This chili cornbread casserole is the ultimate comfort food with a nourishing twist.
A hearty, protein-packed chili loaded with lean beef, beans, and vegetables creates a wholesome base, while a golden cornbread topping adds a touch of sweetness and satisfying texture.
Rich in fiber, full of flavor, and lower in saturated fat, it’s a balanced one-dish meal that’s simple enough for busy weeknights yet hearty enough to please a crowd.
Chili Cornbread Casserole
Equipment
- 1 large oven-safe skillet with lid (3.5–4 quart)
- 1 Medium Mixing Bowl
- 1 Whisk or Fork
- 1 spatula
- (1) Wooden spoon
- 1 measuring cup set
- 1 measuring spoon set
- 1 sharp knife
- 1 cutting board
Ingredients
For the Chili Base:
- Cooking spray to grease skillet
- 1 lb lean ground beef
- 1 small yellow onion diced (about 1 cup)
- 1 small bell pepper any color, diced (about 1 cup)
- 1 small jalapeño diced (seeds removed for less heat) + 2 tbsp sliced jalapeño for topping (optional)
- 3 –4 garlic cloves minced (about 1 ½ tbsp)
- 1 tbsp + 1 tsp chili powder
- 2 tsp ground cumin
- 1 ½ tsp dried oregano
- ¾ tsp fine salt
- ¼ tsp black pepper
- 1 15 oz can tomato sauce
- 1 14 oz can fire-roasted diced tomatoes
- 1 15 oz can pinto beans or black beans, drained and rinsed
- 3 tbsp tomato paste
- 1 cup frozen corn
For the Cornbread Topping:
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour or gluten-free 1:1 baking blend
- 2 tbsp brown sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine salt
- ½ cup milk of choice such as 2% or dairy-free alternative
- 1 large egg or 1 flax egg for vegan option
- 2 tbsp avocado oil
- ½ tsp white vinegar
- ¾ cup shredded sharp cheddar cheese
Optional Garnishes for Serving:
- Sour cream
- Fresh cilantro
- Diced avocado
- Sliced jalapeño
- Lime wedges
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) so it’s ready once the casserole is assembled.
- Cook the beef and vegetables: Lightly coat a large oven-safe skillet (3.5–4 quart capacity) with cooking spray and place it over medium-high heat. When hot, add the ground beef, diced onion, bell pepper, jalapeño (if using), and garlic. Cook for 8–9 minutes, stirring occasionally, until the beef is browned and the vegetables are tender. Use a spatula to break up the meat into small crumbles for an even texture.
- Season and build flavor: Sprinkle in the chili powder, cumin, oregano, salt, and black pepper. Stir well to coat the beef and vegetables in the spices, allowing them to release their aroma and deepen the flavor.
- Add the sauce and simmer: Pour in the tomato sauce, fire-roasted diced tomatoes, beans, tomato paste, and frozen corn. Stir everything together until well combined, then bring the mixture just to a gentle boil. Reduce the heat to medium-low, cover with a lid, and let the chili simmer for 8 minutes. Remove the lid and cook for an additional 4 minutes, allowing the mixture to thicken slightly.
- Prepare the cornbread batter: While the chili simmers, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, and salt in a medium mixing bowl. Add the milk, egg (or flax egg substitute), avocado oil, and vinegar. Stir until just combined and smooth—be careful not to overmix, which can make the cornbread dense.
- Assemble the casserole: Drop the cornbread batter in 6–8 even portions over the chili base in the skillet. For an extra kick, place a slice of jalapeño on top of each cornbread mound, if desired.
- Bake and add cheese: Transfer the skillet to the preheated oven and bake for 10 minutes. Remove it briefly, sprinkle the shredded cheddar cheese over the cornbread, then return to the oven for another 6–8 minutes. The cornbread is done when a toothpick inserted into the center comes out clean.
- Rest before serving: Take the skillet out of the oven and let it rest for 10 minutes. This allows the flavors to meld and makes the cornbread easier to serve.
- Garnish and enjoy: Top with sour cream, fresh cilantro, diced avocado, extra jalapeño slices, or a squeeze of lime juice for brightness. Serve warm straight from the skillet for a cozy, all-in-one meal.
Notes
- Substitute a flax egg for a fully egg-free cornbread topping.
- Swap in gluten-free flour for a celiac-friendly version.
- Use ground turkey or chicken instead of beef for a lighter option.
- Fire-roasted tomatoes add smoky depth, but regular diced tomatoes work too.
- Cornbread batter should be mixed gently—overmixing can make it dense.
- Sharp cheddar provides bold flavor, but Monterey Jack or pepper jack are great alternatives.
- Resting the casserole after baking helps flavors meld and makes serving easier.
- For extra spice, keep the jalapeño seeds or add hot sauce to the chili.
- This dish freezes well in individual portions, making it great for meal prep.
- Leftovers taste even better the next day as flavors continue to develop.
Chef’s Secrets for Best Results
The key to a flavorful chili base is layering the seasonings at the right time.
Blooming the spices directly with the beef and vegetables allows the natural oils to release, giving the casserole a deeper, richer flavor.
When preparing the cornbread topping, mix the batter just until combined—over-stirring will create a tough texture instead of the light, fluffy result you want.
For extra cheesiness, fold half the shredded cheese directly into the cornbread batter before baking.
Finally, always let the casserole rest after baking; this step not only cools it slightly for serving but also allows the cornbread topping to set without crumbling apart.
Serving Suggestions and Pairing Ideas
This casserole is hearty enough to stand on its own, but a few sides can make it even more satisfying.
Serve with a crisp green salad dressed in lime vinaigrette to balance the richness, or pair with roasted vegetables for extra nutrients.
A dollop of sour cream, diced avocado, or a sprinkle of fresh cilantro adds freshness and creaminess to every bite.
For a fun variation, serve the casserole with tortilla chips for scooping or alongside a side of Mexican-style rice.
If you’re hosting a gathering, consider offering lime wedges and hot sauce on the table so everyone can customize their serving to taste.
Storage Tips for Freshness and Flavor
Allow leftovers to cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days.
The cornbread topping may soften slightly but will remain flavorful.
To reheat, warm individual portions in the microwave or bake in the oven at 350°F (175°C) until heated through; the oven helps crisp the cornbread again.
For longer storage, freeze the casserole in freezer-safe portions for up to 2 months.
To reheat from frozen, thaw overnight in the fridge before reheating.
Always store garnishes like avocado, cilantro, or sour cream separately and add them fresh just before serving.
Frequently Asked Questions
1. Can I make this casserole vegetarian?
Yes! Replace the ground beef with extra beans, lentils, or a plant-based meat alternative.
The chili base is hearty enough that you won’t miss the meat, and it still delivers plenty of protein and fiber.
2. Can I prepare this recipe ahead of time?
Absolutely. You can cook the chili base up to a day in advance and refrigerate it.
When ready to bake, prepare the cornbread batter, spread it over the chili, and bake as directed. This makes weeknight cooking even faster.
3. What’s the best way to adjust the spice level?
For a mild casserole, remove the seeds and membranes from the jalapeño or skip it entirely.
For extra heat, keep the seeds, add more chili powder, or include a pinch of cayenne pepper.
You can also serve hot sauce on the side for spice lovers.
4. Can I use a baking dish instead of a skillet?
Yes. If you don’t have an oven-safe skillet, cook the chili in a regular pan, then transfer it to a 9×13-inch baking dish.
Top with the cornbread batter and bake as directed.
5. Does this recipe work for meal prep?
It’s excellent for meal prep. Portion the casserole into containers and refrigerate or freeze.
It reheats beautifully, making it a convenient, satisfying lunch or dinner that stays flavorful even after a few days.
