Chili Cornbread Casserole

Is there any better combination than chili and cornbread? In this casserole, the cornbread bakes right on top of the chili, giving both layers the perfect texture without the hassle of making them separately. It’s delicious.

This casserole is great to have in your recipe list. It’s comforting, easy, feeds a crowd, and is great for leftovers. I don’t like freezer meals, but if you do, this is great for that, too.

Ingredients and Tools You’ll Need

This recipe will have more liquid and sauce than you’re used to. The cornbread mix will absorb the broth and diced tomato liquid, making it tender and moist with a nice crust on top.

I like to use the Bush’s chili beans. They come pre-seasoned and help you build the flavor quickly. Use the good Jiffy cornbread mix – it’s a classic for a reason.

This makes 8 servings and freezes well. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Large skillet or Dutch oven
• 13×9 inch baking pan

Ingredients

Chili

• 1 ½ pounds ground beef
• ½ large onion chopped
• 1 tablespoon minced garlic about 3 cloves
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon brown sugar
• ½ teaspoon coarsely ground pepper
• 1 16-ounce can chili pinto beans
• 1 15-ounce can tomato sauce
• 1 14.5-ounce can diced tomatoes do not drain
• ½ cup chicken broth
• 1 4-ounce can diced green chiles
• 1 cup frozen corn

Cornbread

• 2 8.5-ounce box cornbread mix I use Jiffy
• ⅔ cup milk
• 2 eggs

Optional Toppings

• sour cream, shredded cheese, salsa, sliced jalapeños, chopped green onions

How to Make Chili Cornbread Casserole

Step One: Heat the Oven

Heat your oven to 375°F.

Step Two: Cook the Beef

Cook the ground beef in a large skillet over medium heat, breaking it up as it cooks. Takes about 5-7 minutes. Add the onion and cook another 5 minutes until it’s soft. Add garlic and cook 1 more minute. Drain the grease.

Step Three: Add Seasonings

Add all the seasonings and stir them in.

Step Four: Build the Chili

Add the beans, tomato sauce, diced tomatoes, chicken broth, green chiles, and corn. Let it simmer 10-15 minutes.

Step Five: Make the Cornbread

Mix the cornbread ingredients in a bowl until combined.

Step Six: Assemble

Pour the chili into a 9×13 pan and spread it out. Pour about ¾ of the cornbread batter over the chili and spread it around.

Step Seven: Bake

Bake for 30 minutes until the cornbread is golden brown.

Step Eight: Rest

Let it sit 10 minutes before serving.

Serving & Storing

Serve with your favorite toppings. Shredded cheese, sour cream, and sliced green onions are all delicious.

This casserole keeps well in the fridge for 3-4 days.

Reheat covered portions in the microwave or the whole pan (covered with foil) in a 350°F oven until warmed through. The cornbread will soften slightly but still taste delicious.

Make It Your Own

There are lots of ways to adjust this to what you like.

• Switch up the protein with ground turkey or chicken, or go meatless with extra beans and vegetables.
• If you want more heat, add spicy chili beans and a diced jalapeño to the onion mixture.
• The cornbread top can be adapted using a gluten-free mix if needed.

More Chili Recipes

• My whole family likes this chili hash brown casserole. It’s a miracle.
• White chicken chili is one of most popular winter recipes.
• Terlingua chili has no beans but is definitely spicy.
• Hot dog chili is a great way to make hot dogs as a dinner more exciting.

Printable Recipe