This is the kind of cozy, crowd-pleasing dinner that makes everyone linger at the table. A rich, saucy chili gets topped with a golden blanket of cornbread and plenty of melty cheese, all baked in one pan. It’s simple, comforting, and weeknight-friendly, yet impressive enough for a casual get-together.
The casserole comes out bubbling, fragrant, and ready to scoop straight onto plates. If you love bold flavor and low effort, this one hits the sweet spot.
What Makes This Special
This casserole is a smart mashup of two classics: hearty chili and sweet-savory cornbread. You get the best of both worlds—spiced ground beef and beans under a soft, slightly crisp cornbread crust.
It’s an easy way to feed a crowd without juggling multiple dishes or sides.
The ingredients are flexible, so you can use what you have. It’s great with ground turkey, a vegetarian swap, or extra veggies. Plus, leftovers taste even better the next day, which is always a win for busy schedules.
What You’ll Need
- 1 pound ground beef (or ground turkey)
- 1 tablespoon olive oil (if using lean meat)
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional but great for depth)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 (15-ounce) can black beans, drained and rinsed (or kidney beans)
- 1 cup frozen corn (optional but adds texture and sweetness)
- 1–1 1/2 cups shredded cheddar or Monterey Jack cheese
- 1 (8.5-ounce) box cornbread mix (or your favorite homemade mix)
- Ingredients called for on the cornbread mix box (typically milk, egg, and oil)
- Fresh cilantro or green onions, chopped (for garnish, optional)
Instructions
- Preheat the oven. Set to 400°F (200°C).
Grease a 10–12 inch oven-safe skillet or a 9×13-inch baking dish.
- Brown the meat. Heat a large skillet over medium-high. Add olive oil if needed, then ground beef. Cook, breaking it up, until browned and no longer pink, about 5–7 minutes.
Drain excess fat if necessary.
- Cook the veggies. Stir in onion and bell pepper. Sauté until softened, about 4 minutes. Add garlic and cook 30 seconds until fragrant.
- Season the chili. Add chili powder, cumin, smoked paprika, salt, and black pepper.
Stir to coat the meat and veggies.
- Add the tomatoes and beans. Pour in diced tomatoes and tomato sauce. Stir in black beans and corn. Simmer 5–7 minutes to thicken slightly.
Taste and adjust salt.
- Add cheese to the chili base. Sprinkle about 1/2 cup of cheese over the chili and gently fold it in. This melts into the sauce for a richer filling.
- Make the cornbread batter. In a bowl, prepare the cornbread mix according to package directions. Do not overmix—stir just until combined.
- Assemble the casserole. Transfer the chili to your prepared skillet or baking dish if it’s not already in an oven-safe pan.
Spread the cornbread batter evenly over the top. Sprinkle the remaining cheese over the batter.
- Bake. Place in the oven and bake 18–25 minutes, until the cornbread is golden and a toothpick comes out clean from the topping. The edges should be bubbling.
- Rest and garnish. Let the casserole sit for 5–10 minutes.
Top with chopped cilantro or green onions if you like. Scoop and serve warm.
Keeping It Fresh
Let leftovers cool to room temperature, then cover tightly and refrigerate for up to 4 days. Reheat in the oven at 325°F until warmed through, or microwave individual portions.
If the cornbread starts to dry, a splash of broth over the chili portion helps bring back moisture.
For freezing, cool completely, wrap well, and freeze for up to 2 months. Thaw overnight in the fridge and reheat covered in the oven. The cornbread’s texture softens after freezing but still tastes great.
Why This is Good for You
- Balanced meal in one pan: Protein from meat and beans, fiber from beans and veggies, and carbs from the cornbread.
- Customizable spice and sodium: You control the seasoning, so it’s easy to lighten up or amp up as needed.
- Whole-food add-ins: Add extra veggies like zucchini or spinach without changing the overall flavor.
More color means more nutrients.
- Satisfying without fuss: Filling meals help curb mindless snacking later.
Pitfalls to Watch Out For
- Watery chili base: If your chili is too thin, the cornbread can sink. Simmer a few extra minutes to reduce before topping.
- Overmixing the batter: This can make the cornbread tough. Stir just until combined.
- Uneven baking: If your dish is very deep, the top may brown before the center cooks.
Tent loosely with foil and bake a few extra minutes.
- Underseasoning: Taste the chili before topping. It should be slightly bold because the cornbread mellows it out.
Alternatives
- Vegetarian: Skip the meat and add extra beans (pinto, kidney, or chickpeas) or crumbled plant-based meat. A handful of chopped mushrooms adds a meaty texture.
- Turkey or chicken: Ground turkey or chicken keeps it lighter.
Add an extra teaspoon of olive oil to prevent dryness.
- Spice level: Add diced jalapeño with the onions or a pinch of cayenne to the chili. For mild, reduce chili powder and skip smoked paprika.
- Cheese swaps: Pepper Jack for heat, Colby for creaminess, or a mix for flavor complexity.
- Homemade cornbread: Use your favorite from-scratch batter. A touch of honey in the batter is great with the savory chili.
- Gluten-free: Choose a gluten-free cornbread mix and confirm your spices and sauces are gluten-free.
- Add-ins: Stir in diced sweet potato, zucchini, or spinach to the chili.
Fold a handful of shredded cheese into the cornbread batter for extra richness.
FAQ
Can I make this ahead?
Yes. Make the chili base up to 2 days ahead and refrigerate. When ready to bake, warm the chili on the stove, top with fresh cornbread batter, and bake.
This keeps the cornbread light and fluffy.
What pan works best?
A 10–12 inch cast-iron skillet is ideal because it goes from stovetop to oven. A 9×13-inch baking dish also works well—just cook the chili on the stove first, then transfer to the dish before topping and baking.
How do I prevent the cornbread from getting soggy?
Simmer the chili until it’s thick and not watery. If it looks thin, cook a few extra minutes.
Bake until the cornbread is fully set in the center.
Can I use homemade chili?
Absolutely. Leftover chili is perfect here. Just ensure it’s thick enough, then top with batter and bake as directed.
What can I serve with it?
It’s a complete meal on its own, but a simple side salad, sliced avocado, or a dollop of sour cream and hot sauce makes it even better.
How spicy is it?
It’s moderately spiced by default.
Adjust the chili powder to taste, add jalapeños for heat, or keep it mild by using less spice and more cheese.
Can I skip the cheese?
Yes. The casserole will still be flavorful. If you want creaminess without cheese, add a spoonful of plain Greek yogurt or a dairy-free alternative when serving.
Wrapping Up
Cornbread Chili Casserole is a no-stress, all-comfort kind of dinner.
It brings big flavor, minimal dishes, and plenty of leftovers. With a few pantry staples and a single pan, you’ll have a warm, cheesy meal that feels like a hug in a bowl. Keep this one in your rotation for busy nights and casual weekends alike.