Chili Cornbread Casserole – A Hearty Comfort Food Classic!

Posted on February 28, 2025

Gramma Rosie

A golden Chili Cornbread Casserole with a layer of spicy chili and a fluffy cornbread topping, garnished with sour cream and green onions

Lunch

Image: Grama Recipes

0.0 from 0 votes

Jump to Recipe Print Recipe

Imagine a dish that combines the hearty, spicy flavors of chili with the sweet, crumbly goodness of cornbread—all baked into one irresistible casserole. That’s exactly what you get with Chili Cornbread Casserole, a comfort food masterpiece that’s perfect for family dinners, potlucks, or cozy nights in. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and guaranteed to impress. Let’s create this delicious dish together!

Why Make This Recipe

If you’re looking for a dish that’s both comforting and crowd-pleasing, this Chili Cornbread Casserole is the answer. Here’s why you’ll love it:

Hearty and Satisfying: Packed with protein, veggies, and a golden cornbread topping, it’s a complete meal in one dish.
This recipe is a breeze to prepare: featuring simple ingredients and easy-to-follow steps that make it ideal for hectic weeknights.
Customizable: Adjust the spice level, add your favorite toppings, or make it vegetarian—this casserole is versatile.
Perfect for Crowds: It’s a great dish to serve at gatherings, potlucks, or game-day parties.

The Story Behind the Recipe

I first discovered the magic of chili and cornbread together at a family reunion in Texas. My aunt brought a massive casserole dish filled with layers of spicy chili and sweet cornbread, and it was an instant hit. Everyone went back for seconds (and thirds!). When I asked her for the recipe, she laughed and said, “It’s just chili and cornbread, but together, they’re magic.” That moment inspired me to create my own version, and after years of tweaking, I’ve landed on this recipe that’s become a family favorite. I hope this dish fills your home with the same warmth and happiness it’s brought to mine.

How to Make Chili Cornbread Casserole

This dish is a celebration of rich flavors and delightful textures, perfectly layered to create a harmonious bite. The chili is rich and spicy, while the cornbread topping is sweet and crumbly. Here’s a quick overview of the process:

Prepare the Chili: Cook ground beef (or a vegetarian alternative) with onions, garlic, and spices, then simmer with beans and tomatoes.
Make the Cornbread Topping: Mix cornmeal, flour, and other ingredients to create a sweet and fluffy batter.
Assemble the Casserole: Layer the chili in a baking dish, then spread the cornbread batter on top.
Bake to Perfection: Bake until the cornbread is golden and the chili is bubbling.
Allow the dish: to cool for a few minutes, then serve and savor every delicious bite!

Ingredients

Here’s what you’ll need to make this delicious Chili Cornbread Casserole:

For the Chili:

1 lb ground beef – Or use ground turkey, chicken, or a plant-based alternative.
1 medium onion – Diced.
3 cloves garlic – Minced.
1 bell pepper – Diced (any color).
1 can (15 oz) kidney beans – Drained and rinsed.
1 can (15 oz) black beans – Drained and rinsed.
1 can (15 oz) diced tomatoes – With juices.
1 can (8 oz) tomato sauce.
1 cup frozen corn – Or fresh corn kernels.
2 tbsp chili powder – Adjust to taste.
1 tsp cumin.
1 tsp smoked paprika.
1/2 tsp cayenne pepper – Optional, for extra heat.
1 tsp salt – Adjust to taste.
1/2 tsp black pepper.

For the Cornbread Topping:

1 cup cornmeal.
1 cup all-purpose flour.
1/4 cup sugar – Adjust to taste.
1 tbsp baking powder.
1/2 tsp salt.
1 cup milk – Or a plant-based alternative.
1/4 cup melted butter – Or vegetable oil.
1 large egg.
1/2 cup shredded cheddar cheese – Optional, for extra flavor.

For Garnish:

Sour cream.
Chopped green onions.
Fresh cilantro.
Shredded cheese.
Sliced jalapeños – Optional, for a spicy kick.

Directions

Follow these step-by-step instructions to make the perfect Chili Cornbread Casserole:

1: Prepare the Chili

Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat and cook the ground beef until it’s evenly browned and cooked through. Drain any excess fat.
Add the onion, garlic, and bell pepper. Cook for 5–7 minutes, or until the vegetables are softened.
Stir in the kidney beans, black beans, diced tomatoes, tomato sauce, corn, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Simmer for 10–15 minutes, stirring occasionally.

2: Make the Cornbread Topping

Combine the cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl, whisking them together until well blended.
In another bowl, whisk the milk, melted butter, and egg together until the mixture is smooth and fully combined.
Gently mix the wet ingredients into the dry ingredients, stirring just until everything is incorporated and no dry streaks remain. Fold in the cheddar cheese if using.

3: Assemble the Casserole

Spread the chili evenly in a 9×13-inch baking dish.
Pour the cornbread batter over the chili, spreading it evenly with a spatula.

4: Bake

Bake in the preheated oven for 25–30 minutes, until the cornbread turns a beautiful golden brown and a toothpick inserted into the center comes out clean.
Allow the casserole to rest for about 10 minutes before serving, giving it time to set and the flavors to meld together.

5: Garnish and Serve

Top with sour cream, green onions, cilantro, shredded cheese, or jalapeños as desired.
Serve warm and enjoy!

How to Serve Chili Cornbread Casserole

This casserole is a meal on its own, but here are a few serving suggestions to make it even more special:

For a well-rounded meal: serve this dish alongside a crisp, fresh green salad to add a refreshing contrast.
With Guacamole: Add a dollop of guacamole for a creamy, tangy contrast.
With Corn Chips: Serve with crunchy corn chips for added texture.

How to Store Chili Cornbread Casserole

Keep leftovers fresh by storing them in an airtight container in the refrigerator, where they’ll stay delicious for up to three days. Reheat in the oven or microwave.
For longer storage, freeze the casserole in individual portions, where it will keep well for up to one month. Thaw the frozen portions in the refrigerator overnight, then reheat them gently before serving for the best results.

Tips to Make the Best Chili Cornbread Casserole

Use High-Quality Ingredients: Fresh vegetables and high-quality spices make a big difference.
Adjust the Spice Level: Add more or less chili powder and cayenne pepper to suit your taste.
Don’t Overmix the Cornbread: Overmixing can make the topping dense. Stir until just combined.
Let It Rest: Allow the casserole to cool slightly before serving to let the flavors meld.

Variations

Here are a few ways to customize this recipe:

Vegetarian Version: Use plant-based ground meat or extra beans instead of beef.
Spicy Version: Add diced jalapeños or extra cayenne pepper to the chili.
Cheesy Version: Mix shredded cheese into the cornbread batter and sprinkle more on top before baking.
Gluten-Free Version: Use gluten-free flour and cornmeal for the topping.

FAQs

1. Is it possible to substitute the beans with another variety?

Yes, pinto beans, white beans, or chickpeas work well too.

2. Can I make this ahead of time?

Absolutely! Prepare the casserole, cover it tightly, and refrigerate for up to 24 hours before popping it in the oven to bake.

3. Why is my cornbread topping dry?

This can happen if the batter is overmixed or baked too long. Be sure to mix until just combined and check for doneness at the 25-minute mark.

4. Can I use a boxed cornbread mix?

Yes, but homemade cornbread tastes better and allows for more customization.