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
Scale
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.
