If you are craving a comforting, crowd-pleasing meal that makes you feel instantly at home, this Chili Cornbread Casserole Recipe is exactly what you need. Packed with hearty ground beef, robust chili spices, tender beans, and sweet corn, all crowned with a golden, cheesy cornbread topping, it brings together layers of flavor and texture in every bite. This dish not only satisfies hunger but also warm hearts, making it perfect for family dinners, potlucks, or anytime you want that cozy, stick-to-your-ribs feeling.
Ingredients You’ll Need
The magic of this Chili Cornbread Casserole Recipe lies in its straightforward yet essential ingredients. Each one plays a pivotal role in creating depth, texture, and richness that will have everyone asking for seconds.
- Ground beef (1 – 1.5 lbs): Provides the hearty, savory foundation that holds everything together beautifully.
- Medium onion (diced, about 1 cup): Adds a natural sweetness and aromatic punch to the chili base.
- Salt and pepper (to taste): Simple seasonings that enhance all the other flavors perfectly.
- Chili seasoning: The spice blend that gives this casserole its characteristic warmth and depth.
- Red kidney beans (1 15-oz can, rinsed and drained): Adds creaminess and fiber, perfectly balancing the meat.
- Black beans (1 15-oz can, rinsed and drained): Boosts the texture and contributes to the casserole’s hearty bite.
- Sweet corn (1 8-oz can, rinsed and drained): Brings a pop of sweetness and a lovely color contrast.
- Plain tomato sauce (1 15-oz can): Creates a rich, tangy base that ties all ingredients together.
- Worcestershire sauce (1 tablespoon): A secret weapon that adds umami and complexity to the chili.
- Beef broth (½ cup): Keeps the chili luscious and perfectly saucy without being runny.
- Cornbread mix (1 box, 8½-oz): Forms the delightfully tender topping that finishes the dish.
- Milk (⅓ cup): Moistens the cornbread batter, giving it that soft, cakey texture.
- Large egg (1): Binds the cornbread topping for a light, fluffy finish.
- Shredded Cheddar cheese (8 oz, divided): Melts into creamy pockets in both the chili and cornbread layers, making every bite cheesy and irresistible.
- Garnishes (sour cream, jalapeños, cilantro, green onion): Personalize your casserole with fresh, zesty toppings for an extra flavor kick.
How to Make Chili Cornbread Casserole Recipe
Step 1: Prep Your Ingredients and Oven
First things first, preheat your oven to 375°F. This way, it’s ready to go when your casserole is assembled. Gather and prep all your ingredients — dice the onion, rinse and drain the beans and corn — so everything comes together smoothly when you cook. Having everything lined up is a key to stress-free cooking and makes the process feel fun and effortless.
Step 2: Brown the Beef and Onion
In a 10 to 12-inch oven-safe skillet, brown the ground beef along with the diced onion over medium-high heat. This step builds the savory foundation of your casserole. Drain off any excess grease if you prefer a leaner dish, then stir in your chili seasoning to let those spices bloom for about a minute, deepening their flavors. Don’t forget to season lightly with salt and pepper during browning — it amplifies everything nicely.
Step 3: Add Vegetables and Simmer
Once your beef is perfectly browned and fragrant, add the red kidney beans, black beans, sweet corn, tomato sauce, and Worcestershire sauce. Give it a good stir to ensure all those lovely flavors start mingling. Bring the mixture to a gentle simmer, then lower the heat and let it cook for 15 minutes. During this time, add beef broth as needed to maintain a thick, saucy consistency — not soupy. Taste and adjust your salt and pepper to really make this chili sing.
Step 4: Prepare the Cornbread Topping
While the chili simmers, quickly mix your cornbread batter in a small bowl. Stir together your cornbread mix, milk, egg, and a quarter cup of shredded Cheddar cheese. Be careful to stir just until everything comes together — overmixing can make the topping dense instead of fluffy. This simple step transforms your casserole from delicious to utterly irresistible.
Step 5: Layer the Casserole
Time to assemble! Sprinkle one cup of shredded Cheddar evenly over the chili in the skillet. Then, drop spoonfuls of your cornbread batter on top, leaving some spaces so steam can escape as it bakes. If you love that golden, cheesy crust, sprinkle a little extra cheese on top — it adds a beautiful finish every time.
Step 6: Bake and Serve
Place your skillet on the lower-middle oven rack and bake uncovered for about 20 minutes. You’ll know it’s done when the cornbread is golden and springs back lightly when touched. Let the casserole rest for 5 minutes to allow the layers to set and flavors to meld. Then, serve with your favorite garnishes like sour cream, jalapeños, cilantro, or green onion for a fresh, vibrant touch.
How to Serve Chili Cornbread Casserole Recipe
Garnishes
The perfect finishing touches bring this Chili Cornbread Casserole Recipe to life. A dollop of cool sour cream cuts through the richness, while fresh jalapeños add a lively heat. Cilantro and sliced green onions introduce a refreshing bite that brightens the whole dish. Customize your garnishes to suit your family’s taste buds and watch everyone light up after the first bite.
Side Dishes
Pairing this casserole with simple sides makes for a wonderfully balanced meal. Consider a crisp green salad with a tangy vinaigrette to balance the hearty casserole, or some roasted vegetables for added warmth and color. Cornbread pairs beautifully with lighter, fresh sides too, so think about a bowl of sliced avocado or a citrusy coleslaw to brighten your plate.
Creative Ways to Present
Want to wow your guests or change things up? Serve this casserole as individual portions in small cast iron skillets or ramekins, making each serving feel special and homey. For a fun twist, layer the chili and cornbread in a large casserole dish for family-style sharing, or even assemble it in a slow cooker for effortless entertaining. No matter how you present it, this dish always steals the show.
Make Ahead and Storage
Storing Leftovers
Leftover chili cornbread is just as delicious the next day. Transfer leftovers to an airtight container and keep them in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making the second serving sometimes even better than the first.
Freezing
If you want to save some for later, this Chili Cornbread Casserole Recipe freezes wonderfully. Allow the casserole to cool completely, then cover tightly with foil or plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating to preserve the best texture and flavor.
Reheating
Reheat individual servings in the microwave for a quick meal, or warm the entire casserole covered in a 350°F oven until heated through, about 15-20 minutes. To bring back some crispness to the cornbread topping, remove the cover for the last 5 minutes of baking. This way, every layer tastes fresh and satisfying.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works as a leaner alternative and will still soak up the chili flavors beautifully. Just be sure to brown it well so it develops enough savory richness.
Is there a vegetarian version of this recipe?
Yes! Simply skip the ground beef and add more beans, vegetables like bell peppers or zucchini, and consider using vegetable broth instead of beef broth. The chili seasoning will ensure it’s just as flavorful.
What if I don’t have a cornbread mix?
No worries! You can whip up a quick homemade version using cornmeal, flour, baking powder, sugar, salt, milk, egg, and melted butter. This gives you control over flavor and sweetness and works perfectly as a substitute.
Can I make this dish spicier?
Definitely! Increase the chili seasoning, add diced jalapeños to the chili base, or sprinkle crushed red pepper flakes into the cornbread batter for an added kick. Adjust to your spice tolerance!
How do I know when the cornbread topping is done baking?
The topping is ready when it’s beautifully golden brown and springs back slightly when you gently press on it. You can also insert a toothpick into the cornbread; if it comes out clean or with just a few moist crumbs, it’s perfect.
Final Thoughts
There is something truly special about the way this Chili Cornbread Casserole Recipe brings people together — from the hearty flavors to that irresistible cheesy topping. Whether you’re cooking for family, friends, or just treating yourself, this dish never fails to impress and comfort at the same time. So, roll up your sleeves and give it a try; your cozy new favorite dinner is waiting!
Print
Chili Cornbread Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
Chili Cornbread Casserole is a hearty and comforting dish combining a savory, spiced beef and bean chili base topped with a golden, cheesy cornbread crust. This one-pan meal offers layers of bold flavors, perfect for family dinners or casual gatherings. The casserole is baked until bubbly and golden, then garnished with fresh toppings like sour cream, jalapeños, and cilantro for an extra burst of flavor.
Ingredients
Chili Base
- 1 – 1.5 lbs ground beef
- 1 medium onion, diced (about 1 cup)
- Salt and pepper, to taste
- Chili seasoning, 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
- 1/3 cup milk
- 1 large egg
- 1/4 cup shredded Cheddar cheese (for batter)
- 1 (8-oz) bag shredded Cheddar cheese (for topping)
Garnish
- Sour cream
- Jalapeños
- Cilantro
- Green onion
Instructions
- Preheat Oven and Prep Ingredients: Preheat your oven to 375°F (190°C). While the chili simmers, have all your ingredients ready and measured for an efficient 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 preferred. Season lightly with salt and pepper during cooking. Stir in the chili seasoning and cook for about 1 minute to bloom the spices, enhancing flavor depth.
- Add Vegetables and Simmer: Add the rinsed kidney beans, black beans, corn, tomato sauce, and Worcestershire sauce to the skillet. Reduce the heat to medium, stir well, and bring to a gentle simmer. Then lower the heat to low and cook uncovered for 15 minutes, stirring occasionally. Add beef broth as necessary to achieve a thick, saucy chili consistency. Taste and adjust seasoning with salt and pepper as needed.
- Prepare Cornbread Topping: In a small bowl, combine the cornbread mix, milk, egg, and 1/4 cup shredded Cheddar cheese. Stir just until all ingredients are blended; do not overmix to avoid a tough texture.
- Assemble the Casserole: Sprinkle 1 cup of shredded Cheddar cheese evenly over the simmered chili in the skillet. Spoon the cornbread batter in dollops on top, leaving gaps for steam to escape as it bakes. Optionally, add a little extra shredded cheese on top for a golden, cheesy crust.
- Bake and Serve: Place the skillet on the lower-middle rack of the oven and bake uncovered for 20 minutes or until the cornbread topping is golden and springs back when touched. Remove from oven and let cool for 5 minutes to set the layers. Serve warm, garnished with sour cream, jalapeños, cilantro, and green onion as desired.
Notes
- You can adjust the chili seasoning to your preferred heat level by adding more chili powder or cayenne pepper.
- For a vegetarian option, substitute ground beef with textured vegetable protein or a plant-based meat alternative.
- Using an oven-safe skillet simplifies the cooking process by allowing you to transfer the skillet directly from stove to oven.
- Do not overmix the cornbread batter to maintain a tender crumb.
- If you prefer a milder cornbread, reduce the cheese in the topping mixture.
