If you are craving something warm, hearty, and irresistibly comforting, you’re going to love this Cornbread Chili Casserole Recipe. Combining the best of both worlds—spicy, savory chili and sweet, fluffy cornbread—this dish is a total crowd-pleaser that satisfies all your comfort food desires. Perfect for chilly evenings or casual gatherings, this casserole layers rich ground beef chili with a golden cornbread topping that’s baked to perfection. Every bite bursts with bold flavors and a lovely contrast of textures that’ll keep you coming back for more.
Ingredients You’ll Need
Getting the ingredients right is half the joy when making this Cornbread Chili Casserole Recipe. Each component plays an important role, from the juicy ground beef creating a savory base to the cheddar cheese adding a melty, gooey finish. The Jiffy cornbread mix gives you that classic sweet bread texture without any fuss.
- Olive oil: Used for browning the beef, it adds a subtle richness and prevents sticking.
- Ground beef: The hearty protein that forms the chili’s savory foundation.
- Chili beans: Drain them to avoid excess moisture, contributing a great texture and flavor.
- Diced tomatoes: Add juiciness and a slight tang to the chili.
- Chili seasoning mix: Brings the bold, spicy kick that defines the chili flavor.
- Jiffy cornbread mix: The secret to quick and easy, moist cornbread topping.
- Milk: Helps bind the cornbread batter and keeps it tender.
- Egg: Provides structure and stability to the cornbread.
- Shredded cheddar cheese: Adds sharpness and melts beautifully on top and inside the cornbread.
How to Make Cornbread Chili Casserole Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 375°F (190°C) so it’s ready to go once your layers are assembled. This ensures a perfectly golden cornbread crust without overcooking the chili beneath.
Step 2: Brown the Beef
Heat olive oil in a large skillet over medium heat, then add ground beef. Cook for about 6-8 minutes until it’s nicely browned. This step develops rich, deep flavors that make your chili truly satisfying.
Step 3: Build the Chili Base
Once the beef is browned, stir in chili beans, diced tomatoes, and chili seasoning mix. Let everything simmer together for 10 minutes. Simmering helps meld the flavors, creating that classic chili taste that warms you inside out.
Step 4: Mix the Cornbread Batter
In a separate bowl, combine the Jiffy cornbread mix with milk, egg, and half of your cheddar cheese. This mixture will be the fluffy, cheesy topping that contrasts perfectly with the hearty chili below.
Step 5: Layer and Assemble
Grease a 9×13-inch baking dish and spread your chili mixture evenly across the bottom. Then gently pour the cornbread batter over the chili, making sure it covers everything. This layering is what makes this casserole so deliciously unique.
Step 6: Add Cheese and Bake
Sprinkle the remaining shredded cheddar cheese on top of the cornbread batter. Bake in your preheated oven for 25-30 minutes, until the cornbread turns a beautiful golden color and is fully cooked through.
Step 7: Cool and Serve
Remove from the oven and let the casserole cool for about 5 minutes before digging in. This short wait allows the layers to set just right and makes serving easier.
How to Serve Cornbread Chili Casserole Recipe
Garnishes
Top off your casserole with dollops of sour cream, a sprinkle of fresh chopped cilantro, or sliced green onions to add freshness and a pop of color. A few jalapeño slices can add an extra kick if you love spice!
Side Dishes
This casserole packs quite a punch, so lighter sides like a crisp green salad, steamed veggies, or even some cool coleslaw make perfect companions. For a heartier meal, try pairing it with cornbread muffins or roasted potatoes.
Creative Ways to Present
For a fun twist, serve individual portions in oven-safe ramekins for an intimate dinner. You can also scoop it into tortilla bowls or stuff inside baked potatoes for a casual yet delicious presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover your leftovers tightly and store in the refrigerator. This casserole holds its flavor and texture beautifully for up to 3 days, making it an excellent choice for busy weeknights.
Freezing
If you want to stash some away for later, freeze the casserole before baking. Wrap it tightly with foil and plastic wrap to prevent freezer burn. When you’re ready, bake it straight from frozen—just add extra baking time until heated through and bubbly.
Reheating
Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. Cover it with foil to keep the cornbread moist, removing the foil near the end to refresh the golden crust. You can also microwave individual portions, but the oven is best for maintaining texture.
FAQs
Can I use ground turkey instead of beef for this recipe?
Absolutely! Ground turkey makes a leaner alternative and works wonderfully in this Cornbread Chili Casserole Recipe. Just brown it the same way and proceed with the recipe.
What if I don’t have a Jiffy cornbread mix?
You can substitute any boxed cornbread mix or even use a homemade cornbread batter. Just make sure it has similar ingredients so the texture turns out fluffy and moist.
Is this recipe spicy?
The heat level depends on the chili seasoning mix you use. If you prefer milder flavors, choose a mild taco or chili seasoning, or reduce the amount. For extra spice, add diced jalapeños or a pinch of cayenne pepper.
Can I make this vegetarian?
Yes! Replace the ground beef with plant-based protein or extra beans and vegetables. The cornbread topping is naturally vegetarian, so this casserole can easily become meat-free.
How do I know when the cornbread topping is done?
The cornbread is ready when it’s golden brown on top and a toothpick inserted in the center comes out clean or with just a few moist crumbs. It usually takes 25-30 minutes, but ovens vary, so keep an eye on it near the end.
Final Thoughts
This Cornbread Chili Casserole Recipe is one of those dishes that feels like a warm hug on a plate. It’s easy to make, full of bold flavors, and brings everyone together, whether for a family dinner or a casual gathering. Give this recipe a try soon—you’ll be so glad you did because it’s comfort food at its very finest!
Print
Cornbread Chili Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Cornbread Chili Casserole combines hearty chili beans, savory ground beef, and a cheesy cornbread topping for a comforting, easy-to-make meal perfect for weeknight dinners or casual gatherings.
Ingredients
Chili Mixture
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 can (15 oz) chili beans, drained
- 1 can (14.5 oz) diced tomatoes
- 1 packet chili seasoning mix
Cornbread Topping
- 1 box Jiffy cornbread mix
- 1/4 cup milk
- 1 egg
- 1 cup shredded cheddar cheese (divided)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the casserole.
- Cook Ground Beef: In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, approximately 6-8 minutes, breaking it apart as it cooks.
- Simmer Chili Mixture: Stir in the drained chili beans, diced tomatoes, and chili seasoning mix into the browned beef. Allow the mixture to simmer gently for 10 minutes to blend flavors.
- Prepare Cornbread Batter: In a separate bowl, combine the Jiffy cornbread mix with milk, egg, and half of the shredded cheddar cheese. Mix until just combined.
- Assemble Casserole: Grease a 9×13-inch baking dish. Spread the chili mixture evenly in the dish, then pour the prepared cornbread batter over the top.
- Add Cheese and Bake: Sprinkle the remaining shredded cheddar cheese on top of the cornbread batter. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and cooked through.
- Cool and Serve: Remove from oven and let the casserole cool for 5 minutes before serving to allow it to set.
Notes
- Drain excess grease from the ground beef before adding beans and tomatoes for a less oily casserole.
- You can substitute ground turkey or chicken for a leaner option.
- For extra spice, add chopped jalapeños to the chili mixture.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated.
- If you prefer a crispier top, broil for 2-3 minutes at the end of baking, watching carefully to avoid burning.
