Chili Cornbread Casserole

Chili Cornbread Casserole is one of my favorite all-in-one comfort meals. I layer hearty chili with a golden, slightly sweet cornbread topping that bakes right on top in one dish. It’s warm, filling, and packed with flavor—perfect for when I want something cozy that feeds a crowd with minimal fuss.

Why You’ll Love This Recipe

I love this dish because it combines two comfort food classics into one easy bake. The chili is rich and spicy, the cornbread is soft with a slight crunch on top, and together they make the kind of meal that brings people to the table fast. It’s simple to throw together, great for leftovers, and totally customizable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chili layer:

• Ground beef or turkey

• Onion, chopped

• Garlic, minced

• Canned diced tomatoes

• Tomato paste

• Kidney beans or black beans, drained

• Corn (fresh, canned, or frozen)

• Chili powder

• Cumin

• Smoked paprika

• Salt and black pepper

• Olive oil

For the cornbread topping:

• Cornmeal

• All-purpose flour

• Baking powder

• Milk

• Egg

• Sugar (optional, for a touch of sweetness)

• Butter, melted

• Optional: shredded cheese or chopped jalapeños for the batter

Directions

1. I start by preheating the oven to 400°F.

2. In a skillet, I heat olive oil and cook the chopped onion and garlic until soft.

3. I add the ground meat and brown it, breaking it up as it cooks.

4. I stir in tomatoes, tomato paste, beans, corn, and all the spices. I let it simmer for 10–15 minutes to develop flavor.

5. While the chili simmers, I mix the cornbread ingredients in a bowl until just combined.

6. I pour the chili into a greased baking dish and spread the cornbread batter over the top.

7. I bake for 20–25 minutes, until the cornbread is golden and cooked through.

8. I let it rest for a few minutes before scooping into bowls.

Servings and timing

This recipe makes about 6 servings. It takes 15 minutes to prep and 25 minutes to bake.

Variations

Sometimes I add diced bell peppers or jalapeños to the chili for more depth. I’ve also made it vegetarian by skipping the meat and using extra beans or lentils. For the topping, I sometimes stir in cheese or green chiles to give it more personality. If I’m short on time, I’ve used boxed cornbread mix and it still turns out great.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. To reheat, I microwave individual portions or warm the whole dish in a 350°F oven until heated through. It also freezes well—just cool completely, wrap tightly, and freeze for up to 2 months. I thaw overnight before reheating.

FAQs

Can I use boxed cornbread mix?

Yes, I often use boxed mix when I’m in a hurry. I just pour it over the chili and bake as usual. It saves time and still tastes great.

Can I make this ahead of time?

Yes. I prepare the chili and cornbread batter separately, then assemble and bake it just before serving. It’s also great as leftovers.

How do I know when the cornbread is done?

I look for a golden top and insert a toothpick—it should come out clean. The edges may pull away slightly from the pan when it’s ready.

Can I make it spicy?

Definitely. I add cayenne pepper to the chili or stir chopped jalapeños into the cornbread for heat.

What’s the best pan size to use?

I usually use a 9×13-inch baking dish, but an 8×8-inch pan works too—it’ll just be a bit thicker and may need a couple extra minutes in the oven.

Conclusion

Chili Cornbread Casserole is a hearty, crowd-pleasing dish that I love turning to when I want something warm, filling, and easy to make. With the perfect balance of spicy chili and fluffy cornbread, it’s a one-dish wonder that never disappoints. Whether it’s for a weeknight dinner or casual gathering, this recipe is always a hit.

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