If you’re looking for a hearty, comforting dish that brings together the best of spicy chili and fluffy, golden cornbread, this Chili Cornbread Casserole Recipe is an absolute winner. It’s the perfect combination of rich, savory ground beef and beans simmered in a flavorful chili base, topped with a cheesy cornbread layer that bakes into a crispy, mouthwatering crust. This recipe is simple enough to make any weeknight feel special, yet impressive enough to serve at family gatherings or potlucks. Trust me, once you try this dish, it’s going to become a beloved staple in your recipe rotation.
Ingredients You’ll Need
Gathering your ingredients is half the fun because each one plays such a crucial role in making this casserole unforgettable. From the hearty ground beef that forms the base to the melty Cheddar cheese topping, every component adds a unique flavor or texture that builds the dish’s irresistible character.
- 1 – 1.5 lbs ground beef: This provides the rich, meaty foundation essential for any great chili.
- 1 medium onion (diced, about 1 cup): Adds sweetness and depth, balancing the spice and enriching the texture.
- Salt and pepper (to taste): Simple seasonings that enhance and bring out all the other flavors.
- Chili seasoning: Gives the dish its bold, spicy kick – choose your favorite blend or go homemade for extra flair.
- 1 (15-oz) can red kidney beans (rinsed and drained): Adds color, fiber, and a creamy bite to the chili.
- 1 (15-oz) can black beans (rinsed and drained): Offers additional texture and protein for heartiness.
- 1 (8-oz) can sweet corn (rinsed and drained): Brings a touch of sweetness and bright pops of flavor.
- 1 (15-oz) can plain tomato sauce: The chili’s base, providing acidity and moisture to marry all the ingredients.
- 1 tablespoon Worcestershire sauce: Brings umami depth and a subtle tang that elevates the chili’s flavor.
- 1/2 cup beef broth: Keeps the chili luscious without making it watery, helping it achieve a perfect consistency.
- 1 (8-1/2-oz) box cornbread mix (or make your own): The crowning glory, which bakes into a tender and lightly sweet top layer.
- 1/3 cup milk: Helps create a smooth, moist cornbread batter.
- 1 large egg: Binds the cornbread topping together for perfect structure.
- 1 (8-oz) bag shredded Cheddar cheese: Twice involved—mixed into the topping and sprinkled on the chili for that irresistible cheesy pull.
- Garnish (sour cream, jalapeños, cilantro, green onion): Fresh, creamy, and spicy accents that personalize the dish.
How to Make Chili Cornbread Casserole Recipe
Step 1: Prep Your Workspace and Oven
Start by preheating your oven to 375°F. Get all your ingredients measured and ready to go—that way, you can move through the steps smoothly without scrambling for anything. A well-organized kitchen makes the cooking experience so much more enjoyable.
Step 2: Brown the Beef and Onion
In a 10 to 12-inch oven-safe skillet, cook the ground beef and diced onion over medium-high heat until the beef is completely browned. Drain off extra grease for a leaner dish if you prefer. Then stir in your chili seasoning and cook for about 1 minute to let those spices bloom and really release their aromatic magic. Don’t forget to season lightly with salt and pepper here—that initial seasoning builds layers of flavor later.
Step 3: Add Beans, Corn, and Simmer
Now it’s time to add the rinsed kidney beans, black beans, sweet corn, tomato sauce, and Worcestershire sauce. Stir everything thoroughly so the flavors mix evenly. Bring the chili up to a gentle simmer for a moment, then reduce the heat to low and let it cook for 15 minutes. Keep an eye on the consistency and add beef broth little by little until the chili is thick and saucy, not soupy. Remember to taste and adjust seasoning—it’s your chance to make it just right.
Step 4: Prepare the Cornbread Topping
While the chili simmers, mix the cornbread batter in a small bowl. Combine the cornbread mix, milk, egg, and a quarter cup of shredded Cheddar cheese. Give it a gentle stir just until combined; resist the urge to overmix because that can make the topping tough instead of tender and fluffy.
Step 5: Layer the Casserole
Sprinkle one cup of shredded Cheddar evenly over the bubbling chili in your skillet. Then drop spoonfuls of the cornbread batter across the top. It might look a little patchy, but that’s perfect—leave some gaps so steam can escape as it bakes. For a golden, cheesy crust, add an extra sprinkle of cheese on top if you’re feeling indulgent.
Step 6: Bake and Enjoy
Pop the skillet into the oven on the lower-middle rack and bake uncovered for 20 minutes. Look for that golden cornbread top which should gently spring back when touched. Let the casserole cool for about 5 minutes so the layers can set and slice easily. Serve with your favorite garnishes like sour cream, fresh jalapeños, cilantro, and green onions for that vibrant final touch.
How to Serve Chili Cornbread Casserole Recipe
Garnishes
The best thing about this Chili Cornbread Casserole Recipe is how customizable it is. A dollop of cool sour cream cuts through the richness beautifully, while fresh jalapeños add an exciting kick. Chopped cilantro and green onions bring brightness and color and make every bite more interesting and fresh.
Side Dishes
While this casserole is incredibly satisfying on its own, pairing it with a crisp green salad or simple roasted vegetables adds balance to the meal. Cornbread casserole and a fresh salad with a zesty vinaigrette create a delightful contrast in textures and flavors.
Creative Ways to Present
For a fun twist, try serving this casserole in individual cast iron skillets or oven-safe ramekins for a cozy, personalized meal. You can also add a layer of sliced avocado on top or a spoonful of fresh pico de gallo for a lively presentation that will impress guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover Chili Cornbread Casserole Recipe tightly with plastic wrap or transfer it to an airtight container. It keeps well in the fridge for 3 to 4 days, making it perfect for quick lunches or easy dinners later in the week.
Freezing
This casserole freezes beautifully. Wrap it tightly or freeze in a sealed container for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the refrigerator before reheating for best texture and flavor retention.
Reheating
Reheat leftovers in a preheated oven at 350°F until warmed through; this keeps the cornbread topping nice and crisp. Alternatively, microwave portions on medium power, covering loosely to maintain moisture, though the topping won’t stay as crunchy.
FAQs
Can I make this casserole vegetarian?
Absolutely! Swap the ground beef for a plant-based meat substitute or add extra beans and veggies like bell peppers and zucchini for a filling meatless version of this Chili Cornbread Casserole Recipe.
What if I don’t have cornbread mix?
No problem at all. You can make your own simple cornbread batter by combining cornmeal, flour, baking powder, sugar, milk, egg, and melted butter. Freshly made cornbread topping tastes just as delicious!
Can I use fresh corn instead of canned?
Yes! Fresh corn kernels will add a wonderful sweetness and crunch. Use about 1 cup of fresh corn that’s been cooked or lightly sautéed before adding to the chili layer.
Is it possible to make this dish spicier?
Definitely. Adjust the chili seasoning by adding cayenne pepper, chipotle powder, or extra jalapeños. You can also top with spicy salsa or hot sauce to turn up the heat as much as you like.
Can I prepare the chili ahead of time and add cornbread later?
Yes, preparing and simmering the chili ahead is a brilliant way to save time. When ready to bake, reheat the chili, layer cheese, add the cornbread topping, and bake as directed for a freshly made finish.
Final Thoughts
This Chili Cornbread Casserole Recipe is such a comforting and versatile meal, perfect for cozy nights at home or entertaining friends. The beautiful layers of chili, cheese, and golden cornbread come together like a big, warm hug on a plate. I can’t wait for you to try it and make it your own signature comfort food!
Print
Chili Cornbread Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
Chili Cornbread Casserole is a hearty, comforting dish featuring a robust chili base made with ground beef, beans, corn, and a blend of spices, topped with a cheesy, golden cornbread crust. This one-skillet oven-baked casserole brings together a delicious combination of spicy and savory flavors, perfect for a family meal or potluck dinner.
Ingredients
Chili Mixture
- 1 – 1.5 lbs ground beef
- 1 medium onion, diced (about 1 cup)
- Salt and pepper, to taste
- Chili seasoning (store-bought or homemade blend), to taste
- 1 (15-oz) can red kidney beans, rinsed and drained
- 1 (15-oz) can black beans, rinsed and drained
- 1 (8-oz) can sweet corn, rinsed and drained
- 1 (15-oz) can plain tomato sauce
- 1 tablespoon Worcestershire sauce
- 1/2 cup beef broth
Cornbread Topping
- 1 (8-1/2 oz) box cornbread mix (or homemade mix as preferred)
- 1/3 cup milk
- 1 large egg
- 1/4 cup shredded Cheddar cheese (for the batter)
- 1 (8-oz) bag shredded Cheddar cheese (for topping the chili and optional final layer)
Garnish
- Sour cream
- Jalapeños
- Cilantro
- Green onion
Instructions
- Prep: Preheat your oven to 375°F. You can time turning it on until your chili begins to simmer. Gather and prepare all your ingredients to streamline the cooking process.
- Brown the beef and onion: In a 10–12 inch oven-safe skillet over medium-high heat, cook the ground beef and diced onion until the beef is fully browned. Drain any excess grease if desired. Season lightly with salt and pepper. Stir in the chili seasoning and cook for 1 minute to bloom the spices and enhance flavor.
- Add vegetables and simmer: Add the kidney beans, black beans, sweet corn, tomato sauce, and Worcestershire sauce to the skillet. Reduce heat to medium and stir well to combine. Bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 15 minutes, adding beef broth as necessary to achieve a thick, saucy consistency. Taste and adjust seasoning with salt and pepper accordingly.
- Prepare cornbread topping: While your chili simmers, mix together the cornbread mix, milk, egg, and 1/4 cup shredded Cheddar cheese in a small bowl. Stir just until combined to avoid toughness.
- Layer the casserole: Sprinkle 1 cup of shredded Cheddar cheese evenly over the chili in the skillet. Drop spoonfuls of the cornbread batter on top, leaving some gaps for steam to escape during baking. If desired, sprinkle a little extra shredded cheese on top for a golden, cheesy crust.
- Bake and serve: Place the skillet on the lower-middle rack of your preheated oven. Bake uncovered for approximately 20 minutes, or until the cornbread topping is golden and fully cooked through, springing back lightly when touched. Let the casserole rest for 5 minutes to set. Serve warm with sour cream, jalapeños, cilantro, and green onion, or other favorite garnishes.
Notes
- Use an oven-safe skillet for cooking and baking to simplify preparation and cleanup.
- Adjust chili seasoning to taste depending on preferred spice level or use a homemade blend for more control over flavors.
- Rinsing and draining canned beans and corn reduces excess sodium and prevents the casserole from becoming too watery.
- For a vegetarian version, substitute ground beef with plant-based crumbles or additional beans and omit Worcestershire sauce or use a vegetarian alternative.
- Do not overmix the cornbread batter to keep the topping tender and avoid toughness.
- Allowing the casserole to rest before serving helps the layers set and improves slicing.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
