Chili Cornbread Casserole
Warm chili spices, melty beefy goodness, and a fluffy golden blanket of cornbread—this casserole combines hearty ground beef, tender beans, diced tomatoes, and a buttery, oven-baked crust for the ultimate one-skillet comfort food. With a lightly sweet, perfectly tender cornbread top and rich, tomatoey chili underneath, it’s weeknight magic that gets even better as leftovers.
6
servings
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.
Notes
Ingredient Tips: Use fire-roasted tomatoes for extra flavor. For vegetarian option, skip beef and add extra beans or chopped mushrooms. To make your own buttermilk: combine 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes.
Serving Ideas: Top with sour cream, sliced avocado, chopped cilantro, or shredded cheese. Serve with a fresh slaw or sautéed greens on the side if you like.
Storage: Cool before covering and refrigerating; keeps up to 4 days. Freeze portions for up to 2 months.
Nutrition
Calories: 495kcal | Carbohydrates: 51g | Protein: 27g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 110mg | Sodium: 1170mg | Potassium: 930mg | Fiber: 8g | Sugar: 7g | Vitamin A: 950IU | Vitamin C: 22mg | Calcium: 149mg | Iron: 5mg