If you love a cozy bowl of chili and a sweet slice of cornbread, this easy chili cornbread casserole brings them together in one hearty, family-friendly dish. It is a simple, comforting recipe that comes together quickly on busy weeknights or Game Days.
If you enjoy this recipe, you might also like my Frito Pie, my Cornbread and Ground Beef Casserole, Chili Con Carne, or the collection of my Best Chili Recipes.
Table of Contents
Before You Get Started
- Don’t skip simmering the chili briefly before topping. Letting the chili layer thicken slightly (even just 5 minutes) helps prevent a watery casserole and soggy cornbread.
- Spread the cornbread batter evenly, but don’t stress about perfection. It will spread and rise as it bakes. If you prefer a rustic look, dollop it in spoonfuls instead.
- Check doneness with a toothpick. The cornbread should be golden on top and a toothpick inserted into the center of the cornbread layer should come out clean (it’s okay if it picks up a little chili or melted cheese from below).
- Let it rest for 5-10 minutes before serving. This helps the layers set and makes scooping easier.
How to Make Chili Cornbread Casserole
This casserole comes together in a few simple steps. Nothing fancy, just good comforting food that is easy to pull off on a busy night.
Step 1: Make the Chili Layer
Start by browning the ground beef and onion in a large skillet until the meat is cooked through and the onions soften.
Drain off the excess fat, then stir in the garlic and seasonings.
Add the diced tomatoes, tomato sauce, beans, and corn.
Let everything simmer for about 5 to 10 minutes so the flavors can blend and the mixture can thicken a bit.
** Tip: If your chili seems soupy, keep simmering until it tightens up. A thick base is the key to great texture in this casserole.
If you are using leftover chili, warm it on the stovetop first. If it looks thin, simmer briefly to thicken.
Step 2: Prepare the Cornbread Topping
Next, stir together the Jiffy mix, egg, and milk until combined. Do not overmix. A few small lumps are fine.
** Tip: For a richer flavor, use buttermilk or stir in a spoonful of honey.
Step 3: Assemble the Casserole
Pour the chili into a greased 2 quart baking dish or keep it in your oven safe skillet.
Sprinkle cheddar over the top, then spoon the cornbread batter evenly over the chili.
** Tip: If you want a rustic look, dollop the cornbread in scoops instead of spreading it smooth.
Step 4: Bake
Bake at 425 degrees F for 18 to 22 minutes until the cornbread is golden and cooked through.
If it starts to brown too quickly, tent loosely with foil.
Step 5: Rest and Serve
Let the casserole rest for a few minutes before scooping so the layers can settle. Add any toppings you like and serve warm.
Variations and Serving Ideas
Protein Ideas
- Swap in ground turkey or chicken.
- Make it vegetarian by skipping the beef and adding extra beans and bell peppers.
Spice Levels
- Add jalapeños or cayenne for heat.
- Keep it mild for kids by using mild chili powder and skipping extra spice.
Cornbread Options
- Use homemade cornbread batter.
- Stir shredded cheese or corn kernels into the batter for extra flavor.
Serving Suggestions
- This recipe pairs nicely with a green salad or coleslaw.
- It’s great for Game Day, potlucks, or weeknight family dinners.
- Serve with extra toppings like sour cream, jalapeños, or cilantro.
Storage, Freezing & Make Ahead Tips
Storage: Keep leftovers in the fridge for 3 to 4 days.
Reheat: Warm individual portions in the microwave or heat the entire dish in a 350 degree oven until warmed through. The oven keeps the cornbread from getting too soft.
Make Ahead: You can prepare the chili layer 1 to 2 days in advance. When ready to bake, warm it up, add the cornbread topping, and bake as directed. You can also assemble the full casserole without baking, cover it, and refrigerate up to 24 hours.
Freezing: Freeze the baked casserole for 2 to 3 months. Thaw overnight in the fridge. Reheat in the oven for best texture.
Frequently Asked Questions
Can I use leftover chili or store bought chili?
Yes. Aim for about 3 to 4 cups. Warm it before topping and thicken if needed.
What size pan works best?
A 2-quart dish or a 10-inch oven-safe skillet both work well.
How do I keep the cornbread from getting soggy?
Make sure the chili layer is thick, not watery. Simmering helps.
Can I use homemade cornbread batter?
Yes. Use your favorite recipe and spread it on top.
How do I know when the cornbread is done?
A toothpick inserted into the center should come out clean with no wet batter.
Is this kid friendly?
Absolutely. Keep the spices mild and let kids add their own toppings.
Can I make this in a slow cooker?
It is not recommended because the cornbread will not bake properly. The oven gives you that golden, fluffy top.
Related Recipes
Watch How to Make It
Chili Cornbread Casserole
Equipment
Ingredients
For the Chili Layer
- 1 lb. ground beef
- 1 small onion, chopped (about 1 cup)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika (optional)
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans or pinto beans, drained and rinsed
- ½ cup frozen or canned corn
- Water (if needed to thin)
- 1 cup shredded cheddar cheese
For the Cornbread Topping
- 1 (8.5 ounce) box Jiffy corn muffin mix
- 1 large egg
- ⅓ cup milk
Optional Garnishes
- Sour cream, sliced green onions, chopped cilantro, diced red onion, avocado, or jalapeños
Instructions
Preheat the Oven
- Preheat the oven to 425°F. Lightly grease a 2-quart baking dish or a 10-inch oven-safe skillet.
Make the Quick Skillet Chili
- In a large skillet over medium-high heat, cook the ground beef and onion until the meat is no longer pink and the onions soften, about 7-10 minutes.
- Add the garlic; cook for 30 seconds. Drain off the excess fat.
- Stir in the chili powder, cumin, smoked paprika, salt, and sugar.
- Add the diced tomatoes (with juices), tomato sauce, beans, and corn. The mixture should have the consistency of a very thick chili (not too soupy). If it’s too thick, gradually add up to ¼ cup or so of water, as needed (you might not need any water at all).
- Bring to a simmer, then reduce the heat to low and cook for 5-10 minutes, just to bring the flavors together.
Assemble the Casserole
- Transfer the chili mixture to the prepared baking dish (if not using a cast iron skillet).
- Sprinkle 1 cup of shredded cheddar evenly over the chili.
- In a medium bowl, stir together the cornbread mix, egg, and milk until combined.
- Spread or dollop the cornbread batter evenly over the chili layer.
Bake
- Bake at 425°F for 18-22 minutes, or until the cornbread is golden brown and cooked through. Tent the dish loosely with foil towards the end if the top starts to get too dark before the topping is cooked through.
Notes
- Chili layer: Simmer the chili for at least 5 minutes before topping so it thickens slightly and doesn’t make the cornbread soggy.
- Cornbread mix: One standard box of Jiffy Corn Muffin Mix (8.5 oz) works perfectly for a 2-quart dish.
- Cheese: Add a layer of shredded cheddar between the chili and cornbread for extra cheesy goodness.
- Pan size: Use a 2-quart baking dish (about 11 x 7) or a 10-inch oven-safe skillet.
- Doneness cue: Cornbread is done when golden on top and a toothpick inserted in the center comes out clean.
- Resting time: Let the casserole rest 5-10 minutes before serving for easier scooping.
- Shortcut option: Substitute 3-4 cups of leftover or store-bought chili for the from-scratch chili layer.
- Make-ahead: Chili can be made 1-2 days ahead. Assemble and bake when ready.
- Storage: Refrigerate leftovers up to 3-4 days. Reheat in the oven at 350°F for best texture.
- Freezing: Freeze baked casserole up to 2-3 months. Thaw overnight before reheating.
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