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Chili Cornbread Casserole

  • Author: Maegan - The BakerMama
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 10 1x
  • Category: Main


Chili Cornbread Casserole is a crowd-pleasing casserole that combines the two comforting classics, cornbread and chili.


  • Chili mixture:
  • 1 white onion, chopped
  • 1 pound ground beef
  • 1 teaspoon cumin
  • 1 teaspoons chili powder
  • 1 teaspoon salt
  • 1 (16 ounce) can refried beans
  • 1 (15 ounce) can chili beans
  • 1 (10 ounce) can diced tomatoes with green chilies
  • 1/2 cup tomato sauce
  • Cornbread topping:
  • 1 cup Gold Medal® all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1 large egg
  • 1 can creamed corn
  • 11/2 cups shredded cheddar jack cheese


  1. Preheat oven to 350°F.
  2. 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 chili evenly into a 13×9-inch greased baking dish.
  3. 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.
  4. Scoop cornbread batter evenly over chili mixture to within an inch of the edge of the baking dish. Spread batter so that it covers the top of the chili mixture without any chili peeking through.
  5. Place casserole 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.