Chili Cornbread Casserole

Homemade chili baked over a fresh cornbread. This delicious recipe brings two classic recipes together in one amazing comfort-food dish!

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This chili cornbread casserole combines two classics into one easy comfort food dinner recipe! Homemade chili baked over deliciously sweet cornbread you get both in every single bite!

If you’re a fan of cornbread with your chili, then you are going to love this delicious casserole. It’s hearty, flavorful, and really hits the spot on a cold winter night.

Chili Cornbread Casserole Recipe

Chili is a staple in our household during the chilly winter months. Nothing warms the soul quite like a steaming hot bowl of chili. And it’s always requested that I also make cornbread to serve alongside. The two go hand in hand. 

If you and your family are also chili and cornbread lovers, you will definitely like this casserole. You can even get creative and use your favorite cornbread and add your favorite chili spices and ingredients. This is a dish that you’ll be happy to have on the menu this winter.

Why I Love This Recipe

• My whole family will eat it (and loves it!)
• Warms us up on those cold winter nights!
• Can be made with ground beef, ground turkey, ground chicken, or totally vegetarian! You decide!
• You can use our homemade chili seasoning or you can substitute your favorite or you can even use a chili seasoning mix if you prefer!

Ingredients

For the chili:

• lean ground beef
• sweet yellow onion
• minced garlic
• canned diced tomatoes with juice
• tomato paste
• beef broth
• caned southwest corn (with poblano and red peppers)
• canned black beans
• fresh chopped cilantro
• ground cumin
• dried oregano
• kosher salt
• cracked black pepper
• chili powder
• Colby Jack shredded cheese

For the cornbread base:

• packaged cornbread mix
• milk (or water)

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Additions & Substitutions

• Cornbread: You can use any type of cornbread, but I do not recommend using a sweet version, like jiffy cornbread.
• Ground beef: Ground turkey or chicken can be used in place of the ground beef if you like. You could also use a meat substitute if you would like to make a vegetarian dish.
• Beans: If you have a preferred bean combo that you like to put in your chili, you can totally switch up the beans in the ingredients here. 
• Cheese: You can also switch up the type of cheese you sprinkle over your casserole. If you like spice, you could try using pepper jack cheese instead. You could also just simply use cheddar cheese in place of the Monterey jack.
• Tomatoes: You can substitute the diced tomatoes with rotel for a really spicy alternative.
• Chili seasoning: We love our homemade seasoning mix, but feel free to use a packaged mix to say some time!
• Spicy version: You can add diced jalapeno to the cornbread for another even spicier version.

How to Make Cornbread Chili Casserole Recipe

1. Add the ground beef, diced onion, and garlic to a stockpot and cook until the onions are translucent and the ground beef is cooked through and no longer pink.
2. Add the diced tomatoes with juice.
   
3. Whisk together the tomato paste and beef broth. Add to the stockpot.
   
4. Add the corn, black beans, cilantro, cumin, oregano, salt, pepper and chili powder. Cook for 10 minutes.
   
5. Whisk together the cornbread mix and milk. Pour into the prepared baking dish.
   
6. Ladle the chili into the center of the unbaked cornbread. Sprinkle with the shredded cheese.
   
7. Bake for 25-30 minutes.
8. Remove from the oven and garnish with chopped cilantro. Serve while hot.
   

Tips

1. I like to use a deeper dish for this recipe. Also, be sure to spray it generously with non-stick cooking spray.
2. When spreading the cornbread batter in the bottom of your baking dish, be sure to spread it evenly all over the bottom and up the sides of the baking dish. This will become like a crust when it’s all said and done.
3. You’ll know that your casserole is done baking when the cheese is perfectly melted and just barely bubbling. The cornbread on the edges should be getting a bit golden, but don’t let it burn.

Storage Tips

• To store: Store any leftovers in an airtight container for up to 3 days.
• To reheat: This will reheat well, but it’s best when served fresh because the cornbread is nice and crispy.
• To freeze: This recipe does not freeze too well, so I wouldn’t recommend it.

More Great Dinner Recipes

Garlic Butter Steak Bites | One-Pot Chicken Parmesan Pasta | Korean Beef Bowl | Bang Bang Shrimp (Copycat Bonefish Grill) | Sheet Pan Quesadillas | Chicken Pot Pie Skillet | Meatball Parmesan | Chicken Bacon Ranch Casserole | Ritz Chicken Casserole

5 from 5 votes

Chili Cornbread Casserole

Author — Jennifer Fishkind

Serves — 10

Homemade chili baked over a fresh cornbread. This delicious recipe brings two classic recipes together in one amazing comfort-food dish!

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Prep Time 25 mins

Cook Time 30 mins

Total Time 55 mins

Ingredients

  

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Chili

• ▢ ½ pound lean ground beef
• ▢ 1 cup finely diced sweet yellow onion
• ▢ 1 tbsp fresh minced garlic
• ▢ 14.5 ounce can diced tomatoes with juice
• ▢ 6 ounce can tomato paste
• ▢ ½ cup beef broth
• ▢ 15.25 ounce can southwest corn (with poblano and red peppers), with juice
• ▢ 15.25 ounce can black beans drained and rinsed
• ▢ 1 tbsp fresh chopped cilantro (+ 2 teaspoon for optional garnish)
• ▢ 2 tsp ground cumin
• ▢ 2 tsp dried oregano
• ▢ 2 tsp kosher salt
• ▢ 1 tsp cracked black pepper
• ▢ ½ tsp chili powder
• ▢ ½ cup Colby Jack shredded cheese

Cornbread:

• ▢ 13 ounce (2 6.5-ounce packages) cornbread mix
• ▢ 1¼ cup milk (or water)

Instructions

 

Chili

• Using a 5-6 quart stockpot over medium-high heat, add the ground beef, diced onion, and garlic. Cook uncovered, stirring often, until the onions are translucent and the ground beef is cooked through and no longer pink.
• Add the diced tomatoes with juice.
• Using a small mixing bowl, whisk together the tomato paste and beef broth until smooth. Add to the stockpot.
• Add the corn with juice, black beans, 1 tablespoon chopped cilantro, cumin, oregano, salt, pepper and chili powder. Bring to a low boil and reduce to a simmer. Cook uncovered for 10 minutes.

Cornbread

• Preheat the oven to 375°F. Generously spray a 9×13 baking dish. Set it aside.
• Using a medium size mixing bowl, whisk together the cornbread mix and milk. Pour into the prepared baking dish.
• Ladle the chili into the center of the unbaked cornbread. Sprinkle with the shredded cheese.
• Bake for 25-30 minutes, or until the cornbread is golden.
• Remove from the oven and garnish with the 2 teaspoons of chopped cilantro. Serve while hot.

Jenn’s Notes

Storage:

• To store: Store any leftovers in an airtight container for up to 3 days.
• To reheat: This will reheat well, but it’s best when served fresh because the cornbread is nice and crispy.
• To freeze: This recipe does not freeze too well, so I wouldn’t recommend it.

Nutrition Info

Calories: 333kcal | Carbohydrates: 50g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 1238mg | Potassium: 688mg | Fiber: 8g | Sugar: 15g | Vitamin A: 598IU | Vitamin C: 12mg | Calcium: 138mg | Iron: 4mg

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Your family will love it when you make this cornbread chili casserole for your next dinner. It combines two of the most classic comfort foods to ever exist. Plus, it’s so easy to make in this simple casserole format. Say hello to your new go-to when you’re in need of a quick, hearty comfort dish.