If you’re searching for the ultimate comfort food that brings together hearty chili and fluffy cornbread in one irresistible dish, look no further than this Chili Cornbread Casserole Recipe. It’s a perfect harmony of spicy, savory, and slightly sweet flavors that meld together with a delightful texture contrast—rich, meaty chili bubbling beneath a golden, cheesy cornbread crust. Whether you’re craving a cozy weeknight dinner or need a crowd-pleasing casserole for your next gathering, this recipe promises satisfaction in every bite and warms the heart with every serving.
Ingredients You’ll Need
Every ingredient in this Chili Cornbread Casserole Recipe plays an important role, from the robust spices that wake up the chili to the buttermilk and honey that give the cornbread its tender crumb and perfect sweetness. These staples are easy to find and come together seamlessly to create a dish bursting with flavor and texture.
- Lean ground beef: The meaty base offering hearty richness and protein for the chili.
- Yellow onion: Adds sweetness and depth to build a savory foundation.
- Green bell pepper: Provides freshness and subtle crunch for texture contrast.
- Jalapeño pepper: Brings a gentle heat that wakes up the whole dish without overpowering.
- Garlic cloves: Infuse the chili with aromatic warmth and flavor complexity.
- Chili powder: Essential for that classic chili taste and a touch of smoky spice.
- Smoked paprika: Adds a smoky nuance that enhances the chili’s depth.
- Ground cumin: Earthy and slightly nutty, it enriches the savory profile.
- Dried oregano: A hint of herbaceous brightness to balance the spices.
- Salt and black pepper: Elevate all the flavors to their fullest potential.
- Tomato sauce: Creates a smooth, tangy base for the chili’s sauce.
- Diced tomatoes with green chilies (Rotel): Add texture and a subtle spicy kick.
- Black beans: Bring creaminess and extra protein to the chili.
- Frozen corn: Adds a sweet pop and vibrant color.
- Tomato paste: Deepens tomato flavor and thickens the sauce nicely.
- Beef broth: Offers moisture and intensifies savory notes.
- Yellow cornmeal: The core ingredient for the cornbread topping’s hearty texture.
- All-purpose flour: Lightens the cornbread for perfect crumb structure.
- Honey: Introduces a touch of natural sweetness to balance the spice.
- Baking powder and baking soda: Provide the lift needed for fluffy cornbread.
- Buttermilk: Adds moisture and a slight tang to tenderize the cornbread.
- Egg: Binds the cornbread ingredients together.
- Melted butter: Brings richness and a golden crust to the topping.
- Shredded cheddar cheese: Folded into the batter and sprinkled on top for ooey-gooey cheesy goodness.
- Cilantro, sliced jalapeños, diced avocado, sour cream, lime wedges, and hot sauce: Perfect garnishes to add freshness, creaminess, and a zesty finish.
How to Make Chili Cornbread Casserole Recipe
Step 1: Brown the Meat and Sauté the Vegetables
Start by preheating your oven to 400°F (200°C). Grab a large, oven-safe skillet and place it over medium heat. Toss in the lean ground beef along with diced yellow onion, green bell pepper, and jalapeño. Cook everything together for about 8 to 10 minutes, breaking up the beef as it browns and allowing the veggies to soften beautifully. This is where the flavors begin building the hearty base of the chili.
Step 2: Add the Spices and Garlic
Once your beef and vegetables are perfectly cooked, stir in minced garlic, chili powder, smoked paprika, ground cumin, dried oregano, salt, and black pepper. Cook this mixture for just one minute while stirring constantly. This quick step unlocks the enticing aromas and layers of spice that make the chili truly mouthwatering.
Step 3: Simmer the Chili
Next up, add the tomato sauce, diced tomatoes with green chilies (drained), black beans (rinsed and drained), frozen corn, tomato paste, and beef broth to your skillet. Stir everything well to combine and bring it to a gentle simmer. Let it cook uncovered for about 10 minutes, stirring occasionally. This simmering helps thicken the chili and lets all the flavors mingle harmoniously.
Step 4: Prepare the Cornbread Batter
While your chili is simmering away, it’s time to make that irresistible cornbread topping. In a medium bowl, whisk together the yellow cornmeal, all-purpose flour, honey, baking powder, baking soda, and salt. This dry mix forms the foundation of the golden cornbread crust that complements the chili beautifully.
Step 5: Mix Cornbread Batter Ingredients
In a separate bowl, whisk together the buttermilk, egg, and melted butter. Pour these wet ingredients into your dry mix and stir just until combined—be careful not to overmix to keep your cornbread tender. Now fold in about three-quarters of the shredded cheddar cheese to add melty richness throughout the topping.
Step 6: Assemble and Bake
Drop spoonfuls of the cornbread batter over the simmering chili in your skillet, letting a bit of chili peek through here and there. Sprinkle the remaining cheddar cheese on top to ensure a beautifully cheesy golden crust. Then, pop the skillet into your preheated oven and bake for about 20 to 25 minutes, or until the cornbread is puffed, golden brown, and cooked through.
How to Serve Chili Cornbread Casserole Recipe
Garnishes
The magic of this Chili Cornbread Casserole Recipe continues as you add fresh garnishes to bring extra layers of flavor and texture. Bright cilantro leaves add lively herbaceous notes, sliced jalapeños bump up the heat if you like it spicy, creamy diced avocado cools down the spice, and dollops of sour cream offer velvety smoothness. Finally, a squeeze of lime brightens the whole dish beautifully and a drizzle of your favorite hot sauce kicks things up another notch.
Side Dishes
Though this casserole can stand proudly on its own, it pairs wonderfully with simple sides like a crisp green salad or roasted veggies to add freshness and balance. A side of garlic bread can take the meal over the top if you crave even more comfort food vibes. For a heartier spread, serve alongside Mexican rice or refried beans to make it a festive, satisfying feast.
Creative Ways to Present
If you want to impress guests or serve this dish in a fun way, consider scooping the Chili Cornbread Casserole Recipe into individual ramekins or mini cast iron skillets. Each person gets their own bubbly cornbread crown over chili—and it looks charmingly rustic and inviting. Alternatively, try serving it buffet-style with a toppings bar so everyone can customize their bowl exactly how they like it.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Chili Cornbread Casserole Recipe into an airtight container and store in the refrigerator for up to 3 days. This dish keeps its flavors exceptionally well, making it easy to enjoy a comforting meal again without extra effort.
Freezing
If you want to plan ahead, this casserole freezes beautifully. Wrap the cooled casserole tightly with plastic wrap and foil or place it in a freezer-safe container. It can be frozen for up to 2 months without sacrificing taste or texture, allowing you a ready-made comfort food option anytime cravings hit.
Reheating
To reheat, thaw the casserole overnight in the fridge if frozen. Then warm it in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also heat individual portions in the microwave for convenience—just cover to keep it moist and reheat in short bursts.
FAQs
Can I make the chili base without meat?
Absolutely! For a vegetarian twist on this Chili Cornbread Casserole Recipe, replace ground beef with extra beans, diced mushrooms, or even textured vegetable protein. The spices and veggies will keep the dish flavorful and hearty.
What if I don’t have buttermilk for the cornbread?
No worries! You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of regular milk. Let it sit for 5 minutes before using. This acidity helps tenderize the cornbread and gives it a subtle tang.
Can I use another type of cheese instead of cheddar?
Yes! While cheddar’s sharpness complements the chili beautifully, feel free to experiment with Monterey Jack for a milder melt, pepper jack for extra spice, or even a smoky gouda for a unique twist. Just use about the same amount called for in the recipe.
Is this recipe very spicy?
This Chili Cornbread Casserole Recipe has a medium level of spice, thanks to the jalapeño and chili powder. You can easily customize the heat by adjusting or omitting the jalapeño and choosing mild or hot chili powder based on your preference.
Can I prepare this recipe in advance and bake it later?
Definitely! You can make the chili base and prepare the cornbread batter separately, then assemble the casserole just before baking. Store the skillet covered in the fridge for up to 24 hours before popping it in the oven for a fresh, hot meal.
Final Thoughts
This Chili Cornbread Casserole Recipe truly feels like a warm hug on a plate—comforting, flavorful, and satisfying all at once. I encourage you to try making it soon, whether for a family dinner or when friends come over craving something delicious and heartfelt. It’s not just a recipe, but a celebration of layers of taste and texture you’ll want to return to again and again.
Print
Chili Cornbread Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Southwestern American
Description
This Chili Cornbread Casserole is a hearty, comforting dish combining a spicy beef and bean chili base with a sweet, cheesy cornbread topping. Baked together in a skillet, it offers a perfect blend of robust southwestern flavors and a satisfying texture, making it an ideal meal for family dinners or casual gatherings.
Ingredients
Chili Filling
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 1 jalapeño pepper, diced (seeds removed)
- 3 garlic cloves, minced
- 1 Tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 15 ounce can tomato sauce
- 10 ounce can diced tomatoes with green chilies (drained, Rotel)
- 15 ounce can black beans (drained and rinsed)
- 1 cup frozen corn
- 2 Tablespoons tomato paste
- ½ cup beef broth
Cornbread Topping
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour
- 2 Tablespoons honey
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- 1 large egg
- 2 Tablespoons melted butter
- ¾ cup shredded cheddar cheese (for mixing in batter)
- ¼ cup shredded cheddar cheese (for sprinkling on top)
Toppings (optional)
- Cilantro
- Sliced jalapeños
- Diced avocado
- Sour cream
- Lime wedges
- Hot sauce
Instructions
- Prepare the chili filling: Preheat the oven to 400°F (200°C). Heat a large oven-proof skillet over medium heat. Add the ground beef, diced onion, green bell pepper, and jalapeño. Cook for 8-10 minutes, breaking up the beef, until browned and the vegetables soften.
- Add spices and garlic: Stir in the minced garlic, chili powder, smoked paprika, ground cumin, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
- Simmer the chili: Add tomato sauce, diced tomatoes with green chilies, black beans, frozen corn, tomato paste, and beef broth to the skillet. Stir well to combine. Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally, until the mixture thickens slightly.
- Make the cornbread batter: While the chili simmers, whisk together cornmeal, all-purpose flour, honey, baking powder, baking soda, and salt in a medium bowl.
- Combine wet ingredients: In a separate bowl, whisk together buttermilk, egg, and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined. Fold in ¾ cup of shredded cheddar cheese.
- Top the chili and bake: Drop spoonfuls of the cornbread batter evenly over the chili in the skillet, leaving some gaps to let the chili show through. Sprinkle the remaining ¼ cup shredded cheddar cheese over the top. Transfer the skillet to the oven and bake for 20-25 minutes until the cornbread is golden and cooked through.
- Serve: Remove from oven and let cool slightly. Garnish with cilantro, sliced jalapeños, diced avocado, sour cream, lime wedges, and hot sauce as desired before serving.
Notes
- Use an oven-proof skillet to easily transition from stovetop to oven.
- Removing seeds from jalapeño reduces heat; leave some seeds if a spicier dish is preferred.
- For a vegetarian version, substitute beef with plant-based crumbles and vegetable broth.
- The cornbread topping can be made ahead and refrigerated for up to a day before baking.
- Ensure the cornbread batter is not overmixed to keep it tender.
