Chili Cornbread Casserole Recipe

Of all the comfort foods that grace our family table, few disappear as quickly or are met with as much enthusiasm as this Chili Cornbread Casserole. There’s something truly magical about the combination of savory, spiced chili and a sweet, fluffy cornbread topping, all baked together in one dish. I remember the first time I made it on a brisk autumn evening; the entire house filled with the rich aroma of simmering chili and baking cornbread. My kids, who can sometimes be picky eaters, were drawn to the kitchen, their eyes wide with anticipation. When I pulled the golden-brown, bubbling casserole from the oven, it was met with a chorus of “oohs” and “aahs.” That first bite was pure bliss—the hearty, flavorful chili base followed by the slightly sweet, tender cornbread crumb. It wasn’t just a meal; it was an experience. It’s since become a staple in our dinner rotation, perfect for busy weeknights, casual weekend get-togethers, or for feeding a hungry crowd on game day. This isn’t just chili with a side of cornbread; it’s a perfectly integrated, one-pan wonder that delivers maximum flavor with minimal cleanup. It’s the kind of meal that wraps you in a warm hug from the inside out.

Ingredients

The beauty of this Chili Cornbread Casserole lies in its use of simple, accessible pantry staples that come together to create something truly special. Let’s break down the components to understand the role each ingredient plays in building the layers of flavor and texture.

For the Hearty Chili Base:

• ▢ 1½ pounds ground beef: The foundation of our chili. Using an 80/20 or 85/15 ground beef will provide enough fat to add rich flavor, which we can drain off after browning to control the greasiness. For a leaner option, ground turkey or chicken works beautifully, though you may need to add a touch of olive oil to the pan when browning.
• ▢ 1 medium onion, chopped: This aromatic vegetable builds the first layer of savory flavor. A yellow onion is a great all-purpose choice, offering a balanced sweetness once cooked down.
• ▢ 2½ teaspoons chili powder: This is the star spice blend. Chili powders can vary in heat and complexity. A standard American chili powder will provide a mild, earthy warmth. Don’t be afraid to experiment with ancho or chipotle chili powder for a smokier flavor.
• ▢ 1 teaspoon cumin: Cumin adds a distinctive warm, nutty, and slightly pungent flavor that is essential to any classic chili recipe.
• ▢ Salt and pepper to taste: These are crucial for enhancing all the other flavors. Remember to season in layers—once after browning the meat and again after the chili has simmered.
• ▢ 2 cloves of garlic, minced: Freshly minced garlic provides a pungent, aromatic kick that pre-minced jarred garlic can’t quite match. Add it in the last 30 seconds of cooking the meat to prevent it from burning and turning bitter.
• ▢ 1 (28 oz) can crushed tomatoes: Crushed tomatoes provide the perfect consistency for the chili base—thick enough to be hearty but liquid enough to simmer and meld the flavors. Fire-roasted crushed tomatoes are an excellent way to add another layer of smoky depth.
• ▢ 1½ cups frozen corn: Frozen corn adds pops of sweetness and texture that contrast wonderfully with the savory chili. There’s no need to thaw it beforehand; simply stir it directly into the simmering chili.
• ▢ 1 (15 oz) can black beans, rinsed and drained: Rinsing and draining canned beans removes excess sodium and the starchy liquid they are packed in, resulting in a cleaner flavor and better texture. Black beans are a classic choice, but pinto or kidney beans would also be delicious.

For the Golden Cornbread Topping:

• ▢ 1 cup cornmeal: This is the soul of the cornbread. Yellow cornmeal will give you a classic golden color and a rustic texture.
• ▢ 1 cup all-purpose flour: Flour provides structure and softness, preventing the cornbread from being too dense or crumbly.
• ▢ 1 teaspoon salt: Balances the sweetness and enhances the corn flavor.
• ▢ 1 tablespoon sugar: This small amount of sugar adds a touch of sweetness that perfectly complements the savory chili below. You can adjust this to your personal preference, adding a bit more for a sweeter, Southern-style cornbread.
• ▢ 2 teaspoons baking powder & ¼ teaspoon baking soda: These are our leavening agents. They react with the wet ingredients to create bubbles, making the cornbread light, fluffy, and tender.
• ▢ 1 cup milk: Milk provides moisture and richness. Whole milk will result in the richest cornbread, but any milk will work. For a tangy twist, you can substitute buttermilk.
• ▢ 2 eggs: Eggs act as a binder, holding the cornbread together, and they also contribute to its rich flavor and tender crumb.
• ▢ 6 tablespoons butter, melted and cooled: Melted butter is the secret to a moist, flavorful cornbread topping. Allowing it to cool slightly prevents it from scrambling the eggs when you mix everything together.
• ▢ Sour cream and sliced jalapeños for topping (optional): These are the finishing touches that take the casserole from great to extraordinary, adding a cool creaminess and a spicy kick.

Instructions

Follow these step-by-step instructions to create a flawless Chili Cornbread Casserole. The process is straightforward, moving from the stovetop to the oven for a seamless cooking experience.

Step 1: Preparation and Sautéing

1. Preheat and Prepare: Begin by preheating your oven to 375°F (190°C). Lightly coat a 2-quart casserole dish or a 9-inch deep-dish pie plate with non-stick cooking spray. This crucial step ensures that every delicious slice serves up cleanly. Set the prepared dish aside.
2. Brown the Beef and Onion: In a large skillet or Dutch oven over medium-high heat, add the ground beef and chopped onion. Use a spatula or wooden spoon to break up the meat as it cooks. Continue cooking until the beef is thoroughly browned and the onion has softened and become translucent, which usually takes about 8-10 minutes. If using a higher-fat ground beef, this is the time to carefully drain off any excess grease from the skillet.

Step 2: Building the Chili Flavor

1. Bloom the Spices: Reduce the heat to medium. Add the minced garlic, chili powder, and cumin to the skillet with the beef and onions. Stir continuously and cook for about 30-60 seconds, or until the garlic and spices become highly fragrant. This step, known as “blooming,” toasts the spices and unlocks their full flavor potential.
2. Simmer the Chili: Pour the can of crushed tomatoes into the skillet and add the frozen corn. Stir everything together to combine. Bring the mixture to a gentle simmer and let it cook, uncovered, for 5-7 minutes. This simmering time is key for allowing the flavors to meld and the chili to thicken slightly.
3. Final Chili Touches: Remove the skillet from the heat. Gently stir in the rinsed and drained black beans. Now is the time for a final taste test. Season with salt and pepper as needed until the flavor is just right.

Step 3: Mixing the Cornbread Topping

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, salt, baking powder, and baking soda. Whisking helps to distribute the leavening agents evenly, which is essential for a uniform rise.
2. Combine Wet Ingredients: In a separate, smaller bowl, whisk together the milk and eggs until they are well combined. Slowly drizzle in the melted and cooled butter while continuing to whisk.
3. Mix the Batter: Pour the wet ingredient mixture into the bowl with the dry ingredients. Use a spatula or wooden spoon to mix until just combined. It’s very important not to overmix the batter; a few small lumps are perfectly fine. Overmixing can lead to a tough and dense cornbread topping.

Step 4: Assembly and Baking

1. Assemble the Casserole: Pour the prepared chili mixture from the skillet into your greased casserole dish, spreading it into an even layer.
2. Add the Topping: Carefully pour the cornbread batter over the top of the chili. Use your spatula to gently spread the batter so it covers the chili from edge to edge.
3. Bake to Golden Perfection: Place the casserole dish in the preheated 375°F oven. Bake for 28-35 minutes. You’ll know it’s done when the cornbread topping is a beautiful light golden brown and a toothpick or cake tester inserted into the center of the cornbread comes out clean (a few moist crumbs are okay, but there should be no wet batter).
4. Rest and Serve: Carefully remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the chili to set up slightly and makes it easier to slice and serve. Garnish with your favorite toppings and enjoy!

Nutrition Facts

Please note that the following nutritional information is an estimate and can vary based on the specific ingredients used, such as the fat content of the ground beef and any optional additions.

• Servings: 8
• Calories per serving (approximate): 550-650 kcal

This hearty casserole provides a well-rounded meal in a single serving. The majority of the calories come from a balanced mix of protein from the ground beef and beans, carbohydrates from the cornbread topping and corn, and fats from the beef and butter. It’s a significant source of protein, fiber, and essential nutrients, making it a satisfying and substantial dinner.

Preparation Time

Understanding the time commitment helps in planning your meal. This recipe is wonderfully efficient for such a hearty dish.

• Prep Time: 10 minutes (This includes chopping the onion and measuring out ingredients).
• Cook Time: 45 minutes (This is the total active and inactive cooking time, including browning the meat, simmering the chili, and baking the casserole).
• Total Time: 55 minutes

From start to finish, you can have this comforting, home-cooked Chili Cornbread Casserole on the table in under an hour, making it a fantastic option for a weeknight family dinner.

How to Serve

Serving this Chili Cornbread Casserole is half the fun. While it’s a complete meal on its own, adding a variety of toppings and simple sides can elevate it to a feast.

• Straight from the Dish: The easiest way to serve is to scoop generous portions directly from the casserole dish onto plates or into bowls. Make sure each serving gets a good ratio of chili to cornbread.
• Set Up a Toppings Bar: This is a fantastic idea for families or when hosting guests, as it allows everyone to customize their own bowl. Arrange small bowls with a variety of options:
  • Creamy & Cool: Sour cream, plain Greek yogurt, or a dollop of avocado crema.
  • Cheesy & Melty: A pile of freshly shredded sharp cheddar, Monterey Jack, or a Mexican cheese blend.
  • Fresh & Zesty: Chopped fresh cilantro, sliced green onions (scallions), or finely diced red onion.
  • Spicy Kick: Sliced fresh or pickled jalapeños, a few dashes of your favorite hot sauce, or a sprinkle of red pepper flakes.
  • A Squeeze of Citrus: A wedge of fresh lime to squeeze over the top brightens all the flavors.
• Perfect Side Dish Pairings: While not necessary, a simple side can round out the meal beautifully.
  • Simple Green Salad: A crisp salad with a light vinaigrette dressing provides a fresh, acidic contrast to the rich casserole.
  • Steamed or Roasted Vegetables: A side of steamed green beans or roasted broccoli adds color and extra nutrients to the plate.
  • Tortilla Chips: Perfect for scooping up any extra chili that escapes the cornbread.

Additional Tips

Here are five expert tips to help you perfect your Chili Cornbread Casserole and adapt it to your tastes.

1. Get Cheesy for Extra Indulgence: For an even more decadent casserole, add cheese! You have two great options. Mix 1 cup of shredded sharp cheddar or Monterey Jack cheese directly into the cornbread batter before pouring it over the chili. Alternatively, bake the casserole for about 20 minutes, then sprinkle the cheese over the top of the cornbread and return it to the oven for the final 10-15 minutes to get a glorious, melted, cheesy crust.
2. Customize Your Spice Level: This recipe has a mild to medium heat. To ramp it up, add ½ teaspoon of cayenne pepper or 1 teaspoon of chipotle powder along with the chili powder. You can also add a finely minced jalapeño or serrano pepper when you sauté the onions. For a smokier, less spicy flavor, add a teaspoon of smoked paprika.
3. The Secret to Ultra-Moist Cornbread: For the most tender and moist cornbread topping imaginable, make two small changes. First, substitute the regular milk with an equal amount of buttermilk. The acidity in buttermilk tenderizes the gluten in the flour. Second, stir ½ cup of canned creamed corn into the cornbread batter. This adds incredible moisture and an extra layer of sweet corn flavor.
4. Make-Ahead and Freezing Instructions: This casserole is a meal-prepper’s dream.
   • Make-Ahead: You can prepare the chili base up to 2 days in advance. Let it cool completely and store it in an airtight container in the refrigerator. When ready to bake, simply pour the cold chili into the casserole dish, top with freshly made cornbread batter, and add about 5-10 minutes to the baking time.
   • Freezing: To freeze the entire baked casserole, allow it to cool completely. Cover it tightly with a layer of plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator, remove the plastic wrap, cover with foil, and bake at 350°F for 20-25 minutes, or until heated through.
5. One-Pan Wonder with a Cast-Iron Skillet: If you have a large (10 or 12-inch) oven-safe skillet, such as a cast-iron skillet, you can make this a true one-pan meal. Simply prepare the chili base in the skillet. Once it’s done simmering, remove it from the heat, drop the cornbread batter directly on top, and transfer the entire skillet to the preheated oven to bake. This not only saves on dishes but also gives the bottom edges of the cornbread a wonderfully crispy texture.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making this Chili Cornbread Casserole.

1. Can I use a cornbread box mix like Jiffy?
Absolutely! Using a box mix is a great time-saving shortcut. Prepare one 8.5-ounce box of Jiffy corn muffin mix according to the package directions. Then, simply pour the prepared batter over your chili base in the casserole dish and bake as directed in the recipe. The baking time should be very similar.

2. How do I store and reheat leftovers?
Leftovers are fantastic! Store any remaining casserole in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave individual portions for 1-2 minutes. For the best results and to re-crisp the cornbread, reheat the casserole in an oven-safe dish at 350°F (175°C) for 15-20 minutes, or until warmed through.

3. Can I make this casserole vegetarian or vegan?
Yes, this recipe is easily adaptable.

• For a vegetarian version: Omit the ground beef and add an extra can of beans (pinto or kidney beans work well) and 1 cup of cooked lentils or finely chopped mushrooms for a “meaty” texture.
• For a vegan version: Make the vegetarian substitutions above. In the cornbread topping, use a plant-based milk (like unsweetened almond or soy milk), a vegan butter substitute, and use a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) in place of the two chicken eggs.

4. My cornbread topping came out dry. What did I do wrong?
A dry cornbread topping is usually caused by one of three things. First, be very careful not to overbake the casserole; check it at the earliest time suggested and remove it as soon as a toothpick comes out clean. Second, do not overmix the cornbread batter. Mix only until the wet and dry ingredients are just combined. A few lumps are good! Third, ensure you measured your flour correctly. Spoon the flour into your measuring cup and level it off rather than scooping it directly from the bag, which can compact it and lead to using too much.

5. Can I use different meat or beans in the chili?
Definitely! This recipe is a great template for customization. You can substitute the ground beef with ground turkey, ground chicken, or even spicy Italian sausage for a different flavor profile. For the beans, feel free to swap the black beans for pinto beans, kidney beans, or a combination of all three. This is your casserole, so make it your own

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