Why You’ll Love This Recipe
I make this cornbread chili casserole whenever I want a cozy dinner that feeds the whole family and needs just one skillet and one baking dish. The chili is thick, smoky, and packed with beans, and the sweet, tender cornbread bakes right on top, so you get chili and cornbread in every bite. It’s a great way to use up leftover chili, it reheats beautifully, and it’s perfect for game days, potlucks, and chilly weeknights. Kids love it, and the toppings bar makes it fun for everyone.
Ingredients
For the chili base:
- 1 tablespoon olive oil
- 1 pound lean ground beef (or ground turkey)
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen or canned corn kernels
- 1 cup shredded sharp cheddar cheese, divided
For the cornbread topping:
- 1 cup all-purpose flour
- ¾ cup yellow cornmeal
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg
- ¼ cup (4 tablespoons) unsalted butter, melted
- 1 tablespoon honey (optional)
For serving:
- Sour cream
- Sliced green onions
- Chopped fresh cilantro
- Sliced jalapeños
- Avocado slices
Directions
- Prep. Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Brown the beef. Heat the olive oil in a large, deep skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it into crumbles, until browned. Drain excess fat.
- Add the aromatics. Stir in the onion and bell pepper and cook for 4 to 5 minutes, until softened. Add the garlic and cook for 30 seconds.
- Season. Stir in the chili powder, cumin, paprika, oregano, salt, and pepper, and cook for 1 minute until fragrant.
- Simmer the chili. Add the tomato sauce, diced tomatoes, kidney beans, black beans, and corn. Bring to a simmer and cook for 15 minutes, stirring occasionally, until thickened.
- Assemble the base. Pour the chili into the baking dish and sprinkle with ½ cup of the cheddar.
- Make the cornbread batter. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, whisk the milk, egg, melted butter, and honey. Pour the wet ingredients into the dry and stir just until combined. A few lumps are fine.
- Top the chili. Spoon the batter over the chili in dollops, then gently spread it into an even layer, leaving a small border around the edges so the chili can bubble.
- Bake. Bake for 22 to 27 minutes, until the cornbread is golden and a toothpick inserted into the center comes out clean.
- Add the cheese. Sprinkle the remaining ½ cup cheddar over the top during the last 3 minutes of baking.
- Rest and serve. Let the casserole cool for 10 minutes, then serve with sour cream, green onions, cilantro, jalapeños, and avocado.
Servings and Timing
- Prep time: 20 minutes
- Cook time: 50 minutes
- Resting time: 10 minutes
- Total time: About 1 hour 20 minutes
- Servings: 8
Variations
- Make it vegetarian: Skip the beef and use an extra can of beans, plus diced zucchini or mushrooms.
- Use leftover chili: Skip steps 2 to 5 and use about 6 cups of leftover chili, heated until bubbling.
- Add heat: Stir in diced jalapeños, chipotle in adobo, or a pinch of cayenne.
- Make it cheesy: Fold ½ cup shredded pepper jack into the cornbread batter.
- Use a mix: Swap the batter for a boxed cornbread mix (about 8.5 ounces), prepared as directed.
- Make it gluten-free: Use a gluten-free all-purpose flour blend in the cornbread.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15 to 20 minutes, or microwave individual portions for 1 to 2 minutes. The chili can be made up to 2 days ahead, and the cornbread batter should be mixed and baked right before serving. To freeze, wrap cooled portions tightly and freeze for up to 3 months, then thaw overnight in the refrigerator before reheating.
FAQs
Can I make this in a skillet?
Yes. Use a 12-inch oven-safe cast-iron skillet, spoon the batter over the simmering chili, and transfer the whole pan to the oven.
Why is my cornbread undercooked in the middle?
The chili underneath makes the center cook more slowly. Make sure the chili is hot and bubbling before adding the batter, and bake until a toothpick comes out clean.
Can I use leftover chili?
Absolutely. This is a great way to use it up. Just reheat the chili until hot before topping with the batter.
Can I use a cornbread mix?
Yes. Prepare a mix according to the package directions and spoon it over the chili. Bake time may vary slightly.
What toppings go best with it?
Sour cream, avocado, green onions, cilantro, and hot sauce are my favorites, but shredded cheese and pickled jalapeños are great too.
Conclusion
This cornbread chili casserole is one of my favorite ways to turn a pot of chili into a full, comforting meal. It’s hearty, flavorful, and easy to make ahead, with a golden cornbread crust that everyone fights over. Give it a try, and I think it’ll become a staple on your cold-weather menu. Let me know how yours turns out!
Print
This cornbread chili casserole layers a hearty, smoky beef and bean chili under a golden, fluffy cornbread topping, all baked together in one dish. The cornbread bakes right on top of the bubbling chili, soaking up flavor while staying tender and lightly crisp at the edges. It is an easy, budget-friendly crowd-pleaser for busy weeknights, game days, potlucks, and cold-weather dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 1/2 lb (680 g) lean ground beef
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 can (15 oz / 425 g) tomato sauce
- 1 can (14.5 oz / 411 g) diced tomatoes, with juices
- 1 can (15 oz / 425 g) kidney beans, drained and rinsed
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup frozen or canned corn kernels
- 1 tablespoon tomato paste
- 1 1/2 cups shredded cheddar cheese, divided
- 1 package (8.5 oz / 240 g) corn muffin mix, or 1 cup cornmeal-flour mix (see notes)
- 1 large egg
- 1/3 cup whole milk
- 2 tablespoons sliced green onions, for garnish
- Sour cream, sliced jalapeños, and chopped cilantro, for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or a large oven-safe skillet.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it into crumbles, until browned. Drain excess fat.
- Add the onion and bell pepper and cook for 4 to 5 minutes until softened. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper, and cook for 1 minute until fragrant.
- Stir in the tomato sauce, diced tomatoes, tomato paste, kidney beans, black beans, and corn. Bring to a simmer, reduce the heat to medium-low, and cook for 10 minutes until slightly thickened.
- Pour the chili into the prepared baking dish and sprinkle with 1 cup of the cheddar cheese.
- In a medium bowl, stir together the corn muffin mix, egg, and milk until just combined. A few small lumps are fine. Fold in the remaining 1/2 cup cheddar.
- Spoon the cornbread batter evenly over the chili, then gently spread it toward the edges with a spatula, leaving small gaps for steam to escape.
- Bake for 18 to 22 minutes, until the cornbread is golden brown and a toothpick inserted into the topping comes out clean.
- Let rest for 10 minutes before serving. Garnish with green onions and serve with sour cream, jalapeños, and cilantro, if desired.
Notes
- Make sure the chili is hot when you add the batter so the cornbread bakes evenly and does not sink.
- Do not overmix the cornbread batter, or the topping will turn dense and tough.
- For homemade cornbread topping, whisk 3/4 cup cornmeal, 3/4 cup all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt, then stir in 1 egg, 3/4 cup milk, and 3 tablespoons melted butter.
- Swap the ground beef for ground turkey, chicken, or sausage, or leave it out and add another can of beans for a vegetarian version.
- Add a diced jalapeño or a pinch of cayenne for extra heat.
- The chili filling can be made up to 3 days ahead. Reheat it before topping with the batter and baking.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a 350°F (175°C) oven until hot.
- To freeze, cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 470
- Sugar: 9 g
- Sodium: 980 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 46 g
- Fiber: 9 g
- Protein: 29 g
- Cholesterol: 100 mg
