Loaded Chili Cheese Cornbread Bake

This loaded chili cheese cornbread bake is the kind of comforting dish I like to make on game day or when the weather turns chilly. It’s hearty, cheesy, and has the perfect balance of spicy chili layered with soft, golden cornbread. It’s a full meal in one pan that always brings me back for seconds.

Why You’ll Love This Recipe

I love how this recipe combines two of my favorites—chili and cornbread—into a single bake. Instead of serving chili with cornbread on the side, I get both in every bite. The melted cheese layered between the chili and cornbread makes it extra satisfying. This dish also works great for potlucks or gatherings since I can make it ahead of time and reheat when ready to serve.

Ingredients

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

For the cornbread base:

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 1 cup buttermilk

• 2 eggs

• 1/4 cup melted butter

For the chili layer:

• 1 pound ground beef (or ground turkey)

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 can (15 oz) diced tomatoes

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) black beans, drained and rinsed

• 1 tablespoon chili powder

• 1 teaspoon cumin

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

For topping:

• 2 cups shredded cheddar cheese

• 1 jalapeño, sliced (optional)

• Fresh cilantro for garnish

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. To make the cornbread base, I whisk together cornmeal, flour, baking powder, baking soda, and salt in a bowl. In another bowl, I whisk buttermilk, eggs, and melted butter. Then I combine the wet and dry ingredients until just mixed.

3. For the chili layer, I cook ground beef in a skillet over medium heat until browned. I add onion and garlic and cook until soft. I stir in diced tomatoes, beans, and spices, letting it simmer for about 10 minutes.

4. I spread half of the cornbread batter into the prepared dish, then layer on the chili mixture. I sprinkle 1 cup of cheese over the chili before spreading the remaining cornbread batter on top.

5. I bake for 25–30 minutes, or until the cornbread is golden brown.

6. I sprinkle the remaining cheese over the top and return it to the oven until melted. I garnish with jalapeño slices and cilantro before serving.

Servings and timing

This recipe makes about 8 servings. It usually takes me 20 minutes to prepare and 35 minutes to bake, so the whole dish is ready in under an hour.

Variations

I sometimes use ground turkey or chicken instead of beef for a lighter version. If I want more heat, I add extra chili powder or diced fresh chili peppers. For a vegetarian option, I leave out the meat entirely and double up on beans or even add lentils. Different cheeses like pepper jack or Monterey Jack also taste great in place of cheddar.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I like to warm portions in the oven at 350°F until heated through, which keeps the cornbread from drying out. The microwave works fine for a quick reheat, though the cornbread can soften a bit. I can also freeze portions for up to 2 months and reheat straight from frozen.

FAQs

Can I make this ahead of time?

Yes, I prepare the chili and cornbread batter separately ahead of time. When I’m ready to bake, I layer them and cook as directed.

Can I use boxed cornbread mix?

I can definitely use a boxed mix to save time. It works well, though I like the homemade version for better flavor.

How spicy is this recipe?

The spice level is mild to medium. I adjust by adding more chili powder, jalapeños, or hot sauce if I want extra heat.

Can I make this without cheese?

Yes, I can leave out the cheese or use a dairy-free alternative. The bake will still be delicious, though the cheese adds creaminess.

What can I serve with this?

I usually serve it with a simple green salad or coleslaw. Sour cream, avocado, or salsa on the side also make great toppings.

Conclusion

This loaded chili cheese cornbread bake is one of my go-to comfort foods. I love how it’s hearty, cheesy, and full of flavor in every bite. It’s easy enough for a weeknight meal but also impressive enough for a game-day spread. When I want something filling, warming, and satisfying, this dish never disappoints.

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