Chili Cornbread Casserole

Chili Cornbread Casserole is a crowd-pleasing dish that combines the two comforting classics for a midweek meal the family will love.

Comforting Classics!

What’s a more comforting combo than a bowl of hot, hearty chili and a chunk of soft cornbread? I can’t think of one! This Chili Cornbread Casserole brings my favorite flavors together in a great weeknight meal that the whole family can enjoy! Just put out some mugs or bowls and let everyone dig in! It’s a winner for sure!

Your New Game Day Fave

We’re a football watching family so during the fall, most of our weekends are spent in front of the TV cheering on our teams with comforting food coming out of the kitchen. Chili and cornbread are one of our absolute favorite gameday meals. Brandon’s Best Darn Chili is in constant demand, as is my sweet and simple cornbread or honey corn muffins. So I finally thought to combine the two into an easy casserole that we can feed a crowd or feast on all weekend long.

Ingredients and Supplies:

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• White onion: adds aromatic flavor and a savory base. When sautéed with the beef, it builds depth and slight sweetness. You could use red onion for a bolder flavor.
• Ground beef: the main protein and heartiness of the dish. Provides richness and makes the meal filling. You could substitute with ground turkey or pork, if desired.
• Ground cumin: adds warm, earthy flavor typical of chili. Deepens the spice profile without adding heat.
• Chili powder: brings smoky chili flavor and mild heat. Key to making it taste like actual chili.
• Kosher salt: essential for seasoning and enhancing all other flavors.
• Refried beans: acts as a thickener for the chili mixture and adds creamy texture and fiber. Helps everything hold together under the cornbread topping.
• Canned chili beans: adds additional protein, texture, and chili flavor. These usually come in a seasoned sauce that contributes extra flavor without more work. If you don’t have chili beans, you could use canned kidney or pinto beans and just add 1/2 teaspoon more of chili powder.
• Canned diced tomatoes with green chilies: brings moisture, acidity, and a gentle kick. The green chilies add flavor without overpowering spice.
• Tomato sauce: rounds out the chili and binds everything with a smooth, slightly sweet tomato base.
• All-purpose flour: provides structure and body to the cornbread.
• Yellow cornmeal: gives the cornbread its structure, flavor and slight grit.
• Baking powder: helps the cornbread rise a bit so it’s not too dense.
• Whole milk: moistens the cornbread mix and helps it bind together.
• Large egg: binds everything and adds fluff to the cornbread.
• Cream style corn: adds moisture, slight sweetness, and corn flavor with extra texture. Helps the batter stay soft and slightly sweet on top of the chili.
• Shredded cheddar jack cheese: melts into the topping to add savory, gooey richness. The cheese also helps create that beautiful golden crust.

Supplies:

• 13×9-inch baking dish
• Nonstick cooking spray
• Large saucepan
• Large mixing bowl
• Rimmed baking sheet

How to Make Chili Cornbread Casserole

• Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish.
• In a large saucepan, brown the ground beef with the chopped onion until the meat is cooked all the way through and the onions are tender. Drain off grease and return to pan.
• Stir in cumin, chili powder and salt until well combined.

• Add refried beans, chili beans, diced tomatoes and tomato sauce. Bring to a slight simmer. Season to taste with more salt, if desired.
• Remove from heat and spread the chili mixture evenly into the prepared baking dish.
• In a large bowl, whisk together the flour, cornmeal, baking powder and salt.

• Make a well in the center and add the milk, egg and creamed corn. Stir with a wooden spoon until well combined. Fold in the shredded cheese.
• Scoop the cornbread batter evenly over chili mixture to within an inch of the edge of the baking dish.
• Place the casserole dish on a rimmed baking sheet just in case it drips over the edges while it’s baking.

• Bake for 40-45 minutes or until a toothpick inserted in the cornbread comes out clean.

Storage

Place leftovers in an airtight container or cover the baking dish tightly with foil or a lid. Store in the refrigerator for up to four days. You can also portion it into individual servings for quick lunches or after-school meals. Reheat in the microwave for 1-2 minutes or in the oven at 325°F for 15-20 minutes.

To freeze, store in a freezer-safe container in the freezer for up to 2 months. Defrost in the fridge overnight.

If you make my Chili Cornbread Casserole and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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