Chili Cornbread Casserole

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Savory ground beef chili baked under a sweet, golden Jiffy cornbread crust. This recipe uses a specific reduction technique to ensure a fluffy, moist topping without the soggy bottom found in other casseroles.

Prep Time25

Cook Time30

Total Time55

Course: Dinner

Cuisine: American

Servings: servings

Calories: 863kcal

Author: Jennifer Fishkind

Ingredients

Chili Mixture

2 tablespoons olive oil
2 pounds lean ground beef
1 cup diced yellow onion
1 tablespoon minced garlic
2 tablespoons tomato paste
14.5 ounce can petite diced tomatoes drained
30 ounce cans tomato sauce
15 ounce can mild chili beans in sauce drained but not rinsed
1.25 ounce packet chili seasoning mix

Cornbread Topping

¾ cup whole milk
2 large eggs room temperature
2 (8.5 ounce) boxes Jiffy brand cornbread mix
¾ cup sweet yellow corn
1 cup shredded mild cheddar cheese

Optional Garnishes

Shredded mild cheddar cheese
Sour Cream
Thinly sliced green onions scallions

Instructions

Chili Mixture

Add the olive oil to a large (12-inch) skillet over medium-high heat. Once the oil is hot, add the ground beef, onions, and garlic. Cook for 6-8 minutes or until no pink remains. Drain off the excess fat from the skillet.
2 tablespoons olive oil, 2 pounds lean ground beef, 1 cup diced yellow onion, 1 tablespoon minced garlic
Stir the tomato paste into the ground beef mixture. Add the petite diced tomatoes, tomato sauce, chili beans, and packet of chili seasoning mix. Stir to combine.
2 tablespoons tomato paste, 14.5 ounce can petite diced tomatoes, 30 ounce cans tomato sauce, 1.25 ounce packet chili seasoning mix, 15 ounce can mild chili beans in sauce
Bring the chili mixture to a low boil then reduce the heat to medium-low and simmer for 15 minutes, to allow all the flavors to combine, then remove from the heat.
Transfer the chili mixture to a 9x13 baking dish and set aside while you make the cornbread topping.

Cornbread Topping

Preheat the oven to 400°F.
Whisk together, in a large bowl, the whole milk and eggs until fully combined. Add the Jiffy cornbread mix and stir just until combined. Do not overmix or the cornbread will be tough. Allow the mixture to rest for 2-3 minutes.
¾ cup whole milk, 2 large eggs, 2 (8.5 ounce) boxes Jiffy brand cornbread mix
Add the corn and shredded cheddar cheese to the mixture and stir just to combine. Spoon the mixture evenly over the chili mixture in the 9x13 baking dish.
¾ cup sweet yellow corn, 1 cup shredded mild cheddar cheese
Bake for 30-35 minutes or just until lightly golden around the edges and a toothpick inserted into the center of the cornbread layer comes out clean or with a few moist crumbs. Cover the casserole the last 10-15 minutes of bake time to prevent overbrowning if desired.
Allow the chili cornbread casserole to rest for 10-15 minutes before serving. Individual servings can be garnished with a dollop of sour cream, sprinkle of shredded cheddar cheese, and some finely chopped green onions if desired.
Shredded mild cheddar cheese, Sour Cream, Thinly sliced green onions

Notes

Recipe Notes (Storage & Tips)

Storage: Refrigerate in an airtight container for up to 3 days.

Freezing: Freeze the chili base only (up to 1 month). Thaw completely before adding fresh batter and baking.

Reheating: Cover with foil and warm in a 350°F oven to keep the cornbread moist.

Key Tip: Drain corn thoroughly before adding to the batter. Excess liquid prevents the cornbread from rising.

Technique: Do not overmix the batter; stop stirring while small lumps remain for a tender crumb.

Nutrition