Cornbread Chili Casserole

Cornbread Chili Casserole is a hearty homemade chili topped with sweet cornbread and baked until bubbly and golden. A thick, rich, and satisfying dinner perfect for any night of the week. 

Sometimes it seems impossible to get a good meal on the table during a busy week. But this meal comes together fast and will be in the oven in no time. This allows plenty of time for family.

Picture of cornbread chili casserole on a white plate with text overlay.

Why You Should Make This Recipe

*It’s Delicious! Chili and cornbread just go together and makes the perfect dinner.

*Easy to Prepare- This dish takes 15 minutes from stovetop to oven. 

*Pantry ingredients for this recipe.

*Easy cleanup– cooks and bakes in one pan!

*Perfect for entertaining — football watching, game nights, or friends over for dinner.

*It easily feeds 6-8 people. 

*Comfort food

*Great recipe for using leftover chili. 

Ingredients Needed for Chili Cornbread Casserole

Ingredients needed for cornbread casserole with text overlay.

Ground Beef– I prefer to use an 80-20 mix. Use what you have on hand.

Onion: Any onion will work–yellow, sweet, red, white.

Chili Seasoning: One package of chili seasoning is the perfect amount.

Whole Corn— One can, drained.

Kidney Beans— Dark or Light, drained

Diced Tomatoes— Don’t drain the tomatoes. The chili needs some juice.

Diced Tomatoes with Green Chilis– This is optional. If you have heat-sensitive people eating this, leave it out.

Jiffy Corn Muffin Mix— Only one box is needed.

Egg— One egg for the cornbread mix.

Milk— Just a little milk to mix for the batter.

Shredded Cheddar Cheese— I like to shred my own, but feel free to use the pre-shredded.

How to Make this Chili Casserole with Cornbread

  1. Preheat the oven to 375 degrees.
  2. In a large stovetop/oven-proof 12″ skillet over medium heat, scramble ground beef with onion until beef is no longer pink—drain grease. Add chili seasoning and stir into meat.
  3. Add corn, kidney beans, and both cans of tomatoes. Stir well and bring to a simmer. Simmer for 5 minutes. While this simmers, make the cornbread.
  4. Cornbread: In a medium bowl, add the muffin mix, egg, milk, and 1 cup of shredded cheese. Stir until mixed. Set aside.
  5. Remove chili from the heat—spread cornbread topping over the chili. Bake for 30 minutes or until cornbread is golden brown. Serve with your favorite chili toppings- sour cream, jalapenos, shredded cheese, or green onions.

Variations to Cornbread Chili

You can create a delicious dinner with this cornbread chili recipe. Feel free to add or subtract the ingredients and change the spices as desired. 

Use ground turkey or chicken instead of ground beef, if desired.

Feel free to use different beans- black beans, or chili beans.

Add a diced jalapeno to the chili if you like a little spice.

Add diced bell pepper, frozen corn, or white beans.

Picture of cornbread casserole with text overlay.

Storage Tips

Store all leftovers in an airtight container in the refrigerator for 3-4 days.

Recipe FAQs

Cornbread goes great with chili and is a popular side. Bake the cornbread on top of the chili to make this dish all in one.

Add a diced jalapeno or two to the cornbread batter before baking. You can remove the seeds to lessen the heat or leave them in for a lot of heat.

What Should I Serve with Cornbread Chili Casserole?

Strawberry Spinach Salad

Creamy Coleslaw

Carrot Apple Salad

Other Casserole Dishes I Should Try:

Cheesy Ranch Potato Casserole

Quick and Easy Corn Casserole

Ritz Cracker Chicken Casserole

Bacon Cheeseburger Tater Tot Casserole

Ingredients needed for chili cornbread casserole and picture of finished casserole with text overlay.
chili cornbread casserole on white plate.

Cornbread Chili Casserole

Gina Abernathy
Cornbread Chili Casserole is a hearty homemade savory chili topped with sweet cornbread and baked until bubbly and golden. A thick, rich, and satisfying dinner perfect for any night of the week. 
5 from 17 votes
Prep Time 5 mins
Cook Time 45 mins
Course Main Course
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 pounds ground beef
  • 1 medium onion diced
  • 1 (1oz.) package chili seasoning
  • 1 15 oz. can whole corn drained
  • 1 15 oz. can kidney beans drained
  • 1 15oz. can diced tomatoes
  • 1 10oz. can diced tomatoes with green chilis optional
  • 1 8.5 oz. box Jiffy Corn Muffin Mix
  • 1 egg
  • cup milk
  • 1 cup cheddar cheese shredded

Instructions
 

  • Preheat the oven to 375 degrees.
  • In a large stovetop/oven-proof 12" skillet over medium heat, scramble ground beef with onion until beef is no longer pink. Drain grease. Add chili seasoning and stir into meat.
  • Add corn, kidney beans, and both cans of tomatoes. Stir well and bring to a simmer. Simmer for 5 minutes. While this simmers, make the cornbread.
  • Cornbread: In a medium bowl, add the muffin mix, egg, milk, and 1 cup of shredded cheese. Stir until mixed. Set aside.
  • Remove chili from the heat—spread cornbread topping over the chili. Bake for 30 minutes or until cornbread is golden brown. Serve with your favorite chili toppings- sour cream, jalapenos, shredded cheese, or green onions.

Notes

Suppose you don’t have an oven-proof skillet, no worries. Instead, transfer the chili to a 2 1/2 quart baking dish, top with cornbread mixture, and bake as directed. 
Keyword Cornbread Chili Casserole

17 Comments

  1. 5 stars
    Cornbread and chili go hand in hand. This is comfort food, and I will be adding it to my comfort food rotation. Can’t wait, I know the family will love it.

  2. 5 stars
    I love comfort food this time of year, and this casserole is right up my alley. Can’t wait to make it for dinner this week!

  3. 5 stars
    Made this last Sunday. Even my picky eaters enjoyed. This casserole is so comforting and delicious. It was great for lunch the next day too.

  4. 5 stars
    The perfect combination of flavors and textures in this Cornbread chili casserole. Can’t wait to dig in to it!

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