- January 13, 2026
- Beef
Chili Cornbread Casserole
This chili cornbread casserole layers hearty, slow-simmered chili with a fluffy, golden cornbread topping for the ultimate cozy comfort meal. It’s an easy one-pan dinner that delivers bold flavor, satisfying texture, and classic chili night vibes in every bite.
This chili cornbread casserole layers hearty, slow-simmered chili with a fluffy, golden cornbread topping for the ultimate cozy comfort meal. It’s an easy one-pan dinner that delivers bold flavor, satisfying texture, and classic chili night vibes in every bite.
When the weather turns cold, and you need a hearty meal that feels cozy but still easy, this chili cornbread casserole is always my favorite way to do dinner. It’s a layer of hearty chili topped with fluffy, golden cornbread, baked together into one comforting chili cornbread bake that’s perfect for busy weeknights or a chilly night at home.
What Is Chili Cornbread Casserole?
Chili cornbread casserole is a baked dish that combines a classic chili base with a thick cornbread topping baked right on top of the chili. Instead of serving chili and cornbread separately, this cornbread chili casserole brings everything together in one casserole dish for an easy, filling dinner.
From a chef’s perspective, this dish works because the chili mixture stays saucy while the cornbread layer bakes up with a soft, cake-like texture and a lightly golden brown finish.
Why You’ll Love This Chili Cornbread Casserole
This easy chili cornbread casserole checks every box for comfort food lovers. It’s a family favorite, incredibly filling, and a great way to turn a simple chili recipe into something extra special.
You’ll love it because:
- It’s made in a large skillet or baking dish
- It feeds a crowd and reheats beautifully
- The heat level is customizable, from mild to a little kick
- It’s perfect for meal prep and storing leftovers easily
- Serve it for family dinners, potlucks, or game days
Chili Cornbread Casserole Ingredients
Skillet Chili Ingredients
- Lean ground beef
- Green bell pepper
- Yellow onion
- Jalapeños
- Garlic
- Chili seasoning (with chili powder and black pepper)
- Adobo sauce
- Crushed tomatoes and fire-roasted diced tomatoes
- Kidney beans, pinto beans, or swap in black beans, cannellini beans, or other chili beans
Cornbread Casserole Topping
- Purpose flour
- Cornmeal
- Sugar or honey
- Baking powder and baking soda
- Salt
- Whole milk
- Egg (at room temperature)
- Melted butter
- Shredded cheese, like cheddar cheese or pepper jack
Optional garnishes include sour cream, green onions, avocado, and sliced jalapeños.
Best Chili to Use for Chili Cornbread Casserole
This recipe starts with a homemade classic chili, which gives you the best flavor and texture. Using the bean liquid creates a saucy tomato sauce base that keeps the cornbread from drying out.
You can also use leftover chili or try variations with ground turkey, ground chicken, or even a vegetarian chili with green chiles. Just make sure the chili isn’t too thick so the cornbread bakes evenly.
How to Make Chili Cornbread Casserole (Step-by-Step)
- Preheat your oven to 400°F.
- In a large skillet, brown the ground beef with chili seasoning over medium heat, breaking it up with a wooden spoon.
- Add vegetables and cook for 10–15 minutes until softened.
- Stir in adobo sauce, tomatoes, beans, and remaining seasoning. Simmer gently.
- In a large bowl, mix dry cornbread ingredients. Add wet ingredients and stir until combined.
- Fold in shredded cheese to create a thick cornbread batter.
- Spoon the cornbread mixture over the chili in an even cornbread layer.
- Bake 20–25 minutes until fluffy cornbread is set and lightly golden.
Let rest before serving for clean individual portions.
Cornbread Topping Tips (Moist, Fluffy, Not Dry)
- Don’t overmix the cornbread mixture
- Use whole milk and melted butter
- Keep the chili saucy so the cornbread topping doesn’t dry out
- Avoid thin batter; it should be scoopable, not pourable
While you can use Jiffy cornbread mix for this recipe, I find this homemade version delivers better texture and flavor. Do what works best for you, though!
Make-Ahead, Storage, and Variations
Can You Make Chili Cornbread Casserole Ahead of Time?
You can absolutely make the chili base ahead of time. In fact, flavors develop more strongly if you do decide to make it this way (try it with my smoked over the top chili recipe, for example). Make sure to rewarm the chili and make the cornbread batter fresh for baking before you plan on serving for the best results.
How to Store and Reheat Chili Cornbread Casserole
Cool completely and transfer to airtight containers. Reheat covered to prevent drying out.
Chili Cornbread Casserole Variations:
- Serve with tortilla chips for crunch (I do this sometimes, even with the cornbread topping, because it’s delicious)
- Use ground turkey or ground chicken
- Add extra green chiles for heat
- Make it cheesy with more cheddar cheese
More Recipes To Try
Chili Cornbread Casserole
Ingredients
Skillet Chili Ingredients
- 2 lbs Lean Ground Beef
- 1 Green Bell Pepper diced
- 1 medium Yellow Onion diced
- 2 small Jalapenos minced
- 3 cloves Garlic minced
- 2 packets Chili Seasoning divided
- 1/4 cup Adobo Sauce
- 28 oz. Crushed Tomatoes
- 15 oz. Fire Roasted Diced Tomatoes
- 1 can Kidney Beans do not drain
- 1 can Pinto Beans do not drain
Cornbread Casserole Topping
- 1 cup Flour
- 1 & 1/3 cups Corn Meal
- 2 tbsp Sugar or honey
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Whole Milk
- 1 Egg
- 5 tbsp Melted Butter cooled slightly
- 1/2 cup Shredded Cheese cheddar, colby, or pepper jack work well
Optional Garnishes
- Sliced Jalapenos
- Green Onions
- Avocado
- Sour Cream
Instructions
Assemble the Skillet Chili
- Preheat the oven to 400 F.
- In a large, oven-safe skillet (preferred), brown 2 pounds of ground beef with 1 packet of chili seasoning over high heat. If not using lean ground beef, drain any excess grease before adding the vegetables.
- To the cooked and seasoned ground beef, add the bell pepper, onion, jalapenos, and garlic. Cook for 4-5 minutes until tender.
- Next, stir in the adobo sauce, crushed tomatoes, diced tomatoes, and both cans of beans in the liquid (the liquid is needed for the recipe- do not omit).
- Stir in the second seasoning packet and mix everything until combined. Reduce the heat to low and let it simmer gently.
Make the Cornbread Topping
- In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Mix to combine.
- To the dry ingredients, add the milk, egg, and melted butter. Stir to combine; the mixture will be fairly thick. Fold in the shredded cheese.
Assembly & Baking
- Remove the chili from the heat. If you are not baking the chili directly in the skillet, transfer it to an oven-safe dish. Use a large cookie scooper, measuring cup, or large spoon to carefully add the cornbread batter over the top of the chili base. The cornbread batter should sit nicely on top of the chili. If the scoops are really tall or too thick, lightly spread them out with a fork or the back of a spoon.
- Bake in the oven for 20-25 minutes. The cornbread should be fully set and lightly golden brown. Use a toothpick gently inserted into the cornbread to test for doneness.
- Remove from the oven and let cool for 5-10 minutes. Serve with your preferred garnishes and enjoy.