Name: Chili Cornbread Casserole Recipe
Prep time: 10 min
Cook time: 38 min
Total time: 48 min
Cuisine: American
Ingredients: Cooking spray; 1 pound lean ground beef; 1 small yellow onion, diced (1 cup); 1 small bell pepper, any color, diced (1 cup); 1 small jalapeno, diced (seeds and membranes removed for less heat); 3-4 garlic cloves, minced (1 ½ tablespoons); 1 tablespoon + 1 teaspoon chili powder; 2 teaspoons ground cumin; 1 ½ teaspoons dried oregano; ¾ teaspoon fine salt; ¼ teaspoon black pepper; 1 (15-ounce) can tomato sauce; 1 (14-ounce) can diced fire-roasted tomatoes; 1 (15-ounce) can pinto beans or black beans, drained and rinsed; 3 tablespoons tomato paste; 1 cup frozen corn; ¾ cup yellow cornmeal; ¾ cup all-purpose flour (or 1:1 gluten-free baking flour blend if needed); 2 tablespoons brown sugar; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon fine salt; ½ cup milk of choice (2% used); 1 large egg; 2 tablespoons avocado oil; ½ teaspoon white vinegar; ¾ cup shredded sharp cheddar cheese; Additional 2 tablespoons sliced jalapeno for topping; Sour cream; Fresh cilantro

There’s something wonderfully cozy about a hot dish that combines bold flavors and a tender, golden crust — that’s exactly what this Chili Cornbread Casserole Recipe delivers. It’s like a warm hug on chilly nights, layering spicy, savory chili with sweet, fluffy cornbread that bubbles up with melty cheese on top. Trust me, once you try it, you’ll want to make it your go-to comfort meal.

A white pan filled with a thick dark red sauce that has visible small pieces of vegetables and beans, topped with seven uneven round patties covered in melted bright yellow cheese, each patty garnished with a few slices of green jalapeno and scattered green cilantro leaves. A silver spoon rests on the right side inside the pan. Around the pan, there is a small white bowl with light green diced avocado, a clear glass bowl of white sour cream with a spoon, lime wedges on a white marbled surface, a striped black and white cloth, and some cilantro sprigs. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chili Cornbread Casserole Recipe
Top Tip
How to Serve Chili Cornbread Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chili Cornbread Casserole Recipe

Why You'll Love This Recipe

I remember my first time making this casserole — it felt like combining all the best parts of a chili dinner and a cornbread bake in one pan. It’s satisfying, simple, and has this perfect balance of spicy and sweet that my whole family adored. Plus, it’s a one-dish wonder that saves you from juggling pots and pans.

Hearty and Flavorful: The chili is rich with spices, fire-roasted tomatoes, and beans, creating layers of savory goodness.
Ultimate Comfort Food: Topped with a sweet cornbread crown and melted cheese, it’s like the coziest comfort meal under one lid.
Easy to Make: This casserole comes together quickly and bakes in one pan, making cleanup a breeze.
Customizable: You can tweak the heat, cheese, and toppings to suit your taste — I’ll share some fun ideas later!

Ingredients & Why They Work

The magic of this Chili Cornbread Casserole Recipe comes down to smart, wholesome ingredients that meld flavors beautifully. Each element plays a role, from the spicy kick of jalapeño to the sweet crunch of corn, and the cornbread topping that ties it all together.

Flat lay of fresh whole yellow onion, single small red bell pepper, one green jalapeño pepper, three garlic cloves with papery skins, raw lean ground beef mound, small white ceramic bowl with bright red tomato sauce, small white ceramic bowl with diced fire-roasted tomatoes, small white ceramic bowl containing rinsed pinto beans, small white ceramic bowl of bright yellow corn kernels, small white ceramic bowl of fine yellow cornmeal, small white ceramic bowl of all-purpose flour, small white ceramic bowl of brown sugar, small white ceramic bowl with white baking powder, small white ceramic bowl with baking soda, small white ceramic bowl of whole white milk, single whole uncracked large egg with clean shell, small white ceramic bowl of golden avocado oil, small white ceramic bowl of white vinegar, small white ceramic bowl filled with shredded sharp cheddar cheese, a small bunch of fresh green cilantro sprigs, half of a ripe green avocado with flesh visible, two lime wedges with bright green skin and juicy interior, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean Ground Beef: Provides hearty protein without too much fat; remember to brown it well for great flavor.
Yellow Onion: Adds sweetness and depth when sautéed with the meat.
Bell Pepper: Brings a gentle crunch and subtle brightness, balancing the richer ingredients.
Jalapeño: Adds that signature chili heat; remove seeds to keep it mild or leave them in to amp things up.
Garlic: Essential for aroma and complexity, use fresh minced for best results.
Chili Powder, Cumin, and Oregano: Classic layers of spice that give the chili its warm, smoky character.
Tomato Sauce and Fire-Roasted Tomatoes: The base liquids that bring acidity, body, and a hint of charred flavor from the roasting.
Beans (Pinto or Black): Provide fiber, texture, and heartiness — canned and rinsed makes this easy.
Tomato Paste: Concentrates tomato flavor and thickens the chili nicely.
Frozen Corn: Adds little pops of sweetness and texture throughout.
Cornmeal and Flour: The foundation for the cornbread topping — cornmeal for that specific corn texture, flour to bind.
Brown Sugar: Balances the chili's heat with a touch of sweetness in the cornbread.
Baking Powder and Soda: Help the cornbread rise just right — don’t skip these!
Milk, Egg, and Avocado Oil: Create a tender, moist batter that bakes up soft and golden.
White Vinegar: Reacts with baking soda to give cornbread lift, plus a subtle tang.
Sharp Cheddar Cheese: Melts perfectly on top, adding richness and a little bit of savory sharpness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One great thing about this chili cornbread casserole is how flexible it is. Over time, I’ve played with the heat level and toppings, and you should too — it makes every time feel new and tailored just for you. Don’t hesitate to swap beans or add veggies like corn or zucchini for extra color and nutrients.

Heat Level: I’ve made this milder for the kids by reducing jalapeño and seasoning, and cranked it up with extra chili powder and fresh chilies for friends who love spice.
Cheese Choices: Sharp cheddar is my favorite, but Monterey Jack or a smoky pepper jack add a fun twist.
Vegetarian Version: Try swapping the beef for extra beans and mushrooms or cooked lentils — still hearty and satisfying.
Seasonal Veggies: Swap in fresh corn in summer or add roasted butternut squash or sweet potatoes in fall for a cozy upgrade.

Step-by-Step: How I Make Chili Cornbread Casserole Recipe

A close-up shows a white pot filled with a thick red stew containing brown beans, small corn pieces, and chunks of tomato, creating a colorful and textured base layer. On top of the stew, there are three even dollops of pale yellow batter being gently placed with a spoon, the batter looking soft and creamy, sitting above the stew. In the background, a clear glass bowl with more of the same batter is slightly out of focus, placed on a white marbled surface. A woman's hand holding the spoon is visible, carefully dropping the batter dollop into the stew. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Base for Flavor

Start by heating your oven-proof skillet over medium-high. I love using a cast iron pan here because it distributes heat beautifully and goes straight from stove to oven. Spray with cooking spray, then toss in the ground beef along with diced onion, bell pepper, jalapeño, and minced garlic. The key here is to cook until beef is browned and the onions soften, about 8-9 minutes—breaking up the meat as you go. This step develops deep, savory flavor, so don’t rush it or skip stirring to give everything a chance to brown evenly.

Step 2: Spice and Simmer the Chili

Next, sprinkle on your chili powder, cumin, oregano, salt, and pepper. Stir so the spices coat the meat and veggies—the aroma at this point is incredible! Pour in the tomato sauce, fire-roasted tomatoes, beans, tomato paste, and frozen corn. Give everything a good stir and bring it just to a boil. Then reduce heat and simmer with the lid on for 8 minutes, which thickens the chili and lets flavors mingle. Finish uncovered for 4 more minutes to evaporate a bit of moisture—this step ensures your chili isn’t too watery under the cornbread.

Step 3: Whip Up the Cornbread Batter

While the chili simmers, mix your dry cornbread ingredients in a bowl: cornmeal, flour, brown sugar, baking powder, baking soda, and salt. Then add milk, egg, avocado oil, and white vinegar, stirring just until smooth. Don’t overmix here—it keeps the topping tender and fluffy. I like to drop the batter in six to eight mounds over the chili; each mound bakes into a little cornbread “island.” You can top each one with a jalapeño slice if you want that extra zing.

Step 4: Bake and Cheese It Up

Pop the skillet into the preheated 400℉ oven for 10 minutes, then sprinkle shredded sharp cheddar cheese over the cornbread tops and back into the oven for another 6-8 minutes. You’re looking for a golden cornbread that springs back when poked with a toothpick and melted, bubbly cheese that’s irresistible. Once done, take it out and let the casserole rest for 10 minutes before serving—this helps everything set and makes serving neater.

Top Tip

Over the years, I’ve learned a few little tricks that turn this casserole from great to unforgettable — here’s what I keep in mind every time:

Don’t Overmix Cornbread Batter: Stir just until combined; overmixing can make the topping dense instead of light and tender.
Use a Cast Iron Skillet: If you have one, it helps develop that perfect crust on your cornbread while holding chili moisture beautifully.
Let it Rest: Waiting 10 minutes after baking helps the casserole set up, so your servings don’t fall apart.
Adjust Spice Gradually: Add jalapeño seeds or extra chili powder little by little so the heat suits your crowd.

How to Serve Chili Cornbread Casserole Recipe

Chili Cornbread Casserole - Serving Suggestion

Garnishes

I love topping each portion with a dollop of sour cream—its cool creaminess cuts the chili’s spice perfectly. Fresh cilantro and diced avocado bring freshness and a juicy texture contrast. If you like heat, some extra sliced jalapeño or a squeeze of lime adds brightness that makes every bite pop. These simple extras turn a hearty casserole into a memorable, well-balanced meal on the table.

Side Dishes

This casserole is usually a complete meal, but if I’m feeling fancy, I’ll pair it with a crisp green salad or a bowl of tangy coleslaw to balance the richness. A side of roasted veggies or even some pickled jalapeños can add refreshing bite and color to the plate.

Creative Ways to Present

For special occasions, I’ve served this casserole in individual ramekins topped with a chive sprinkle or even little avocado roses. Another fun idea is layering the chili in a shallow casserole dish and dropping cornbread batter in neat rows for a pretty, pie-like look—perfect if you want to impress guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover chili cornbread casserole tightly with foil or plastic wrap and refrigerate. It keeps well for 3-4 days, making great leftovers for a quick lunch or dinner. Just be gentle when reheating so the cornbread stays moist and doesn’t dry out.

Freezing

I’ve also frozen the cooked casserole successfully by cooling it completely, then wrapping it tightly with foil and placing it in a freezer bag. When ready to eat, thaw overnight in the fridge and reheat as described below. Freezing might make the cornbread slightly denser, but the flavors stay fantastic.

Reheating

To reheat, I prefer the oven for best results — cover loosely with foil and warm at 350℉ until heated through (usually 20-25 minutes). This keeps the cornbread topping soft and the chili bubbling. Microwave works if you’re in a pinch, but the texture won’t be quite the same.

Frequently Asked Questions:

Can I make this chili cornbread casserole gluten-free?

Absolutely! Just swap the all-purpose flour with a gluten-free baking flour blend in a 1:1 ratio and make sure your other ingredients are gluten-free. The texture might be a tiny bit different but still delicious.

How spicy is this chili cornbread casserole?

You control the heat! Removing jalapeño seeds lowers the spice level. You can add more or less chili powder and jalapeños depending on your preference. The cheese and cornbread topping also mellow out the spice, making it approachable for most palates.

Can I prepare this casserole ahead of time?

Yes! You can prepare the chili base a day in advance and refrigerate it. When you’re ready to bake, make the cornbread batter and assemble the casserole, then bake as directed. This can save you time on busy evenings.

What’s the best way to reheat leftovers?

Reheating in the oven at 350℉ covered with foil preserves the cornbread texture best. Microwave is quicker but might make the cornbread a bit rubbery or dry out. Adding a splash of water to the chili before reheating can help maintain moisture.

Final Thoughts

This Chili Cornbread Casserole Recipe combines all the elements I look for in comfort food — warmth, depth of flavor, and convenience. Sharing it with my family has turned chilly nights into cozy celebrations, and I hope it brings you and yours just as much joy. So grab your skillet and start cooking — I promise you’re in for a delicious, homey treat that will quickly become a kitchen favorite.