chili cornbread casserole

Lean, flavorful chili baked over a layer of cornbread and topped with lots of melted cheese. This Chili Cornbread Bake is the perfect casserole to serve at your next game day gathering or makes for a delicious meal any night of the week.

Chili Cornbread Bake

turkey

onion (chopped)

celery (chopped)

garlic (minced)

chili powder

cumin

black pepper

red pepper (or

tomato sauce

can chili beans

cannellini beans

eggs ((see corn muffin mix

milk ((see corn muffin mix for amounts suggested))

cheddar and Monterey jack cheese blend

sour cream, (optional)

Spray a large skillet with cooking spray and place over medium heat. Cook turkey, celery and onion until turkey, breaking up the turkey with a spoon. Cook till turkey is no longer pink. Add garlic, chili powder, black pepper, cumin, and crushed red pepper. Cook and stir for 2 minutes. Stir in tomato sauce and beans. Turn heat down to low and allow to simmer while preparing cornbread.

Preheat oven to 350 degrees. Spray a deep 13 x 9 casserole dish with cooking spray. Prepare corn muffin mix with eggs and milk according to package directions and pour batter into prepared baking dish. Remove chili mixture from heat and spoon over the batter. Bake, uncovered, for 30-35 minutes. Edges of cornbread should be nicely browned and center should appear to be set. Carefully remove dish from oven and sprinkle with cheese. Return to oven and bake 5-10 minutes more, until cheese is melted.

Serve with tortilla chips and top with sour cream if desired.

Chili cornbread casserole with savory chili, melty cheese, and sweet cornbread topping is easy to make and tastes amazing!

Chili Cornbread Casserole

no bean chili (or about 6 cups homemade chili)

tomatoes ((15 ounces) drained)

kidney beans ((15 ounces) drained and rinsed)

cannellini beans ((15 ounces) drained and rinsed)

Mexican blend shredded cheese (cheddar also works)

cornbread mix (we

creamed corn ((15 ounces))

eggs (large)

In a 9x13&quot; casserole dish, mix together the 3 cans of chili, diced tomatoes, kidney beans and cannellini beans. Spread evenly along the bottom of the dish.

Sprinkle the shredded cheese evenly over the chili mixture.

Using a blender (upright or immersion) blend together the cornbread mix, creamed corn, and eggs.  Pour cornbread batter over the cheese and chili.

Bake at 400F degrees for 25 to 30 minutes until top is browned and chili mixture bubbling in the corners.

Do you like eating cornbread with your chili? Then you will love this Chili Cornbread Casserole! It’s cooks together for a hearty and comforting dinner!

beef

onion, (chopped)

salt and pepper

garlic, (minced)

(28 oz) can crushed tomatoes

corn

(15 oz) can black beans, rinsed and drained

cornmeal

all-purpose flour

salt

sugar

baking powder

baking soda

milk

eggs

butter, (melted and cooled)

Sour cream and sliced jalapeños for topping, (optional)

Preheat oven to 375 degrees and lightly coat a 2-quart casserole dish with cooking spray. Set aside.

Brown ground beef with onion in a large skillet. Once meat is cooked and onion is soft, add in garlic, chili powder, and cumin. Cook until garlic is fragrant, about 30 seconds. Add in crushed tomatoes and corn, then simmer for 5-7 minutes. Remove from heat and stir in black beans and season with salt and pepper to taste.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and baking soda. In a separate smaller bowl, whisk together milk, eggs and butter. Add liquid mixture to dry ingredients and mix until combined.

Pour chili into prepared baking dish and top with cornbread batter. Bake for about 28-35 minutes or until cornbread is lightly golden.

Everyone loved this. I used my French onion soup crocks and made individual servings. 

Been making this for 40years . I omit the corn , and add chopped jalapeños to the chili and extra sharp cheddar cheese to the cornbread. Taught to me by my mother. It is so good. Sometimes I top the batter with tortilla chips before it goes in the oven. Drag out the salsa!

This recipe is a regular in our house. I use canned coconut milk and vegan butter because I can’t do dairy, but it still tastes amazing. 

Excellent recipe! I had leftover chili in my
freezer so this was super easy.  Followed others and added cheese on top of the chili. Thought the cornbread would be too dry but it soaked up some of the chili moisture so the consistency was perfect. Thanks for sharing!

OMG this recipe is so easy so delicious and was a big hit for a quick Friday dinner everyone loved it. I made one small change and added a 4oz can of drained green chilis super good. I look forward to trying out more of these recipes..

Delish!
I used ground turkey,  cup4cup GF AP flour and added a layer of Mexican cheese between the chilli and cornbread - came out great! 

That is the way I make it and it’s wonderful.  My husband is picky and he will have 2 servings of it.  I brings me back to childhood without homemade cornbread.

Made this tonight because I stumbled on your site.  Yummy.  I used what I had so improvised with canned southwestern corn, didn't have 1 1/2 pounds of  hamburger but worked out great with just 1 pound.  Used Rotel diced tomatoes and pinto beans.  I am not a great cook so your recipe got me going in the right direction.  Not that you ever read anyone else's blogs - your's is so awesome, but I am a beginner and have one. www.mygrandmasrecipebox.blogspot.com.  IF you ever get bored - check it out.  Mostly OLD handwritten recipes.

Cornbread falls into chili… definitely keep making the chili and cornbread on the side. Cornbread batter just sinks into chili and definitely will not come out like the pictures!!!
Good taste though

Could you use canned Chili for this with some cheddar cheese on top before adding corn bread to avoid soggyness? Don't hate me for using canned I just don't have time and it makes it easier

I like your combinations of meat to veg. I have made this several times, but admit that I use  Jiffy mix for topping to save time. And I recommend a layer of grated cheese before topping with the cornbread (Jack or cheddar).

Warm up with this chili cornbread casserole! It's a hearty, one-pan meal with plenty of spice that's perfect for chilly nights at home.

olive oil

onion,

bell pepper (any color), diced

diced,

garlic,

smoked paprika

pepper

(15 ounce) can diced tomatoes

kidney beans, drained and rinsed

(15 ounce) can black beans,

yellow cornmeal

sugar,

buttermilk

butter

Preheat the oven to 375°F.

Make the chili: In a large (12-inch) oven-safe skillet, warm the olive oil over medium heat. Add the ground beef, onion, bell pepper, and jalapeño, and cook, breaking the meat up with a wooden spoon until it’s no longer pink.

Stir in the garlic, chili powder, cumin, paprika, salt, and pepper. Mix until fragrant, about 1 minute.

Mix in the tomato sauce, diced tomatoes, kidney beans, black beans, and corn. Stir well and simmer for 10-15 minutes. Taste and adjust the seasoning if necessary. Remove from the heat.

Make the cornbread: While the chili simmers, whisk the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt in a large bowl.

In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth. Add to the dry ingredients and stir gently by hand until just combined.

Spoon the cornbread batter over the chili in the skillet. If you don’t have an oven-safe skillet, transfer the chili to a lightly greased 9x13-inch baking dish and top with the cornbread batter.

Bake for 25-30 minutes, or until the cornbread topping is golden brown. Remove from the oven and let cool for about 10 minutes.

Serve hot with any desired toppings, and enjoy!

This Chili Cornbread Casserole has an easy homemade chili topped with an irresistible Jiffy cornbread topping! This dish is so easy to assemble and bake for a cozy night in.

EACH: salt, ground cumin, dried oregano, mustard powder, brown sugar

cayenne pepper

onion

salt/pepper

green bell pepper (diced)

tomato paste

Worcestershire sauce

hot sauce

chicken broth

beef bouillon cube

tomatoes

tomatoes (drained well)

kidney beans (drained)

(8.5 oz.) boxes Jiffy corn muffin mix

(15.25 oz.) can whole kernel sweet corn, drained

sour cream

eggs (whisked)

Combine the seasoning mixture and set aside. Measure out the remaining chili ingredients before beginning.

Preheat oven to 375° F.

Heat olive oil in a large pot over medium heat. Add the onions and soften for 3-4 minutes. Season the ground beef (generously) with salt and pepper and add it to the pot. Cook and crumble the beef, stirring frequently, for 5 minutes.

Add the bell peppers and garlic and stir to combine. Heat through for 5 more minutes, or until the beef is cooked through. Drain grease well.

Reduce heat to medium. Sprinkle the combined seasoning mixture (from step 1) over the meat. Add the tomato paste, Worcestershire sauce, and hot sauce and stir to combine.

Add the chicken broth and use a silicone spatula to “clean” the bottom and sides of the pot, this will give the chili more flavor.

Add the beef bouillon cube, crushed tomatoes and drained diced tomatoes and stir to combine. Bring to a boil, then reduce heat to low. Stir in the kidney beans.

Cover partially while you combine the cornbread topping ingredients in a large bowl until just combined, don’t overmix.

Transfer the chili to a deep, 9 x 13-inch casserole dish, gently pressing down to form a firm layer.

Gently spoon the cornbread topping over the chili, placing dollops along the perimeter and in the middle,  Once finished, use a silicone spatula to lightly smooth out the top in an even layer. Do this slowly and gently.

Transfer to the oven and bake uncovered for 45 minutes. Tent the top with foil during the last 5-10 minutes of baking if the top begins to brown too much.

Remove and let it sit for 5 minutes prior to serving.

Made this for dinner last night - delicious! And perfect for being stuck inside during a snow storm and cold blast. Will definitely be making this again. :)

The chili was great!  Super flavor, perfect seasonings.    But, my cornbread topping was not cooked in the middle.  It was hard to spread it over the chili.  I covered “almost” the whole 9x13 pan.  I couldn’t get it to the sides completely.  I’m sure that made the topping thicker in the middle, and, therefore not cooked completely.  I baked it uncovered at 375 for 45 minutes, per the recipe.  I put foil on top for the last 6 minutes to prevent it from over browning.  We let it rest a good 15 minutes before we dug in.  The servings we had from the edge of the pan were cooked perfectly and taste great!  We topped ours with shredded cheddar, sliced jalapeño, and sour cream.  Next time I make this, I will apply the cornbread topping by the tablespoon, in a grid-like pattern, then try to smooth it out.  I’ll try it again someday because it was good!  We shall see if I can get it right next time.  

We had this tonight. I've never done this combo way or chili/cb before. We loved the sweetness of the cornbread with the savory chili so much! We topped ours with green onions, jalapenos, sour cream and I also added a small amount of fresh grated cheddar at the very end of the cook time. Tho honestly, it doesnt even need the cheese. This one is lacking nothing. I'm definitely going to make this chili recipe again. Next time I'm going to serve it in baked potatoes with all the toppings. It's just such a good solid staple chili recipe. So many possibilities. Just loved!

I LOVE THIS RECIPE EXCEPT FOR THE BROWNING OF THE MEAT!         I WILL NEVER UNDERSTAND WHY CHEFS INSIST ON ADDING VEGETABLES TO MEAT, BROWNING THE MIXTURE, THEN DRAINING ALL THE VEGETABLE JUICES WITH THE OIL!!!!!!!!!         ADD THE VEGETABLES    AFTER DRAINING THE OIL   THEN BROWN THE VEGETABLES IN THE MEAT A LITTLE MORE. THE VEGETABLE JUICES WILL NOT LET THE MEAT BURN AND YOU RETAIN ALL THE FLAVOR FROM THE VEGETABLES!

I love this so much! I just had to come back and say adding cheese and sour cream is beyond delicious! It almost tastes like a completely different dish! The cornbread topping and chili is superb! I hope everyone makes this one!❤️

After a delay in dinner plans, I FINALLY made this last night. With each recipe, I just love you more and more, Stephanie! ❤️ This dish holds a special place in my heart and my mom and I thought it was perfection! 
I don’t know how perfection could get any better, but I know it’s going to as this is the 2nd day and magic happens overnight! Plus I forgot to add my sour cream and cheese! I really can’t wait to have it again. The beans, corn, tomatoes, spice, cheese cornbread, and sour cream…just so yum! Today is movie day and I’ll be eating it all day, probably till it’s all gone! 🐷 I loved it Stephanie, thank you so much for this! You’re a rockstar chef! 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1762647262/en3popfnplptrannsdz4.mp4

This Chili Cornbread Casserole has an easy homemade chili topped with a fluffy Jiffy cornbread topping! This dish is so easy to assemble and bake for a cozy night in, football watching, and entertaining!

Chili Cornbread Casserole layers a flavor-packed base of homemade chili with a topping of cheesy, from-scratch cornbread for the ultimate comfort food dinner!

black beans (drained)

(15-ounce) can pinto beans (drained)

cayenne OR chipotle chile pepper powder (or

beef broth

cheddar cheese

With oven rack in center position, preheat oven to 350°F. Lightly grease or spray an 8-inch square baking dish with nonstick cooking spray.

Set a pot, saucepan, or large skillet over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. Stir in the minced garlic and cook for another minute or two until fragrant.

Drain the grease from the meat and add the canned beans, chili seasoning, cayenne or chipotle (if using), tomato sauce, and beef broth. Stir to combine, bring to a simmer, and cook for 5 minutes, stirring occasionally. Transfer chili mixture to greased baking dish, smoothing the top.

While chili mixture is simmering, prepare Homemade Cornbread Mix according to the directions (you may choose to reduce or omit the honey, if you wish). Stir in shredded cheddar cheese until just combined.

Evenly dollop cornbread batter over chili mixture in dish, smoothing to the edges of dish. Bake, uncovered, for 30 to 35 minutes or until cornbread is golden brown and tests done with a toothpick in the center. Serve with your favorite chili toppings, such as a dollop of sour cream, a pinch of shredded cheese, cubed avocado, and/or a sprinkle of cilantro.

https://content.jwplatform.com/videos/t8JkP8tp.mp4

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Chili Cornbread Casserole

Chili Cornbread Casserole

Top 6 chili cornbread casserole recipes from across the web

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Chili Cornbread Bake

Chili Cornbread Casserole

Chili Cornbread Casserole

Chili Cornbread Casserole

Chili Cornbread Casserole

Chili Cornbread Casserole

The most viewed chili cornbread casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine