Chili Cornbread Casserole

This chili cornbread casserole recipe is loaded with flavor. It combines perfectly seasoned ground beef with veggies and just the right amount of spice. Then it has a sweet, buttery cornbread topping to finish it all off. It's just so, so good!

The Best Chili Cornbread Casserole

Whenever you're craving a hearty, comforting meal, this chili cornbread casserole is just what you need. It combines exactly what the name says, delicious homemade chili with fluffy cornbread to make one incredible casserole.

The chili is made up of ground beef that's cooked in a blend of spices, then mixed with classic chili ingredients like black beans and diced tomatoes. Then, the cornbread on top of the chili creates a dense, moist crust that is just out of this world good. If that's not the perfect comfort food combo, I don't know what is!

And it's delicious on its own, but it tastes great with any sides you want, like these Chinese green beans, these candied carrots, and these candied yams.

Why This Recipe Works

Easy to prepare. This casserole takes just 10 minutes to prepare, then the oven takes care of the rest.

Hearty. From the ground beef to the black beans and cornbread, it's the perfect comfort food meal that's satisfying and filling.

Family favorite. Everyone always loves this casserole, even picky eaters. So it's an ideal dinner for busy weeknights.

Ingredients

This chili cornbread casserole is made with all super simple ingredients. Honestly, I wouldn't be surprised if you have almost everything you need to make it at home already!

Anyway, here are the ingredients you'll need to make the chili:

• 1 pound ground beef
• 1 onion, chopped
• 2 tsp chili powder
• 1 tsp cumin
• Salt and pepper
• 1 can crushed tomatoes
• 1 cup frozen corn
• 1 cup canned black beans

And here's what you'll need to make the cornbread topping:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 tsp baking powder 
• 1 tsp baking soda
• 1 cup milk
• 2 eggs
• ¼ cup butter, melted

Lastly, here are some optional toppings:

• Green Onions
• Sour cream
• Cilantro

By the way, you can use a lot of these same ingredients from this ground beef cornbread casserole to make this tamale casserole or Cowboy cornbread casserole. So, if you end up with some extra ingredients, I highly recommend giving one of those a try next!

How To Make Chili Cornbread Casserole

1. Prep: Preheat oven to 350°F (180ºC) and grease a casserole dish with butter or nonstick cooking spray.

2. Cook ground beef: Add the ground beef and onion to a nonstick skillet over medium-high heat. Cook the ground beef until it's browned on all sides, and the onion starts to turn translucent. 

3. Make the chili: Add the chili powder, cumin, salt, and pepper to the ground beef mixture and mix to combine. Add crushed tomatoes, frozen corn, and black beans to the skillet. Cook and mix until everything's well combined and warmed through.

4. Make the cornbread: In a bowl, mix the cornmeal, flour, sugar, baking powder, and baking soda. Make a well in the center and add eggs and melted butter. Whisk the eggs with a fork while you combine everything together.

5. Bake and serve: Pour the chili into the baking dish, top it with the cornbread mixture, and bake for 30-40 minutes or until the cornbread is golden brown on top. Serve the casserole with sour cream, green onions, and cilantro, or any of your favorite chili toppings. Enjoy!

Tips To Make The Best Recipe

• Mix shredded cheddar cheese into the chili mixture for more flavor.
• Use diced tomatoes, tomato paste, or tomato sauce instead of crushed tomatoes for a different chili texture.
• Add extra chili powder, a little cayenne pepper, hot sauce, or red pepper flakes to the chili for a spicier flavor.
• Swap the ground beef for ground turkey or ground chicken, or add pinto beans and red kidney beans instead of meat.

How To Store Chili Cornbread Casserole

In the fridge: Put a lid on the baking dish or transfer the leftovers to an airtight container and store for up to 4 days.

In the freezer: Transfer the chili casserole to a freezer-safe container and freezer for up to 3 months.

Reheating: Put the leftovers back in a casserole dish or baking dish and warm in the oven at 350°F for about 10 minutes or until the chili and cornbread are thoroughly heated.

FAQS About This Chili Cornbread Casserole Recipe

Can I use Jiffy cornbread mix?

Yes, you can use Jiffy cornbread mix or even corn muffin mix for the cornbread topping instead of making homemade cornbread.

Can I make this casserole ahead of time?

Yes, you can make the chili ahead of time and store it in an airtight container in the fridge for a few days. Then when you're ready to serve it, just make the cornbread mix, assemble the casserole, and bake.

Can I use canned chili?

Absolutely! If you want to save time, you can use canned chili or even leftover chili for the casserole filling.

More Casserole Recipes

If you're looking for more incredibly easy casserole recipes to make next, you're in luck. We have a ton of them on the blog that you can try next!

Here are some of our most popular ones:

• Mexican cornbread casserole
• Chicken cordon bleu casserole
• Hamburger potato casserole
• Chicken pot pie casserole
• Mexican chicken casserole
  
• Corn dog casserole
• Enchilada casserole

Also, don't forget to follow us along on YouTube, TikTok, and Instagram for even more deliciousness. We post new recipes on them every single day.