Cornbread and chili go perfectly together, so why not bake them together in a casserole for the ultimate comfort food mashup? This delicious Chili Cornbread Casserole recipe has a layer of hearty chili underneath a fluffy cornbread topping.
What I love most about this chili cornbread casserole is how incredibly easy it is to make, even on those crazy-busy days. Shortcuts like using a store-bought cornbread mix and premade chili seasoning streamline the process without sacrificing flavor.
You need to spend a few minutes simmering the homemade chili, then pop the whole thing in the oven. It is a hearty, satisfying meal perfect for feeding a crowd at a potluck or enjoying a stress-free weeknight dinner.
My family loves this meal and yours will too! It’s a recipe that always delivers when you’re craving easy comfort food.
In this post, we’ll walk through the simple steps to create this soul-satisfying casserole. Plus, I’ll spill all the beans (pun intended) on how to customize your casserole to your heart’s content, store leftovers, and answer any questions you might have.
Looking for more easy casserole ideas? Try no-peek chicken casserole, walking taco casserole, or chicken and waffle casserole.
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Ground Beef: Choose lean beef if you’re watching the fat content, but a bit of fat can add flavor!
- Onion
- Garlic
- Chili Seasoning Packet: Why make life complicated? Grab a packet of your favorite chili seasoning from the store for a perfectly balanced spice blend that’s hassle-free.
- Crushed Tomatoes
- Frozen Corn
- Black Beans
- Cornbread Mix: Use a box of your favorite brand to crown your casserole with a golden, crumbly top that perfectly matches the chili. I usually buy Jiffy cornbread mix.
- Egg
- Milk
🥣How to Make Chili Cornbread Casserole
- Prep Work: Start by preheating your oven to 375°F. Then, give a 9×13 baking dish a light spritz with nonstick cooking spray.
- Cook the Beef: Heat a large skillet on medium heat and brown the ground beef with the onion. You’re looking for a bit of color on the meat and soft, translucent onions. Stir in the garlic and chili seasoning and let it cook for about 30 seconds.
- Simmer the Chili: Pour in the crushed tomatoes and frozen corn. Give it a good stir and let it simmer for 5 minutes to let those flavors mingle. Then, take it off the heat and fold in the black beans.
- Cornbread Topping: Whip up the cornbread mix in a separate bowl according to the box instructions, using the milk and egg. We’re keeping it easy by using a prepared mix.
- Layer and Bake: Pour the chili into your prepared casserole dish, then gently spread the cornbread mixture on top. Pop it in the oven for 25 minutes. You’ll know it’s done when the top is golden and your kitchen smells fantastic.
- Serve and Enjoy: Let it cool for a hot minute, then scoop it out and serve.
🍴Serving Ideas
Once you’ve pulled your bubbling Chili Cornbread Casserole out of the oven, the real fun begins – serving it up! Here are some delightful ways to bring this dish to the table:
- Classic Comfort: Serve it straight from the dish with a dollop of sour cream and a sprinkle of shredded cheddar cheese or some sour cream. Add a few slices of avocado or a light salad on the side for a complete meal.
- Personalize Your Portions: For a fun twist, scoop individual servings into ramekins before topping with cornbread batter and baking. Everyone gets their own mini casserole!
- Game Day Grub: Make it for a crowd-pleaser during sports events, or bring it to your next potluck.
- Breakfast Bounty: Believe it or not, a scoop of this casserole with a fried egg on top is fantastic for a hearty breakfast or brunch option.
💭How to Store
Let the casserole cool to room temperature before you put it away. This helps prevent condensation that could make the cornbread soggy.
Once cooled, cover the baking dish with plastic wrap or aluminum foil or transfer servings into airtight containers. Your casserole will stay fresh in the fridge for 2-3 days.
If you’ve made a big batch, you can freeze portions for later. Wrap them well in freezer-safe wrap or place them in freezer bags. When you’re ready to indulge again, thaw overnight in the refrigerator before reheating.
To reheat, pop it back in the oven at 350°F until warm. If you’re heating a single serving, a few minutes in the microwave will do the trick.
Storing your casserole properly ensures that every bite remains as delicious as when it first came out of the oven. So go on, make a big batch – your future self will thank you when you enjoy a hassle-free, tasty meal on a busy day!
⭐Tips
Be sure to check out the step by step instructions
- While ground beef is the go-to, mix it with ground turkey or chicken for a lighter take. Want more depth? Try a blend of meats for complex flavors.
- If you’re a fan of heat, toss in some diced jalapeños or a dash of cayenne pepper with your chili seasoning. Want it milder? Choose a mild chili seasoning packet, and you’re all set.
- Add some shredded cheese, corn kernels, or chopped herbs to the cornbread mix for an extra layer of flavor. Imagine biting into that cornbread top and finding a cheesy, herby surprise!
- Sneak in some extra nutrition by adding diced bell peppers, zucchini, or carrots to the chili mixture. It’s a great way to boost the veggie content.
- Consider doubling the recipe and baking in two dishes if you’re serving a crowd. This casserole is a crowd-pleaser, so having enough to go around is always a good idea.
📝Reader Questions
Definitely! Assemble the chili layer and store it covered in the fridge. Add the cornbread topping before you’re ready to bake to keep it fresh and ready for oven magic.
Serve it hot right out of the oven. If it’s cooled down too much, a quick warm-up in the oven will bring back that fresh-baked taste and texture.
Absolutely! Use a gluten-free cornbread mix and ensure your chili seasoning is also gluten-free. Check all your ingredients to be safe.
The cornbread topping should be golden brown and cooked through. You can insert a toothpick into the center of the cornbread – if it comes out clean, it’s ready!
Definitely! This recipe uses black beans, but feel free to add kidney beans, chili beans, or pinto beans if you like your chili extra hearty.
⭐Did You Make This? Leave a Star Rating!
Easy Chili Cornbread Casserole Is a Weeknight Dinner Hero
Ingredients
- 1 1/2 pounds ground beef
- 1 onion chopped
- 1 chili seasoning packet 1 ounce
- 2 cloves garlic minced
- 1 can crushed tomatoes 28 ounces
- 1 1/2 cups frozen corn
- 1 can black beans 15 ounces, drained
- 1 box cornbread mix 11.5 ounces, like Jiffy
- 1 Egg
- 1/3 cup Milk or the amount on your cornbread box
Instructions
- Preheat oven to 375° and lightly spray a 9×13 baking dish with cooking spray and set aside.
- Brown the ground beef with the onion in a skillet on medium heat. Cook until the meat is cooked, has some color, and the onions are soft.1 1/2 pounds ground beef, 1 onion
- Add in the garlic and the chili seasoning packet. Cook until the garlic is fragrant, about 30 seconds.2 cloves garlic, 1 chili seasoning packet
- Stir in the crushed tomatoes and the corn. Let it simmer for 5 minutes.1 can crushed tomatoes, 1 1/2 cups frozen corn
- Remove from heat and add in the black beans.1 can black beans
- Mix the cornbread with the egg and milk in a large bowl as directed on the back of the box.1 box cornbread mix, 1 Egg, 1/3 cup Milk
- Add the chili mixture to the baking dish and spread around. Then, put the cornbread batter on top and spread it to cover the chili.
- Bake in the preheated oven for 25 minutes or until golden brown. Scoop and serve.
Notes
- Serve topped with sour cream, green onions, ja, jalapenos, or other favorite chili toppings.
- This recipe works great with ground turkey or ground chicken.
- Add jalapenos or cayenne pepper if you want it spicier. Or choose a mild chili seasoning packet for less spice.
- Add extra veggies to your chili if you like, such as diced bell peppers, zucchini, or carrots.
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Nutrition Information
Nutrition facts are estimates.
