Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chili Cornbread Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 19 reviews
  • Author: Kylie
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Chili Cornbread Casserole combines a savory beef chili base loaded with spices, vegetables, beans, and a rich tomato sauce, topped with a moist and tender cornbread layer. Baked until golden and bubbly, it’s a comforting one-dish meal perfect for family dinners or casual gatherings. The recipe is flavorful, hearty, and versatile for different bean or meat options.

Ingredients

Scale

Seasoning

  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon mustard powder
  • 1 teaspoon brown sugar
  • 1/4 teaspoon cayenne pepper

Chili

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 lbs. ground beef
  • Salt and pepper, to taste
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce
  • 1/2 cup chicken broth
  • 1 beef bouillon cube
  • 28 oz. crushed tomatoes
  • 14.5 oz. diced tomatoes, drained well
  • 16 oz. kidney beans, drained

Cornbread Topping

  • 2 (8.5 oz.) boxes Jiffy corn muffin mix
  • 1 (15.25 oz.) can whole kernel sweet corn, drained
  • 1/3 cup milk
  • 1/3 cup sour cream
  • 3 tablespoons melted butter
  • 2 large eggs, whisked

Instructions

  1. Prepare Seasoning. In a small bowl, combine chili powder, salt, ground cumin, dried oregano, mustard powder, brown sugar, and cayenne pepper. Set aside.
  2. Preheat Oven. Preheat the oven to 375° F to have it ready for baking the casserole later.
  3. Sauté Onions. Heat olive oil in a large pot over medium heat. Add diced onions and cook for 3-4 minutes until softened.
  4. Cook Beef. Season the ground beef generously with salt and pepper, then add it to the pot. Cook, breaking it apart, stirring frequently for 5 minutes until partially browned.
  5. Add Vegetables. Stir in diced green bell pepper and minced garlic. Cook for 5 more minutes until beef is fully cooked and vegetables are softened. Drain excess grease thoroughly.
  6. Add Seasonings and Flavorings. Reduce heat to medium. Sprinkle the seasoning mix over the beef. Add tomato paste, Worcestershire sauce, and hot sauce, stirring well to combine.
  7. Deglaze and Simmer. Pour in chicken broth and use a silicone spatula to scrape the bottom and sides of the pot to loosen any browned bits for flavor. Add the beef bouillon cube, crushed tomatoes, drained diced tomatoes. Stir to combine and bring to a boil, then reduce heat to low.
  8. Add Beans. Stir in the drained kidney beans, then partially cover the pot and let the chili simmer gently while preparing the cornbread topping.
  9. Prepare Cornbread Topping. In a large bowl, combine Jiffy corn muffin mix, drained whole kernel corn, milk, sour cream, melted butter, and whisked eggs. Stir gently until just combined; avoid overmixing.
  10. Assemble Casserole. Transfer the chili evenly to a deep 9 x 13-inch casserole dish, pressing down gently to form a firm base layer.
  11. Add Cornbread Layer. Spoon dollops of the cornbread mixture over the chili, placing them around the edge and center. Use a silicone spatula to carefully smooth the topping into an even layer without mixing.
  12. Bake. Place the casserole uncovered in the preheated oven and bake for 45 minutes. If the cornbread top begins to brown excessively, tent with foil for the last 5-10 minutes of baking.
  13. Rest and Serve. Remove the casserole from the oven and let it rest for 5 minutes before serving to let the layers set.

Notes

  • For extra flavor, add shredded cheese on top of the cornbread during the last 10 minutes of baking or between the chili and cornbread layers.
  • Alternate beans like black beans or pinto beans can be used instead of kidney beans.
  • Other meats such as ground turkey, sausage, pork, or veal can replace or be combined with ground beef.
  • Worcestershire sauce, mustard powder, and hot sauce enhance the flavor subtly without making it very spicy. Use Frank’s hot sauce or adjust hot sauce and cayenne to your preferred heat level.
  • Chicken broth adds nice depth; beef broth or a combination works fine as well.
  • The recipe yields about 8 to 9 cups of chili, balanced to work well with the cornbread topping setting.
  • You can substitute with homemade cornbread batter if desired.
  • For serving, garnish with sour cream, shredded cheese, sliced jalapenos, green onions, cilantro, diced avocado, Fritos, or tortilla chips for scooping.
  • Make ahead by preparing the chili up to 2 days before baking; reheat gently before adding cornbread topping and baking.
  • Don’t mix cornbread topping too early as leavening activates when liquid is added; bake promptly after mixing.
  • Store leftovers cooled and covered in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 7 g
  • Sodium: 650 mg
  • Fat: 20 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 6 g
  • Protein: 28 g
  • Cholesterol: 80 mg

Find it online: https://cookylie.com/chili-cornbread-casserole-recipe/