• Combines hearty chili and tender cornbread in one delicious casserole. • Easy to make with pantry‑friendly ingredients. • Kid‑friendly and crowd‑pleasing comfort food. • Easily customizable with your favorite toppings or mix‑ins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beef or turkey onion, chopped bell pepper, diced garlic, minced canned diced tomatoes canned beans (such as kidney beans or black beans), drained and rinsed corn kernels (fresh, canned, or frozen) chili seasoning (store‑bought or homemade) salt and pepper to taste cornbread mix (or homemade cornbread batter) milk eggs butter or oil optional toppings: shredded cheese, sour cream, green onions, jalapeños
Directions
Preheat the oven according to the cornbread package or your cornbread recipe instructions.
In a large skillet over medium heat, cook the ground meat until browned and cooked through. Remove excess fat if needed.
Add the chopped onion, diced bell pepper, and minced garlic; sauté until softened.
Stir in the diced tomatoes, beans, corn, chili seasoning, salt, and pepper. Let the chili simmer for a few minutes so the flavors combine.
Pour the chili mixture into a greased baking dish and spread it out evenly.
In a separate bowl, prepare the cornbread batter according to package directions or your recipe.
Pour the cornbread batter evenly over the top of the chili mixture.
Bake in the preheated oven until the cornbread is golden and cooked through (a toothpick inserted into the cornbread layer should come out clean).
Remove from the oven and let cool slightly before serving. Add your favorite toppings if desired.
Servings and timing
Serves: about 6–8 Prep time: 15–20 minutes Cook time: 30–40 minutes Total time: around 50–60 minutes
Storage/Reheating
• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. • Freezing: Cool completely, then freeze in freezer‑safe containers for up to 2–3 months. • Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions until hot.
FAQs
What kind of chili is best for this casserole?
A simple beef or turkey chili with beans and mild seasoning works great — you can adjust spice levels to your taste.
Can I make this vegetarian?
Yes — skip the meat and use extra beans, lentils, or plant‑based crumbles.
Can I use cornbread from scratch?
Absolutely — homemade cornbread batter works just as well as a boxed mix.
How do I prevent the cornbread from becoming soggy?
Avoid letting the chili be too liquid — simmer to thicken before adding cornbread batter.
Can I add cheese?
Yes — sprinkling cheese over the chili before the cornbread or on top after baking adds extra flavor.
Can I use canned chili?
Yes — canned chili can save time — just heat it first and pour into the dish before adding cornbread.
What toppings go well with this casserole?
Toppings like sour cream, green onions, cilantro, or pickled jalapeños are great options.
Is this casserole spicy?
It depends on your chili seasoning — adjust with mild or spicy seasoning to suit your preference.
Can I use leftover chili?
Yes — leftover chili works perfectly; pour it into the dish and top with fresh cornbread batter.
What side dishes pair well with Chili Cornbread Casserole?
Serve with a green salad, coleslaw, or steamed vegetables for a balanced meal.
Conclusion
Chili Cornbread Casserole is a hearty and satisfying dish that brings together the best of chili and cornbread in every bite. Easy to make and full of flavor, it’s perfect for family dinners, potlucks, or anytime you want comforting food with minimal effort. Enjoy customizing it with your favorite toppings and mix‑ins!
Chili Cornbread Casserole is a cozy, all-in-one comfort food dish that layers hearty chili beneath a golden, fluffy cornbread topping — perfect for family dinners, potlucks, or chilly nights.
Ingredients
1 lb ground beef or turkey
1 onion, chopped
1 bell pepper, diced
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
1 can (15 oz) beans (kidney or black beans), drained and rinsed
Ingredients for cornbread mix (usually milk, eggs, and butter or oil)
Optional toppings: shredded cheese, sour cream, green onions, jalapeños
Instructions
Preheat oven according to cornbread mix package or homemade recipe instructions.
In a large skillet over medium heat, cook ground beef or turkey until browned. Drain excess fat if needed.
Add chopped onion, bell pepper, and garlic. Sauté until softened, about 5 minutes.
Stir in diced tomatoes, beans, corn, chili seasoning, salt, and pepper. Simmer for 5–10 minutes to blend flavors and thicken slightly.
Pour chili mixture into a greased 9×13-inch baking dish and spread evenly.
In a separate bowl, prepare cornbread batter according to package or recipe instructions.
Pour cornbread batter evenly over the chili mixture.
Bake until cornbread is golden and a toothpick inserted in the center comes out clean, about 30–40 minutes.
Let cool slightly before serving. Top with cheese, sour cream, green onions, or jalapeños if desired.
Notes
Use homemade chili or leftover chili to save time.Make it vegetarian by using plant-based crumbles or extra beans instead of meat.Thicken chili before baking to avoid soggy cornbread.Add shredded cheese between the chili and cornbread layers for extra richness.Pairs well with a fresh green salad or coleslaw.
