mexican blend all work nicely.

Can I make this recipe in a slow cooker?

You can make the chili portion in a slow cooker (4 hours on high or 6-8 hours on low), then transfer to a baking dish, add the cornbread topping, and bake as directed.

Why did my cornbread sink into the chili?

If your chili mixture is very hot when you add the cornbread, it can cause the batter to sink. Let the chili cool for about 10 minutes before adding the cornbread layer.

Conclusion

This Cornbread Chili Casserole brings together the comforting flavors of two classic dishes into one convenient, delicious meal. With its hearty chili base and golden cornbread topping, it strikes the perfect balance between savory and sweet. The beauty of this recipe lies in its simplicity and versatility—it can be adapted to suit any taste preference or dietary need while remaining approachable for cooks of all skill levels. Whether you’re feeding a hungry family on a weeknight or looking for a crowd-pleasing dish for your next gathering, this casserole delivers satisfaction in every bite. Make it once, and it’s sure to become a regular in your meal rotation.

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