Chili Cornbread Casserole

Chili and cornbread bake together in one cozy dish for the easiest comfort food dinner. Hearty, family friendly, and perfect for busy nights or game day.

Course Dinner

Cuisine American

Keyword chili and cornbread casserole, chili cornbread casserole, chili cornbread casserole recipe

Prep Time 20

Cook Time 20

Resting Time 5

Total Time 45

Servings people

Calories 560kcal

Author Blair Lonergan

Equipment

2-quart baking dish

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.

Video

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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