Warm chili spices, melty beefy goodness, and a fluffy golden blanket of cornbread—this chili cornbread casserole brings together hearty ground beef, tender beans, diced tomatoes, and a buttery, oven-baked top crust. It smells like cozy meals and tastes like staying in on purpose.
This isn’t a dish that begs for attention—it just quietly delivers. It’s the one-skillet superhero that shows up on a drizzly evening, or when you’ve got exactly 43 minutes to pull together something comforting without emptying the spice cabinet. The chili underneath is rich and tomatoey, balanced with just enough heat (hi there, jalapeño), and the cornbread layer? Lightly sweet, perfectly tender, just enough crunch along the edges. I mean, is there anything more satisfying than breaching a golden crust with a spoon and finding chili waiting beneath?
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Chili Cornbread Casserole
You don’t need to reinvent dinner to make it interesting. Sometimes, you just need chili topped with cornbread and baked until it smells like heaven.
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Ridiculously simple to make: You sauté stuff, stir in some cans, whip up a quick batter, then just chuck it in the oven.
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Comfort food synergy: The bottom’s all saucy, hearty chili, the top’s fluffy, golden cornbread. Each spoonful practically hugs you.
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Customizable to your heart’s content: Want it spicy, meaty, veggie-packed, or cheesy? Yep, go wild.
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One skillet, no stress: Less cleanup means more time for, well, eating and skipping the dishes (or bribing someone else to rinse them).
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Great for feeding people (or feeding yourself over 3 cozy days): Leftovers reheat beautifully.
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Perfect excuse to use up pantry stuff: Everything from beans to corn to random tomato things.
Ingredient Notes
All the flavor, none of the weird fuss. Here’s the lowdown on what you’re actually tossing into that skillet.
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Ground beef: Brings the hearty, meaty backbone. You could swap in ground turkey or plant-based crumbles if you’re feeling it.
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Onion + bell pepper + jalapeño: These build out the chili’s savory base. Use whatever color bell pepper you’ve got. If you’re spice-sensitive, ditch the jalapeño or just use half.
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Garlic + spices (chili powder, cumin, smoked paprika): The dream team. The smoked paprika takes you straight into campfire territory, minus the ash.
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Tomato sauce + diced tomatoes: These give you the tang and sauciness. Fire-roasted tomatoes? Even better.
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Beans (kidney + black): For texture and oomph. If you only have one kind, don’t overthink it.
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Corn: A little burst of sweetness that pops against the warm savory spices.
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Cornmeal + flour combo: Makes a cornbread that’s soft and tender, not gritty. It rises like a dream, thanks to the leaveners.
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Buttermilk: Adds tang and keeps your cornbread from being dry and sad. No buttermilk? A splash of vinegar in milk saves the day.
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Eggs + melted butter: Bind and enrich the batter. Also, butter flavor forever.
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Sugar (optional): Controversial, I know. Use it if you like a barely-sweet top. Skip it if that’s a bridge too dessert-y.
How To Make This Chili Cornbread Casserole
Alright, apron on, spoon in hand. Here’s how this all comes together with minimal dish juggling.
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Preheat that oven to 375°F: I know it’s obvious, but let’s not forget. You need it hot and ready before the skillet gets real.
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Start the chili base: Grab a big oven-safe skillet (a 12-inch cast iron works wonders). Warm your olive oil, toss in the ground beef, onions, bell pepper, and jalapeño if you’re using it. Cook until the beef loses all pink and the veg gets soft. Break it up with a spoon as you go—it’s oddly satisfying.
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Add flavor town’s finest: Stir in garlic, chili powder, cumin, paprika, salt, and pepper. Give it about a minute to bloom—your kitchen will smell ridiculously good.
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Tomatoes, beans, corn, go!: Pour in that tomato sauce, the diced tomatoes (juice and all), both beans, and the corn. Mix it up, let it simmer for 10 to 15 minutes so everything gets nice and cozy. Then, take it off the heat.
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Mix the cornbread batter: While your chili simmers, whisk the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using). In a second bowl, mix the buttermilk, eggs, and melted butter. Pour the wet into dry and stir gently until just combined. Don’t overmix.
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Assemble and bake: Spoon the cornmeal batter gently over the chili. It won’t be perfect, and that’s perfect. If your skillet isn’t oven-safe, transfer the chili to a 9×13 baking dish first. Then pop it all in the oven.
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Bake and cool: It takes 25 to 30 minutes until the cornbread is gorgeously golden on top and cooked through. Let it sit for 10 minutes before you dig in (yes, really). That helps the layers settle and avoids tongue lava.
Storage Options
So, you’ve got leftovers? Perfect. This chili cornbread casserole is one of those magical meals that keeps getting better over the next day or two.
Let the casserole cool completely (don’t skip this or you’ll end up with soggy cornbread). Then cover the skillet or transfer portions into airtight containers. It’ll keep in the fridge for up to 4 days, and honestly, it reheats like a champ. The cornbread gets a little softer, the chili gets deeper flavor—it’s a win-win.
Need to freeze it? Totally doable. I recommend freezing in individually sized portions. Use freezer-safe containers, wrap well, and it’ll hold up for about 2 months. Defrost in the fridge overnight, then reheat in the oven or even microwave if you’re impatient (we’ve all been there).
For reheating, toss it in a 350°F oven for about 15 minutes. Or do the microwave thing, just cover it with a damp paper towel so the cornbread doesn’t dry out and turn into something resembling drywall.
Variations and Substitutions
Think of this base recipe as the cozy flannel shirt of casseroles: reliable, comfy, and ready for accessorizing.
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No beef, no problem: Swap in ground turkey, chicken, or a plant-based crumble. You can even skip the meat entirely and double up on beans.
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Add cheese to the topping: A handful of shredded cheddar mixed into the cornbread batter turns it into a melty, cheesy crown. No regrets.
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Use pepper jack or chipotle instead of jalapeño: For a smoky twist or more bite, play around with spicier ingredients.
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Skip the sugar in the cornbread: Not into sweet-savory combos? Just leave it out. The cornbread will still be soft and delicious.
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Try poblano peppers for depth: They’re mild and earthy and make the chili feel just a little more grown-up.
What to Serve with Chili Cornbread Casserole
Honestly, this is a meal all on its own. But if you’re feeling fancy or feeding more than a couple mouths, these sides work beautifully.
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A bright, citrusy slaw can bring needed crunch and freshness. Think cabbage, lime juice, and maybe a little cilantro if you’re not one of those “cilantro tastes like soap” people.
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Need a little green for the table? A quick sautéed veggie like rainbow chard or spinach works wonders. If you’re in the mood for something vibrant, this pan-seared cod with rainbow chard has a great side that could tag nicely alongside.
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To cool things down (spice-wise), dollop on sour cream and set out avocado slices, extra shredded cheese, or even Greek yogurt if that’s how you roll.
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Can’t stop the comfort train? Try serving it with this easy homemade honey butter on the side. It tastes absurdly great swiped onto a bite of chili-topped cornbread.
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And if dessert is happening (it should), balance all that savory with these tiny-but-mighty cannoli bites. They’re crunchy, creamy, and very nibble-friendly.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this chili cornbread casserole vegetarian?
Absolutely! Just skip the ground beef and either double up on beans or toss in some chopped mushrooms for a meaty bite. The chili part has so much flavor already, you won’t miss the meat one bit. Lentils work too, if you’ve got those handy.
What if I don’t have an oven-safe skillet?
No worries at all. After making the chili part, just pour it into a lightly greased 9×13 baking dish, spoon the cornbread batter on top, and bake as usual. Works exactly the same, and your skillet gets a break.
Can I make this ahead of time?
Yep! You can prep the chili in advance and either refrigerate it overnight or freeze it for longer. Just reheat it lightly before spooning on the cornbread and baking. Assembled the whole dish ahead? Pop it in the fridge and bake within a day—just add a few extra minutes to the bake time from cold.
How do I know when the cornbread is done?
When it’s golden brown on top and a toothpick poked into the center (just the cornbread part) comes out clean, you’re good to go. Try not to overbake—it’ll keep cooking a bit even after it comes out of the oven, so 25–30 minutes is usually perfect.
Chili Cornbread Casserole
Ingredients
Chili Base
- 1 lb (450 g) ground beef or ground turkey or plant-based crumble
- 1 medium onion diced
- 1 bell pepper any color, diced
- 1 jalapeño seeded and diced, optional
- 2 cloves garlic minced
- 2 tbsp (16 g) chili powder
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1 tsp salt plus more to taste
- 0.5 tsp black pepper
- 1 can (425 g) tomato sauce 15 oz (425g)
- 1 can (411 g) diced tomatoes 14.5 oz (411g), with juice
- 1 can (425 g) kidney beans drained and rinsed
- 1 can (425 g) black beans drained and rinsed
- 1 cup (170 g) frozen corn or canned/drained corn
- 1 tbsp (15 ml) olive oil
Cornbread Topping
- 1 cup (120 g) fine yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 0.5 tsp (3 g) baking soda
- 0.5 tsp salt
- 2 tbsp (25 g) sugar optional
- 1 cup (240 ml) buttermilk see note for substitute
- 2 large eggs beaten
- 4 tbsp (56 g) unsalted butter melted and slightly cooled
Equipment
- 12-inch oven-safe skillet
- Mixing bowls
- Whisk
- Spoon or spatula
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet (like 12-inch cast iron), heat olive oil over medium heat. Add the ground beef, onion, bell pepper, and jalapeño (if using). Cook until beef is browned and veggies are soft, breaking up meat as it cooks.
- Add the garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for about 1 minute until fragrant.
- Stir in the tomato sauce, diced tomatoes (with juice), kidney beans, black beans, and corn. Simmer everything together for 10–15 minutes, then remove from heat.
- In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
- In a separate bowl, whisk the buttermilk, eggs, and melted butter. Pour the wet mixture into the dry ingredients and gently stir just until combined—do not overmix.
- Spoon the cornbread batter over the simmered chili in the skillet, spreading gently to mostly cover (it’s okay if some chili peeks through).
- If your skillet is not oven-safe, transfer chili to a greased 9x13 baking dish, then add cornbread batter on top.
- Bake for 25–30 minutes until the cornbread top is deeply golden and a toothpick inserted into the cornbread comes out clean. Cool 10 minutes before serving.
