This post may contain affiliate links. Read my disclosure policy here.
Homemade chili baked over deliciously sweet cornbread. This chili cornbread casserole combines two classics into one easy comfort food dinner recipe!
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.
I love this recipe so much because it’s so easy to make and saves me from making two things. It is a complete meal in one easy dish!
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:
- 1 lb lean ground beef
- 1 small yellow onion
- 1 tablespoon fresh minced garlic
- 1 – 14.5 oz can petite diced tomatoes in juice
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons oregano leaves
- 1 teaspoon black pepper
- 2 teaspoons kosher salt
- 1 – 11 oz can mexicorn (this is basically canned corn with red and green pepper in it)
- 1 – 15.25 oz can black beans
- 1 – 15.5 oz can dark red kidney beans
- 2 cups shredded Monterey jack cheese
- 1 green onion (optional garnish)
- 1 tablespoon chopped fresh cilantro (optional garnish)
For the cornbread base:
- 2 – 6 oz packets Martha White Buttermilk cornbread and muffin mix or your favorite cornbread mix. (you will also need whatever ingredients your cornbread mix calls for)
Additions & Substitutions
Cornbread: You can use the cornbread of your choice, any brand will work just fine. I do not recommend using sweet cornbread, but this is up to your taste. If you have a homemade recipe, you could also use that instead!
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.
How to Make This Cornbread Chili Casserole Recipe
- COOK the ground beef and onion in a large stockpot.
- ADD in all of the chili seasoning spices.
- STIR in the black beans, kidney beans, and mexicorn and let simmer.
- PREPARE the cornbread and place it into a 9×13 baking dish.
- LADLE the chili on top of the cornbread.
- BAKE at 350 for about 20 minutes.
- TOP with cheese and bake another 5 minutes.
Tips
Tip 1: I like to use a deeper dish for this recipe. Also, be sure to spray it generously with non-stick cooking spray.
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.
Tip 2: 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.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for 3-4 days. This will reheat well, but it’s best when served fresh because the cornbread is nice and crispy.
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
Chili Cornbread Casserole
Ingredients
Chili
- 1 lb lean ground beef
- 1 small yellow onion
- 1 tablespoon fresh minced garlic
- 1 14.5 oz can petite diced tomatoes in juice
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons oregano leaves
- 1 teaspoon black pepper
- 2 teaspoons kosher salt
- 1 11 oz can mexicorn do not drain
- 1 15.25 oz can black beans drained and rinsed
- 1 15.5 oz can dark red kidney beans drained and rinsed
- 2 cups shredded monterey jack cheese
- 1 green onion sliced thin (optional garnish)
- 1 tablespoon chopped fresh cilantro optional garnish
Cornbread Base
- 2 6 oz packets Martha White Buttermilk cornbread and muffin mix prepare according to the packet directions. Or you can use the cornbread of your choice. I do not recommend using sweet cornbread, but it is up to your taste.
Instructions
- In a 5 quart stock pot, over medium-high heat and using a large wooden spoon to stir, brown the ground beef and onions until beef is completely cooked and the onions are translucent. Drain off any excess grease, and return to the stock pot.
- Reduce the heat to medium and add the garlic. Stir often to keep the garlic from burning. Cook for 1 – 2 minutes.
- Stir in the diced petite tomatoes, do not drain the juice.
- Stir in the chili powder, ground cumin, dried oregano leaves, black pepper and kosher salt. Continue stirring until all the ingredients are well combined. Continue to cook for 5 minutes.
- Add the rinsed and drained black beans, dark red kidney beans and the mexicorn. Stir until the beans and corn are combined. Reduce the heat to low and simmer for 5 more minutes.
- While the chili is simmering, preheat the oven to 375*, and lightly spray a 9×13 baking dish with nonstick spray.
- Prepare the cornbread packets according to the directions. Pour the cornbread batter into the prepared baking dish. Using a silicone spatula, spread the cornbread evenly on the bottom and up a bit up the sides of the baking dish.
- Remove the chili from the stovetop and carefully ladle the chili on top of cornbread. Bake for 20 minutes. Remove from the oven and sprinkle with the shredded cheese. Return to the oven and bake for another 5 minutes or until the cornbread is lightly golden and the cheese is completely melted.
- Remove the casserole from the oven and evenly sprinkle the sliced green onion and cilantro over the top of the casserole.
Notes
Store leftovers in an airtight container in the refrigerator.
Nutrition
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.
Sign up for the Princess Pinky Girl Newsletter and automatically receive our latest & greatest delivered right to your inbox! Follow Princess Pinky Girl on Facebook, Twitter, Pinterest and Instagram for all of the newest recipes, crafts, travels and updates!
If you make a Princess Pinky Girl creation make sure you take a picture and share it on Instagram with @princesspinkygirl ! I love seeing your masterpieces!
Leave a Comment