Name: Chili Cornbread Casserole
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 ½ pound 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; 2 8.5-ounce box cornbread mix (I use Jiffy); ⅔ cup milk; 2 eggs; sour cream, shredded cheese, salsa, sliced jalapeños, chopped green onions

Is there any better combination than chili and cornbread? Yes. Combining them together into a chili cornbread casserole. The cornbread bakes right on top of the chili, giving both layers the perfect texture without the hassle of making them separately. Combining both into one pan makes this easy dinner recipe perfect when I don’t have all day to make both separately.

chili in bowl with cornbread and sour cream on top.

Chili Cornbread Casserole

A family-friendly casserole that combines chili and cornbread in one pan, saving you time without sacrificing the flavor of either. Makes 8 servings.

Prep Time 25

Cook Time 30

Total Time 55

Serving Size servings

Equipment

Large skillet or Dutch oven
13×9 inch baking pan

Ingredients

Chili

1 ½ pound 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

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Instructions

Preheat oven. Preheat oven to 375 ℉.
Cook beef and onion. In a large skillet or Dutch oven, cook ground beef over medium-heat, breaking into smaller pieces as you cook, for 5-7 minutes until browned. Add onion and cook another 5 minutes until the onion becomes softened and looks translucent. Add minced garlic and cook for an additional minute. Drain excess grease.
Add seasoning. Add chili powder, salt, cumin, oregano, brown sugar, and pepper and stir into the meat mixture to season.
Add beans, broth, and chilies. Stir in chili beans, tomato sauce, diced tomatoes, chicken broth, green chilies, and corn. Simmer for 10-15 minutes while you prepare the cornbread.
Make cornbread. In a medium-sized bowl, mix the cornbread mixes, milk, and eggs until fully incorporated.
Cover chili with cornbread. Pour the chili into a 9×13 baking pan and use a spatula to spread the chili in an even layer. Pour enough cornbread mix on the chili to cover it and spread evenly over the chili. (I only use about ¾ of the cornbread mixture).
Bake. Place in the oven and bake for 30 minutes or until golden brown on top.
Cool. Let rest for 10 minutes after removing from the oven, and then serve immediately with optional toppings.

Notes

The broth and juice from the canned tomatoes help make sure the chili doesn’t dry out as it cooks. The cornbread absorbs just a bit of liquid as it cooks. The result is a perfect texture for the chili without being soupy on the bottom of the casserole.
I use Bush’s brand mild chili pinto beans and Ortega’s brand mild diced green chiles.

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.

chili with cornbread and sour cream topping in bowl.

Making both from scratch is not always possible. Using a good cornbread mix and seasoned chili beans gives you a good foundation to build upon.

Kitchen Wisdom

Using the cornbread as a topping is an old trick that saves both time and dishes. Think of it like a cobbler, where the juices and topping work together. In both cases, you don’t want the topping to be too thick and become soggy in the middle – use about ¾ of the batter.

Tips for Success

Let the chili simmer until it’s slightly soupy – this will make sure the final casserole won’t be dry.

Don’t skip the 10-minute rest after baking – this helps the layers set properly.

Spread the cornbread batter gently over the chili using an offset spatula or the back of a spoon.

Watch for golden brown spots on top as your doneness indicator – if it’s still pale at 30 minutes, give it another 5.

Ingredients and Equipment

Chili Beans: These come pre-seasoned and help build flavor quickly. Bush’s Mild Chili Beans are my go-to.

Cornbread Mix: Jiffy is the classic choice for good reason – it produces a tender, slightly sweet cornbread.

ingredients measured in bowls on counter.

Dutch Oven: Ideal for making the chili base – the heavy bottom prevents burning, and the high sides contain splatters.

13×9 Baking Pan: Glass or ceramic works best as they conduct heat evenly.

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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.

Storage & Serving

Serve with your favorite toppings – shredded cheese, sour cream, and sliced green onions are classics for good reason.

Leftover chili can be used to make my chili hash brown casserole.

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.

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.

Chili Cornbread Casserole