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.
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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.
- 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.
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
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
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:
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.
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.
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.
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.
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Chili Cornbread Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Total Time: 48 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
This hearty Chili Cornbread Casserole combines a flavorful, veggie-packed chili base with a sweet cornbread topping, creating a comforting, one-dish meal that's perfect for any occasion.
Ingredients
Chili Base
- 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
Cornbread Topping
- 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
Optional Toppings
- Additional 2 tablespoons sliced jalapeno for topping
- Sour cream
- Fresh cilantro
- Diced avocado
- Sliced jalapeño
- Lime wedges
Instructions
- Preheat Oven: Preheat your oven to 400℉ to prepare for baking the casserole.
- Sear the Beef and Vegetables: Mist a large oven-proof skillet (3.5–4 quart) with cooking spray and heat over medium-high. Add ground beef, diced onion, bell pepper, jalapeno (if using), and minced garlic. Cook for 8-9 minutes until beef is cooked through and onions soften, breaking up the meat occasionally with a spatula.
- Add Spices: Stir in chili powder, cumin, oregano, salt, and black pepper to combine evenly with the meat and vegetables.
- Combine Tomato and Beans: Add tomato sauce, diced fire-roasted tomatoes, drained beans, tomato paste, and frozen corn to the skillet. Stir well and bring mixture just to a boil.
- Simmer the Chili: Reduce heat to medium-low, cover with lid, and simmer for 8 minutes. Then remove lid and cook uncovered for an additional 4 minutes to thicken the chili.
- Prepare Cornbread Batter: In a medium bowl, mix together flour, cornmeal, brown sugar, baking powder, baking soda, and salt. Add milk, egg, avocado oil, and white vinegar. Stir gently until the batter is smooth without overmixing.
- Add Cornbread to Chili: Drop cornbread batter by spoonfuls in 6-8 mounds over the chili in the skillet. Optionally top each mound with a jalapeno slice.
- Bake and Add Cheese: Place skillet in the oven and bake for 10 minutes. Remove and sprinkle shredded cheddar cheese over the cornbread mounds and chili, then return to oven for 6-8 more minutes until cornbread is cooked through and a toothpick comes out clean.
- Rest and Serve: Remove skillet from oven and let rest for 10 minutes before serving. Garnish with optional sour cream, cilantro, avocado, sliced jalapeno, and lime wedges as desired.
Notes
- This casserole is a comforting, filling meal that combines protein, vegetables, and a sweet cornbread topping in one dish.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- Adjust jalapeno amount or remove seeds to control spice level according to your taste.
- Using an oven-proof skillet allows you to cook both the chili and cornbread topping in the same dish, simplifying clean-up.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
Nutrition
- Serving Size: ⅛ of the recipe
- Calories: 336 kcal
- Sugar: 12 g
- Sodium: 970 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 21 g
- Cholesterol: 57 mg

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