If you love a bowl of hearty chili served with a piece of warm cornbread, this Chili Cornbread Casserole brings the two together in one delicious dinner! It starts with a flavorful ground beef chili made with beans, corn, spices, and fire-roasted tomatoes, then gets topped with a cheesy cornbread layer that bakes up golden and tender.
If you are a casserole lover, you’ll also love this Taco Casserole or this Green Chile Casserole.
I always feel the need to make cornbread when I make chili. The two just go so perfectly together. So why make both when you can make them together?
I love the idea of getting both parts of a classic comfort-food meal in every serving. The chili is hearty and full of flavor, while the cheesy cornbread topping makes it extra satisfying. Serve it straight from the baking dish with your favorite chili toppings for a cozy dinner that’s perfect for a busy weeknight or a chilly evening.
Ingredients
For the Chili Filling:
- Ground Beef: This makes the chili hearty and gives the casserole the majority of its base. I go heavy on the ground beef, using 2 pounds.
- Spices: I use chili powder, oregano, cumin, and sugar, as well as salt and pepper. The sugar might seem like a strange ingredient, but it’s only a small amount and is there to balance the flavors and the acidity.
- Beans: These add texture, fiber, and extra heartiness to the chili. I use pinto beans but these can easily be swapped for another bean of your choice.
- Corn: The corn adds some sweetness that goes perfectly with the beef and the spices.
- Fire-Roasted Tomatoes: I love the smokiness that the fire-roasted tomatoes bring. You will need to add these in undrained, as the liquid is needed for the chili. If you can’t find fire-roasted tomatoes, you can swap in regular diced tomatoes.
For the Cheesy Cornbread:
- Cornmeal & Flour: These are the base for the cornbread. I use regular yellow cornmeal.
- Baking Powder, Baking Soda, and Salt: These ingredients are needed for texture as well as flavor. The mixture of baking powder and baking soda ensures that the cornbread rises correctly.
- Milk and Egg: These provide moisture and fat for the cornbread topping. The egg is also important for structure.
- Butter: You want to use melted butter, but let it cool for a few minutes before adding.
- Cheese: Instead of adding regular cornbread to the chili, we are adding cheesy cornbread! I like to use medium cheddar, and I like to shred it myself.
How to Make Chili Cornbread Casserole
STEP 1: Using an oven safe skillet, soften the onion and then add the garlic. Add in the ground beef and cook until it is cooked through, breaking it up as it cooks. Season with the chili powder, oregano, cumin, and sugar. Taste and add salt and pepper, as desired.
STEP 2: Add in the hot sauce, then the corn, beans, and fire-roasted tomatoes. Let this all cook together for a few minutes, until everything is warmed through.
STEP 3: While the chili is cooking, mix together the dry ingredients in a large bowl.
STEP 4: In another bow, whisk together the milk, eggs, and butter. Pour those wet ingredients into the dry ingredients.
STEP 5: Stir everything together until it is mostly combined, then fold in the cheese. You don’t want to overmix.
STEP 6: Spoon the mixture over the cooked chili, then carefully spread it over the top. Bake the casserole until it is golden brown on top and cooked through.
Tips and Tricks
If you don’t have an ovenproof skillet, you can bake this in a baking dish. Just transfer the chili to the dish and top with the cornbread mixture and bake as directed.
Let the casserole sit for a few minutes before serving. This just helps it to set up better, making it easier to serve.
Don’t forget the toppings! We like sour cream, jalapeños, cilantro, and green onions. You could also add extra cheese, diced avocado, or whatever your heart desires!
If making ahead, I don’t suggest storing the unbaked casserole assembled. The cornbread will seep into the chili. I would either bake it and then reheat, or make the chili and add the cornbread topping just before serving.
More Comfort Food Favorites
Shepherd’s Pie
Chili Mac
Chicken and Dumplings
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Chili Cornbread Casserole
Ingredients
Chili:
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 pound lean ground beef
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 teaspoons hot sauce
- 1 1/2 cups frozen corn
- 1 (15.5 oz) can pinto beans drained and rinsed
- 1 (14.5 oz) can fire roasted tomatoes
Topping:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup milk
- 2 large eggs
- 1/2 cup butter melted and slightly cooled
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375ºF.
- Place a large oven-proof skillet over medium-high heat. Add the oil, and once hot, add the onion. Cook, stirring often, until it starts to soften, about 3-4 minutes. Stir in the garlic.1 tablespoon olive oil, 1 medium onion, 2 cloves garlic
- Add the ground beef and cook until browned and cooked through, breaking it up as it cooks. If needed, drain off any excess fat.2 pound lean ground beef
- Add the chili powder, oregano, cumin, and sugar, then add salt and pepper to taste. Stir in the hot sauce.2 tablespoons chili powder, 1 teaspoon oregano, 1 teaspoon cumin, 1 teaspoon sugar, Salt and pepper, 2 teaspoons hot sauce
- Add the frozen corn, pinto beans, and fire roasted tomatoes. Cook this mixture together for a few minutes, until everything is warmed through.1 1/2 cups frozen corn, 1 (15.5 oz) can pinto beans, 1 (14.5 oz) can fire roasted tomatoes
- While the chili is cooking, combine the cornmeal, flour, baking powder, salt, and baking soda in a large bowl.1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 1/4 teaspoon baking soda
- In another bowl, whisk together the milk, eggs, and melted butter. Stir the wet ingredients into the dry ingredients, just until combined. Fold in the cheddar cheese.1 cup milk, 2 large eggs, 1/2 cup butter, 1 cup shredded cheddar cheese
- Drop the cornbread mixture over the top of the chili. Spread to cover the top.
- Bake in the preheated oven until the cornbread topping is baked through and the top is golden brown, about 25 minutes.
- Let cool for a few minutes before serving with your favorite toppings.
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